The Butcher’s Daughter surely turned vegan or opted for plant based cuisine. However, the slaughter you might not expect are veggies! Now to add to the incredible vibes of Abbott Kinney comes a new contender from New York to the healthy foodie game here in Los Angeles. Executive Chef Nicolas Torrent will lead your taste buds wanting more because as a non-vegan (but heading slowly that way…even chicken has grossed me out lately) everything Nicolas prepared shocked me because it tasted so good. Who would think a non-vegan burger would taste better than a burger? But it did, and it wasn’t the champagne or Slutty Red from The Butcher’s Daughter I was drinking all afternoon that swayed my oooohs and aaaaaahs.
As soon as I arrived to the home I was at previously for a wild Halloween, I felt at Venice peace with the Zen gardens, pool, and rustic feel of the backyard California sun. A vintage stand hosting Vittoria Coffee kept us warm with the brisk air while we alternated between cappuccinos and blood orange mimosas. Various vegan cookies (yum peanut butter heaven) and artisanal breads (homemade focaccia, 12-grain) and spreads kept us less drunk as happy hour commenced at 1:00.
Too many cool, interesting people spewed in for this afternoon tasting. Another reason why I love this city. I felt lucky to spent this lunch with many creatives sampling the hard work of Chef Nicolas Torrent while discussing dreams, setbacks, and living a peaceful, happy life. The madly in love couple who sat across from me included a Martha’s Vineyard just moved transplant and a former owner of an outdoor sporting goods store. We mingled with documentary film makers from Ohio and New York, a food curator photographer for Williams Sonoma, LA food bloggers, and Max Chow, the son of Mr. Chow’s restaurants. Of course, I had to get a shot of his man bun along with the chef’s Argentinian wispy do! My fun tables mates also included Stephanie Goldfinger who just launched Cookingforluv.com and my eco-friendly friend Michael Kaliski, who founded GoodPlanetMedia.com.
The merry afternoon included a fresh from the garden Farmer’s Market Salad and Thai Butcher Bowl that came in a beautiful white tagine filled with rice noodles (gluten-free), bean sprouts, water chestnuts, lemongrass, and Thai peanut sauce. The combination was extremely flavorful and really made me miss Thai food with the lime as a side garnish.
The Mediterranean Butcher Bowl reminded me of one of my favorite meals in Berlin last year as the platter consisted of so many items I like to eat separate – kalamata olives, hummus, feta, hemp seed tabour, house made naan, and tahini. This is the type of food I could enjoy every day.
The Mini Butcher’s Burgers surprised me because they tasted like meat, consisting of I believe a vegetable-black bean medley with cashew cheddar, bibb lettuce, tomato, pickles and a special sauce served on a toasted brioche bun. Heavenly bites! If I only had room for another. After taking an eating rest, we managed to find room for more Slutty Red paired with a light dessert, green tea and peach sorbet doused with shaved coconut.
This anticipated west side dining experience opens around December 15. This vegetable slaughterhouse will tantalize your health buds with their upcoming daily-changing menu, which is 100% vegetarian and non-dairy. Most of their menu items are vegan and gluten-free, and they are always happy to prepare substitutions for most dietary restrictions.
The Butcher’s Daughter COMING SOON
1205 Abbot Kinney Blvd.
Venice, CA 90291