This month, vegan chef Matthew Kenney opened a new location of his Los Angeles flagship restaurant Plant Food + Wine in New York City. The modern, plant-filled eatery, known for its upscale vegan fare and craft cocktails, replaced Kenney’s Japanese-fusion concept Arata in the East Village neighborhood. Plant Food’s menu features dishes such as Kimchi Dumplings with sesame and ginger foam, Heirloom Tomato and Zucchini Lasagna with sun-dried tomato marinara, macadamia ricotta, and pistachio pesto, King Oyster Mushroom and Sunchoke Gyoza with sesame ponzu, and Fully Loaded Sweet Potatoes with pickled ginger and lime leaf cream. Plant Food also offers weekend brunch, a specialty dessert menu featuring nut-based cheesecakes, house-made ice cream and sorbet, and customized holiday menus, including a curated Thanksgiving menu that debuts next month. “We’re thrilled to bring Plant Food + Wine to New York City, as it has always felt like a gathering place where locals and visitors alike come together to appreciate fresh, vibrant ingredients,” Kenney said. “Our artistic vision has always been to create an upscale, memorable dining experience, where food is not only beautiful and delicious, but also incredibly healing and nutritious.” Kenney has nine additional restaurants under construction in the United States, Argentina and Brazil, including a soon-to-be-announced tasting menu restaurant in the same East Village neighborhood of his newest location of Plant Food + Wine.
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