Vegan chef and entrepreneur Matthew Kenney recently expanded his New York City-based vegan pizzeria and wine bar Double Zero with a new location in Venice, CA. The 1,800-square-foot space features an open kitchen and communal seating with a patio. Double Zero offers classic pizza favorites from the flagship menu plus several additional items inspired by its California locale, including wine sourced from the West Coast. The menu features items such as Truffle Pizza with cashew cream, wild mushrooms, Tuscan kale, and lemon vinaigrette; Bianca Pizza with macadamia ricotta, cashew and rice mozzarella, parmesan, pepperoncini, and rapini; and Spicy Pepperoni Pizza with tomato, Calabrian chili, macadamia ricotta, and agave. The menu also includes non-pizza entrées such as Eggplant Caponata, Baked Meatballs, Pasta Bolognese, and desserts such as Tiramisu and Semolina Cake. “Double Zero Pizza offers a healthy, plant-based adaptation of a universally-loved food,” Kenney said. “Using the best dough, honoring traditional styles—while constantly experimenting with new dishes—is what makes it unique … not just in the plant-based market, but the pizza industry as a whole.” Double Zero will be expanding into four additional locations in Providence, RI; Boston, MA; Baltimore, MD; and Brooklyn, NY—all slated to open this year. Last year, Kenney announced that he will be expanding the concept into the retail market with the launch of Double Zero Pizza, a line of vegan frozen pizzas, which will be available at select supermarkets this summer.

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