On August 1, new vegan Italian restaurant BAIA will open in the bi-level space of shuttered restaurant Jardinière in San Francisco, CA. BAIA is a collaboration between celebrity vegan chef Matthew Kenney and Kyle and Tracy Vogt, who own and run farmed animal sanctuary Charlie’s Acres in Sonoma, CA. The concept will be introduced with “A Taste of BAIA,” offering a selection of dishes for takeout and delivery that will eventually make their way into the final BAIA restaurant menu when its doors are fully open for dine-in service within the next couple of months. Diners can expect vegan versions of Italian classics such as:
- Caprese: a salad featuring cultured cashew mozzarella, heirloom tomatoes, fresh basil, olive oil, and aged balsamic vinegar
- Cavatelli: a pasta dish made with fresh creamy pesto and parmesan with toasted pine nuts
- Cacio e Pepe Pizza: a white pizza with black pepper garlic cream, mozzarella, parmesan, and ricotta
- Eggplant parmesan: a baked dish made with layers of eggplant, mozzarella, and marinara with basil
The takeout menu also includes a sustainable Italian wine and beer program and to-go craft cocktails.
Kyle Vogt and Kenney met at the chef’s vegan restaurant Plant Food + Wine in Los Angeles, where their shared vision for a restaurant became a partnership. As a plant-based athlete and animal welfare advocate, Vogt saw an opportunity to create a concept that offers upscale vegan cuisine in the Bay Area.