Plant Food and Wine

1009 Abbot Kinney Blvd, Venice, CA 90291, USA

Address:	1009 Abbot Kinney Blvd, Venice, CA 90291, USA
Phone:	+1 310-450-1009
Site:	matthewkenneycuisine.com
Rating:	4.6
Working:	12–4PM 12–4PM 12–4PM 12–4PM 12–4PM 11AM–4PM 11AM–4PM

Location

Photos 100

Reviews 14

Chelsea Madren

Basil Lemonade tasted like it was freshly squeezed in the backyard right from the lemon tree. It was definitely a lipsmacker with just a hint of basil; not super sweet and not too tart but just right. Rating: 4.8/5 Smoked Hummus ($12) is made with sprouted garbanzo, spring roots, dukkah and served with flatbread. This dish was beautifully presented with vibrant dark green and purple hues from the herbs that contrasted with the cream color of the hummus. Dukkah added a smoky flavor to the hummus plus the aromatics of walking through the spice market in Cairo. Sesame seeds added a richness and earthy flavor to the mix. There was also ample flatbread for dipping, a detail which is often overlooked. Rating: 4.5/5 Golden Beet + Avocado Tartar ($14) is served with red quinoa crisps, horseradish, and dill. The tartar was refreshing and the creamy avocado paired nicely with the sweet golden beets. The horseradish tantalized the taste buds with its quick fiery notes. The red quinoa crisps were a lovely reminiscent of a Wasa flatbread but without the sharp bite of rye. Just needs a few more of these to use with the tartar. Rating: 4.3/5 Zucchini Lasagna ($22) is layered with spicy marinara, almond ricotta, and basil pesto. This artfully constructed tower of lasagna was raw yet refreshingly tasty. The fresh, juicy tomatoes contrasted nicely with the spicy and zingy marinara although they gave the dish a slightly acidic aftertaste. The pesto added an herbaceous component. The almond ricotta had the mouthfeel of traditional ricotta but with a mild nutty flavor. Rating: 4.3/5 Spring Pea Ravioli ($22) made with nettles, pea puree and topped with spring onion soubise. The presentation was beautiful with its organic colors of cream, yellow, and green like the first shoots of vegetation determinedly springing from snow covered ground. The aroma was herbaceous as if walking through an herbal garden. The spring onion soubise was creamy with just the right amount of spring onion flavor without being overbearing. The raviolis were cooked al dente and the pea filling was refreshing with rich flavor, body, and texture. Rating: 5/5 Flora Artisanal Cheese (Choose 2 for $14, 3 for $19, or 4 for $22) is served with pickles, mustard, and almond fennel crackers. White Truffle Cashew-Macadamia Cheese had a great truffle flavor and aroma with a silky texture. Smoked Cheddar Cashew-Macadamia Cheese had a smoky and subtle cheddar flavor. Brazil Nut Cashew Cheese was more granular texture than the others but had a nice creamy cheese-like flavor. Rating: 4/4 Passionfruit Cheesecake ($13) is made with a pistachio crust and topped with a rhubarb strawberry compote. This was an amazing dessert! It was rich and creamy, tasting just like a dairy cheesecake. The passionfruit added a tropical tang to the cheesecake. The compote added a fresh-from-the-garden flavor with the tartness from the rhubarb and sweetness from the sun-kissed strawberries. Rating: 5/5

Darren Kane

This review is not regarding the service here, but its about the kitchen staff. In a nutshell, I did a full shift here and stayed an extra hour and was never paid for it. I had an interview with the head chef of the restaurant, and he asked me to work that day, which happened to be my birthday but I was glad to just have a job. He lead me to believe that I was hired and was scheduled to work that weekend, and because of this I turned down another job offer that day during a very critical time for me money-wise. The next day he sent me a message saying the employee who I had replaced changed their mind and wanted the position back, so I no longer had the job. Ive never had an employer do this before and think its pretty unprofessional. This was several months ago and Ive still never received a paycheck even after contacting the chef in question about it. Ive been a fan of Matthew Kenneys for years, but would never come here again after this incident.

Sarah Pressman

Things to know: Beautiful space both inside and out. The garden outside is a peaceful oasis with beautiful trees, plants, and twinkling lights. Food wise, this place definitely will NOT be for everyone. If you are a meat and potatoes kind of person, and/or not adventurous, it might not be worth your while. However, if you are GF, vegan, or into organics, you will LOVE it. Almost everything I ate was green. The signature juice was delicious, I was in love with the Kimchi dumplings, and the smashed avocado toast was rocking. That being said, my meat-eating lunch partner was not such a fan of the green gaspacho or the tomato and "cheese" (vegan) sandwich. The menu shifts regularly so these wont be there for long. I will also warn you that the prices are really high for the portion size. You are paying for food quality not quantity.

James Bartolomei

As good as it gets for plant-based menu in the US that has brunch, lunch and dinner. Great wine selection. Amazing private wine room for events as well magical garden that grows fruits and vegetables for the kitchen and most romantic date spot in LA. Get the risotto, a cheese plate, bread and viola butter, and ice cream for dessert. No animals were used or harmed in any food there. Plus you meat eaters will be surprised that plants can fill you up, taste great, and not leave you in a food coma. Ask for Sean to help you with wine, their sommelier.

Mary Aracena

I had the wild mushroom dish with the mashed potatoes and it was amazing. The sauce and shrooms tasted like steak. So very yum. The strawberry hibiscus cheesecake was my fav dessert out of the 3 I tasted. Just a great experience and space. The waitress accommodated us and let us have dessert in the backyard after sitting inside for dinner. The garden is definitely the best seating. It is magical.

Re To

Nice food, awesome patio We had an early dinner outside. Staff is very attentive and the atmosphere nice and trendy. We ordered various dishes and asked for special adjustments to the menu for our kid. The food was good (apart from the Mac&cheese version for our little daughter which she rejected but asked for plain noodles instead of the rather untasty cheese). The atmosphere is excellent.

Nancy Sanders

Matthew Kinney is an inspired chef. The food here was not up to his name or talent. He was not on site but we received 2 burnt dishes... not sure who was in the kitchen but the attention to detail was not what I have come to know and expect from a Kinney restaurant.

Dimitri Mouret

Great dishes: innovative concept, interesting combination of flavors. For once, a restaurant serves local, fresh and seasonal food! Beautiful decor with a wonderful patio. Only thing to be mindful about: overall price can be on a higher range.

Shekib Jami

Great vegan/raw restaurant. Amazing back patio. The Brussel sprouts left much to be desired. Lasagna was great but polenta was by far the best. Cauliflower is tasty as well. 4 cheese platter was a interesting experience.

Peter Schatzberg

Amazing ambiance, beautiful clientele, eclectic food worthy of more than one visit. Loved the pickled veggies and the vegan cheese plate. They even accommodated an off menu request for raw lasagna.

Pablo Cravacuore

The patio alone is 5 stars, our server super knowledgeable. This was my second time there I tried the ramen... it was delish... it is hard to pull off vegan ramen! The cheese plate was awesome too.

Alix McNulty

Was a delightful experience! Beautiful food, drink and back garden. This is a must try restaurant! You will be unexpectedly surprised!

Rebecca Srulowitz Rubin

Unbelievable flavors! The ambiance is amazing- beautiful restaurant + gardens, and the service was impeccable. Highly recommend!

Abeer Saha

Amazing amazing amazing food! From the vegan butter to the kimchi dumplings. Extra-ordinary service and atmosphere.