Plant Food + Wine crafts the finest health-conscious vegan food in Venice, California

Vegetarian food has evolved substantially from its origins in the late 1960’s to early 1970’s of canned bulgur wheat meat substitutes. In the last 30 years, new innovations from soy proteins to commercially-made vegan products from veggie burgers to pizza to ice cream have been flying off shelves in the grocery aisles. But, Matthew Kenney has really broken the mold and crafted locally sourced plant-based fare unlike anything you have witnessed before in a fine dining experience. The interior of the Venice location is bright with a casual Mediterranean feel from its use of natural light (during the day), french oak floors, and reclaimed stone. They even have seating outside in their courtyard garden which Chef Scott Winegard uses to enhance his dishes.

Here are some items to try on the menu:

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

• June 4 marked Plant Food + Wine Venice’s 1-year anniversary. To commemorate the occasion, a month-long anniversary prix fixe menu will be offered for $65 (including a glass of bubbly). Make your reservation today!

Atmosphere: 5 out of 5 stars

Décor: 5 out of 5 stars

Service: 5 out of 5 stars

Food: 5 out of 5 stars

For more information:
Plant Food + Wine

1009 Abbot Kinney Blvd.

Venice, CA 90291

+1.310.450.1009

Hours: Monday through Friday from 11 a.m. to 10 p.m., Saturday and Sunday from 10 a.m. to 10 p.m.

Parking: Street