Matthew Kenney, the chef and author behind Santa Monica's plant-based restaurant M.A.K.E., will open Plant Food and Wine on Abbot Kinney Boulevard in Venice in early 2015. The restaurant will open in the space now occupied by Axe.
The restaurant will serve a rotating menu of seasonal, plant-based meals and incorporate seeds, grains, legumes and house-made nondairy cheeses. Dishes include grilled, pickled and cured chiles with macadamia yogurt and spearmint; farro with tomato, saffron and fennel seed; almond burrata with spicy winter fruit and biscotti; roasted cauliflower with Concord grape, buckwheat and tarragon; and Hass avocado with watermelon radish, sun-dried olives, sprouts and tahini.
For dessert, aerated chocolate with cloud ice and cacao-filbert brittle; a peach tart with miso mascarpone and lemon balm; and a carrot parfait with lemongrass, kaffir and coconut.
The beverage menu will feature coffee from San Francisco-based Sightglass Coffee Roasters, rhubarb lemonade, Valhrona hot chocolate, low-proof wine-based cocktails and non-alcoholic cocktails, and a wine list that includes varietals from organic and biodynamic vineyards.
The 70-seat restaurant will have both indoor and outdoor seating, along with a private dining room and wine room. Urban forager and farmer Courtney Guerra also plans on developing an on-site edible garden.
Plant Food and Wine will be open for lunch, dinner and weekend brunch.
1009 Abbot Kinney Blvd., Venice, www.matthewkenneycuisine.com.