THE BUTCHER'S DAUGHTER IS A NEW JUICE BAR, CAFE AND
"VEGETABLE SLAUGHTER HOUSE".
As a human race, it is becoming more and more obvious that our diet - and the way we eat - is changing: Meat is moving off center-stage and the spotlight is turning to fresh fruits and vegetables.
At The Butcher's Daughter, we treat fruits and vegetables as a butcher would meat: We chop, fillet and carve fresh produce into heathy vegetarian dishes and press them into pretty juices.
The Butcher's Daughter serves breakfast, lunch, dinner and weekend brunch in a 35-seat light-filled space. During the warmer months, our sidewalk terrace expands with an additional 30 seats outside. We take pride in our daily-changing menu, which is 100% vegetarian and non-dairy. Most of our menu items are vegan and gluten-free, and we can always prepare substitutions for most dietary restrictions.
Meet Our Local Farmers and Friends
We are committed to buying produce from local farms. The fruits and veggies taste better and it also supports our community’s sustainability.
Take a look at our spaces
We have worked hard to design beautiful inspiring spaces, not only beautiful inspiring food.
BEHIND THE DESIGN
The Butcher’s Daughter was envisioned and designed by founder Heather Tierney. Her design firm, Wanderlust outfitted the space as a pretty, feminine take on an old-world, masculine butcher shop. Heather loved the dichotomy of using industrial elements (concrete floors, steel metal hooks, heavy iron butcher rails) against softer, earthy materials like beached raw wood, white tile, brick and greenery growing out of an old chicken coop.
Heather has also led the design of the new Abbot Kinney flagship, highlighted by a 50 foot communal dining center and espresso bar, a vegetable butcher and raw bar and California lifestyle market. Heathers latest design project, Bungalow and Breakfast, is a sun-blasted, private guest house on the ocean fed Venice Canals. Every nights stay comes with a complimentary breakfast at the Abbot Kinney restaurant nearby.
Darwin spent much of his early career cooking meat—most recently mastering traditional steakhouse fare at Quality Meats. However Darwin’s passion has always been utilizing the best produce available, and his cooking soon turned toward championing vegetarian fare. At The Butcher’s Daughter, Darwin utilizes the traditional and haute techniques he acquired along the way, by swapping out beef for vegetables in beet tartare and ground white-bean & fennel for sausages.
Heather has always loved trolling through vegetable and fruit markets. She got inspired to start juicing after coming up with ideas for exotic cocktails for Apothéke, her cocktail bar in Chinatown. Heather noticed a void in the juice market: All of the juices seemed the same—flat, boring and monotone. No one was utilizing exotic produce and herbs in the way her bartenders were at Apotheke. She decided to change that.
Brandi grew her love of the culinary arts at the Natural Gourmet Institute, where she studied and interned in the kitchens of four-star restaurants like Thomas Keller’s Per Se. Brandi earned her juice merits at Jean-George’s ABC Kitchen, where she designed fresh-pressed juices for the ABC Elixir Bar. Heather tapped Brandi to develop the juice menu for The Butcher’s Daughter, and together they created a “Juice by Color” program, creating a beautiful rainbow of liquids.