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 healthy 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.
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.
AT the Butcher's Daughter we Serve Vittoria coffee, Australia's no.1 Pure coffee company*, who sources only premium 100% arabic coffee beans to provide the highest quality coffee blends available.