Plant Food and Wine

Photo: Erica Rae Brown

Abbot Kinney’s vegan stunner

By Grace Jidoun

The name says it all at this Venice spot, where you can get fabulous meals of hearty vegan fare. Yep, that's right, "hearty vegan" is not an oxymoron. Owner Matthew Kenney's LA ode to all things vegetable began at M.A.K.E., his raw food outpost in Santa Monica, and eventually morphed into this Mediterranean-inspired gem ensconced in the former Axe space. How good is the menu? Chef Scott Winegard snips herbs from the thriving on-site garden, amps up flavor with the likes of sun-dried olives and sunflower cream, sources ingredients at local farmers' markets, and fills the cellar with impressive biodynamic wines.

Winegard’s smashed avocado will have you forgetting what you thought you knew about toasts, open-faced sandwiches, or any other preparation featuring the esteemed green fruit. Shards of grilled flatbread, sprinkled with distinctive za’atar, emerge from a generous serving of crushed avocado mixed with capers, herbs, and lemon. It's satisfying, with a bright and citrusy touch that's complemented by Plant Food and Wine’s wine-based cocktails. You do have to work up an appetite, and for a traditional sip, Fellini's Bellini, a blend of peach, vanilla, and Cava, is the move. The Silver Lining, on the other hand, is quintessential Venice mixology, combining sake with ginger kombucha and Grüner Veltliner.

Sitting in the patio, amid a small olive grove, whitewashed walls, and rustic wood tables, you'll be transported to the Greek Isles. The serene vibe is reminiscent of a spa retreat—and after a cocktail or two, you'll find the experience is just as relaxing, but way more delicious.


Mon–Fri 11 AM–10 PM; Sat–Sun 10 AM–10 PM

price range

$8 (carrot soup) to $17 (mixed grain bowl)