Chef Matthew Kenney expands his vegan restaurant empire to 57 with 5 new spots

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Celebrity vegan chef and restaurateur Matthew Kenney is expanding his vegan restaurant empire this month with the opening of five new restaurants. Kenney’s popular fine-dining establishment, Plant Food + Wine (PFW), opens in Miami, Florida, and Lima, Peru; his Latin American-inspired restaurant Oleada and pasta bar SESTINA are set to open in Los Angeles, California; and PlantPub, a company Kenney joined last year, is opening a second location in Boston, MA.

Rooted in sustainability, innovation and the future of food, Kenney’s is one of the few plant-based brands to expand globally. Matthew Kenney is a graduate of the French Culinary Institute and, after working in high-end kitchens in New York, he opened several of his own restaurants in New York and along the East Coast before expanding across the country. and the world.

Matthew Kenney brings his signature vegan food to Lima

For the opening of PFW in Lima, Kenney has teamed up with chef Andre Patsias – who visited PFW Venice and immediately knew he wanted to work with Kenney – to create a venue that will pay homage to the original PFW in Venice, California, but created with the local Peruvian cuisine and culture in mind to honor the country’s traditional techniques, flavors and products. Customers can expect dishes such as Diversidad de Quesos (homemade ricotta and green olive oil, red pepper manchego and glazed matured goat cheese in a porcon mushroom reduction) and Anticuchos Ostra (grilled hibachi oyster mushrooms with anticuchera sauce, Andean chimichurri, cassava charcoal and huancaina cream).

Matthew Kenney Kitchen

Inside the restaurant space, each design element is carefully placed to compose a space that evokes a serene yet lively and vibrant ambiance, with neutral earth tones, an open kitchen concept and lush greenery hanging from the balconies. “We are thrilled to bring Plant Food and Wine to Lima; Peru is a beautiful country with a rich culinary heritage and fresh, nutritious ingredients,” Kenney said in a statement. “Our artistic vision has always been to create an upscale and memorable dining experience, where food is not only beautiful and delicious, but also incredibly healing and nutritious.”

Likewise, PFW’s new location in Miami will pay homage to the diverse culinary influences of Miami and the surrounding area. The current space has a minimalist, colorful and sunny decor, with a bright, white-lit room with yellows and oranges in true South Florida style. The menu itself features creative takes on classic Kenney dishes, including the iconic tomato lasagna and coconut cream pie.

In addition to the main dining hall, PFW’s Miami location will feature Kenney’s Make Out concept. With multiple locations across Culver City, CA and Providence, RI, the popular restaurant offers a menu of cold-pressed juices, smoothies, superfood coffee elixirs, tonics, and a wide array of raw entrees and desserts. . Make Out Miami will also offer a menu of made-to-order plant-based bowls and salads, as well as a variety of take-out options. PFW and Make Out will both act as temporary slices before renovations later this summer, followed by reopenings in the fall.

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Matthew Kenney Kitchen

“We are thrilled to bring Plant Food and Wine to Miami; it’s one of my favorite cities, a beautiful playground with a rich culinary heritage and fresh, nutritious ingredients,” Kenney said. “Our artistic vision has always been to create an upscale and memorable dining experience, where food is not only beautiful and flavorful, but also incredibly healing and nutritious.”

Pub-style vegan food in Boston

In Boston, Kenney is involved in opening a second PlantPub vegan bar location in the city’s Fenway neighborhood. PlantPub Fenway will be much larger than the flagship Cambridge, MA site, which opened last fall and was created in partnership with chef Mary Dumont, Pat McAuley and investor/entrepreneur Sebastiano Cossia Castiglioni. In addition to offering many popular items on PlantPub Cambridge’s existing menu, including Buffalo Cauliflower Wings, Loaded Nachos and a variety of pizzas and burgers, PlantPub Fenway will serve more food-themed options. stadium such as hot dogs, sausages and pepper mills. , and Bavarian pretzels with strong cheese sauce to satisfy sports fans at Fenway Park, the baseball landmark home of the Boston Red Sox.

Also this month, Kenney is launching Latin American-inspired concept Oleada Cocina in Los Angeles with a menu that features familiar burritos and tacos, as well as ceviche, tostadas, aguachile and cocktails. And in LA’s Century City neighborhood, Kenney is opening a second location of SESTINA, a vegan pasta and wine bar. The Italian concept combines small plates and desserts with an extensive sustainable wine program. Sample dishes include brown butter gnocchi served with pumpkin seed parmesan; escarole garnished with smoked ricotta, artichoke, candied lemon and pickled red onion; and zeppole served with chocolate ganache.

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“SESTINA offers a wholesome, plant-based take on universally loved Italian classics, and the best pasta you’ll ever eat,” Kenney. “Using the highest quality ingredients, honoring traditional styles – while constantly experimenting with new dishes – is what makes it unique, not only in the plant-based market, but in the restaurant industry as a whole. whole.”

With these openings, Kenney has 57 restaurants under the MKC umbrella with new concepts still in the works.

For more on Matthew Kenney, read:
Chef Matthew Kenney’s 40+ Vegan Restaurants: A Complete Guide
There’s About To Be 100 Matthew Kenney’s Vegan Deli Locations
Matthew Kenney launches vegan chocolate brand and candy store

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