Vegan is the New Paleo: The Butcher's Daughter, NYC
There’s been a lot of hype around The Butcher’s Daughter for a few years now, and I finally had the chance to try it out during a recent trip to New York City.
I’d like to note this is a vegan restaurant. I’m going to pretend that I’m not the only person who didn’t realize this before dining with The Butcher’s Daughter. Which is obviously named in a way that would suggest it’s vegan.. Silly me.
Anyway, vegan or not vegan, it is absolutely delicious. They “treat vegetables as a butcher would meat” and are 100% farm to table, serving only seasonal produce. That means the menu is constantly changing, and the flavors are at their peak. The versatile menu is comprised of dishes like spinach artichoke dip, fennel sausage, tagliatelle Bolognese and ice cream sandwich.
Heather Tierney is the visionary behind The Butcher’s Daughter, while Darwin Guzman heads up the kitchen and Brandi Kowalski is the mixologist of juices, and the power that be, for all us juice cleanse crazed girls.
What strikes me as the most unique aspect of the restaurant, which now has two locations in NYC and LA, is the design of their spaces. Tierney has bridged a masculine butcher shop, comprised of industrial elements, iron butcher rails and concrete floors, with a more feminine space comprised of soft tones, earthy materials and greenery.
All in all, making for an ultra cool vibe, which leaves any non-vegan wondering why s/he hasn’t dined with The Butcher’s Daughter.
Order the loaded potato skins with bacon, angel hair carbonara, and the ice cream sandwich… and don’t be fooled by their names.