Plant Food + Wine Opens At Four Seasons Hotel In Beverly Hills

BEVERLY HILLS, CA — Plant Food + Wine, the acclaimed vegan restaurant from chef Matthew Kenney, has opened at the Four Seasons Hotel Los Angeles at Beverly Hills.

The restaurant relocated from its previous home in Venice on Abbot Kinney Boulevard, which closed earlier this year as part of the move. Plant Food + Wine is now open at the poolside fourth-floor space at the Four Seasons, which previously housed Cabana Restaurant, according to a statement from the hotel.

Kenny in a statement said to “expect the menu to be entirely updated from what we have offered in Venice, while still embracing local and seasonal ingredients and applying the multiple techniques we have developed in our test kitchen over recent years."

The breakfast menu includes vegan French toast on a brioche with coconut whip and hibiscus syrup; confit oyster mushrooms with a porcini sunflower pate on country toast with an herb salad; a cacao and espresso smoothie; and Kombucha Sangria.

In the afternoon, offerings include an "elaborate" cheese plate with Climax cheese, buckwheat crackers, juniper mustard, pickled and raw vegetables; a raw heirloom tomato and zucchini lasagna with pistachio pesto and macadamia ricotta; and a plant-based Black Sheep lamb sliders with arugula, date ketchup and black olive aioli.

For dinner, the menu includes butternut cashew fundido with charred broccoli, blue corn tostada and tajin; harissa cauliflower with saffron rice, fried caper tahini; Huicana udon noodles with baby vegetables, aji-miso sauce, crispy olives and shallots.

Plant Food + Wine is open from 9 a.m. to 10 p.m. daily. To make reservations, call 310-273-2222 or on OpenTable.