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Two Food Editors Soft Launch Silver Lake’s Botanica

All Photos: Credit Alan Gastelum

Emily Fiffer and Heather Sperling

Emily Fiffer and Heather Sperling

Chef-owners  Emily Fiffer and Heather Sperling, are parlaying a decade each as editors for food- and culture-focused publications into Silver Lake’s Botanica, a  58-seat restaurant, market and magazine all about making healthful cooking colorful, imaginative and accessible.

The pair taps into their respective publication-heavy backgrounds to create BotanicaMag.com, the digital manifestation of the brick and mortar foodie emporium — a place where home cooks in LA and beyond can engage with both Botanica’s recipes and content. Think F & W in real time.

Emily and Heather envision Botanica as a community-building platform with plans for classes, tastings, and talks. The chef-owners are working with several local organizations to make a broader impact through education, outreach, and collaboration.

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With its soft launch today, Botanica will be open five days a week to start, serving a more limited dinner menu that will be expanded in weeks to come. The restaurant will feature menus highlighting California produce, natural, biodynamic and organic wines, craft beers and produce-driven cocktails. Coffee will be sourced from Coffee Manufactory and tea from Leaves & Flowers.

Botanica’s market will be stocked with many of the same ingredients used in the restaurant’s kitchen — farmers market produce, local dairy and olive oil, fresh bread, and housemade specialties like Botanica’s cacao coconut granola, chile oil, smoked labneh, cashew-date milk, and dukkah.

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Opening hours for the soft launch will be:

Wednesday/Thurs/Sun.: 9am-2pm; 5;30-10pm

Fri./Sat.: 9am-2pm; 5:30pm-11pm

Market Hours:

Wed.-Sun.: 9am-7pm

About the Food: Emily and Heather have created a menu and curated market offerings focused on locally sourced produce and dairy, grains and legumes, as well as spices and vinegars from across the globe, as well as California olive oil, coconut oil, organic grapeseed oil and organic butter, wild seafood, and occasionally, sustainably raised meat. Following the pair’s culinary philosophy, the restaurant and market will not include refined sugars, processed foods, or products of industrial agriculture/aquaculture.

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About the Drinks: Botanica is the only restaurant along a two-mile stretch of Silver Lake Boulevard to have a full liquor license and the cocktail program is reflective of the menu with seasonal bright, fresh and innovative drinks. The concise and thoughtful wine list features natural, biodynamic wines from innovative vintners from around the world, curated by Heather and Botanica’s General Manager Pier-Luc Dalliare, formerly of Montreal’s Joe Beef.

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The Menu: The day and evening menus are inspired by the Mediterranean- and California with dishes such as Date Pumpkinseed Caraway Granola, Cacao Coconut Granola, Turkish Eggs, Fattoush-Y Salad with grilled and raw Spring vegetables, fava tendrils, sumac, crisped focaccia, smoked labneh in a za’atar vinaigrette, as well as Spring Mezze (beet muhammara, smoky labneh cauliflower apple salad, pimenton, chickpeas, scarlet runner bean hummus, lentil tabbouleh, seedy crackers and za’atar dressing), available for one to four. Seasonal evening dishes include a Cassoulet Vert, a Low & Slow California Salmon, and Grilled Lamb Kabobs.

We’re on board with this creative and inspirational addition to the Silver Lake and L.A. food scene and will keep you posted!

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INSTAGRAM: @botanicafood

TWITTER: @botanicafoods

FACEBOOK: facebook.com/botanicafoods

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Botanica

1620 Silver Lake Blvd., Los Angeles, CA 90026

 323-522-6106

Reservations via OpenTable.

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