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In recent years there has been an undeniable shift in the way we perceive food, whether it’s because of health, ethical, or environmental reasons. Meat and processed foods have taken a backseat while veggies and fruits have become a more predominant part in the Western diet. The Butcher’s Daughter answers this increasing demand. The cafe and juice bar offers 100% vegetarian and dairy-free dishes made using produce from local farms, serving breakfast, lunch, dinner, and weekend brunch in its New York and Los Angeles locations.
The butcher’s daughter is a juice bar, cafe and “vegetable slaughter house”.
Founder Heather Tierney took the reins of the design through her studio, Wanderlust, and used the slaughterhouse analogy as an inspiration for the décor. Meat hooks feature fruits, vegetables, and plants as ‘victims’, while the butcher table sees fruits and veggies peeled and sliced into delicious savory and sweet dishes. Industrial accents wonderfully combine with organic elements. Concrete floors, distressed metal chairs, metal butcher rails, and copper accents are complemented by white tiles, beached raw wood, brick, and an abundance of green plants. The terrace has a distinct summer vibe thanks to the addition of wicker chairs and a rope ladder. Spacious and filled with natural light, the cafe and juice bar provides a perfect opportunity to relax with friends and enjoy a healthy meal finished off with a fresh juice full of flavor. Images courtesy of The Butcher’s Daughter.
