The Butcher's Daughter has added an after-hours dinner menu at its Venice and West Hollywood locations that puts vegetables at the center of a steakhouse-style meal. The restaurant calls the approach a vegetable slaughterhouse: produce cooked over fire and presented with some of the carving and chopping usually associated with meat.
The concept launched in October, according to the Los Angeles Daily News. Rather than serving conventional meat cuts, the menu uses tomatoes, cauliflower, eggplant and mushrooms in dishes intended to evoke a steakhouse meal.
The dinner menu is available at both of the chain's Los Angeles outposts: the original Venice location on Abbot Kinney Boulevard and the West Hollywood spot on Melrose Avenue. One featured dish is tomato tartare with crispy artichoke, parsley, capers and egg yolk, a vegetable-based take on the steakhouse preparation, the Daily News reports.
A Steakhouse Menu Built From Produce
Other dishes reported by the Daily News include harissa-roasted cauliflower steak with roasted poblano labneh and watercress, and a mushroom, beet and quinoa burger topped with tomato, aged Gruyère, charred onions and secret sauce. The burger arrives with a steak knife through the bun. Pizzas and desserts round out the menu.
A seared lion's mane mushroom steak is marinated in red wine and served with olive oil, mashed potatoes and café de paris butter, paired with a glass of red wine. The restaurant presents the dish as a plant-based centerpiece with the appearance and savoriness of a medium-rare steak.
The Founder's Vision Behind the Concept
Founder and creative director Heather Tierney has described the concept as a way to challenge the conventional steakhouse while keeping the parts of the experience diners enjoy. She founded The Butcher's Daughter as a vegetable-forward restaurant focused on produce and juices, and has said the name was meant to give healthy dining a rebellious spirit.
Tierney has described the tomato tartare as a visual nod to the steakhouse dish, with vegetables taking the place of meat.
From Nolita Juice Bar to a Five-Location Chain
The Butcher's Daughter was founded by Tierney and has grown through franchising across New York and Los Angeles, according to Cultured, which described the expansion as turning her original Nolita outpost into a full-service destination for the meat-averse. The brand's Los Angeles footprint traces back to its jump from New York into Venice, with the West Hollywood location later opening as the chain's fifth location overall, as Variety reported at the time.
That earlier coverage noted a menu built around dishes like blue butterfly risotto with pea flowers, cauliflower strip steak and corn ribs — a sign the restaurant's produce-first, carving-and-charring approach predates its newest dinner menu. The broader Butcher's Daughter menu has also long emphasized letting produce shine rather than leaning on fake meats, per Variety's reporting, with pizza, pasta, cocktails and a wide range of vegan and gluten-free options filling out the rest of the lineup.
Earlier Vegetable-Forward Dining
The Butcher's Daughter's steakhouse-style presentation is one approach to vegetable-centered dining, not its starting point. According to Gjelina, it opened on Venice's Abbot Kinney Boulevard in 2008 serving locally sourced, produce-forward food. The Michelin Guide reports that Dirt Candy debuted in New York City's East Village on October 29, 2008, as a vegetable-focused restaurant. Both are earlier, distinct examples of making produce central to dining; neither is evidence of a prior Los Angeles steakhouse-format launch. Industry forecasts offer a separate, broader measure of menu trends. The National Restaurant Association's 2025 report forecast that items such as kimchi and pickled vegetables would be popular with chefs and consumers. That forecast concerns those ingredients generally, not demonstrated demand for The Butcher's Daughter's dinner menu.
For now, the vegetable slaughterhouse dinner stands as the latest expression of that philosophy, giving Venice and West Hollywood diners a chance to order a steak knife with their dinner — even if nothing on the plate ever had a pulse.
