From a corner juicer bar to a sprawling full-service restaurant spanning half a block.
In the heart of Nolita, an exciting transformation is underway as The Butcher’s Daughter, a popular vegan-friendly spot, spreads its roots deeper into the neighborhood. From a modest corner juicer bar to a sprawling full-service restaurant, the evolution marks a significant milestone in the brand's journey.
Expanding to over 1,650 square feet, The Butcher’s Daughter now boasts a seating capacity for 85 guests across two spacious areas, accompanied by an additional 80 seats on the sidewalk cafe. This expansion, stretching half a block on Kenmare between Elizabeth & Bowery, introduces enticing features including a full cocktail bar, a Woodstone pizza oven, and inviting accordion doors that seamlessly blend indoor and outdoor dining.
Creating a Space for Community and Connection
Heather Tierney, the visionary founder and creative director, reflects on the brand's remarkable journey, sharing, “This opening feels very momentous and full circle, especially on the heels of our 11th anniversary. To think this all started with a small juice bar a decade ago and to now be expanding to a full-scale restaurant, bar, and market feels like a homecoming. My hope with this expansion is to create a living room for the neighborhood where it feels like a welcoming all-day hang—where people can come get their morning coffee, do work and have meetings, which may lead into a happy hour cocktail and meeting friends for dinner. Really this expansion is going back to our roots of creating a place of community and connection.”
Curated by Tierney and design firm Wanderlust, the space showcases the craftsmanship of women artisans worldwide. From glimmering brass bars to custom textiles, each element reflects a rebellious spirit, creating an inviting atmosphere for guests.
Photo by Sabrina Palk
Plant-Based Bodega and Cafe
The original corner now blooms into a plant-based bodega and cafe, offering an array of healthy delights curated by Jessica Cogan. From vegan chocolates to farm-fresh flowers, the shelves boast sustainable brands catering to every need, reinforcing the brand's commitment to community and well-being.
The Plant-Forward Menu
Executive Chef Rae Kramer, formerly of Il Fiorista, unveils a tantalizing menu featuring Butcher’s Daughter classics alongside new delights like Market Herb Shuk Falafel and Handmade Pastas. The Woodstone pizza oven promises a taste of the West Coast with inventive creations like the Gold Margherita and Truffle Mushroom.
Photo by Sabrina Palk
Rebel Daughter Dishes Featuring Radhi Devlukia-Shetty, Sophia Roe, Kristin Sudeikis, & Heather Tierney
The Butcher’s Daughter collaborates with four powerhouse women to introduce signature menu items co-created with Chef Kramer. From Arugula Pappardelle to Walnut-Lentil Bolognese, each dish celebrates the spirit of empowerment and individuality.
The new space opened its doors to the public on Wednesday, May 1. Hours are from 8am to 10pm Monday through Friday and 8am to 11pm Saturday and Sunday. For more information, visit TheButchersDaughter.com.
