You May Also Like

What to buy at Whole Foods when you only have 10 minutes to cook

Keep your healthy summer vibes fizzing this fall with LaCroix’s newest flavor

Why Prince George is the new unofficial poster child for this superfood

This pumpkin spice protein pancake recipe from healthy chef Lily Kunin is a Saturday morning game-changer

Give your protein bars a fall makeover with these 7 pumpkin recipes

The ACV-turmeric drink healthy chef Lily Kunin swears by to boost immunity and fight inflammation

Raw food renegade Matthew Kenney is opening an NYC restaurant



Star raw food chef Matthew Kenney, who’s been based in Los Angeles for some time, is setting his sights on one of New York’s most iconic (and least raw vegan-friendly) dishes: pizza.
MatthewKenney_opens_NYC_Pizza
In early 2016, the culinary trailblazer will celebrate the opening of 00 + Co., a plant-based, wood-fired pizzeria, at an as-yet-undisclosed location in the East Village.

Although it might seem like a departure from the raw food M.O. for which he’s best known, Kenney tells us that his latest project is really a return to his roots. “I’m excited to be back in New York, having cooked and owned restaurants here for many years in the 1990s and early 2000s,” he says.

“Back in those days, I focused on traditional techniques and cuisine… The concept of plant-based and vegan pizza will be new to New York and it fits perfectly in the space we have in the East Village,” adds Kenney, who pioneered the fine-dining raw food concept of now-shuttered Pure Food & Wine.

00—which gets its name from the fine Italian-style flour that’ll be used in the pizza dough—will feature a fully vegan menu concocted by Scott Winegard, the LA-based director of culinary operations for the Matthew Kenney Restaurant Group.

Expect pies loaded with ultra-fresh veggies, pestos, and nut cheeses, as well as a sampling of Italian-style small plates and organic wines.
MatthewKenney_NYC_Pizza.Arugula. Broccolini.AlmondRicotta__00co_lowres_SW-12.15
And yes, there will still be plenty on the menu for the refined palates of NYC’s raw foodies—think crimini mushroom crudo with blood orange, white balsamic, and fennel seed, or beet ravioli with pistachio pesto and Meyer lemon cream. Eataly, who? —Erin Magner

Wanna get better acquainted with Matthew Kenney? We spoke to him about his book “Cooked Raw” published earlier this year…

(Photos: Matthew Kenney Restaurant Group)