IMAGE VIA @PLANTCITYPVD
If you watched with disappointment as world-renowned vegan chef Matthew Kenney opened up restaurant after restaurant in Southern California, you’re not alone. Well, you won’t have to wait much longer to get a taste of his incredible culinary creations.
That’s right — Matthew Kenney officially has his sights set on San Francisco. Introducing, Baia, a new, SF-based vegan concept that’s bringing plant-based, Italian-inspired comfort food to the Bay Area.
Situated in an impressive, two-story space in Hayes Valley, Baia will feature an elegant, urban-chic design that compliments what promises to be a refined selection of healthy, veg-forward Italian dishes. While many upstart vegan eateries are embracing a fast-casual approach for a healthy lunch or quick dinner, Kenney’s plates dive deep into plant-based ingenuity.
The menu for Baia has yet to be released, but if his other endeavors are any indication, he’ll be bringing more than a touch of plant-focused creativity to San Francisco.
Each of Kenney’s past projects have eliminated the perception that vegan cuisine is comprised of soggy tofu, grainy seitan, and flavorless steamed vegetables. At Los Angeles-based Plant Food + Wine, restaurant-goers can dig into elevated vegan dishes like Kelp Noodle Cacio E Pepe, Heirloom Tomato and Zucchini Lasagna, and Tiramisu made with aerated chocolate, coconut chantilly, and hazelnut brittle — all gluten-free, of course.
And you can expect the same dedication to Earth-grown innovation at Baia, as well as an equally thoughtful selection of craft cocktails, beer, and wine at the bar.
To help bring Baia to life, Kenney has partnered with Tracy Vogt, founder of the Sonoma animal sanctuary Charlie’s Acres. The sanctuary has been a long-time advocate for animal rights, striving to protect farm animals destined for the dinner table. So while you enjoy plates full of leafy goodness and nut-based cheeses that we’re betting Baia will be dishing out, know that you’re helping shine a spotlight on an organization dedicated to ethical and sustainable eating.
As of now, many of the details, including an official opening date, are being kept under wraps. In the meantime, check out Kenney’s Instagram to get an eyeful of what he has in store for SF.
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