Botanica Restaurant & Market

WHAT WE’RE ABOUT As longtime food writers and editors, we (Emily Fiffer & Heather Sperling) ate at/documented/thought critically about restaurants for nearly a decade each before deciding to roll up our sleeves and open our own. We opened Botanica in 2017 as a destination for “nourishing hospitality” — a culinary and business philosophy that permeates every aspect of Botanica’s existence, from our obsessively farmers market-centric menu to our focus on multifaceted sustainability and our dedication to respect, equality, inclusivity and healthfulness as core operating tenets.Our goal in the kitchen is to use beautiful local produce and thoughtfully sourced products to create food that is vibrant, exciting and nourishing — food that makes you feel good!Our goal for our restaurant is to care for our community by creating a business that aims to respect, support, delight and nourish all those who it impacts.NATURAL WINE Botanica is on a mission to democratize wine. Since opening in early 2017, our program has been comprised of exclusively natural wine, which we define on our wine list as: “Wine made by passionate producers, from grapes grown without pesticides, vinified without intervention or additives (beyond an occasional touch of sulfur for stability), with little-to-no manipulation. Wines that are vibrant, distinctive, alive. Wines we think are very special and that you should feel really, really good about drinking!” Our list is sourced from a diverse, global group of independent winemakers whom we trust and respect, with an emphasis on women winemakers and sustainable agricultural processes. We believe that beautiful, thoughtfully-made wine should be approachable and accessible, and so we sell every bottle in a market at the front of our space, as well as in our dining room. Our goal is to enable you to drink beautiful, special wines in a casual, unfussy way — and to connect you to the process and the people behind what you’re drinking!