"We are passionate about what we refer to as nourishing hospitality. We believe that healthful eating and cooking can be vibrant, abundant and satisfying, and this philosophy extends to everything we do at Botanica: our warm and welcoming service, our natural wine list, our herb/fruit/vegetable-based cocktails and, of course, everything on the plate. We see the future of food as delicious, balanced and fulfilling, emphasizing vegetables, fruit and grains. We use the best possible products to create food that is colorful, creative, exciting and nourishing – food that makes you feel good!"

Grilled lamb kabobs, kofte-style with spices galore, herb salad, and dill-sumac yoghurt; crudités and dips: beet-walnut muhammara, whipped tahini and dukkah with market vegetables, and Bub & Grandma’s cornmeal focaccia; morning mezze with almond-red pepper romesco, smashed potatoes, caramelized leeks; heirloom tomatoes and cucumbers, six-minute egg and salsa verde, marinated olives, and Bub & Grandma's bread.

Botanica's food celebrates the bounty of Southern California, with fresh, healthy dishes that are packed full of flavor. The menu is dictated by what is available at the local farmers' markets, and all fruits, vegetables, olive oil, tea, and coffee and are sourced from within California. "Our biggest goal is to provide nourishment and abundance on the plate using California’s most beautiful vegetables (and smaller doses of sustainably caught and raised seafood and meat)", say owners Heather Sperling and Emily Fiffer. Vegetables are the stars of the show at this Los Angeles restaurant