LOS ANGELES, CA (9/15/20) – Matthew Kenney Cuisine, a plant-based lifestyle brand founded by celebrity chef, author and wellness entrepreneur Matthew Kenney, will open the second location (following NYC) of SESTINA , a pasta and wine bar, at 9725 Culver Blvd. in early November. SESTINA embodies the trendy yet approachable locale with elegant, comfort cuisine, creative small plates and desserts, and a sustainable wine program. The spacious interior features an open-kitchen, and extensive patio seating.
The glass-enclosed pasta “bar” itself, is the focal point of the intimately decorated room and provides an almost interactive experience where diners can watch chefs create their consumable masterpieces. The wood-burning oven is another focal point within the pasta bar. The MKC team designed the space, and created a relaxed yet refined, clean and comfortable environment featuring neutral tones and soft accents highlighted with white washed brick walls and elevated touches throughout.
“ SESTINA offers a healthy, plant-based adaptation of universally-loved Italian classics, using authentic techniques and recipes that remain true to the cuisine, and impeccably-sourced ingredients,” says Matthew Kenney, CEO of MKC.
“ Honoring traditional styles while constantly experimenting with new dishes – is what makes it unique, not just in the plant-based market, but the restaurant industry as a whole. ”
SESTINA’s Marketplace and meal kit program is perfect for those who prefer to cook in the comfort of their own kitchen. The online marketplace offers ready-to-cook kits inclusive of all the ingredients you need to make your favorite SESTINA dishes at home. You can also order bottled craft cocktails to go with your meal.
While the dine-in menu features several well-known pasta dishes, there will be many additional, formative takes on classics. From the menu, diners can expect:
– CAPRESE. TOMATO. MOZZARELLA. BASIL. BALSAMIC. OLIVE OIL.
– GNOCCHI. BROWN BUTTER. WALNUT. SAGE. PUMPKIN SEED PARMESAN
– CASARECCE. WILD MUSHROOM CREMA. BLACK TRUFFLE
– RIGATONI BOLOGNESE RAGU. MOZZARELLA. MACADAMIA. PARMESAN
– ZEPPOLE HAZELNUT. CHOCOLATE GANACHE
The beverage program highlights biodynamic and organic Italian wines. Additionally, guests will be delighted with the innovative cocktail program that pays homage to classic Italian cocktails characteristically interpreted by MKC.
“ This is a huge year of growth for the plant-based market, especially given the current health crisis. People are realizing that they need to take care of themselves more than ever, in a way that is sustainable and enjoyable. ,” says Kenney. “ We continue to see a real shift in the restaurant industry, which has been something I’ve been working toward for a very long time .”
SESTINA is one of many new restaurant openings in the year ahead, as several MKC establishments are slated to debut in new cities throughout this Fall and Winter. Double Zero Pizza is currently expanding into additional locations throughout Baltimore BROOKLYN and Boston, all to open in the next several months. Other restaurants slated to open include: Avivar , an all-day restaurant at the One & Only Palmilla in San Jose del Cabo, Mexico, AYRE at the Amrit Ocean Resort on Singer Island, Florida , Hungry Angelina in Dumbo and SUTRA, a raw concept on the top floor of the ALO Yoga building in NYC . These openings precede another large group of new restaurants and retail product lines from the MKC Group, which will pop up later this year.
SESTINA is located at 9724 Culver Blvd., Culver City, CA 90232
About Matthew Kenney
Matthew Kenney is one of the world’s first leading chefs at the forefront of plant based cuisine, an author of 12 cookbooks and a best-selling memoir, a culinary educator and CEO of Matthew Kenney Cuisine, a multifaceted company specializing in plant-based living throughout several unique markets.
Matthew Kenney graduated from the French Culinary Institute and, after working in upscale New York City kitchens, opened a number of his own highly regarded restaurants in New York and along the East Coast. He has earned several awards, including being named one of America’s Best New Chefs by Food and Wine Magazine and was twice nominated as a Rising Star Chef in America by the James Beard Foundation. Kenney has appeared on numerous food and talk shows, and regularly lectures on the subject of food and health, including a highly watched TEDx talk in 2011.
