The Butcher’s Daughter
Address: 19 Kenmare St., New York, NY 10012
Phone Number: (212) 219-3434
Website: thebutchersdaughter.com
Hours Of Operation: Mon-Sun: 8 am – 10 pm
Type Of Cuisine: Juice Bar, Healthy
All Photos Courtesy of The Butchers Daughter
The Butcher’s Daughter describes itself with the trendy term vegetable slaughterhouse. “We treat fruits and vegetables as a butcher would meat: We chop, fillet and carve fresh produce into healthy vegetarian dishes and press them into pretty juices,” touts the website. Combine that with a desire to serve the best avocado toast in the city and an emphasis on creating drinks for the fitness-focused, and it’s not hard to see why this is a hot spot for hipsters, Millennials, and other health-conscious groups.
The Butcher’s Daughter is the brainchild of Heather Tierney, a New York designer and restaurant owner with a passion for healthy foods. Her first juice bar and restaurant opened in December 2012. In less than five years she’s added an additional location in New York and a store in Los Angeles and is looking to aggressively grow.
David Ochoa Rodriguez, the company’s co-founder, says one of the things that sets The Butcher’s Daughter apart from other juice bars is its focus on products for people involved in training or cleansing programs. Their website outlines cleansing plans that achieve various goals and shares tips for making one successful.
Some of the company’s most popular juices are those designed to help refresh or reboot the body. The No. 13 contains kale, cucumber, green apple, fennel, thyme, pineapple and blue-green algae. Others are just intended to be energizing and taste good. The No. 2 is a mixture of carrot, tangerine and Valencia orange, and the No. 10 includes passion fruit, pineapple, orange, raspberries, yuzu, and lemon.
“The food is 100 percent vegetarian, and 90 percent of the products are homemade,” says Rodriguez. “We make our own almond and other nut milks, nut butters, bacon, burgers and more.” Most of the foods are also vegan and gluten-free, and the staff can adapt many dishes to meet other dietary concerns. Patrons can also pick up a cup of coffee or tea while they’re in the store.
“We offer an amazing experience when you go to the café,” says Rodriguez. Locations have upscale décor thanks to Tierney’s interior design company. Pleasing music is piped through the speakers, and the level of customer service is high.
The Butcher’s Daughter sources its produce from a handful of local distributors. Over the years it has developed strong relationships with companies such as Weiser Family Farms, Mike’s Organic Delivery, and County Line Market. While some of their produce is organic, the focus is more on supporting local farms, says Rodriguez.
Social media platforms such as Instagram and Facebook are responsible for a large volume of the company’s promotions. They’re also frequently hired to hand out juices at corporate and charity events, which helps them spread their name.
These charity events and practices in the restaurant go a long way toward meeting the company’s corporate social responsibility goals. Most of the paper products at The Butcher’s Daughter are made with recycled material. Their largely animal-free menu helps people concerned about animal cruelty and the impacts of meat on climate change and other environmental problems. The fruit- and the vegetable-focused menu also can help people achieve better health.
“Making fresh vegetables and fruit part of your diet will reduce a lot of the sickness that’s in this world and make the world better,” says Rodriguez. “It’s not about the business only, it’s about making an impact.”
