If someone suggests grabbing a drink in New York City, you’re probably thinking cocktails or coffee. Maybe it’s got something to do with the weather, which can get decidedly chilly, but NYC lacks the healthy glow of the sunnier cities of West Coast America. That may be about to change as New Yorkers start getting closer to their recommended five-a-day by embracing the juice bar phenomenon, thanks to Heather Tierney and her baby The Butcher’s Daughter.
Homegrown goodness sprouts from every whitewashed nook and cranny at the Nolita juicery, boxes and pots of herbs and vegetables ready to be plucked, pulped and blended into tasty concoctions by Brandi Kowalski and used in the vegan food of Joya Carlton. It feels like everything that isn’t green in The Butcher’s Daughter is solid and immoveable, made with traditional materials – thick walls of brick, hooks and scales of age-defying iron, and huge slabs of wood for the tables and counter tops. Odd name for a vegan place, but a welcome rustic addition to the urban landscape.