If you’ve got time for just one meal on the block, make it at the quintessential Venice restaurant Gjelina, with its rustic-sexy dining room and adjacent patio that’s been packed from morning till midnight for more than a decade. It’s here where chef Travis Lett churns out unique wood-roasted vegetable plates and perfectly puffy pizzas decked out with toppings of tomato confit, stinging nettles, and squash blossoms, depending on the season. For a quick fix, Gjelina Take Away offers counter-service pizzas, salads, and sandwiches along with breakfast fare.
Or, on the south end of the street, pasta master Evan Funke crafts next-level noodles in his climate-controlled, glass encased “pasta lab” within Felix Trattoria. (It’s the same space that once housed the late Joe Miller’s seasonal eatery Joe’s, often credited with launching Venice’s dining scene and spearheading the city’s farm-to-table movement.) Felix Trattoria has officially become one of the city’s toughest reservations, thanks to Funke’s acclaimed regional specialties like spaghetti with bottarga and his signature pappardelle tossed in a chunky lamb Bolognese.
If you don’t manage to snag a reservation, try Yours Truly, a newly revamped neighborhood eatery where chef Vartan Abgaryan gets innovative with seasonal veggies and seafood layered with international influences, including Delicata squash laced with harissa, octopus chicarron, and Nashville hot shrimp paired with Japanese milk bread.
And whether you’re a dedicated vegan or not, you’ll likely find yourself wowed by the offerings at Matthew Kenney’s minimalist Plant Food + Wine, where the superstar chef has created his own lineup of faux cheeses along with inventive plates of kelp noodle cacio e pepe, mushroom pate, and rice-based bacon at brunch. Speaking of brunch, there’s perhaps no better venue on the street for daytime noshing than The Butcher’s Daughter, a white-washed space with soaring ceilings, copper accents, a wood-topped bar, and plenty of hanging plants. Dubbed a “vegetable slaughterhouse,” the Venice offshoot of the NYC original offers up stone oven-baked pizzas, veggie-packed salads and bowls, a killer housemade buckwheat-and-bean burger, plus smoothies and fresh-pressed juices.
And while AK may have changed plenty over the years, 25-year-old slice spot Abbot’s Pizza, hasn’t. The small-but-mighty storefront is still doling out real-die pies with both classic toppings and wilder combos (think chicken curry pizza with pineapple and more).
Coffee and Cocktails