New York-based vegan pizzeria Double Zero to open on Newbury Street

Food-savvy Bostonians who haven’t yet traveled to Plant City, the 10,000-square-foot vegan food hall and marketplace that opened in Providence in 2019, can now get a taste of much more. near their place.

One of Plant City’s most popular restaurants, Michelin-rated New York City Pizzeria Double Zero, opens, after several delays, at 163 Newbury St. (between Dartmouth and Exeter) on July 9.

The Italian restaurant and wine bar, which will have an open kitchen and seating for 62 inside (52 at the tables and 10 at the bar) and 26 more on the patio, is the brainchild of celebrity chef Matthew Kenney. The author and wellness entrepreneur owns five other Double Zero restaurants, including the original East Village location in New York City that opened in 2016.

“I’ve always loved Boston,” said Kenney, 56, who was born in Hartford and raised in Searsport, Maine. Aside from being a Red Sox fan, Kenney said he loves the food scene and thinks Double Zero would be a welcome addition. “I think it’s a market that has unfulfilled demand. There are so many people out there who want high quality plant-based ingredients in a trendy environment that is unlike what our perception of a vegan restaurant might have been 10 or 20 years ago.

The interior will be similar to the layout of the NYC Double Zero, with natural, light woods, polished concrete floors, and walls adorned with mirrored shelves showcasing organic and biodynamic wines.

“The wine list is made up of organic, high-quality, naturally vegan wines from mostly family estates, all designed to complement Double Zero’s line of Italian-inspired dishes,” said Sunny Gundara, wine director at Matthew Kenney Cuisine, in a report. “The idea behind the wine selection is to show that vegan wines can extend from classic regions to exciting new regions of the world with producers who focus on environmentally friendly agriculture.”

And while the menu will feature traditional Italian plant-based dishes ranging from eggplant parmesan (with marinara sauce, cashew mozzarella, rice mozzarella, and macadamia ricotta) to cacio e pepe (with cashew and pepper cream. black), pasta bolognese (with mushroom stew with walnuts), the star of the show will undoubtedly be the wood-fired pizzas.

Kenney said the combination of 00 flour – a finely ground Italian flour that thrives in the high heat of pizza ovens and has a lower gluten content than traditional pizza flour – and a unique assortment of toppings make them pizzas from its exceptional restaurants.

The menu features Double Zero classics including Truffle Pizza with Cashew Cream, Wild Mushrooms, Tuscan Kale and Lemon Vinaigrette, Bianca Pizza with Macadamia Ricotta, Cashew Mozzarella, Almond Parmesan, Mozzarella of rice, pepperoncini, rapini and vegetable yoke, and the Artichoke Pizza with tomato, spinach, garlic cream, balsamic and shallots.

Gluten-free crusts made with a house blend of non-wheat flours are available.

Evelyn Kimber, president of the Boston Vegetarian Society, said that since Kenney spoke at the Boston Veg Food Fest in 2019, she has been eagerly awaiting the restaurant’s opening.

“We’re excited that Matthew Kenney is bringing his superstar status as a vegan restaurateur and vegan entrepreneur to Boston,” Kimber said.

While the number of people consuming more plant-based foods was on the rise before COVID-19, many recent studies and trend reports show there has been an exponential increase during the pandemic.

“The continued and frankly explosive growth of the herbal market is something I have been waiting for. . . many years, if not decades, to see, and we’re really excited to be a part of it, ”Kenney said.

Juliet Pennington can be contacted at [email protected].