Today we’d like to introduce you to Emily Fiffer.
Hi Emily, please kick things off for us with an introduction to yourself and your story.
My restaurant career hasn’t been straightforward! I started working in an editorial after college and spent eight years as an editor at DailyCandy (RIP) before moving into food full-time. I staged in London (at Ottolenghi’s Nopi and at Sam and Sam Clarks’ Moro), among others, before determining ‘Hey! I want to do this!’ I was living in Chicago at the time, which is not an ideal city to open a restaurant based on vegetables. My business partner and I visited LA and were enamored by the sunshine, the never-ending growing season, the openness (literally and figuratively). We decided LA was it, packed our bags, and moved 6 weeks later. Today, I co-own Botanica, a 5-year-old restaurant in Silverlake. The food we serve highlights the bounty of California produce (but we’re not vegetarian); we also have a market up front where we sell Botanica products and products from our favorite producers, plus a ton of delicious natural wine!
We all face challenges, but looking back would you describe it as a relatively smooth road?
Restaurants are never a smooth road to begin with, and the Pandemic put a fine point on that. Interestingly, the most consistent aspect of owning a restaurant is its inconsistency, and you get used to putting fires out and problem-solving. The Pandemic was so shocking on so many levels, though, and brought this industry to its knees. I’m beyond grateful we came out of it in one piece, but it remains extremely difficult to be successful in this industry. Product is expensive (especially when you refuse to compromise), as is labor, as are the many bits and pieces that go into running an operation. It’s a work in progress but we’re very much focused on figuring out how to thrive rather than just survive.
Thanks for sharing that. So, maybe next you can tell us a bit more about your business?
Botanica is a restaurant and market in Silverlake. We serve food emphasizing vegetables, along with Pacific coast seafood and sustainably sourced meat. We support the many incredible farmers growing in and around California. Our market highlights products from the Botanica pantry and kitchen, along with products from producers we love and respect (many of them women). Our goal, from the start, has been to run a value-driven business. That means we treat our staff with respect, communicate with them openly and kindly and hire equitably. The ethos extends to our guests, too: We aim to provide nourishing hospitality to everyone who walks through the doors.
I’m proud of so many things — mostly our incredible staff and the way we all treat each other. It’s nice to run a restaurant that’s part of a movement to abolish the aggression that’s historically been rife in kitchens. I’m also super proud of our gift box program! The boxes are a beautiful way to highlight the products we’re most excited about. They’re not just for holidays! They make such great hostess, birthday, housewarming gifts, etc.! Our website, BotanicaMag.com, is full of beautiful vegetable-based recipes, some of which we’ve cooked at the restaurant, some of which we love to make at home. It’s a great resource for home cooks!
What are your plans for the future?
We have some big changes coming up! We have a new chef starting in a couple of weeks, which we’re very excited about. New leadership means a new menu and an opportunity to fix or change things that haven’t been working. The menu will be looking quite different in November! We’re also planning to open for a full daytime service, something that’s sadly been out of our reach due to staffing issues (it’s SO hard to find labor at the moment). Botanica opened in 2017 as an all-day restaurant, and we’re yearning to get back to that place. Having people in the space during the day, taking meetings, and eating gorgeous food — that’s what it’s all about!
Contact Info:
- Website: botanicarestaurant.com / botanicamag.com
- Instagram: @botanicafood
Image Credits
Jakob Layman Botanica
