As longtime food writers and editors, we (Emily Fiffer & Heather Sperling) ate at/documented/thought critically about restaurants for nearly a decade each before deciding to roll up our sleeves and open our own. We opened Botanica in 2017 as a destination for nourishing hospitality, a culinary and business philosophy that permeates every aspect of Botanica's existence, from our obsessively farmers market-centric menu to our focus on multifaceted sustainability and our dedication to respect, equality, inclusivity and healthfulness as core operating tenets. Our goal in the kitchen is to use beautiful local produce and thoughtfully sourced products to create food that is vibrant, exciting and nourishing food that makes you feel good! Our goal for our restaurant is to care for our community by creating a business that aims to respect, support, delight and nourish all those who it impacts.