Mathew Kenney Launch’s Next Plant-Based Double Zero Pizza and Liora in Baltimore

BALTIMORE, MD (6/1/21) – Matthew Kenney Cuisine, a plant-based lifestyle brand founded by celebrity chef, author, and wellness entrepreneur Matthew Kenney, will open the fourth location of his popular pizza concept, Double Zero, as well as Liora, a new restaurant unique to the burgeoning culinary epicenter of Baltimore, MD on July 1, just in time for July 4th weekend. The MKC team has transformed two adjoining spaces in downtown Baltimore’s Inner Harbor into elegant, comfortable settings in which guests will be able to enjoy famed Double Zero Pizza as well as an elevated take on classic local Baltimore cuisine at Liora, just next door. Expect to see the refined, welcoming environment that MKC is known for, present in every detail of the restaurants. Liora proposes a beautiful selection of locally sourced fare in a seasonally crafted menu, enriched by an extensive wine list of organic and biodynamic varietals. Kenney and his team have worked to create a menu that is reflective of and pays homage to the local cuisine, with innovative takes on classics such as crab cakes and BBQ dishes, while also incorporating many MKC long-adored dishes. Liora will offer an experience unlike anything else that currently exists in the local market. Double Zero brings a healthy perspective to the world’s most popular food. The menu allows you to enjoy plant-based pies alongside creative Italian fare and a selection of organic, sustainable, and biodynamic wines. Double Zero pizza is well known and renowned not only as pizza for the plant-based crowd but as some of the country’s best pizza overall and has been featured in several publications and television programs throughout the states. “Double Zero Pizza offers a healthy, plant-based adaptation of a universally-loved food,” says Matthew Kenney, CEO of MKC. “Using the best dough, honoring traditional styles – while constantly experimenting with new dishes – is what makes it unique… not just in the plant-based market, but the pizza industry as a whole.” The menus will feature classics from both locations, along with new flavors and dishes inspired by local ingredients and culinary tradition. From the menus, diners can expect: LIORA – “CRAB” CAKES. CELERY ROOT REMOULADE. OLD BAY. – CACIO E PEPE. KELP NOODLE. BLACK OLIVE. PEA SHOOTS. – PLANT BURGER. SUNFLOWER CHEDDAR. BEET KETCHUP. TOASTED BRIOCHE – BBQ BEETS. MAC + CHEESE. KIMCHI SLAW. DOUBLE ZERO – TRUFFLE PIZZA. CASHEW CREAM. WILD MUSHROOMS. TUSCAN KALE. LEMON VINAIGRETTE – EGGPLANT PARMESAN. MARINARA. CASHEW MOZZARELLA. RICE MOZZARELLA. MACADAMIA RICOTTA. – BIANCA PIZZA. MACADAMIA RICOTTA. CASHEW MOZZARELLA. PARMESAN. RICE MOZZARELLA. PEPPERONCINI. RAPINI. PLANT YOLK. –SPICY PEPPERONI PIZZA. TOMATO. CALABRIAN CHILI. MACADAMIA RICOTTA. AGAVE. The Baltimore openings come on the heels of an incredibly active few months for the company, with recent openings in San Francisco, New York City, Los Angeles, and Buenos Aires, all within the last year. The company is planning many new restaurant openings in the months ahead, as several Matthew Kenney Cuisine establishments are slated to debut in new cities throughout this Summer and Fall. Double Zero is currently expanding into additional locations throughout Boston and Brooklyn. Food Future Institute recently launched its second immersive, online culinary course, FFI HOME. Other restaurants slated to open include AYRE in Palm Beach, FL, and AVIVAR in Los Cabos, Mexico. About Matthew Kenney Matthew Kenney is one of the world’s first leading chefs at the forefront of plant-based cuisine, an author of 12 cookbooks and a best-selling memoir, a culinary educator and CEO of Matthew Kenney Cuisine, a multifaceted company specializing in plant-based living throughout several unique markets. Matthew Kenney graduated from the French Culinary Institute and, after working in upscale New York City kitchens, opened a number of his own highly regarded restaurants in New York and along the East Coast. He has earned several awards, including being named one of America’s Best New Chefs by Food and Wine Magazine and was twice nominated as a Rising Star Chef in America by the James Beard Foundation. Kenney has appeared on numerous food and talk shows and regularly lectures on the subject of food and health, including a highly watched TEDx talk in 2011.

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