We had the good fortune of connecting with Emily Fiffer and we’ve shared our conversation below.

Hi Emily, maybe we can start at the very start – the idea – how did you come up with the idea for your business?
Botanica was born out of a fierce love for hospitality, entertaining, vegetables and community — to name a few! Back in 2013, my business partner and I recognized a disconnect between the growing cohort of vegetarians, vegans, and vegetable-emphasized cookery online, and the actual restaurant landscape, which was, at that time, vibrating at a low frequency when it came to showering love on veggies. We also recognized that we, as women, had an opportunity to do a few things differently: Firstly, we could open a spot where it felt nourishing (rather than restrictive and sad) to eat healthfully; secondly, in a field that was/is largely male-driven, and notorious for promoting aggression/an unhealthy lifestyle, we could build a foundation based on support, communication, sustainability, equality, and kindness. We bit off a lot, but, 5 years in (and mid-Pandemic) we’ve kept our values intact and gotten more vegetables into people’s mouths. So that’s a win!

Alright, so let’s move onto what keeps you busy professionally?
I own and operate Botanica, a restaurant and market in Silver Lake. We just reopened for dining last weekend, and it’s been amazing to welcome our incredible community back to the table. The hardest part of the Pandemic, aside from observing the ineptitude and collapse of government systems, has been losing touch with the people who brought energy and brightness to our restaurant every day. I’m proud we’re still here! But man, I miss the buzz of a full dining room. Entering the restaurant industry (and staying in it!) is the opposite of easy, and not for the faint of heart. But people do it for a reason, and for me, it’s the people. Once you feel responsible for 50+ staff members, your purpose become immediately clearer. The challenges are myriad in this business (even pre-Pandemic), and I’d say we’re in a constant state of overcoming them. Every day serves a new set of obstacles to surmount. One of the biggest lessons I’ve learned thus far is how to problem-solve in the moment. I’m generally a slow processor, but when the power goes out on New Years Eve (ah, 2017 memories!) you don’t have a whole lot of time to sit around and ponder what to do! The second lesson is the importance of operating as a team. You’d think this one is obvious, but teamwork took on a new meaning after I became a boss. I’m a proponent of engaging the people who work for us in conversation about how to do things better and differently, rather than ruling with an iron fist. Listen to the people who work for you and care for your business. It’ll make everyone happier. Lastly, if I could say anything to ‘the world’ about our story it’s this: Support restaurants! Support the people who work hard to grow and prepare your food, then wash your dishes when you’re done. Restaurants have taken a massive hit in the past year, and the only way out is for the public to come and spend money at our establishments.

If you had a friend visiting you, what are some of the local spots you’d want to take them around to?
Hmmmm. I’ll answer this in a non-Covid world: An ideal day in the city (on the east side) would be coffee at Bloom & Plume, smoothie at Honey Hi, hike Josephine Peak, lunch at Kismet Rotisserie, browse Skylight Books, drink at El Prado, and dinner at Botanica (I’m biased!). An after-dinner drink at Bar Restaurant. And a late-night walk in the Silver Lake hills because I’m a glutton for punishment.

Who else deserves some credit and recognition?
Everyone deserves credit in this story — nothing in our business would’ve come to fruition if not for the endless support, time, hard work and input of other people. This last year especially has deepened my gratitude and appreciation for the people who make this business run: our incredible, loyal, inspiring staff who come here every day with a smile, despite their jobs not turning out to be what they expected (servers are glorified grocery baggers, dishwashers are washing a LOT of tiny jars, chefs aren’t able to ideate as fully within the confines of our menu). These are the people in the restaurant business who deserve much of the credit, and who so infrequently get it.

Website: botanicarestaurant.com and botanicamag.com

Instagram: @botanicafood

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