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ⓋTeresa. 20. I'm in awe of the power of plant foods. I share information about plant-based nutrition, yoga, running, and other subjects that manifest well being. “The body is always trying to restore health every microsecond of our lives. How do we furnish the resources for the body to use?” —T. Colin Campbell  Sprouts Online Instagram

Honey almond semifreddo at Matthew Kenney’s M.A.K.E.

Raw food enthusiasts rejoice: with the debut of Matthew Kenney’s M.A.K.E. in “The Market” at Santa Monica Place you’ll never have to eat food cooked above 105 degrees again. By sourcing organic and seasonal produce from local farms and preparing it to preserve nutrients and enzymes, M.A.K.E. is truly committed to the clean-eating cause.  

The opening menu features an array of unique plays on normally-cooked dishes, like a Bartlett pear soup as an appetizer and a tomato lasagna with zucchini, macadamia nuts, and pistachios topped with basil for a main. You’ll also find a pleasant mix of salads, like a raw kale option, that showcase the fresh produce California is known for. Desserts are equally intriguing, serving up a classic American apple pie, in a not-so-classic way (hint: it’s topped with a cashew cream-cheese sorbet). The beverage program remains committed to sustainable living with fresh juices, biodynamic wines, organic beers, and house-made cocktails.

Meanwhile, the bright, spacious dining room drives the overall vibe of the restaurant home, particularly with the grass runner along the bar. Industrial lighting, stark white walls, and simple wooden tabletops allow the food to shine against the unencumbered décor. 

M.A.K.E.’s opening coincides with the unveiling of Matthew Kenney’s Academy next door, where curious patrons can attend classes teaching skills and recipes featuring raw cuisine. For more information, or to book a class, call 310-394-7046. 395 Santa Monica Pl., Ste. 333, Santa Monica 


I can not wait to eat/dine/have my tastebuds enlightened there! To me, this would be the ultimate place to work as raw chef. 

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