In a recent Los Angeles Times piece, food critic Jonothan Gold notes that Matthew Kenney’s Santa Monica raw food restaurant M.A.K.E. will most likely not convert a die-hard omnivore to plant-based believer. The restaurant’s unique selections, such as the king oyster mushrooms and shaved zucchini noodles, are original culinary creations, not accurate approximations of comfort food. Kenney’s establishment is an entity in itself Gold asserts, the culmination of a hardworking chef who has run a slew of successful restaurants and seemingly mastered a contemporary cooking style. According to the food critic, this plant-laden menu will doubtfully entice a steakhouse enthusiast to go cruelty-free, “But it may be enough to make him take a second look.”
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