Food

Jonathan Gold restaurant review: M.A.K.E. in Santa Monica

A market tomato lasagna made with zucchini, macadamia, Santa Barbara pistachio and basil served at chef Matthew Kenney's raw vegan restaurant M.A.K.E. in Santa Monica.

A market tomato lasagna made with zucchini, macadamia, Santa Barbara pistachio and basil served at chef Matthew Kenney’s raw vegan restaurant M.A.K.E. in Santa Monica.   (Christina House / For the Los Angeles Times)

Share

A look at Chef Matthew Kenney’s raw vegan restaurant in Santa Monica.

M.A.K.E.

Black pepper kelp noodles made with chanterelle, snap peas, olive crumb and pea vines.   (Christina House / For the Los Angeles Times)

M.A.K.E.

Celine Liang of Taipei, left, and Tina Ung of Glendora send cellphone photos of their food at the Santa Monica Place restaurant.  (Christina House / For the Los Angeles Times)

M.A.K.E.

Market berries with carrot and lemon kefir sherbet and blood orange.   (Christina House / For the Los Angeles Times)

M.A.K.E.

Kimchi dumplings with ginger foam and coriander.   (Christina House / For the Los Angeles Times)

M.A.K.E.

A variety of juices and smoothies.   (Christina House / For the Los Angeles Times)

M.A.K.E.

Bonnie Christopher of Woodland Hills and John Kamus of Simi Valley dine on the raw vegan cuisine in a setting off the food court of Santa Monica Place shopping center.  (Christina House / For the Los Angeles Times)

M.A.K.E.

A Thai Green smoothie is made with mango, coconut meat, kale, spirulina, lime juice and Thai green chile.   (Christina House / For the Los Angeles Times)

M.A.K.E.

Chef Matthew Kenney is known for taking vegan food beyond its sprouts-and-nuts origins.   (Christina House / For the Los Angeles Times)

Food

More From the Los Angeles Times