If summer barbecues of sizzling burgers and steaks are giving you the “vegan blues,” cheer up! Plant-based dining in Los Angeles is having a moment, and the options for great animal-free fare are mushrooming.
Chef Matthew Kenney has opened two new additions to L.A.’s vegan landscape: Make Out, a casual, everyday café in Culver City, and Plant Food and Wine, a chic, upscale restaurant in Venice. (Kenney’s raw food Culinary Academy is now housed upstairs from Plant Food and Wine.) So whether you’re in the mood for grab-‘n-go, a special occasion meal or a home cooking lesson, Kenney’s got you covered.
Make Out is a healthy, all-raw alternative to fast food, the kind of place you pop into for organic smoothies ($10), gluten-free flatbreads ($10) and kelp noodle bowls ($11).
Plant Food and Wine, on the other hand, offers both raw and cooked dishes and is a place to linger for hours—especially on the patio, where fairy lights are laced through the olive trees and a lush edible garden helps supply what’s on your plate. House-made vegan cheeses (3 for $17) are meant to be paired with the selection of organic, biodynamic wines. Move on to sharable plates like silken zucchini “tagliatelle” ($13), robust salads like a vegan take on a niçoise ($16) and hearty entrees like socca cakes made with chickpea flour and lentils ($17).
Tempting desserts like olive oil cake with balsamic gelato and fennel-seed chocolate ($12) are naturally sweetened with agave. So long, vegan blues!