LA Times restaurant critic Jonathan Gold files a review for chef Matthew Kenney's new Santa Monica raw-vegan restaurant M.A.K.E. Though noting that this "is probably not a good place to drag a cranky carnivore on a date," Gold points out that "a lot of the techniques of Kenney's raw cooking are also found in modernist kitchens." It won't turn a carnivore into a vegan, he concludes, but "it may be enough to make him take a second look." [LAT]
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