Matthew Kenney’s M.A.K.E.: A Raw Food Oasis

L.A. WeeklyFood

Black pepper kelp noodles at M.A.K.E.; Credit: Anne FishbeinBlack pepper kelp noodles at M.A.K.E.; Credit: Anne FishbeinBlack pepper kelp noodles at M.A.K.E.; Credit: Anne FishbeinBlack pepper kelp noodles at M.A.K.E.; Credit: Anne FishbeinMarket Tomato Lasagna at M.A.K.E.; Credit: Anne FishbeinBlack pepper kelp noodles at M.A.K.E.; Credit: Anne FishbeinView of the counter at M.A.K.E.; Credit: Anne FishbeinBlack pepper kelp noodles at M.A.K.E.; Credit: Anne FishbeinZucchini hummus with Za'atar crackers at M.A.K.E.; Credit: Anne FishbeinBlack pepper kelp noodles at M.A.K.E.; Credit: Anne FishbeinTree nut cheeses at M.A.K.E.; Credit: Anne FishbeinBlack pepper kelp noodles at M.A.K.E.; Credit: Anne FishbeinCauliflower with preserved lemonBlack pepper kelp noodles at M.A.K.E.; Credit: Anne FishbeinCauliflower with preserved lemonBlack pepper kelp noodles at M.A.K.E.; Credit: Anne FishbeinCauliflower with preserved lemonBlack pepper kelp noodles at M.A.K.E.; Credit: Anne FishbeinCauliflower with preserved lemonBlack pepper kelp noodles at M.A.K.E.; Credit: Anne FishbeinCauliflower with preserved lemonBlack pepper kelp noodles at M.A.K.E.; Credit: Anne FishbeinCauliflower with preserved lemonBlack pepper kelp noodles at M.A.K.E.; Credit: Anne FishbeinCauliflower with preserved lemonBlack pepper kelp noodles at M.A.K.E.; Credit: Anne FishbeinCauliflower with preserved lemonBlack pepper kelp noodles at M.A.K.E.; Credit: Anne FishbeinFuyu persimmon and pistachio at M.A.K.E.; Credit: Anne FishbeinBlack pepper kelp noodles at M.A.K.E.; Credit: Anne FishbeinCounter greens at M.A.K.E.; Credit: Anne FishbeinBlack pepper kelp noodles at M.A.K.E.; Credit: Anne FishbeinRainbow carrotsBlack pepper kelp noodles at M.A.K.E.; Credit: Anne FishbeinRainbow carrotsBlack pepper kelp noodles at M.A.K.E.; Credit: Anne Fishbeinwatercress and apple cider at M.A.K.E.; Credit: Anne FishbeinBlack pepper kelp noodles at M.A.K.E.; Credit: Anne Fishbein

M.A.K.E. has done a decent job of transforming its corner of the space into a green oasis, with soothing wooden walls and tables, and plenty of plant-life accents. You get the feeling that if this restaurant were on street level, it would be packed. As it stands, business is slow, and waiters and managers seem almost surprised and delighted when you show up and sit down. “How did you hear about us?” they ask, excitedly. Read the story.

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