The ‘chef’ (there’s no oven in the kitchen) at this gem achieves the impossible: churning out not just edible but also extremely delicious and artful concoctions, made completely from raw organics that are put through blenders, dehydrators and the capable hands of Pure’s staff. Results are creative, fresh and alarmingly delicious, and include the wonderful tomato-zucchini lasagna (sans cheese and pasta), Thai coconut ‘noodles’ with red curry, and the white-corn tamales with raw cacao mole and salsa verde. The dining room is sleek and festive, but in warmer months don’t miss a chance to settle into a table in the shady oasis of a backyard.