Not only do noted vegan chef/author/activist Matthew Kenney and chef Scot Winegard work miracles with raw vegetables, grains, nuts and seeds here, they do it in one of LA's most beautiful dining spaces. Look for standards such as Caesar salad with sea beans and sunflower-nori dust, zucchini lasagna with spicy marinara, basil pesto and ricotta made from macadamia nuts.
Lunch tends more toward sandwiches (such as curried cauliflower taco with pico de gallo and dill raita) and a mushroom and vegetable burger. The wine program shows how great organic and biodynamic wines can be. Leave room for desserts such as strawberry hibiscus cheesecake or the banana split with vanilla hemp, chocolate maca and strawberry goji.
The back garden does double duty as herb garden and a leafy dining terrace dominated by a central olive tree. Ahhh.
