Matthew Kenney is high priest of raw food scene. Adjacent to his culinary school, the entirely raw-based menu (nothing has been heated over 105 degrees) features dishes like kale salad with blood oranges and sun-dried olives, Bartlett pear soup, and heirloom tomato lasagna. A “raw tasting bar” pairs cocktails and beer with the plates, and the exhibition-style kitchen flaunts the philosophy.

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