We started off with the raw mezze platter ($13) consisting of apple beet salad (with raw honey, mind you), fig pate, flax crackers, kale, cashew cheese, olives, and tzatziki. It was an explosion of fun flavors and great to nibble on.
Raw Mezze Platter: Fierceness is always welcomed
We got a hot appetizer as well: the crispy polenta cakes ($13) with sauteed mushrooms, apples and arugula was the group favorite. I questioned the flavor combination, but it was really a grand slam with the savory and just a touch of sweetness from the apples. The polenta was perfectly crispy on the outside with the innards having a texture and taste of something like ricotta.The chive oil drizzled throughout the mixture really brought everything together.
Crispy Polenta Cakes
For my main dish I selected the pesto raw ravioli ($15) stuffed with herbed cashew cream, and topped with a lemony arugula salad. Divine. Arugula is officially my favorite choice of salad greens now. I liked the contrast between the smooth creamy cashew "cheese" with the lemony tang from the oil, zest and dressing on the arugula salad.
Yap, that's a raw ravioli!
Kat and HHHH went with the raw Chorizo Tostada ($13) for their main course. It was presented with radish cabbage slaw, raw vegan chorizo, and salsa criolla on a corn tostada shell. The chorizo flavors and textures - minus the bits of suspicious mechanically processed fatty pork gristle found in regular chorizo - were spot on and delicious. About half way through the tostada both the HHHH and Kat happily groaned they were stuffed.
Raw Chorizo Tostada
1521 Griffith Park Blvd
Los Angeles, CA 90026