From a big deal dude who likes it raw-er than ODB, M.A.K.E. is a plant-based SaMo restaurant with a modern, shared-seating interior with plenty of greenery, including a little tiny hedge between drinkers at the bar and the 'tenders. Nothing on the menu's heated above 105 degrees, including dishes like Bartlett Pear Soup w/ young celery and juniper oil, and Heirloom Tomato Lasagna that layers pistachio pesto with sun-dried tomato marinara and Macadamia nut ricotta. And because alcohol has been scientifically proven to induce "shloads of fun", you'll want to get in on their biodynamic wines, organic beers, and house cocktails, which're all available at a 12-seat, marble-topped "Raw" tasting bar, where chefs'll also do a traditional, omakase-style multi-courser showcasing in-development eats from the head dude's next-door culinary school.
Acquired Taste: Live Octopus With Timothy DeLaGhetto and Trevor Wallace