Go for the cacio e pepe, made with kelp noodles, peppery ginger, sunflower sprouts with a horse radish foam.
Seasonal, local, and smack bang on the coolest block on Venice Beach, it is no wonder that this vegan restaurant from Mr Matthew Kenney is seldom ever anything but groaning at the seams. The menu is LA down to its finger tips, composed of small and large sharing plates such as the tamale ranchero, made with an adobo squash filling, salsa verde black beans, pepper escabeche with lime cream. The 65-seat restaurant has a terrace prettily furnished with fig and olive trees, which provide a canopy against the LA sun. Indoors, it is all French oak floors and reclaimed stone. Go, see, be seen, and leave with a healthy spring in your step.