Jonathan Gold restaurant review: M.A.K.E. in Santa Monica

Black pepper kelp noodles made with chanterelle, snap peas, olive crumb and pea vines.   (Christina House / For the Los Angeles Times)

Celine Liang of Taipei, left, and Tina Ung of Glendora send cellphone photos of their food at the Santa Monica Place restaurant.  (Christina House / For the Los Angeles Times)

Market berries with carrot and lemon kefir sherbet and blood orange.   (Christina House / For the Los Angeles Times)

Kimchi dumplings with ginger foam and coriander.   (Christina House / For the Los Angeles Times)

A variety of juices and smoothies.   (Christina House / For the Los Angeles Times)

Bonnie Christopher of Woodland Hills and John Kamus of Simi Valley dine on the raw vegan cuisine in a setting off the food court of Santa Monica Place shopping center.  (Christina House / For the Los Angeles Times)

A Thai Green smoothie is made with mango, coconut meat, kale, spirulina, lime juice and Thai green chile.   (Christina House / For the Los Angeles Times)

Chef Matthew Kenney is known for taking vegan food beyond its sprouts-and-nuts origins.   (Christina House / For the Los Angeles Times)