Best Raw Food Restaurant, March 2007

An antipasti plate of seeded tapenade and herbed cashew cheese is an early sign of the masterful heatless cooking in the kitchen at Cru. The clean crunch of radish-wrapped spring rolls is another. The ten-table bistro, formerly Jade Café, has taken a deep, meditative breath since chef Rachel Carr took over in November. A palate cleanser of orange slices and long-stemmed heirloom carrots accompanies inspired plates of stuffed ravioli (made with jicama) and sweet red curry (spices and coconut milk) served over “rice” created from coconut flesh and lime. We’ll never fathom how Carr turns date puree, bananas, and chocolate syrup into a brownie à la mode, but we’re forever grateful.