Wellness-minded chef Matthew Kenney will open Make Out, his new fast-casual restaurant, in Culver City next Monday, April 6. Make Out, nestled behind the Culver Hotel on Washington Boulevard, will feature seasonal juices, smoothies, cleanses, salads and other assorted vegetable dishes, and “intelligently selected” take-out items from a chef known for his plant-based cuisine.
Although Kenney’s M.A.K.E. restaurant is closing at the struggling Santa Monica Place mall on May 1, the chef is in expansion mode on the Westside. He’s working to open the ambitious Plant Food and Wine around mid-May on Venice’s Abbot Kinney Boulevard, where he aims to create a neighborhood restaurant with an on-site garden and a biodynamic wine list. He’s also developing an additional Venice concept, a collaboration with Ilan Dei Studio inspired by Dei’s work with the Lemonade brand. That restaurant could open later this year.
Over in Culver City, Make Out will serve signature juice blends like Beachwood (celery, dandelion, pear, grapefruit, and lemon) and Ojai (coconut water, apple, burdock, ginger, and cayenne pepper), as well as food like maitake mushrooms with watermelon radish and harissa, and a quinoa falafel wrap with cherry tomatoes, arugula, cured olives, and tahini. The restaurant, a collaboration between Kenney, Make Out brand creative director Michel Francoeur, and healthy-living advocate Antony Besso, will also offer snacks like za’atar crackers, and raw pastries and sweets including macarons and fudge brownies. The modern, airy, Aly Daly-designed space features reclaimed wood, exposed brick, and polished cement floors.
Make Out will open seven days a week from 8 a.m. to 8 p.m.