Redefining Raw: Roxanne's Vegan Restaurant

Chef Roxanne Klein dishes up mouth-watering cuisine at her all-raw vegan restaurant in Larkspur, California.


| May/June 2004



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Chef Roxanne Klein


Photo By Robert Houser

Mouth-watering cuisine and a chic dining area within an eco-friendly building blend so well at Roxanne’s in Larkspur, California, that you’d never dream this restaurant serves only raw, vegan cuisine.

Radical radishes: Chef Roxanne Klein relies on innovative techniques and flavorful organic ingredients to create a menu featuring plant-based, organic, raw foods (foods not heated above 118°F).

Kitchen magic: Instead of ovens, Roxanne’s is outfitted with dehydrators, blenders, low-temperature convection ovens, and juicers. Instead of milk, cheese, and wheat, you’ll find almond milk, cashew blends, and dehydrated seeds and nut “crackers.”

On the menu: The chef’s tasting menu includes small portions of the restaurant’s most popular items such as coconut noodle Pad Thai and a tamale with mole sauce.

Green digs: Roxanne’s uses photovoltaic power and recycled and certified sustainable materials. Everything from take-out packaging to the linens and menus are chosen for their sustainability.

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