Raw food enthusiasts frequent Cru for a healthy dose of uncooked inventions. And this restaurant produces some of the most creative food surrogates. The mozzarella in your caprese, that's actually young coconut. The ravioli isn't made of glutinous pasta but thin slices of jicama or portobello, stuffed with cashew cheese and served in a miso-coconut sauce. The flavorful red curry showcases the versatility of coconut yet again—in this, it serves as faux-chicken. The idea of raw still makes you squeamish? Then dip your toe into the heavenly chocolate desserts.
