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118 Degrees Restaurant Review: Not meant only for health and environmentally conscious diners, 118 Degrees brings interesting flavor to uncooked vegetables, fruits, seeds and nuts. The interior of this small space at Costa Mesa’s The Camp is inviting and modern, with dark woods, orange suede chairs, abstract art and an exhibition kitchen. Chef Jenny Ross uses her highly innovative techniques to prepare food that’s never heated above 118 degrees Fahrenheit, which raw foodists believe is the point at which the most nutritive aspects of food is destroyed. This type of “living foods” cooking is way beyond vegetarian or even vegan, and is mostly done by using a combination of seeds and nuts for things like breads, crackers, doughs and cheeses. Smoothies are big at breakfast, but the lunch and dinner menus focus on wraps, pizzas, pastas, and Mexican-inspired fare like tamales and enchiladas. There is also a full slate of desserts that are created from natural raw sweet ingredients like agave nectar and raw honey. These items can also be readily paired with a selection from the restaurant's list of organic wines.