A founding father of the Raw Food Movement, chef Juliano Brotman oversees a menu made from raw ingredients.
 Historically noted as a founding father of the Raw Food Movement, Juliano Brotman ran a quiet café within walking distance of Golden Gate Park frequented by San Francisco's dwindling hippie population. Then Brotman moved south, just six blocks from the racy beaches glamorized in countless films, and opened Juliano's Raw, catering to the beautiful body-conscious of L.A.'s Westside. The restaurant's concept---or as the more jaded culinarian may call it, gimmick---is simple: everything's raw (made from an all-natural, vegetarian product base). Brotman calls it gourmet living cuisine based on ancient culinary techniques (as in food that predates the discovery of fire). Instead of cooking technique, the emphasis here is placed on the quality of ingredients. Everything served at Juliano's is certified organic. Dishes make plays at traditional favorites from around the globe; rawvioli layers pine nut and garlic cream with sliced vegetables with marinara and truffle oil. A pad thai is fashioned from long vegetable strands with pea shoots and mung bean sprouts in a peanut sauce. A menu of smoothies boasts a carob-frothed Rawcacino and a Fuzzy Navel made with orange juice and almond milk. |
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