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Add this one to the roster of raw-food and juice shops proliferating around the city. According to this school of nutrition, none of the vegan fare should be heated above 118 degrees Fahrenheit, or valuable enzymes are zapped. Instead of the stove, the chefs here turn to dehydrators, used to make “chips” out of kale, flax and other substances, which accompany some entrees, including the mezze plate (raw falafel, hummus, couscous, and) or can be snacked on alone—spice fiends should try the bracing salt-and-pepper kale. Really, there’s a raw food solution to any craving. Pasta? Check, in the form of a chewy and satisfying zucchini-noodle puttanesca, with tomato sauce and brazil-nut ricotta, plus a hit of salt from olives and caper. Ramen? Uh-huh, it’s got a sesame-ginger broth, kelp noodles, kimchi, and mushrooms. One of the tastiest entrees is the tacos, in flax tortillas, with guac, pumpkin seeds, and other fixings. While entrees are creative and satisfying, some of the greens-heavy salads might leave you hungry. All the requisite potables can be purchased, too, including locally made kombucha, Thai coconut water, and fresh-pressed juice (the turmeric, ginger, and citrus version will zap a cold). The airy shop contains a few seats for dining in, chiefly a central communal table where the $35 prix fixe – an app, salad, and a main – is not a bad deal. — Jenny Miller

Portobello Reuben wrap, $15; tacos, $14