“Awesome meal. Great wine, beautiful room. Coltrane, Sarah, Bird, Ellington on the box. It’s like I have entered into some magical space. I am not religious, but if this is what heaven is like, I need to start going to church.” – Joe

Elizabeth’s Gone Raw is open every Friday and Saturday night. 






Executive Chef




Fermented Cashew Tostada

cucumber curd, black seaweed caviar, lemon zest powder


Cold Pressed Jewel Box Tomatoes and Yellow Watermelon Tartare

hemp seed crema, lemon confit gel, crispy seed bread, ginger vinaigrette


Purple Cauliflower Cappuccino

matsutake mushroom and white truffle flan, “chorizo” crumbles, rose pickled enoki mushrooms


Tannin Berry Fig and Bleu Cheese Quenelle

balsamic lentil paste, silver queen corn salad, achiote cracker


Gum Drop Grape Sorbet

pink peppercorn foam and smoked sea salt


Crispy Cassava Roulade

sous vide cipollini onion, papalo-pistachio sauce, purple potato purée, smoked red bell pepper oil


Strawberry-Beet Ice Cream

braised golden pineapple, doughnut peach gelée, lemon verbena tuile, plum jam


Any reference to conventional food is for context. The entire menu is plant based.

Prix Fixe Menu $80 | Wine Pairing $60 (subject to change monthly)

Executive Chef, Francisco Hernandez

*We would like to inform you that beginning Friday, January 6, 2017 there will be a 20% service fee added to your check


Book a Table at Elizabeth’s Gone Raw Today!

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Our Story

Elizabeth’s Gone Raw is a Friday and Saturday night only dining experience where our gorgeous venue is transformed into a fine-dining establishment offering a seven course vegan tasting menu.

Elizabeth’s Gone Raw began in 2009 as an expression and experiment by founder & owner, Elizabeth Petty. During her experience with breast cancer she was introduced to plant-based foods as an access to better health, vitality, and peace of mind. It was only natural to use her expertise and reputation in the food industry to share her newfound passion.

Reservations available Friday evenings 5:30pm – 9:30pm and Saturday evenings 5pm-9:30pm