Matthew Kenney’s Fast Casual Concept, MAKE OUT, to Expand Across Southern California
Photo by Garet Field-Sells/Black Pepper Kelp Noodles from MAKE OUT
Plant-based, fast-casual food seems like its everywhere these days, what with Amy’s Kitchen about to open in California, Native Foods testing an express concept in Chicago, and vegan-friendly pizza places popping up all over the place.
Now, one of celebrity chef Matthew Kenney’s newest concepts, MAKE OUT (recently opened in Culver City, California), has received an investment boost to help it expand to additional locations in Southern California over the next five years.
Kenney, interim CEO Antony Besso, and Director of Creative Operations Michel Francoeur have launched a partnership with financier Pierre Bastid to help MAKE OUT grow.
“I profoundly believe in the future of plant-based cuisine and the need to make it more available, said Bastid in a press release. “MAKE OUT brings fast casual vegan food to a new level, I’m thrilled to enter this partnership and grow MAKE OUT’s presence in Southern California.”
As far as food, the concept spot specializes in cold-pressed juices (inspired by the California lifestyle), wraps, salads, parfaits and more. All menu items are vegan and gluten-free.
“This collaboration allows us to share our commitment to delicious and nutritious plant-based
food with so many more people,” says Kenney in the release. “We strive to bring innovative products,
services and cuisine in everything that we do; this partnership is a perfect extension of that
mission.”
Kenney also recently opened Plant Food & Wine in Venice, California, and will soon be launching another endeavor, White Lotus, in Miami, Florida.
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