You are here

Pictured is the kale salad at Plate in Malibu, which features kale, dried cranberries, apples, walnuts and tomatoes, topped with an orange vinaigrette and crostini. Photo by Chris Bashaw/22nd Century Media
Pictured is the weiner schnitzel at Plate in Malibu, which features chicken fried in rice bran oil and served with a lingonberry sauce and your choice of sides. Photo by Chris Bashaw/22nd Century Media
Ashleigh Fryer, Senior Editor
2:11 pm PDT March 17, 2014

From the fare to the lighting to the wooden and pastel décor, Plate exudes an essence of lightness. 

“It’s not exactly fine dining, but it’s comfortable, with a warm touch,” Plate’s guest relations manager Kat Hakim said. “It’s true to Malibu’s essence.”

That was precisely what ex-owner Charlie Temmel and head chef Victor Rosales had in mind when they and several others from the Santa Monica restaurant Schatzi On Main, migrated over to Malibu to open an organic eatery that focused on good ingredients and good cooking in 2008.