Posts tagged ‘Santa Monica’

Del Frisco’s Grille in Santa Monica

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NEW MENU LAUNCH at DEL FRISCO’S GRILLE in SANTA MONICA!!!!!

PETER YEALAND S
Sauvignon Blanc Marlborough, New Zealand

AQUINAS
Cabernet Sauvignon North Coast, California

ROASTED BABY BEET S Whipped Feta, Sherry Vinaigrette

ARTICHOKE BEIGNET S Fontina, Parmesan, Sweet Basil Dressing

PAN-SEARED S CALLOPS GF
Goat Cheese Polenta, Blistered Tomato Chermoula, Pine Nut Gremolata

COFFEE-BRAISED PORK SHANK
Bacon Ends, Collards, Toasted Sea Island Red Peas

QUINN’S FILET B URGER*
6 oz. House-Ground Filet Mignon, Bacon Onion Jam, Arugula,
Gorgonzola, Gruyere, Grain Mustard

HAND-SHAVED PRIME S TEAK* º
Creamy Horseradish, Artisan French Roll, Au Jus

TRUFFLED MA C & CHEESE

CHARRED LEMON P ARMESAN BROCCOLINI

SANDWICHES
Lettuce Wrap Available
CHOICE OF
Hand-Cut Frites,
Hand-Cut Parmesan Frites,
Sweet Potato Frites or
Mixed Greens Salad

 

 

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Lamb Nachitos

Tasty Lamb Nachitos at Upper West Happy Hour in Santa Monica! So much flavor in a little bite!

Boa Steakhouse Santa Monica

New lunch menu at Boa Steakhouse!!!

  • Avocado & Burrata Toast | king trumpet mushrooms, hazelnuts, truffle vinaigrette
  • Heirloom Quinoa with Salmon | roasted pepper, smoked artichoke, lemon vinaigrette
  • Wagyu Flat Iron & Baby Gem | pickled mushrooms, crispy onions, dijon vinaigrette
  • Grilled Chicken Torta | charred panela cheese, escabeche, black bean chips
  • Roasted Turkey Sandwich | smoked mozzarella, oven dried tomato, chow chow
  • Smoked Wagyu Tri Tip Sandwich | brie, roasted peppers, black pepper aioli
  • Butterscotch Bread Pudding with Apple Sorbet

Inotheke in Santa Monica

Greek Salad-Tomato, Cucumber, Pepper, Feta, Onion, Olive

Pok Youvaralakia-Wild Rice, Lemon Sauce

Short Rib Stifado-Shallots, Red Wine

Mousaka-Ground Beef, Eggplant, Zucchini, Bechamel

Fava Botarga-Yellow Split Peas, Thyme, Scallion

Eggplant Tahini Salad-Red Onion, Cherry Tomato, Parsley

Lamb & Orzo- Tomato, Parmesan

Cod Feritters-Skordalia

Shrimp Saganaki- Tomato Sauce, Feta Ouzo

Black Eyed Peas-Kale, Onion

Grilled Pita

Dessert-Galahtobouriko

 

Red O in Santa Monica

We’ve been anxiously awaiting for Red O to open in Santa Monica and it definitely has been worth the wait!!!! It’s exactly what the neighborhood needed. Located across from the Santa Monica pier on Ocean Blvd. I love the feeling of being on vacation. Great space, atmosphere and music! #Staycation

Red O cuisine by Rick Bayless features Mexican inspired dishes. Known for their Prime Steaks and Seafood, a great selection of tequiila, cocktails & wine.

Happy Hour 4 – 6:30

3 locations: Los Angeles, Santa Monica & Newport Beach

Our menu for the evening…..
1st COURSE
Ahi Tuna Tostada
Mary’s Duck Taquitos
Yellowtail Aquachile
Beef Short Rib Sopes

2nd COURSE
Maine Lobster
Pescado Del Dia

ACCOMPANIMENTS
Mexican Street Corn
Grilled Asparagus

3rd COURSE
12oz Carne Asada Brava
10oz Prime Bone-In Filet Mignon

ACCOMPANIMENTS
Sauteed Baby Kale & Brussel Sprouts
Charro Beans

4th COURSE DESSERT
Dark Chocolata Ganache
Fruit Butter Cake
Goat Cheese Cheesecake

And of course I have been back again for Happy Hour and enjoyed Huevona Guacamole and Braised Short Rib Cazuelas for Tacos! Delish!!!!

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Del Frisco’s Grille Burger

It’s National Burger Month!!!
Del Frisco’s Grille in Santa Monica is celebrating with a unique creation by Chef Tiger called the “Hipster Jam Burger,” made with double patties, bacon-onion jam, arugula and Gruyere cheese.

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The Little Door Santa Monica

The Little Door in Santa Monica is the perfect spot for date night, very romantic setting! Love the scallops, foie gras, risotto, fine wine & great cocktails! Already been back for more!

http://thelittledoorsm.com/

Menu the first time at The Little Door:

Winter Apple Bourbon Bellini
Wild Arugula, Pink Lady Apple, Dried Cranberries & Gorgonzola Cheese, Walnut Vinaigrette and Candied Walnuts

Baby Kale, Shaved Brussel Sprouts, Crispy Pancetta & Parmigiano Reggiano Cheese, Aged Balsamic Vinegar and Extra Virgin Olive Oil
Pomegranate Margarita

Seared Foie Gras, Baguette French Toast, Pomegranate and Ginger Coulis, Toasted Walnuts, Chervil Salad
Sauternes

Grilled marinated Octopus with Espelette Pepper, Roasted Garlic & Greek Oregano, Green Lentils,Shaved Fennel and Warm Saffron Fingerling Potato Salad

Spicy Ahi Tuna Tartare with a Shaved Fennel Salad, Brioche Toast and Green Olive Tapenade
Sancerre

Sesame Seared Day Boat Scallops, Red Beet and Horseradish Sauce, Braised Leeks, Carrot Flan and Sugar Snap Peas

Couscous “Royale” with Lamb Stew, Lamb Chops, Chicken & Merguez Sausage, Harissa and Onion Confit
Halter Ranch Syrah

Grilled Mediterranean Wild Sea Bass, Saffron Espelette Sauce,Torro Risotto with Sundried Tomatoes, Roasted Brussel Sprouts and Baby Carrots

Farro Risotto with Porcini Mushrooms and Gorgonzola Cheese, English Peas, Baby Carrots and Toasted Walnuts
Chauteauneuf Du Pape

Tarte Tatin Chocolate Molten Cake

Coconut Cheesecake House-made Pear Brandy Sparkling Peach Infused Italian Moscato

Second go around menu:

Cocktails
Cucumber Martini: Aviation Gin, Cucumber, Fresh Mint

Old Boy: Verbena Infused Beluga Vodka, Stewed Raspberries, Strawberries, and Lingonberries, and Fresh Lemon

Seasonal Rhubarb: Vodka, Organic Rhubarb, Fresh Lemon

4 Pepper Smoke: El Silencio Mezcal, Organic Smoked Spicy Peppers, Agave, Gran Classico Bitters, Smoked Salt Rim

Pomegranate Margarita: Schaner Farms freshly squeezed organic Pomegranate Juice, Dos Armadillos Blanco Tequila, Cointreau, Fresh Lime

Michael, the Bar Manager, has a close relationship with Chef T. Nicholas Peter and he sources ingredients from Farmers’ Markets to craft his cocktails in a way that compliments the menu.

Menu Items
Mezze: assorted Mediterranean appetizers, served with homemade pita, flatbread, kibbeh, falafel, and spanakopita

Foie Gras “Torchon”: Harry’s Berries Strawberries and Aged Balsamic Reduction, Toasted Hazelnuts and Black Truffle Brioche Toast

Tuna Tartar: Spicy Ahi Tuna Tartar with Shaved Fennel Salad, Green Olive Tapenade, and Brioche Toast

Grilled Spanish Octopus: Marinated Baby Artichokes, Kalamata Olives and Oregano Smoked Garlic and red Wine Vinaigrette, Grilled Fresh Torpedo Onions

Pistachio Crusted Sea Scallops: Blood Orange and Ginger Sauce, Carrot Flan, and Sugar Snap Peas

Black Truffle Farro Risotto: Local spring vegetables (Baby carrots, marinated artichokes, snap peas, asparagus, broccolini), porcini mushrooms, and aged balsamic reduction

Beignets and Lemon Tart platter

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