Santa Monica restaurants are rolling out new menus and seasonal offerings as the summer dining season heats up, with establishments ranging from intimate cocktail lounges to vegan chains introducing fresh concepts to attract diners.
Fogo de Chão has launched a new summer menu at its Ocean Avenue location in Santa Monica, offering a seafood twist on its signature churrasco-style dining experience and adding a seasonal cocktail that comes with a kick.
The limited-time offering, dubbed the Brazilian Surf & Turf, includes a curated selection of fire-roasted meats served alongside either a “butter-bathed lobster tail” or an “all jumbo lump crab cake.” The menu is priced at $59 and available now through early August at all US locations, including the Santa Monica branch that opened in April.
The restaurant chain, known for its continuous tableside meat service and prix fixe format, is also rolling out a new cocktail called the “hot Brazilian” made with Reposado tequila, Tempus Fugit citrus liqueur, fresh lime juice and mango habanero, served with a black lava salt rim and mint garnish. The drink is only available upon request through to July 30.
“This summer, many guests are craving experiences that feel like an escape without having to go far from home,” said Barry McGowan, Chief Executive Officer at Fogo de Chão. “At Fogo, we’re delivering our most indulgent limited-time experience yet, with a curated Brazilian surf & turf that brings together our favorite cuts of Brazil and indulgent seafood. It’s joy, connection and celebration, like stepping into the vibrant energy of Brazil, without ever leaving town.”
The seasonal promotion builds on the opening of Fogo’s newest Southern California outpost at 1551 Ocean Avenue, a 7,200-square-foot restaurant featuring a retractable-roof patio with ocean views, a large open grill and a bar serving shareable Brazilian-style appetizers. Located in the former Del Frisco’s Grille space, the venue offers 193 seats, including 15 at the bar.
Founded in 1979 in Porto Alegre, Brazil, Fogo de Chão now operates more than 70 locations worldwide. Its approach to rodízio-style service, where gaucho chefs carve meat tableside until guests indicate they’ve had enough, remains central to the brand’s appeal. The Santa Monica location is the 11th in Southern California.
The seasonal surf & turf additions and “hot Brazilian” cocktail are part of a broader effort to highlight lighter fare and bar-forward offerings during the warmer months. While the décor and meat-heavy menu remain rooted in tradition, Fogo continues to adapt with limited-run features, small plates and flexible dining formats designed to appeal to a wider range of guests.
Fogo de Chão is at 1551 Ocean Ave and is open Mon–Thu 3–10pm, Fri 3–10:30pm, Sat 2–10:30pm and Sun 2–9pm.
The Georgian Room
The Georgian Room, the Italian steakhouse beneath The Georgian hotel, has launched a dedicated martini menu featuring inventive twists on the classic cocktail. The venue, which boasts deep red walls, round leather booths and a 1918 Steinway piano, once welcomed 1930s notables including Judy Garland, Clark Gable and "Bugsy" Siegel. The new menu includes sophisticated takes on nostalgic flavors, such as a clarified piña colada and a layered gelatina appletini, created by culinary team members Shahnaz Mouhamou, Natalia Wyman and Brittany Brisbin. The martini menu is available Wednesday through Sunday, with live jazz music until 12:30am and late nights until 2am on weekends.
Veggie Grill
Next Level Burger and Veggie Grill are taking their first step toward brand unification with the summer launch of their All American Vegan menu. The new menu combines offerings from both plant-based concepts and will eventually operate under the unified Next Level Veggie Grill name. Developed by Chief Visionary Officer Cierra de Gruyter, the menu features protein-forward plates, including the new whole-cut Beyond Steak Filet and Pan Seared Salmon using Oshi's vegan salmon filet.
Menu highlights include four new protein-packed entree plates available after 3pm, new shareables like Fresh Summer Rolls and Fried Cheese Bites, and four new bowls including the Buddha Brunch Bowl. The menu also adds new burgers, including the permanent Sunrise Burger featuring Yo! Egg, plus Mexican plates with choice of vegan steak or chicken. Veggie Grill by Next Level locations will receive the menu July 4, while Next Level Burger locations will get it on a rolling basis this summer. Learn more at nextlevelburger.com or veggiegrill.com.
Shoreside
Shore Hotel has opened Shoreside, a new restaurant and bar on Ocean Avenue led by Executive Chef Todd Bohak. The venue combines California coastal cuisine with ocean views, featuring locally-sourced organic seafood and fresh produce from farmers' markets. Standout dishes include Harris Ranch Prime Filet with Yukon potatoes and California Yellowtail Crudo with ginger ponzu.