I’m still making my rounds of the many Mexican restaurants in Santa Monica. El Cholo doesn’t qualify for “Old Timer” status; while the original opened downtown in 1923, they didn’t open up in Santa Monica until 1997.
While walking down the Third Street Promenade with my friend Michel, we were lamenting about the absence of French restaurants when we saw George’s Bistro.
THIRD STREET — Michael McCarty is a man on a mission. It’s not enough that he’s one of the leading progenitors of contemporary cuisine, that he’s a great art collector, that he has not one but two of America’s most celebrated restaurants (Michael’s Santa Monica, Michael’s New York), that he received
In the middle of Main Street, across the way from The Galley and behind the Ben and Jerry’s, is a small enclave that houses the newly opened Brick + Mortar.
It is nice live in a place where dining is not limited to a Red Lobster, TGI Fridays, Applebee’s or whatever is down by the local mini-mall. One great thing about Santa Monica is the diversity of its storefronts, boutiques, and restaurants.
DOWNTOWN — If you’ve ever wanted to shop at one of Santa Monica’s Farmers’ Markets but are intimidated by the vast selection of produce, have no fear — the chefs are here.
It was a Tuesday night around 6:30. I felt like a steak with a glass of red wine. So I walked into Boa steakhouse on Ocean Avenue and Santa Monica Boulevard.
When I asked five of my friends if they were familiar with the Third Street Promenade’s Café Crepe, they all replied “yes.” But when I asked them if they ever stepped inside for some food, the answer was “no.
Building your own burger is no longer a novel concept amongst some of the better griddles here in town. Marking off a checklist to customize your burger’s, bun, patty, and toppings, is certainly a fun and interactive way to chow down.
For most people Taco Bell can best be described as nothing more than a guilty pleasure. It has also been pegged as a late night mainstay (hence the company’s “fourth meal” ad campaign) for the drunk, stoned, and struggling dieters that have gone way off the deep end.
Once at dinner at El Bulli in Spain, then considered the best restaurant in the world, we were served a course simply called “countries.” It consisted of three small porcelain spoons with a spoon full of liquid in each.
There are hundreds of diets. I know people who follow a raw diet, only eating raw fruits and vegetables; others follow a vegan diet, completely shunning any food from animals; and still there are those who follow a caveman type diet eating a lot of meat and virtually no grains.
