A collaboration between chefs Jessica Koslow (Sqirl) and Gabriela Camara (Mexico City’s Contramar, Cala), with a focus on L.A. market ingredients, sustainable seafood and Latin flavors.

This unique partnership brings together Jessica Koslow, mastermind of an all-day-breakfast revolution at Sqirl, her café on Los Angeles’s East Side, and Cámara, the chef-owner of Mexico City’s most beloved restaurant, Contramar - also behind Cala in San Francisco and Entremar in Mexico City. They’re dishing up California and Mexican flavors from an open kitchen alongside small-batch mezcals and boutique wines - while merging truly sustainable practices and ingredients with innovative, playful food and drinks. 

Onda, connected to the hotel by an outdoor walkway, is housed in the Santa Monica Professional Building, built in 1928 in the Spanish Colonial Revival style. The indoor/outdoor eatery features a large open kitchen outfitted with a grill and a dining room designed by Kelly Wearstler, who oversees design for the hotel group, in collaboration with Scott Barry, one of the partners in Sqirl.

Ideal For

All-day lingering, casual dining

Signature Dishes

Halibut tartare with Thao jicama, Trevino chayote, Mt. Lassen trout roe & turmeric-serrano broth; grilled Branzino with Kabocha squash, puntarelle, dandelion, Windrose smoked plum & crema tzatziki and charred octopus with turmeric-pickled celtuce, Weiser potatoes, purslane, celery, watercress & heirloom corn tortillas.