The acclaimed modern Mexican restaurant just steps from the beach in Santa Monica has welcomed a new executive chef with the appointment of Marc Johnson.

Launched by James Beard Award winner Rick Bayless, Red O Santa Monica has earned a reputation for elevating the authentic flavors of Mexico, enchanting diners with its commitment to sourcing ingredients from local farms while using sustainable practices to create dishes that are unrivaled in quality and taste.

Corporate Executive Chef Marc Johnson now oversees every Red O kitchen and is at the helm of all menu development. He previously worked at Mastro's Ocean Club, Studio at the Montage Resort, and Cotton Row with acclaimed Chef James Boyce. Focusing on Red O Santa Monica, Chef Johnson is shaking things up with his passionate drive. 

New dishes include Fresh Corn & Goat Cheese Tamales made with fresh ground corn masa, Laura Chenel goat cheese, and tomatillo salsa, or Mary's Duck Taquitos, comprised of slow-cooked duck, tomato-arbol chile sauce, and wild baby arugula. Don't miss the Tablita for Two, featuring a grilled 32 oz prime tomahawk chop, one pound Maine lobster tail, tajin butter, black beans, Mexican red rice, pico de gallo, classic guacamole, flour and fresh white corn tortillas. 

Ideal For

Ocean-view dining, checking out the party crowd, group dinners

Favourite Table

Elevated banquettes with ocean views

Favorite Room

Main dining room

Signature Dishes

Prime Bone-In Filet Mignon, Jumbo scallops Fideos, Corvina Sea Bass en Caldo Verde

Signature Drinks

Wide selection of Spanish wines, Old Fashioned, House Margarita