Michael's

The legendary Santa Monica restaurant has entered a new era, with a new chef and refurbished interior.

Run by iconic restaurateur Michael McCarty, who first opened the restaurant in 1979 and has seen chefs like Nancy Silverton and Jonathan Waxman move through his kitchen, Michael’s continues to impress.

The new chef is Miles Thompson, who formerly headed up the kitchen at the critically acclaimed Allumette in Echo Park. He brings with him a nuanced, ingredient-focused approach to the new menu at Michael’s, which has also undergone a mild refurbishment.

New dishes include things like beef tartare with riesling vinegar, fermented pepper and okra seed caviar. Also find a new market-to-glass cocktail program by beverage director Meredith Hayman (Bestia, Faith and Flower) that features signature drinks like Road to Kyushu with Kikori Japanese whiskey, Galliano, Averna, barrel-aged bitters, kumquat and clove.

Ideal For

Foodies

Signature Dishes

Start with housemade buckwheat sourdough bread with sunflower butter; try the ricotta gnudi with lamb sausage, spigarello and preserved orange; indulge in Asian-influenced plates like Sichuan pork dumplings with cured salmon roe, black vinegar and tarragon; or go large with main dishes such as black cod with lemongrass rice, soured little gems and dried chili dipping sauce.


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