Date: November 10, 2005
Location: 1819 Ocean Avenue, Santa Monica
Corkage: ??
Cost: $110 - Chef's Cabana Tasting Menu (including tax, tip & corkage)
Reservation: 310.260.7511

I was invited to this dinner during my recent trip to SoCal by a friend of mine, Ken Advedisian, also present were
Scott Rich and Greg Gorman, as well as three others folks that I don't recall their name at the moment.

Ken made the arrangement to reserve Chef's Cabana for the evening to enjoy a wonderful seven course menu prepared masterfully by Warren Schwartz. Rather than going with the wine pairing that normally comes with the tasting menu, we brought our own for the table.

Chef's Tasting Menu
Grilled Calamari Stuffed with Shrimp, Parsley and Garlic, Spicy Tomato Sauce, Pistachios and Lemon Oil

Little Neck Clams, Day Boat Scallops and Shrimp, Spanish Chorizo, Saffron Tomato Broth, Orange Zest, Grilled Baguette and Rouille

Sauteed Foie Gras, Cranberry Compote, Toasted Brioche, Balsamic Reduction, Micro Basil and Candied Orange Zest

Roasted Quail, Sweet Potato Fries, Nueske Bacon and Sage Cream

Sauteed Sweetbreads, Calypso Beans, Serrano Ham, Pickled Red Onion, Frisee and Walnut Oil

Black Angus Tenderloin, Black Truffle Potato Doughnut, Spinach and Red Wine Reduction

Dessert Selections

First three courses were tremendous, with the Grilled Calamari being the highlight. Grilled to perfection with layers of different flavors attacking my taste buds.

The second course melody of seafood is their upscale modern rendition of cioppino. Each piece of the seafood was done just right, not over or under cooked. The saffron tomato broth was ever so savory, magical balance of sweet and tangy.

The only issue with the foie gras course was that we didn't have a Sauternes on the table, so we were stuck with a 2003 Inniskillin Vidal off their wine list.

My least favorite course of the evening, not surprising was the black angus tenderloin. Not a cut I like to begin with, plus I am rarely intrigued by steaks from restaurants, the usual not enough salt, pepper....etc. However, the black truffle potato doughnut that came with this course was pretty tasty.

Wine service was fair, that's only due to it's good stemware (forgot Spiegelau, Riedel or someting close). Our waiter seemed a bit clueless on what type of glasses to bring out for our wine, not exactly keen on matching varietal.

Definitely a wonderful restaurant is looking from the food stand point, Chef Warren was very friendly and engaging, check on us a few times through out the dinner. Service overall was good, they even took special care to arrange a leg wrestling match for two of our dining companion, which is another story on it's own.

Wine service can definitely use some help, or at least better wait staff training on knowledge.

For the price and the quality of food, definitely worth a shot, expected to be much more expensive. However, if you are the type that wants perfection service, you may want to go somewhere else.