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Cioppino and Grilled Bread

June 17, 2013
Be transported.

A seafood stew to transport you.

Cioppino is an Italian-American fish stew, first devised more than a century ago around Fisherman’s Wharf in San Francisco, where immigrant crews at the end of the day would “chip in” (hence, cioppino) seafood from the day’s catch to make a communal stew. We are thrilled to be offering our own version of this hearty dish on our new menu at Michael’s Santa Monica. The broth is swimming with the beautiful bounty of the sea—the freshest fish, mussels, and clams from our top purveyors. Rouille, a delicious savory sauce made from breadcrumbs, saffron, olive oil, garlic, and chile, flavors this beautiful, warming dish. We serve it with grilled bread, its smokey and crisp surface paying perfect complements to the classic seafood stew. Come in and try it for a delightful lunch or dinner!

Iowa Duroc Pork Chop

June 14, 2013
You know you want this!

You know you want this!

Want a robust yet refined dinner to remember? Dig into this hearty Iowa Duroc pork chop from the kitchen of Michael’s Santa Monica. The meat comes from a breed renowned for its flavor, juiciness, and tenderness. After cooking the massive chop to perfection, we place it on a bed of superbly creamy polenta enriched with goat cheese, and then add roasted carrots and apples to complement the earthy sweetness of the pork. Over the chop, we ladle a golden cloak of aioli seasoned with whole mustard seeds, and then garnish with a generous sprinkling of fresh chives. It’s a gorgeous presentation that redefines how great pork should be cooked and served.

Mr. Robertson’s Breakfast

June 12, 2013
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Breakfast is served!

Poached eggs served on top of spinach, dusted with smoked paprika. That’s right—we’ve cut the carbs out of the equation in this beautiful breakfast from the kitchen of Michael’s New York. (But you can, of course, order toast on the side, and we do include a little fresh fruit.) We’ve kept all the flavors, though, clear, bright, and satisfying—and, for even more satisfaction, we include some of our applewood-smoked bacon and a grilled tomato. Sit down and dig in!

Wild Alaskan King Salmon

June 10, 2013
Dinner is served!

Dinner is served!

Wild Alaskan king salmon is one of our favorite fishes. It’s so gorgeously pink, so insanely tender, so superbly flavorful. Our guests adore it. Right now at Michael’s Santa Monica, we’re giving this glorious fish the all-out spring treatment.  We serve it with fava beans, pee wee potatoes, English peas, and peas tendrils. Then, we dress the whole combination in a green garlic cream sauce that will have you sopping up every last drop. Come join our celebration of the season!

A Visit to the Kitchen

June 7, 2013

Getting invited into the kitchen at Michael’s New York or Michael’s Santa Monica is always a thrill. The wonderful aromas, the exquisite ingredients and preparations, the heat, the energy, and simply getting to watch the expert crew at work is fascinating and exciting. Check out these recent snaps from a visit to the  kitchen in NYC!

Spring accents!

Spring accents.

The final step before the plates leave the kitchen, the garnish station!

A final step before the plates leave the kitchen: the garnish station.

Beautiful veggies, prepared and ready!

Beautiful veggies, prepped and ready.

Simple garnishes, let's go!

Sesame seeds, salt, a light vinaigrette, all ready to sprinkle or drizzle.

Black Sea Bass

June 5, 2013
Beautiful black bass.

Beautiful black bass.

This black sea bass with have you spooning up every last drop of delicious broth. Michael’s New York executive chef Kyung Up Lim and his team expertly prepare this fresh fillet with the skin on, cooking it to a crispy exterior while keeping it moist and tender within. The result is mild, tender, buttery, and just plain delicious. We serve the fish on a beautiful bed of bok choy, surrounded by a light broth seasoned with fresh ginger, chili, and lime. It’s heavenly. So dig in!

Black Kale, Burrata, and Asian Pear

June 3, 2013
Greens never looked so good.

Greens never looked so good.

Our chefs work with tireless passion to create fresh takes on classic Michael’s cuisine. Our goal, in Santa Monica and New York alike, is to infuse freshness into our menus without ever compromising our belief in serving only the finest seasonal, local, high-quality food. In that spirit, we are proud to offer this new kale salad from the kitchen at Michael’s Santa Monica. It’s exotic, savory, sweet, and absolutely delicious. A chiffonade of tangy, subtly bitter black kale plays perfectly off the pure creaminess of burrata.  Asian pear slices, fresh pomegranate seeds, and spiced pumpkin seeds add extra layers of beautiful flavor and texture.  We garnish with freshly shaved Parmesan. This is definitely not your usual kale salad.