Walking between notable restaurants has become easier in Santa Monica.
25 intrepid eaters joined the first Food GPS progressive dinner, which was designed to spotlight three Santa Monica restaurants participating in dineLA Restaurant Week.
We filled two cabanas and a long table on Whist‘s candlelit, poolside patio at the Viceroy. A couple people on the tour said Kelly Wearstler’s design reminded them of “Alice in Wonderland.”
Whist honored the occasion with a surprise cocktail, The GPS. It was an unusually warm and muggy night in Santa Monica, and the mix of Grapefruit juice, Prosecco and St. Germain was especially refreshing.
Whist’s newly installed executive chef Tony DiSalvo most-recently ran Jack’s La Jolla, a multi-faceted restaurant complex named for his father. The CIA grad previously logged time in high-profile kitchens at Jean Georges and Gramercy Tavern.
The affable chef walked from table-to-table to introduce himself and explain the dish, a Roasted Beet Salad with baby lettuces, truffle panna cotta and hazelnuts.
DiSalvo also described his approach for Restaurant Week. He plans to serve full portions of regularly available dishes, since that’s most indicative of a typical meal. He’s been in the Whist kitchen for the past three weeks and estimates the menu is 60% to his liking.
Dakota Weiss lavished guests with a crisp-skinned Arctic Char that she plated with cauliflower puree and golden raisin compote.
Weiss said she’s still locking down the menu for Restaurant Week, but doesn’t want to commit quite yet because her menu is so market-driven. She relies on market finds for 70% of her menu at the Shangri-La.
Unfortunately we didn’t have time to check out the hotel’s rooftop bar, which is already gaining acclaim for its ocean views.
We ended the night on the mezzanine at Anisette Brasserie.
Anisette’s mezzanine overlooked the zinc bar, towering shelves of alcohol and a late-night Promenade crowd.
Anisette’s MYSTERY DESSERT turned out to be a sampling of almost every dessert on the menu, including chocolate gateaus, lemon tarts dotted with torched meringue and a profiterole tower.
After people started devouring desserts like kids on Halloween, chef de cuisine Josh Smith said hello. He started working for executive chef Alain Giraud three months after Anisette opened. Before that, he spent four years working for the Michael Mina Group at Seablue, one of my favorite Las Vegas restaurants.
The group absolutely laid waste to the dessert table, and nobody left hungry. Better yet, almost everybody said they’d sign up for another progressive dinner.
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September 26, 2009 at 11:25 PM
dang that sounds awesome Josh! looks like you did an awesome job putting this dinner together. great concept and good set of dishes. wish I could have been there!
September 26, 2009 at 4:08 PM
Had a great time and loved the food. Met some interesting new people. You did a great job putting it together!
September 25, 2009 at 12:01 PM
Great job on the reviews, concept and pictures. Looks like you all had a great time:-)
September 24, 2009 at 1:04 PM
Sounds like a delicious and fun evening! Tonight’s Latin theme should be great.