CACHE to open. Josiah Citrin. Santa Monica.
Not an easy place to find. In the former "HIDDEN" spot. Not quite as stealthy as L'Esquina in New York (where you walk through an employee's entrance in humble looking fast food taco joint, go down a flight of stairs into the basement where you get semi-upscale nuevo southwest in an environment I'd call gothic-latino-punk. )
I walked right past it tonight and didn't see it.
I just got home from Cache.
Fun patio lounge ambience. The hosts and the waiters were great! (Our waiter was the nice guy who looks like he's about 15.) We had to wait a little long for our outdoor table but they were accommodating - they sat us in the reserved lounge area and kept on checking on us. The food was really solid.
Highlights were the tuna tartare, brie and caramelized onion flatbread, and truffle french fries. We shared two flatbreads, a steak, fries and three apps. The food cost came in around $120 for four people. We left stuffed and happy. I would recommend for drinks and dinner and we would definitely go back.
I enjoyed Melisse a lot, and really wanted to like this place too but was a little disappointed, truth be told. Perhaps I made a bad choice in the halibut. It was rather bland, in a near-tasteless watery broth.
Given that none of the dishes come with any sides by default, I also thought it a little pricey for what it is.
I had the halibut too - blah. Nothing winning about it, aside from that it was about the right temp/doneness. The white bean ragout side was quite tasty though. I see no reason to go back, unless I have a white bean ragout craving or hear a lot more positive reports on this thread. Totally passable.
And I miss the sauerkraut and sausage breakfasts.
They've had "soft" openings, but the official opening is tomorrow night.
I've heard of this: Foie Gras Parfait and Smoked Salmon Potato Salad, both served in mason jars. (like Palate?) Wood-fried calamari, parsley, lemon and garlic oil. Hanger steak With Maui onion rings.
Market Wedge, Cherry Tomato, Blue Cheese, Egg, Bacon Salad
Ahi Tuna Tartare with Avocado, Lime-Ginger Vinaigrette.
Charcuterie with savory garnishes
Artisanal Cheese Platter with honeycomb, sweet onion marmalade and candied walnuts.
A changing menu of six wood-fired flatbreads --among them, Caramelized Shallot with Brie, Arugula and Balsamic; Spicy Soprasetta with Crimini, Sage and Mozzarella; and Zucchini with Feta, Thyme and Lemon Zest.
Entrees include a Kurobota Pork Chop, Pineapple Chutney and Mint
Tea-Smoked Ahi Tuna, Marinated Eggplant, Lemon and Rosemary; and N.Y.
And Carrots, Passion Fruit, Thyme, Black Pepper; Asparagus, Curry and Pistachios; and an Artichoke Gratin.
Also in mason jars: Duck Confit; Eggplant-Olive Tapenade; Marinated Market Vegetables; Foie Gras Parfait, Smoked Salmon Potato Salad. Sweet endings to a dinner or a treat for a late night indulgence are provided by a list of comfort desserts - Nutella Pot de Creme; a Chocolate Peanut Butter Crunch with Caramel Sauce and a Caramelized Lemon Tart.
It sounds more like upscale contemporary. Not a formal place like
According to the person on the phone, Josiah Citrin is the executive chef.
According to CNBC....
"Citrin, a prominent local chef and restaurateur, chose 26-year-old Nyesha Arrington as Cache's Chef de Cuisine after working with her at two of his celebrated restaurants--Lemon Moon in West Los Angeles and Melisse in Santa Monica. Arrington's cooking technique has been influenced by a wide range of culinary experiences. As a young girl she was introduced to diverse foods by her Korean grandmother. Years later, she honed her expertise while training with legendary French chef Joel Robuchon at his Michelin and Mobil award-winning Las Vegas restaurants, L'Atelier and The Mansion. "I love all sorts of food--French, Indian, Asian,Greek--and I am a big fan of mixing the flavors of world cuisines," Arrington said."
Josiah was there last night.
Had a great meal, lots on the menu from the Hidden days, lots of new items. Bar menu is a bit expensive for a bar menu. The flat breads are to die for, had one with carmelized onions and brie that I can't wait to have again.
I really really really hate the tv's in the bar, it ruins what used to be a beautiful space for a drink. But they did a fantastic job with the interior of the restaurant, revealing the old Schatzi picture window on the side, brings in a beautiful view - opens it up. That's a great room, again. No bathroom anymore, you have to go out into the plaza, which is lousy.