The corner spot has undergone a dramatic transformation. The results are a spacious, airy, nautical-inspired restaurant now called SMYC by owner and Chef Andrew Kirschner.
A Santa Monica native, Kirschner also gave us Axe and most recently, Tar & Roses down the street. His focus on locally sourced produce and sustainable cooking methods while incorporating global influences that include Asia, Mexico and South America, reaps results that are astoundingly good and consistent throughout the seafood-centric menu. And what a perfect way to relish this, thanks to Peter Tolkien Architecture who have turned the former wine cellar design into a yacht.
Best way to enjoy a meal here is to order everything family style. Portions are sufficient for up to three people and will enable you to taste more of the dishes. Start in the “Raw” section with a plate of eight fresh oysters with yuzu mignonette and the rock shrimp “taquitos” which are wrapped in a delicate skin of jicama. From the “Crustacean” section, the spaghetti and clams with pancetta, pine nuts, chili and breadcrumb is a must. Moving on to the “Fish” section, get ready for quite possibly some of the best octopus you’ve had. Perfectly charred and served with potato, salsa verde and smoked paprika. Finally, pair up the amber ale marinated skirt steak from the “Meat” section with the moist, meaty lobster rice.
Mixology enthusiasts, grab a seat at the bar where some inventive cocktails like the house Gin and Tonic with gin, menthe, coconut water, acid phosphate, lavender oil and tonic will inspire you to throw caution to the wind and sail on down the list.
620 Santa Monica Blvd, Santa Monica (310) 587-3330 www.http://eatsmyc.com