Michael's Gets New Chef, New Dishes

Michael’s in Santa Monica—which put California cuisine on the map in the 1980s—has spawned such talents as Sang Yoon (Father's Office), Nancy Silverton (Mozza) and Mark Peel (Campanile). For decades, foodies flocked to dine on the patio and view the art collection, curated by owner Michael McCarty's wife.

Now there are two new reasons to revisit the classic.

Twenty-three-year-old Executive Chef John-Carlos Kuramoto—who's already clocked time at the kitchens of Ming Tsai, Michael Mina and Mark Peel—joins the team with a new menu (see it embedded below). While he keeps some of Michael's classics (such as the Sonoma spiced duck breast), he's adding his own touch to the Snake River Kurobuta veal chop, Mediterranean loup de mer, summer Greek salad and sweet corn white soup.

The menu is paired with weekly-changing cocktails from another newbie: Jason Robey from Death & Co. Robey uses all fresh herbs in his concoctions that come from the on-site, rooftop garden. Get the 'Desert Fire' with pomegranate, Illegal Mezcal reposado, cilantro and chipotle Tabasco. You won't be sorry. [The Feast]

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