Showing posts with label viceroy hotel. Show all posts
Showing posts with label viceroy hotel. Show all posts

Monday, February 19, 2018

Mark the Dates for Cochon555 Around the Country

Cochon555 is returning - a time of celebration for pork lovers. Each Cochon555 event pairs five chefs to five heritage pig breeders to prepare a nose-to-tail feast. One chef will be crowned Prince of Porc and will go on to compete for the title of King of Porc at the Grand Cochon finale.

In Los Angeles, Cochon555 will be at Viceroy Hotel Santa Monica on March 11 and you can purchase tickets here. There's no signature event in Boston this year, instead there will be a Heritage BBQ on August 5. You can check out the rest of the national schedule on Cochon555's website.

Last year, I was in Boston for their Heritage BBQ event, which is run very similarly to the signature event.

Boston Cochon555
Barbacoa on chicharoon by Juliet
Boston Cochon555
Whole pig break-down

Thursday, September 26, 2013

CAST: The Reinvented Restaurant at Viceroy Santa Monica

Whist at The Viceroy in Santa Monica has reinvented itself as CAST, but Chef Tony DiSalvo is still going strong in the kitchen. The new name, CAST, draws focus to its proximity to the ocean and the seafood dishes.

Pay attention to the crostini section, and don't miss the sea urchin crostini with sea salt, lemon, and larda ($6 each). Perfectly creamy, and the light dressing of salt and lemon brings out the rich flavors even more.

Equally worthy but less of a splurge is the burrata crostini with pesto, tomato ($3 each). This was also one of the creamiest burrata I've had in LA.
The crostinis are thin, meant to serve as a vessel to the uni and burrata without masking the flavors.
Oh, if you are on Instagram, be sure to take a photo and tag @viceroySM. You will get a free glass of sparkling wine for doing so! For a glass of white wine that will go with seafood dishes, we enjoyed the 2010 Supernatural Sauvignon Blanc, Napa, California ($13).

It's not all seafood here, of course. Chef DiSalvo kept his famous Lamb Kefta meatballs because riots might break out if he ever takes it off the menu. At the moment they are served with orange, pistachio, and yogurt ($10)

We started our feast with the Diver scallops, dungeness crab risotto, snap peas, shiso vinaigrette ($18 or $33 for full size - I believe the one pictured is the half size)
Perfectly cooked scallops, creamy risotto with chunks of sweet crab, crisp snap peas. What a nice seafood dish, the flavors are light yet satisfying.

Tuesday, January 18, 2011

Whist at The Viceroy Hotel (Santa Monica)

Whist at The Viceroy Hotel seemed to have been under the radar, and there were more guests at the bar and lounge than in the dining room, which is a shame considering the talents and pedigree of the Executive Chef, Tony DiSalvo, who joined the restaurant in 2009. Executive Chef Tony DiSalvo trained under Tom Colicchio at Gramercy Tavern before working his way up at New York's Jean Georges, eventually becoming the restaurant's Executive Chef. Whist and Jean Georges are two different animals, of course, from the ambiance to the food.

Whist at The Viceroy
I was immediately drawn to the interior and the unique touches they've put in. The wooden chairs and the curvy windows adjoining the bar speak casual, beachy, and antiquated. The dim lighting and the pentagonal lamps added a classy and modern touch. The food is Mediterranean with little fuss.

Whist and DiSalvo recently debuted a new menu in late November and I was invited to try them out.
Our meal started strong with the Beet Salad (hazelnut, truffle panna cotta, baby lettuce) - $16
Beet Salad
Accompanying the particularly sweet and juicy beets was the creamy and wondrously aromatic truffle panna cotta.

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