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CLOCKWISE FROM ABOVE

Trestle’s Little Gem salad. The patio at Nuance. Catch & Release. Santa Monica Yacht Club’s oceanic interior.

Weekend Update

Here, the top reservations to nab for summer. NUANCE One of the latest additions to the Santa Barbara dining scene, this Funk Zone eatery sits within view of the Pacific Ocean and offers wine country-inspired seasonal dishes. 119 State St., S.B., 805-845-0989; nuancesb.com. TRESTLE For a rotating $35 three-course prix fixe menu and a killer wine list under $50, swing by Jackson Square’s cozy new outpost from the S.F. team that gave us Stones Throw. 531 Jackson St., S.F., 415-7720922; trestlesf.com. CATCH & RELEASE Marina Del Rey ups its restaurant game with this cheery seafood-driven spot (serving cod chowder with smoked bacon and spaghetti with Dungeness crab) helmed by Jason Neroni, who rose to chef stardom in the kitchen at Venice’s Superba Snack Bar. 13488 Maxella Ave., MDR, 310-893-6100; catchandreleasela.com. SANTA MONICA YACHT CLUB After winning over the Westside with his New American eatery Tar & Roses, Andrew Kirschner has debuted Santa Monica Yacht Club— an ode to seafood and cocktails with a tonguein-cheek name. Says Johnnie Jenkins, director of operations, “The idea to name the restaurant came from our love of the Santa Monica Bay and the sport of fishing and recreational boating. We are a neighborhood restaurant with a casual atmosphere for everyone—the opposite of an exclusive yacht club.” 620 Santa Monica Blvd., S.M., 310-587-3330; eatsmyc.com. LOS ANGELES

Inside Scoop

Menu (Bits) Branching Out SILVER LAKE

Flavors like classic strawberry are all handcrafted.

For Moby, who’s hard at work on a new album and a restaurant, the concept of summer break doesn’t really apply. Partnering with chef Anne Thornton, the longtime vegan will open Little Pine, an organic, plant-based eatery plus retail space packed with eco-sustainable gifts and homewares. Says Moby, “The idea of opening a restaurant is simply based on the fact that I love taking a space and turning it into an environment where you can create a community and where people can feel looked after.” 2870 Rowena Ave., L.A.

Moby with business partner and fellow vegan Anne Thornton.

C 76 SUMMER 2015

Portland-based Salt & Straw ice cream captures the flavors of Los Angeles at its Downtown kitchen with local chef and restaurant collaborations all summer long. Border Grill fans won’t want to miss Susan Feniger and Mary Sue Milliken’s candied green tamale blend, and Pot’s Roy Choi doesn’t disappoint with his Papi’s Korean Fluffernutter frozen treat. Also up for grabs: an artisanal garam masala and cinnamon cauliflower offering. That’s one way to load up on veggies. 240 N. Larchmont Blvd., L.A., 323-466-0485; saltandstraw.com.

TRESTLE: COURTESY OF TRESTLE. SMYC: ELIZABETH DANIELS PHOTOGRAPHY. NUANCE: NICK PRESNIAKOV. CATCH & RELEASE: PASCAL SHIRLEY. LITTLE PINE: MELISSA DANIS. SALT & STRAW: LEELA CYD ROSS

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C California Style  

Summer 2015

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Summer 2015

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