Acclaimed Ocean-To-Table Concept Brings New, Locally-Inspired Dishes to Beachside Home Under Direction of Chef de Cuisine Aaron Mitrano

Chef Brian Malarkey’s acclaimed ocean-to-table concept, Herringbone, will open the doors of its new Santa Monica home on Saturday, August 1 in the plaza of The Seychelle at Ocean Avenue South. Inspired by the The Taste alum’s passion for expertly crafted coastal cuisine infused with seaside whimsy, the restaurant will feature dishes that evoke his signature “Fish Meats Field” philosophy alongside new, market-driven offerings from Chef de Cuisine Aaron Mitrano that are unique to its beachside locale.

“I’ve put my heart and soul into Herringbone,” said Malarkey, whose La Jolla-based outpost of the concept, manned by regional Executive Chef Jordan Davis, has thrived since its opening in 2012. “We’re thrilled to introduce the restaurant to Santa Monica with Aaron at the helm. Our goal is simple: To combine the freshest possible resources the community has to offer with beautiful surroundings to provide an unforgettable, and uniquely local, dining experience.”

Mitrano joins the culinary team from The Horn, a New York-style steakhouse in West Hollywood, where he served as Executive Chef. Prior to the The Horn, he cultivated an impressive culinary resume, working as a Sous Chef under Gordon Ramsay, Executive Sous Chef for SBE, where he catered high-profile events such as The Grammys, and Chef De Cuisine for STK and Bagatelle. His early career was nurtured by a stint at Alain Giraud’s Anisette, which ignited what would become a lifelong passion for putting fresh produce at the forefront of seasonally-driven dishes.

Refreshed for the new location, the menu will showcase sustainable, responsibly-sourced ingredients from ocean, ranch, and field, while also paying deference to the local bounty of Southern California. Diners can begin (or make) their meals with options from the Salt & Brine bar, a comprehensive experience unique to the Santa Monica location that juxtaposes the flavors of sea and land. A focal point of the space itself, the extensive selection, will feature fresh seafood ranging from Pacific-bred oysters and prawns to octopus and uni alongside a complementary assortment of charcuterie. A variety of “Cold Plates” and “Hot Plates” round out the starters, including a Local Yellowtail Tostada with serrano chilies, red onion, cilantro, lime, radish, and guacamole and Squash Blossoms with shrimp, pork, ginger, garlic, lime, and wild radish, providing the perfect precursors to an inspired array of main courses.

Larger plates include a Grilled Local Halibut with asparagus, zucchini, charred Romanesco, chorizo, and Creole nage and a House-Made Cavatelli with porcini mushroom, fava beans, zucchini, preserved lemon, oregano, chilies, and ricotta salata. Malarkey’s culinary flair for inventive yet accessible fare are further showcased in a medley of Stone-Fired Flatbreads, such as the Little Neck Clam with Bloomsdale spinach, béchamel, parmesan, ricotta, oregano, garlic, and Calabrian chilies and the King Crab & Lobster with heirloom tomato, garlic, chilies, parmesan, and lemon herb crème fraiche. For a sweet finish, diners can indulge in one of many tempting desserts, like the Lime Vacherin with lime bavarian, almond cake crumbles, fresh berries, and

creme fraiche sorbet or Warm Berry Donuts with vanilla mascarpone, jasmine tea strawberries, and strawberry ice cream.

The distinctive cuisine is accompanied by a refreshing lineup of hand-crafted cocktails that echo the restaurant’s sensibility. Imaginative specialties will include signature The Peter Rabbit featuring Pimm’s #1, bruised basil, pressed lemon, and pickled carrot, as well as the Grow A Pear with cucumber-infused gin, cilantro, jalapeño, St. Germain, and lemon. A thoughtfully composed wine list will spotlight California and international varietals served by the glass and classic, avant-garde, and organic selections available by the bottle. Rounding out the beverage program will be a host of craft beers and, for those looking for a punch of flavor without the alcohol, a variety of fresh juice cocktails.

Conceptualized by acclaimed designer Thomas Shoos, the restaurant’s beachy-chic character is echoed via coastal charm imagined through a modern sensibility encompassing a total of 7,400- square feet. Guests are greeted by a living wall as they enter the restaurant, bringing Herringbone’s locally-sourced ethos to life; inside, smaller, sectioned off areas bring intimacy and comfort to the expansive space. Outside, two stunning, large exterior dining patios surrounded by lush greenery and replete with weathered wood planter boxes bursting with fragrant herbs provide the ideal backdrop for a relaxed, seaside meal. Overall, the space takes full advantage of the beachside beauty that The Seychelle brings, adding a little flare to Santa Monica in line with the aesthetic of the Ocean Avenue South properties developed by Related California.

Herringbone is located at The Seychelle at 1755 Ocean Ave., Santa Monica, CA 90401 and will be open for dinner daily, as well as daily Oyster Hour (Herringbone’s take on happy hour), and feature live music. Lunch and weekend brunch service will begin shortly after opening. To make a reservation, or sign up for insider information, news and announcements guests can visit www.herringboneeats.com. Guests can also find Herringbone Santa Monica on Facebook, Twitter and Instagram to stay informed about the latest news and happenings. For information on private events, buy-out opportunities and reservations, please call 310.971.4460.

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