Santa Monica Restaurants

International Executive Chef Oliver Malmsten

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(Content and photos courtesy Twelve Twelve Santa Monica Ristorante).  Executive Chef Oliver Malmsten and a passionate team, head up the kitchen at Twelve Twelve Santa Monica Ristorante. The New American Italian restaurant is located on the iconic 3rd Street Promenade in Santa Monica. Influenced by the chef’s own experiences, the restaurant offers a culinary journey that blends traditional Tuscan flavors with inventive twists.

Chef Oliver Sebastian Malmsten, Twelve Twelve Santa Monica Ristorante (photo courtesy of the ristorante)

With a vibrant atmosphere and the introduction of Discoteca, Twelve Twelve Santa Monica has a mission to become a culinary and entertainment destination in the heart of Santa Monica.

Chef Oliver Sebastian Malmsten’s culinary journey is as unique and diverse as the flavors he crafts in the kitchen. Born in Italy to Swedish parents, Oliver was immersed in the rich culinary traditions of the Tuscan countryside from a young age. Growing up alongside Italian farmers, he developed a deep appreciation for fresh, seasonal ingredients and the art of creating dishes with love.

At the age of 13, driven by curiosity about his roots, Oliver ventured to Sweden. By the age of 14, he found himself working in a military canteen, where he honed the fundamentals of cooking techniques. This early exposure ignited his passion for the culinary arts, setting the stage for a remarkable career.

Oliver’s ascent in the culinary world began in Stockholm, where he worked among the best kitchens. After completing his hotel studies, he returned to Italy to embark on a journey through starred restaurants. From the prestigious Castello Banfi (1 Michelin star) to Trussardi alla Scala in Milan (2 Michelin stars), Oliver left an indelible mark. In 2011, he played a pivotal role in achieving the first Michelin star at I Portici restaurant in Bologna.

Eager to broaden his horizons, Oliver ventured to London to join Gordon Ramsay’s renowned restaurant, a three Michelin-starred establishment. This experience proved instrumental, shaping his vision for the future, and solidifying his commitment to culinary excellence.

With a passion for the world of television, Oliver became a competitor on the Italian show Hell’s Kitchen, where he collaborated with starred Chef Carlo Cracco, gaining a unique perspective on his craft. Armed with over 20 years of culinary expertise, Oliver has since taken on the role of Executive Chef in Tuscany, overseeing diverse establishments from boutique hotels to luxurious five-star accommodations in Florence. He even ventured to open his own restaurant in the enchanting Chianti countryside.

Now, Chef Oliver Malmsten sets his sights on America, eager to share his wealth of culinary experiences and bring a touch of Tuscan authenticity to the American dining scene. With a dedication to preserving and showcasing traditional Tuscan recipes, Oliver is determined to make a mark on the culinary landscape at Twelve Twelve Santa Monica Ristorante, believing that his unique blend of Italian heritage and global experiences will set his creations apart in the vibrant and diverse California culinary scene.

Twelve Twelve Santa Monica Ristorante

1212 3rd Street Promenade

Santa Monica, CA 90401               

T: 310.576.9996

www.1212SantaMonica.com

Unrivaled Gran Hotel Hospitality & New Lunch Menu at BOA STEAKHOUSE

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BOA Steakhouse on the corner of Santa Monica “and the ocean” – its history includes the former Rebecca

The sleek yet warm  Boa front room; wines on the right wall

(Gerry Furth-Sides) A few years back, I dashed into BOA STEAKHOUSE Santa Monica for meter change during the insane lunch hour traffic. The hostess herself ran back to her own purse for the quarters, and I have been telling this story ever since.  BOA STEAKHOUSE bills itself as having “unrivaled hospitality”, along with its fine steaks and award-winning wine list.  I couldn’t put it better. The genuinely warm, informative service seems to be as vertical as their towering wine wall. It is European-class service in a clubby, fun atmosphere meaning the diner is made to feel like a valued guest with every choice a perfect one.  And the staff all appears to be happy they are there and you are there, too.

Jordan at the front desk of BOA Santa Monica

Boa Mixology is becoming as legendary as their extensive, distinguished  wine list.  We tried the Fires and Smoke with El Silence Espadin Mezcal, Pineapple, Pink Peppercorn, Honey, Lime and Firewater Bitters.  It is NOT for the faint of heart or palate.  Pink peppercorns drive a burning spice stake stake through the smokey mezcal.  A tantalizing Smoke Show with Wild turkey Longbranch Bourbon and Maple Syrup also caught our attention, representative of the drinks designed to complement the hearty food.

Billy at the Bar — who can answer any question about wine or cocktails

Fires and Smoke Cocktail at BOA STEAKHOUSE

New BOA STEAKHOUSE American wagyu Meatballs

BOA STEAKHOUSE Meatballs with American wagyu served with grilled ciabatta

In addition to the long list of steak dishes for which they are reknowned, new on the BOA STEAKHOUSE menu are Indian summer appetizers.  Holding on to the idea of beef are Meatballs made with American wagyu, pomodoro sauce and served with grilled ciabatta.    Wagyu cattle have higher levels of intra-muscular fat or marbling but the meat texture is finer, resulting in a more intense flavor with a rich mouth feel usually associated with the a high proportion of marbled saturated fat in other American beef.  The difference is that the healthier Wagyu beef has higher levels of levels of unsaturated fats. 

Manager Charles Hueston’s suggestion making a meal of the Italian meatballs and delicate Chop-Chop salad with artichoke, salami, chickpea, olive, tomato, pepperonchini, toasted pine nut and aged provolone cheese is perfect.

The popular Chop-Chop Salad

Server Brandon  brings out a Classic Caesar Salad that pairs well with the Hot Smoked Salmon with dill whipped cream to spread on grilled ciabatta.

Boa’s new Hot Smoked Salmon, dill whipped cream served with grilled ciabatta

Boa’s popular Classic Caesar Salad we saw go marching across the room all during lunch

Green Eggs & Ham with pesto deviled eggs and crispy prosciutto – makes a terrific, conversation-starter  bar dish.  And the last new appetizer, Lobster Tots, sits atop truffle brown butter aioli.   Dotted with Lobster, the potato tater tots (hash browns) are exactly what we remembered from home.

Boa’s new Lobster Tots with brown butter aioli

Ah, steak is still the star.  We loved the new BOA concept of a PLATE with diner’s preference of protein (chicken, Skuna Bay Salmon, 6oz. filet mignon or 7 oz. New York steak, and choice of two sides.  Smashed Broccoli is our new favorite vegetable, and little is added to the broccoli, which needs nothing more!

Manager Charles Hueston poured us a deep ruby-red  Pine Ridge Cab from the Napa Valley, representative of the statement-making wines that pair well with grilled beef.  The dark berries and touches of cinnamon and nutmeg layer on the palate with cassis and spice, and linger afterward in a sweet, polished note.

Manager Charles pours us a Pine Ridge Cabernet Sauvignon cab

The Dessert menu is interesting.  Even the classics are given a twist.  We haven’t seen Baked Alaska on the menu since the old Jean Francois Metigner days with this French classic carried over from L’Orangerie.  The BOA STEAKHOUSE  version features Devil’s Food instead of sponge cake, Vanilla Ice Cream instead of Neapolitan, and strawberries which are macerated.  Server Brian flambeed it tableside.. well, sort of.   When we asked how many people ordered the dessert, he laughed, “every time they see one being served to someone else!”

Even with a reputation for the finest quality food and service, BOA STEAKHOUSE offers a significant Happy Hour, seasonal menus and new dishes regularly.

BOA STEAKHOUSE, 101 Santa Monica Blvd, Santa Monica, CA 90401 (310) 899-4466. For details, special events and hours, please see //www.innovativedining.com

Chef Raphael Lunetta’s New Day to Night Concept

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(Gerry Furth-Sides) Its been decades since Chef Raphel Lunetta surfed off the beach near his new dining concept in Santa Monica, LUNETTA All Day and LUNETTA Dining Room & Bar.  And during the years in between Chef Lunetta’s culinary career burgeoned, right through the heyday of LA fine dining.  But to see the chef in action in a performance kitchen makes the years fade away.

Chef Raphael Lunetta in action at LUNETTA

lamb chop - Local Food Eater

A lamb chop as a thing of beauty in the hands of Chef Raphael Lunetta

This past year the  Southern California native Raphael Lunetta completed his dining complex in Santa Monica that caters to both casual and more formal dining called for these days: Lunetta All Day with a cozy back patio behind it, and counterpart, Lunetta At Night next door, clubby with charcoal colored walls and brown leather banquettes, and the Moon Bar and lounge in the back of it.

The seasonal Coastal California menu made up of small plates, wood-grilled fish, and steaks also feature local ingredients straight from the Santa Monica Farmers Market, where the chef has been a familiar face for decades.  There is even a menu section in honor of Seasonal Market Vegetables.  Most representative is the burger, which he makes with grass-fed beef, has a slice of heirloom tomato, sharp cheddar, and avocado.

Lunetta Burger- Local Food Eater

The LUNETTA BURGER (photo courtesy Acuna-Hansen)

The carefully prepared California coastal fare tastes as bright and fresh as it looks. Sharing is encouraged.

Snake River Meatballs- Local Food Eater

Snake River Meatballs ($16) in a bowl of marinara, mascarpone polenta, and grated Reggiano

 

Heirloom Tomato Salad - Local Food Eater

Heirloom Tomato Salad ($18) with stracciatella, sweet onion, organic olive bread crostini)

pappardelle pasta - Local Food Eater

Housemade pappardelle pasta special with lamb ($28)

Caramelized Pork Chop- Local Food Eater

Caramelized Pork Chop · wild rice, cider reduction, pickled apples · $29 GF

Molten chocolate cake- Local Food Eater

Molten chocolate cake with vanilla ice cream

 

The chef is best known for running JiRaffe, a fine-dining restaurant –  a little glass box in the heart of Santa Monica that was all the stir when it opened in 1997, and that closed in 2015 as formal dining began to wane in the city, and home dining with to-go and delivery began a steady rise to popularity.

The restaurant on the LUNETTA “daytime” side

Carefree navy and white plates and napkins sit ready and waiting for either concept at LUNETTA

 

Handcrafted Cocktails heavily influenced by Chef Raphael Lunetta’s menu, particularly his incorporation of produce from the Farmers Market, is featured in the bar.

Fresh flowers adorn cocktails- Local Food Eater

Fresh flowers adorn cocktails at the Moon Bar at LUNETTA

The Moon Bar with eclectic varietals offered by the glass and by the bottle.  Dark and clubby, the room is done up in navy blue with walnut, soapstone and satin brass accents with low tables in front of the green velvet furniture, a fireplace, brass-topped bar, and a skylight.

All-day diner & upscale American Eats, 2420 Pico Blvd, Santa Monica, CA 90405, (310) 581-4201.The Moon Bar at Lunetta hours: Tuesday-Friday from 6:30 pm to 11:00 pm, and Saturday from 5:00 pm to 11:00 pm. For lounge information and reservations, please visit www.LunettaSM.com or phone 310.581.9888.  

 

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