Most Angelenos are familiar with the Walt Disney Concert Hall, which world-renowned architect Frank Gehry designed. However, many people are unaware that Gehry also designed the Edgemar, a mixed-use commercial village in Santa Monica. Operating partners, restauranteurs, and designers recently collaborated to devise the eponym Edgemar Restaurant.
Upon approaching the boldly designed structure constructed with galvanized steel, a sense of relaxation washed over us as we stepped inside the striking interior, which resembled an exclusive resort dining space. The ample natural lighting, light-colored wood, palm trees, and elegant velvet seating beautifully contrasted with the post-modern exterior.
Executive Chef Jared Dowling comes from London’s highly competitive dining scene. At 22, he moved to the United States and led NYC’s Fat Radish kitchen. Wanting to expand his horizons, he created distinctive dining concepts in Tulum, Mexico, and Namibia, Africa. Dowling eventually chose beautiful Santa Monica as his home.
The menu is best described as Californian, using hand-selected ingredients with seasonal produce and emphasizing meat from humanely raised animals. The lamb is from esteemed Elysian Fields, which some chefs believe is the finest. Dowling sources some of the produce from Weiser Farms and raves about the tomatoes from Munak Ranch.
Bold global flavors reflect the experience he gained through his worldwide travel. Lamb is seasoned with a North African bakken spice blend and gently smoked over red oak. Saffron and kaffir lime provides Indian aroma and piquancy to the Maine Lobster Fried Rice. A creative Japanese twist is given to the spaghetti alla chitarra with Santa Barbara uni and shiso leaves.
Don’t overlook the salads. They are well-crafted and vibrant in color. The sashimi salad had plump fresh hamachi and crisp heirloom plum radishes. The sweet heirloom baby tomatoes from Munak Ranch stood out, and the salty and sweet nuoc cham dressing provided citrus and umami flavors. The Ranch Tomato Salad is tossed with a creamy dill and sprinkled with crumbled crispy chorizo sausage.
The Shrimp Toast was a pleasant surprise. The toasted sesame seeds provide a welcome crispiness; the citrus aioli and ikura (salmon roe) supply a briney umami boost. Sweet and juicy Caledonian prawns are charred and paired with aromatic Indian butter curry, adding a smokey flavor.
Renowned beverage director Eugene Shaw was part of the Varnish team that set the standard for LA’s premier craft cocktails and once held a spot on the World’s 50 Best Bars list. The specialty cocktails, such as the Guava Mezcal Daisy, are impressive. The Negroni was smooth and well-balanced; gin can be substituted with mezcal, giving it a smokey flavor.
The menu is posted online daily with regular dishes such as Shrimp Toast, Caledonian Prawns, Maine Lobster Fried Rice, and the Elysian Fields Smoked Lamb. Others rotate based on available ingredients. Some recent dishes that caught my attention include Santa Barbara Uni, and Caviar served over sushi rice and Japanese Hamachi Collar with kimchi salsa roja and cilantro creme served with Rita’s housemade tortillas.
Edgemar plans to expand its offerings with lunch, weekend brunch, and even Sunday Suppers, a tradition Dowling intends to carry forward from his days at Fat Radish. It was a way for New Yorkers to feel like they were sitting around grandma’s kitchen table catching up with family before the busy week began.
The Edgemar team revamped the interior to create a dining experience that blends decor, innovative global cuisine, and signature drinks. Enjoying one of their cocktails in this stunning setting is truly unforgettable.
Edgemar, 2435 Main St, Santa Monica, CA 90405; 424.252.6488; edgemar.la