And since I don’t always have time to write for my Tumblr, here you go.
VICEROY SANTA MONICA’S WHIST PRESENTS NEW MENU FROM CHEF TONY DISALVO
(photo by Christie Bishop of LA Weekly)
(photo courtesy of Viceroy Hotel Group)
Highlighting the convivial spirit of the restaurant’s namesake, Chef Tony DiSalvo has reimagined Viceroy Santa Monica’s Whist menu to introduce a new assortment of Mediterranean-inspired dishes and approachable fare that evokes the warmth of an engaging conversation, comfortable dining and the ever-evolving palate of both Angelenos and hotel guests alike.
DiSalvo has created a culinary adventure inspired by Whist’s foundation of modern Mediterranean style. Provoked by the fusion of Southern California with other southern regions of the world, including France, Italy and Spain, an entirely new selection of smaller plates designed for sharing will please and excite, while an assortment of pasta dishes will be offered alongside the land, sea and market specialties DiSalvo is already known for.
“Whist’s newest menu items are inspired by flavors we crave and enjoy from Spain, France and Italy, things that remind me of my childhood and things my grandmother made,” said DiSalvo. “We want people to have fun while they are eating – engage over several courses, chat over small bites, or simply come to enjoy a sweet treat at the end of the evening, and this new menu and format offers it all.”
Some of the soon-to-be classics from Whist’s new menu include DiSalvo’s Meatballs, a family recipe that has been handed down for more than four generations. Handmade daily, the savory meatballs contain fresh ground pork, beef, ricotta and Parmesan cheese. Another Italian endeavor with a Spanish twist is found in DiSalvo’s Steamed Mussels, infused with the distinctive, peppery smokiness of chorizo and enhanced with the sweet touch of Sambuca.
To find Old World pasta dishes that display DiSalvo’s full Italian mastery, guests may choose the Garganelli selection, featuring a velvety Bolognese ragu combined with pecorino and burgundy truffles, or the Tagliatelle plate that brings forth the rich flavor of guanciale paired with black pepper, caramelized onion and egg.
For a heartier experience, the Colorado Lamb Shank is braised until the meat falls off the bone and is served with eggplant and faro. The lamb is prepared with a dash of North African flair found in Tunisian spices and the flavorful and fiery harissa that accompanies the dish.
In true Californian spirit, weekly specials will include fresh vegetable sides handpicked by the chef and his team at the Santa Monica Farmer’s Market, and herbs in many of the featured dishes are grown on the roof of the Viceroy property. Another quintessential California plate is the Black Mission Figs and Burrata dish, made from fresh, seasonal figs, burrata and thinly sliced prosciutto with basil and olive oil croutons.
Finally, Pastry Chef Brooke Mosley has launched an entirely new dessert menu. Guests seeking a decadent finale will appreciate the Triple Chocolate Bread Pudding topped with burnt meringue, sugared walnuts and homemade coffee ice cream.
Whist’s new menu is available now at Viceroy Santa Monica, 1819 Ocean Ave., Santa Monica, CA 90401. Reservations can be made at (310) 260-7511 or via OpenTable.com.
For additional information, please contact:
p: (310) 691-8575
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Pardon My Crumbs
….and soon, on The Cooking Channel’s Food(ography), after filming this Friday. Check. It. Out.