Fall cocktails at Michael's Santa Monica

It has been six months since Michael's Santa Monica hired Jason Robey to relaunch their cocktail program.  He has infused the spirit and produce of the Santa Monica farmers' market into his cocktails by both growing his own fruits and vegetables for his drinks as well as buying from the Wednesday market.

Robey recently created a fall cocktail list, to take advantage of the changing seasons and products available. A particularly interesting one is the Borracha Remolacha, made with Revolucion Reposado Tequila, Del Maguey Vida Mezcal, Lime Juice, Agave Nectar, Beet Juice, Orange Bitters.  It is a take on a margarita but the beet juice and smoky mezcal take it a slightly different direction.  The lollipop of bruleed orange rind is a playful touch.  When I see beet juice in a cocktail, I invariably think of Matthew Biancaniello's Breeder's Cup, which is a rather tasty gin drink that is a take on a Gordon's Cup, but this cocktail is nothing like that.  The Borracha Remolacha, which translates as Drunk Beet, has the startling color of the beets to throw you off of any margarita expectations you may have.  If only this was available at more Cinco de Mayo celebrations.

The Apple Blush is pure fall, like a less sweet apple juice for adults.  Mixed with Noah's Mill Bourbon, Meyer lemon juice, aged cinnamon simple syrup, fuji apple and a cranberry-pomegranate reduction, sipping on one transported me to a New England orchard.  The danger with apple drinks is that they will be sickly sweet, and thankfully this cocktail does not go over the edge.  It is shaken and served in a highball glass over ice and garnished with a slice of apple.  The version I tried was made with Buffalo Trace bourbon.  I suspect that it will be even better with the Noah's Mill.

The rest of the fall cocktail list is below:

Pumpkin the Great: Pumpkin Puree, Vanilla, Cinnamon, Jason’s Spiced Rum, Germain-Robin Apple Brandy, Cava

Dark Side of the Moon: Aviation Gin, Dolin Dry Vermouth, Blood Orange Juice, Lime, Orange Oil Simple Syrup, Crème de Violette

Smoke Love: Laphroaig 16yr Single Malt Scotch, Smoked Mezcal, Red Bell Pepper Simple Syrup, Basil, Cilantro, Grapefruit

Number 3: Confit-Washed Buffalo Trace Bourbon, Cardamaro, Leopold Bros. Georgia Peach Whiskey, Orange, Pepper, Angostora Bitters

Mary Rose: Cranberry-Ginger Infused Tito’s Vodka, Lime, Vanilla Simple Syrup, Charred Rosemary

Vera Cruz Cocktail: Chinaco Anejo Tequila, Fair Trade Kafe Liqueur, Aperol, Aztec Chocolate Bitters, Blood Orange Juice

Piscoretto Sour: Pisco, Amaretto, Egg White, Meyer Lemon, Demerra Sugar Simple Syrup, Peach Bitters

Michaels: 1147 3rd Street, Santa Monica.  Phone: (310) 451-0843.  Website: http://www.michaelssantamonica.com/

A Secret Password to a Fresh Deal @ Michael's in Santa Monica

I've been a fan of the cocktails at Michael's in Santa Monica ever since Chef McCarty brought on Jason Robey in April to launch a farm to glass cocktail program. Robey who worked at Bar & Kitchen in Downtown LA and with Giovanni Martinez and Joel Black at Les Deux Estate before coming to Michael's, has developed a cohesive menu that celebrates fresh and local ingredients.

Now on Friday and Saturday evenings during the month of June there is no reason not to stop by for one of Robey's drinks as with a secret password you can get a complimentary Bar Bite of your choice.  The bar bite choices include two I particularly enjoyed: Hiramasa Yellowtail Crudo, and Duck Confit and Wagyu Beef Sliders.  What is the magic word?  Burrata.

The current cocktail list includes:
• Six Shooter - Magellan Gin, Pernod, Lemon Bitters, Meyer Lemon Juice, Grapefruit Juice, Demerara, Sage, Dill ($12)
• Mary Rose - Cranberry/Ginger-Infused Tito’s Vodka, Vanilla Simple Syrup, Lime, Charred Rosemary ($12)
• The Big Red Hat - Don Julio Reposado Tequila, Yellow Chartreuse, Lime, Lemon-Clove Simple Syrup, Lavender, Grapefruit Foam ($16)
• Karai Karai - Yamazaki 12-yr Single Malt Scotch, Poblano/Jalapeño/Bell Pepper Simple Syrup, Lemon, Grapefruit, Chipotle Tabasco ($14)
• Wilbur’s Nemesis - Maker’s Mark Bacon Reduction, Leopold Bros. New York Apple Whiskey, Bulleit Rye, Dolin Rouge, Angostura Bitters, Torched Applewood-Smoked Bacon ($16)
• The Passion – House-made Spiced Rum, Passionfruit Juice, Lime Juice, Vanilla Simple Syrup, Grand Marnier, Prosecco ($15)
• Star of Africa – Star of Africa Tea-infused Tito’s Vodka, Kumquat-Thyme Simple Syrup, Lemon Verbena, Club Soda ($12)
• The Fortune Teller - Right Gin, Strawberry, Sugar Cube, Dolin Blanc, 10-Year Tawny Port/Balsamic/Pomegranate Molasses Reduction, Blue Cheese-Stuffed Olive ($12)

You can't go wrong with the Karai Karai.  So sidle up to the bar, get one of Robey's cocktails, say Burratta (and please) and enjoy a Bar Bite on the house.  Not a bad way to enjoy a Friday or Saturday evening.  Note, this deal is only available in the bar and lounge area.

The Mary Rose.  Photo courtesy of Michael's

Michael's: 1147 3rd Street, Santa Monica.  Phone: (310) 451-0843.  Website: http://www.michaelssantamonica.com/

Asparagus Steps Into the Spotlight for Its 15 Minutes

As Spring has arrived, the bounty available at our local farmers markets has expanded and there are more varieties of tasty (and healthy) seasonal fruits and veggies available to us here in Southern California.  This week restaurateur Michael McCarty of Michael's restaurant in Santa Monica will be hosting a Market Meet-Up on Wednesday, April 27th that will focus on all things asparagus.

During these monthly meet-up events, McCarty invites participants to his eponymous restaurant to begin the morning with some fresh baked goods before strolling together to the Wednesday Santa Monica Farmers’ Market to learn more about what seasonal produce is available, as well as his tips and tricks for navigating the market and selecting the best ingredients. The walk is a scant two blocks, so no need to worry that you have to hike to earn your breakfast.

At the Farmers' Market, McCarty will show you around, introduce you to his favorite farmers, and demonstrate his "top secret" methods of picking the best ingredients. Following the market visit, you will walk back for a late breakfast featuring the monthly ingredient, which as stated above is Asparagus.  After munching away on some tasty asparagus dishes, you'll get the recipes too so you can replicate them at home.

So what dishes will McCarty be whipping up for your pleasure?  You'll begin with the Multiple Tastes of Asparagus: Pickled Pencil Asparagus with Chives Shaved Asparagus Salad with Pickled Ginger Asparagus Soup with Toasted Pistachios.  That is followed up with Seared Halibut: with Asparagus Ravioli, Zuckerman Farm’s Jumbo Green Asparagus and Dutch White Asparagus, Grilled Asparagus Beurre Blanc.  Not too shabby a way to begin your day.

The event costs $60 per person and for that you get hot out of the oven warm cinnamon rolls and cappuccinos, the market tour, breakfast with Michael and a copy of his cookbook as well as recipes to take home. Some vino will be poured to pair with your breakfast.  It all begins at 8:30 am on Wednesday morning at his restaurant, so be there bright eyed and bushy tailed to celebrate asparagus.

Michael's: 1147 Third Street Santa Monica, CA 90403 www.michaelssantamonica.com

Reservations: (310) 451-0843

A Garden Grows in Your Glass: Michael's Restaurant

Michael's Restaurant in Santa Monica was one of the originators of California cuisine and focuses on the seasonal bounty available locally here in Southern California.  Founder/owner Michael McCarty still aims to provide his customers with the freshest ingredients simply prepared to let them shine.  Now he has brought that same approach to the cocktails at his restaurant.  Michael's hired bartender Jason Robey to revamp the cocktail program and the restaurateur has such faith in the new program that he has reconfigured the restaurant to devote the entire interior space to a lounge setting with small bites and cocktails and with the garden functioning as the primary dining room.

Robey, most recently of Bar Kitchen in Downtown Los Angeles and Les Deux in Hollywood, has created a list of cocktails that emphasize the local produce, with lots of infusions and other house made ingredients.  I was recently invited to a media tasting to sample the new cocktails and bar bites.  I joined forces with Daniel of Thirsty in LA to try the full range of drinks and food.

The Regional Export is made with Jefferson Reserve Bourbon, Kelt VSOP Cognac, orgeat, vanilla simple syrup, lemon and egg white.  It is frothy and sweet but not overly so.  This take on the whiskey sour was a pleasant beginning to the tasting.

My personal favorite was the Karai Karai as it is spicy with a citrus tang.  It is made with Yamazaki 12 yr Single Malt Whiskey from Japan, Jalapeño-Bell pepper simple syrup, lemon, grapefruit and basil, with jalapenos floating in it as a garnish.  There was no denying the spiciness of this drink, even if the visible Jalapeño wasn't enough of a clue.  I am a big fan of the Yamazaki and it stood up well to the potent pepper.

The Schipol Layover is made with Bols Genever, Cynar, lemon juice, avocado honey and grapefruit juice.  The avocado honey, a new ingredient to me, is made with honey from an avocado grove and does not involve any avocados proper, although the honey tastes different than traditional honey.  The name of this cocktail is a tip of the hat to the Genever, as it refers to the airport in Amsterdam, in the Netherlands, where Genever is the national drink.

The Mary Rose is a mixture of Cranberry-Ginger Tito's Vodka, vanilla simple syrup, lime, and garnished with charred rosemary.  The charring of the rosemary adds a dramatic element to the cocktail.  When Daniel and I first got to Michael's, we saw Joel Black flaming some rosemary and the scent carried to us.  The cocktail itself did not have a lot of depth.

The final drink on the introductary list is the Big Red Hat, which is surprisingly yellow, not red.  The cocktail is made with Don Julio Reposado Tequila, Yellow Chartreuse, lime juice, lemon clove simple syrup, fresh lavender, and finished with a grapefruit foam.  The Big Red Hat is refreshing and light but with a backbone and strong citrus elements.  Each of the drinks is $12.

The new cocktail menu coincided with the launch of a new bar bites menu.  The options include Yellowtail Crudo ($12), Duck Prosciutto ($10), a Slider Duo ($12), and Sage & Lemon Popcorn ($8).

The Yellowtail Crudo arrived as three Chinese spoons of yellowtail sashimi topped with citrus, micro greens and sea salt.  These were light and tasty. Below, the Duck Prosciutto is served on top of crostini with arugula and pickled citrus.  The duck was good but the portion size feels small.

My favorite of the Bar Bites were the Duo of Sliders: one with Foie Gras and Market Berry Mostarda and the other with Wagyu Beef and Shaft's Blue Cheese.  These little sliders were rich and just a couple of bites each but full of as much flavor as a full size hamburger.

I'd agree with Daniel's assessment that the popcorn is the least interesting option, as it didn't taste of either sage or lemon.  The sliders and the yellowtail are attractive options to munch on while you enjoy Robey's new cocktails.

At $12 each, Robey's produce focused cocktails are fairly priced and it is great to see Michael's continue to evolve and extend its innovations from the plate to the cocktail glass.  The roof of the restaurant is being planted with produce for the bar program, so this summer expect some exciting things.  Robey is not afraid of spicy, even in Santa Monica, which bodes well for fans of well crafted cocktails.  Another big plus for the program is its setting as Michael's is relaxed but lively.  McCarty himself was there on the night I visited and he is enthusiastic about the changes.  It is commendable that McCarty is not afraid of making changes.  I recommend you check it out for yourself.

Michael's: 1147 3rd Street, Santa Monica.  Phone: (310) 451-0843.  Website: http://www.michaelssantamonica.com/