Delicious Summer Bites and Much More at Whist, The Viceroy

Sea Urchin Crostini, Sea Salt, Lemon & Lardo

There are bites, and then there are bites. 

The bites are the kind of thing where you warm up to a beautiful place with just the right ambiance. The tastes are deceptively good. Then, you proceed to order more and more, ultimately staying for what accumulates to an all-out meal. I am a grazer, not a gorger; I love bites.

Crab Cake Crostini, Chicken Liver Mousse

Now, a great place to do exactly that is Whist at The Viceroy in Santa Monica – a place where the indoor dining options are just as charming as the outdoor, with the latter coming full circle thanks to poolside and cabana options. Chicken liver mousse with pancetta on crostini? Heavenly. Dungeness crab cake with yuzu on crostinis? Refreshing. And of course, it’s not enough to put just uni on crostini, but to add lardo? Indulgent. And perfect.

The real problem is that if you don’t have a few camarades with you on this little dining adventure, you’ll probably get real full before you either: 1) Get to try all the bites you wanted to, or 2) Get to any of the also-solid main dishes available. After all, you can’t forget about the juicy, flavorful Lamb Kafka Meatballs, topped with orange, pistachio and yogurt. Nor the beautifully cured hamachi with rhubarb “ponzu,” cucumber, radish and celery.

Grilled Octopus, Romesco, Potatoes, Charred Wild Leeks

All this, while having to avoid getting full on their extraordinary corn bread, which Chef Tony DiSalvo makes with three different renditions of corn to achieve that robust flavor. Oh, and that perfectly prepared Grilled Octopus with romesco, potatoes and charred wild leeks. It’s the kind of octopus dish that converts all those naysayers who’ve assumed octopus, by nature, is chewy. The tentacles are tender and flavorful, yet finished with a crispy exterior.

But of course, I must move on to the mains, a favorite of which was the Broiled Halibut. The filet came perched on a bed of deliciously smoked potato-miso puree and paired with crispy asparagus and ginger. It was a surprising winner – simple but a perfect combination of flavors. The smoke was a nice and unexpected touch.

And as for some other mains, sweetbreads lovers will love this version prepared with morels and fava beans in sherry. But if you’re looking for something a little lighter than that, the potato gnocchi are just as much a treat (and doubles as a vegetarian alternative), with asparagus and morels rounding out its buttery essence.

If I were to pick the one essential dessert at Whist, it would be the Rhubarb tart with its buttery crust and walnut crumble on top. Of course, it comes a la mode with vanilla ice cream. Just try it. It’s just one of those desserts where if you thought you were full before, you’ll realize you do have enough room for dessert. All of it.

So check out Tony DiSalvo and Chris Crary’s new bites, served in their chic dining room or outdoors. The tastes are just too fabulous to allow you to get too distracted by the hotel, pool or any of the beautiful views and ambiance they afford.

All food and drink were hosted.

Mon – Thur

7 AM – 9:30 PM

Fri – Sat

7 AM – 10 PM

Also check out special events during the summer

Whist at The Viceroy Hotel
1819 Ocean Avenue
Santa Monica, CA 90401
310.260.7511

Favorite Dish: Beet Salad to the Heavens at Whist, The Viceroy

Beet Salad | Hazelnuts, Baby Lettuce, Truffle Panna Cotta

When I see “beet salad” on the menu, I’m not expecting anything particularly revolutionary. I do like a beet in time, however; bring it to me via borsht or even cocktail. The bloody beetroot is vivacious in color and taste. The veggie stands on its own and well, you might have to try extra hard to screw that up.

But none of that really takes away from the heavenly experience I had devouring Chef Tony DiSalvo’s version. I call it a mashup. He adds hazelnuts – a decidedly rich choice and an upgrade from your typical walnuts. And no, that is not feta or goat cheese. That is truffle panna cotta - the creamy, decadent umami to the dish which surprisingly doesn’t overpower.  The baby lettuce used is more of a vessel for all these pickled, sweet and rich flavors, taking the place of your usual, bitter mixed greens like arugula and escarole.

And the beets. They are alternatingly roasted and pickled, and are all deliciously left as the centerpiece of the salad.

Yeah, I just described salad. I can hardly believe it, myself. This is one of those dishes (in addition to the perfect meatballs – but more on that, later) that just proves that Chef DiSalvo’s cooking is underrated. There are gems scattered throughout the menu, and the beet salad is just a teaser.

Breakfast: Mon – Fri 7 AM – 11 AM
Sat 7 AM – 11:30 AM
Sun 7 AM – 2 PM

Lunch: Mon – Friday 11 AM – 2:30 PM
Sat 11:30 AM – 2:30 PM

Dinner: Sun – Tues 6:30 PM – 10 PM
Wed – Sat 6:30 PM – 10:30 PM