The Roost (3000 W Olympic Blvd., Santa Monica, CA 90404) is serving a refined rustic, seasonal American cuisine. Chef John Keenan and General Manager Anthony Trinicanello, both alumnus of Tom Colicchio’s Craft Los Angeles, they work together to have the perfect wine pairing with the menu. Keenan was most recently Executive Chef at Soho House, while Trinicanello became a Level III Sommelier and wine educator. These two know what they are doing.
For lunch, they have hamachi crudo with jicama, chile, tomatillo, breadcrumbs; gravlax with dill, mustard, watercress, egg; steak tartare with cornichons, onion, capers, worcestershire; B.L.T made with neuskie’s smoked bacon, iceberg, heirloom tomato, aioli; rotisserie chicken salad with smoked shallots, olives, capers, calabrian peppers, provolone piccante, aioli; linguini bolognese; lobster spaghetti; and black cod with heirloom beans, avocado, champagne vinaigrette; diver scallops with corn pudding, black truffle.
Dinner is very similar with the addition of charcuterie, cheese, and hot starters like mushroom ragout; crispy oysters; bone marrow; and veal sweetbreads with onions, rosemary, maple, waffle. There’s also the option of a tasting menu.
Happy hour, Monday-Friday from 4-8 pm, has $2 off all bar fare (minus the oysters) and well drinks, beers and house wines for $5.
Lunch: Monday to Friday 11:30 am-3:30 pm
Dinner: Monday to Friday, Saturday 5:30-10 pm
Closed Sunday
