by Sophie Gayot
There are other reasons to head to Santa Monica’s Casa del Mar hotel besides needing a room for the night: the cocktails and cuisine.
Casa del Mar now offers unique cocktail options inspired by pre-Prohibition. Two debut cocktails, The Brooklyn and The Negroni, are aged in white oak barrels for two to three weeks. These small barrels add depth to the cocktails with hints of spice, caramel and smokiness. The Negroni follows the classic recipe with gin, sweet vermouth and Campari; The Brooklyn is a mixture of corn whiskey, Maraschino, orange bitters and sweet vermouth. In the coming weeks, more new cocktails will be added to the menu. The cocktails are available in The Veranda and Lobby Lounge every Tuesday through Saturday.
If you’re interested in even more unique cocktails, Casa del Mar has created Market Fresh Mixology, where the mixologist uses fresh ingredients directly from Santa Monica’s Farmers Market. A new menu of distinctive cocktails is available in the Lobby Lounge Monday through Wednesday.
For dinner, Casa del Mar’s signature restaurant Catch is an elegant option, serving market fresh cuisine and sushi while offering views of the sunset. Watch my exclusive interview with Catch executive chef Jason Bowlin.
Also, we welcome the arrival of corporate chef Sven Mede, whom I met at Michael Mina’s American Fish at Aria Resort & Casino in Las Vegas. I will never forget our first encounter; when I interviewed him in the kitchen by the grills, I thought that my dress was going to melt onto my skin from the heat emanating from the burning wood. Once again, I admire the chefs and the kitchen staffs for their hard work under difficult conditions.
You can click on each photo to enlarge to see some of the décor of Columbia Restaurant. All photos by Sophie Gayot.