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THIS RESTAURANT HAS CHANGED NAMES Whist

THIS RESTAURANT HAS CHANGED NAMES Whist Restaurant Review:

If you don't believe in flying saucers, just go to Whist! The plates flew from the cupboards to the walls where 250 of them --- very fine china pieces indeed --- decorate the dining room of the Viceroy hotel, dubbed for not-so-clear reasons, Whist, which is an English card game. But rest assured that it's not a game of chance to have dinner there. The savoir-faire of the kitchen staff warrants a very pleasant evening, especially if you elect to dine outdoors under one of the private cabanas next to the swimming pool in all seasons --- for they are adequately heated in winter. This al fresco setting is what one expects from Southern California at its best. Executive chef Tony DiSalvo relies on fresh local provisions --- including goat cheese --- which are treated with French techniques. In preparations, the restaurant favors the original flavor and texture avoiding over-complications. This shows well in many dishes based on superior products. Noticeable in the first courses is the slow-braised lamb belly with baby carrots, crispy parsnip, maitake mushrooms and market herbs, as well as the roasted Oregon porcini with foie gras raviolini, walnuts, grapes, tarragon and port. A tasting menu composed of five dishes is offered for $75 comprising the wines that fit the Santa Barbara spiny lobster, the scallops with white truffles, the grilled New York strip, assortment of desserts and served with grace by attentive waiters. Very good wine selection. Separate enough not to share the noise but close enough on your way out is the Cameo, one of the hot bar scenes of Santa Monica.