santa monica yacht club restaurant

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Santa Monica Yacht Club

The nautically inspired Santa Monica Yacht Club is a seafood dining destination by James Beard Foundation Award-nominated chef Andrew Kirschner, and it also offers one handful of a burger. Available only during the restaurant’s Swell Session happy hour, the burger includes timeless elements like cheddar cheese and pickles, with some special additions like pancetta and a soft egg. 

Special Dishes: burgers

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Behold SMYC, a Ritzy Yacht-Inspired Seafood Destination in Santa Monica

The Tar & Roses team goes for the gold in the former La Botte space.

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Andrew Kirschner pretty much hit a grand slam when he unleashed Tar & Roses upon Santa Monica a few years ago along with partner Johnnie Jenkins. Ever crowded and continually lauded , the pair was opportunistic in taking over nearby La Botte , which debuts tomorrow as Santa Monica Yacht Club, or SMYC for short.

They've hired talented chef Walter El Nagar , who'd been handling his own Barbershop pop-up for a few years before taking the helm at this beautifully designed space. With small plates as the format, seafood as the prime ingredients, and world flavors as the inspiration, the multi-faceted eatery will seat 84 inside, plus an an outdoor patio, bar (with the full menu), and communal table, with about a third of the restaurant open for walk-ins.

As for the interior, find clean lines reminiscent of a yacht, but modernized to the fullest extent. Peter Tolkein Architecture captures a regal oceanic sense with a heavy dose of mid-century furniture for a timeless aesthetic. Jeffrey Swarthout will oversee the operation as general manager. Reservations accepted via Open Table .

SMYC 620 Santa Monica Blvd Santa Monica, CA 90401 310-587-3330

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Restaurant Review: Santa Monica Yacht Club Is Pure California

In writing about L.A. restaurant tendencies over the last couple of years, the trend that seems the most incongruent — sitting as we are on the precipice of the great Pacific Ocean — is the proliferation of East Coast–style seafood joints. But in many ways, this boom in Atlantic-style fish houses isn't that odd. After all, our seafood traditions in America are almost exclusively Eastern-born, the result of a more robust maritime and culinary history than California can claim. What would a seafood restaurant inspired by the West Coast even look like?

In the past, when people have asked that question, I've pointed to the Hungry Cat, David Lentz's seafood restaurant with branches in Hollywood and Santa Monica Canyon. Lentz's sensibilities borrow somewhat from the East Coast tradition — he was way ahead of his time on the $25 lobster roll trend, for instance — but at its base his cooking is pure California: modern, produce-driven, unbound by any particular tradition or methodology.

Now we can add chef Andrew Kirschner to the short list of purveyors of West Coast–style seafood. If anything, his restaurant, the Santa Monica Yacht Club (known also as SMYC), is even more Californian than the Hungry Cat. There are no lobster rolls here; instead, there is lobster on toast. With burrata, of course.

It's no surprise that Kirschner would go this direction with his new restaurant. Unlike many of the chefs opening seafood-focused spots, Kirschner is a native of Southern California (Santa Monica, in fact), so his nostalgia isn't tied to some other state's version of a fish house. And up the street, on the same block, his 3-year-old restaurant Tar & Roses also is aggressively Californian, relying on fresh produce, bright flavors and creativity to carry the menu.

Tar & Roses is currently closed, due to a fire, and isn't expected to reopen until early next year; but when it does, this block of Santa Monica Boulevard will be capped at each end with two restaurants that belong wholly to this city, this ocean, this place and time.

There's a midcentury nautical vibe to SMYC, which is housed in the corner building that used to be La Botte. Where that restaurant went for an almost claustrophobic Italian wine-cellar feel, Kirschner and his partners hired Peter Tolkin Architecture to open up the space, and a good portion of it spills out onto a patio along the sidewalk. It is unrecognizable from its former self, the honeyed wood and blue bench seating imitating a lavish yacht from some 1950s Bond movie that never quite existed, although you wish it did.

There's a decidedly non–Bond-inspired cocktail list, more fruity than it probably needs to be and with some silliness such as the County Line, which is basically a gin greyhound with sriracha and ginger in it. It's as fun as it is unnecessary. The wine list is short and varied, with safe bets as well as some more exciting finds. There's a section of the list dedicated to half bottles, a welcome and rare focus that the restaurant is planning to expand in coming months.

Those familiar with Tar & Roses will recognize Kirschner's style and, in some cases, his dishes as well. A crabcake in a pool of Singaporean chili sauce was one of my favorite dishes at Tar & Roses at a meal there last year, and it fits right in on SMYC's menu. Showered in delicate pea shoots, the mellow crab meat bathed in the lightly sweet sauce makes for a vivid, purely pleasurable few bites of food. A persimmon salad, in which sweet slivers of persimmon drape over ruddy arugula leaves, is punctuated by blue cheese and pomegranate seeds. It's one of those salads that's more than the sum of its parts, almost magically delicious, and it could have come straight from the Tar & Roses kitchen, as could much of what's on the “veggies” and “meat” sections of SMYC's menu.

There's a midcentury nautical vibe to SMYC.; Credit: Anne Fishbein

What's slightly different here are the more focused and creative of the fish dishes. Blackened catfish, lacquered in a fermented black-bean glaze and served atop lemongrass risotto, is straight-up bizarre in its Southern/Chinese/Italian underpinnings but somehow works. Raw rock shrimp “taquitos” are wrapped not in a crispy shell but in thinly sliced jicama — they're fresh and sweet and delicate. There are some beautiful ceviches and the like, including a striped bass that comes in half a coconut shell, bathed in coconut water with pops of cilantro and jalapeño.

That jumble of sweet lobster meat on toast with creamy burrata could be the poster dish for a new brand of West Coast seafood. It channels the sensibilities of places like Gjelina and A.O.C. but feels more rooted in our oceanside location. There's also an almost obligatory avocado toast, with uni (but of course), and while I generally feel as though uni is wasted on toast, this version is pretty tasty.

There's a whole fried snapper with soba noodles and a charred octopus dish with salsa verde. If these things seem disparate, they somehow don't come across that way.

There is a lot that SMYC borrows from Asia, borrows from Mexico, borrows from South America. Yet it all shares a common theme of colorful, bold flavor, an aesthetic that is certainly Kirschner's but also Southern California's. It's breezy and fun and, yes, almost too fashionable, but this chef in this town can get away with overt trendiness. It's a style of seafood restaurant we, as a region, can be proud to call our own.

SANTA MONICA YACHT CLUB | Three stars | 620 Santa Monica Blvd., Santa Monica | (310) 587-3330 | eatsmyc.com | Tue.-Sat., 5:30-10:30 p.m.; Sun., 5:30-9:30 p.m. | Plates $13-$41 | Full bar | Valet parking

The honeyed wood and blue bench seating imitate a lavish yacht from some 1950s Bond movie that never quite existed.; Credit: Anne Fishbein

Advertising disclosure: We may receive compensation for some of the links in our stories. Thank you for supporting LA Weekly and our advertisers.

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Sunday, May 03, 2015

Smyc (santa monica, ca), 18 comments:.

what kind of weirdo just brings fruit to dinner

Man, this looks much better than when I went, except for the desserts. Given all the amuses and special courses it seems safe to say that you got an experience that was better than the average person can expect by a large margin unfortunately. Real shame, I quite like Tar & Roses. The goat dinner there is incredible.

Second what Micah says. I went on a may 13th and half of the dishes you showed were not on the menu and even our the dessert was presented differently as we did not get whipped cream. We had awful mussels. They took them off of our bill. The octopus was excellent. Other dishes were just ok and one can find better options elsewhere. Tostadas at puntas cabras are much better. Overall, a disappointment, especially sincd we frequent Tar and Roses and had expectations of a similar quality of food.

Anon - Glad it wasn't just me. I have always liked Tar & Roses, but SMYC was far, far below that quality to me. They just fired El Nagar, so it seems like they realized their food was not up to par. Their service is really good there, and they were good about taking dishes that were done truly abysmally off the check. I may give them a second chance if Kirschner takes the helm a little more strongly!

If he was fired, it was apparently on good terms. Chef Walter commented on the Eater LA post and did not seem upset. Maybe he was always only supposed to be a short term contract just to help get the place open?

Yeah, I'm sure they did it with class. I don't think they threw him out of the kitchen or anything. What does it matter how they fired him?

you guess to much zehender, my collaboration ended the 05/06.

Uh, how am I guessing too much? I imagine you didn't realize Kevin Ate there on 05/03? And I ate there on 04/21. Couldn't even spell my last name right when it is staring you in the face... I think this lack of attention to detail explains the poor food quite well.

I realized yes, and I was glad to see him and to prepare a wonderful meal for him and his group. I don't know you so I didn't sent any special treat reserved to frieds, family and regulars. Now that I know you I will keep excluding you. You should go back and try again, SYMC it's great.

Lol this pro

You can't cook. Get over it. Very glad that you got fired. Trust me, after the pathetic display you put on, I would never want to eat your poor excuse for food ever again. Get out of LA. Come back when you learn how to cook.

WOW you must be a republican

Micah get over your pompus self. Walter can cook you just dont know good food. Yeah not evrey meal is gonna ve great but cut some slack

I know far more about food than you do "anon". Fuck this guy. LA has a lot of talented chefs that cook perfect food every time. And if he fucked up once, then a good chef would acknowledge it an move on, try to IMPROVE. Not go online and try to insult the diners that they need to succeed. How pathetic do you have to be to attempt schoolyard level political insults? lol This guy is a hack, and a complete joke. The LA dining scene will be better without his "cooking". I think Kirschner agrees with me given his being let go; anyone who's eaten at Tar & Roses could easily see this guy was far below the standards Kirschner set there, and Kirschner's standards are the bar to meet if you are going to helm a restaurant in Los Angeles in 2015.

Definitely a republican, and rude

Wqlter love your cooking and support your deacision. I wish you the best of luck and hope you dont have to deal with boneheads like micah

Reading above comments made me realize to avoid this cook (I do not imagine his European contemporaries would want to have him called a chef). His acknowledgement that he discriminates his level of cooking based on the customer is awful - especially since it impacts the restaurant owner moreso than the chef as many will not bother to differentiate between the restaurant and the chef and thus just choose to not return even if the chef is displaced. As for SMYC, we went as a party of 4 and the space and service were nice but the food is lacking in taste, although the menu reads well. Agree with above comments that octopus was the best dish.

http://www.foodrepublic.com/2013/08/26/tony-maws-customers-who-bully-threat-bad-yelp-revi

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Dining With Reserve App + Santa Monica Yacht Club

Overview | Welp. Seriously didn’t see that one coming. SMYC, as the like to say for short, is officially in my opinion one of Santa Monica’s best new restaurants. Despite the fact that it feels like a new restaurant let alone a new seafood restaurant is opening up on a weekly basis in beautiful and sunny Santa Monica, there’s something about SMYC that most certainly stands out. It may have something to do with the fact that the people behind it have an excellent track record with Santa Monica favorite Tar & Roses, or it may be the location and the beachside/yacht-chic (but like cool yacht-chic…) decor, but SMYC is already creating quite the buzz and they’ve got the goods to back it all up. I expected good, decent, enjoyable, but I wasn’t exactly expecting holy-lobster-may-I-have-another-of-everything or I-don’t-care-how-much-I’m-spending good. I’m easily swooned by decent decor, a nice bar, and a good patio, but none of these elements are what should truthfully bring you to SMYC, because the creative seafood dishes are what truly make this place a gem. I’m particularly partial to their more small plate/tapas approach to the menu because that way you get to try more, and this is one menu you’ll have a difficult time deciding what not to order.

Favorite Drink |  Bramble – gin, lemon blackberries (I switched out the gin for bourbon and it was delicious.)

Must Order |  The Lobster Toast or BUST and the Peach Crostata for dessert. If you were curious about who makes the best dessert in Los Angeles look no further, I almost ordered two and unfortunately I’m not kidding! It might have something to do with the fact that I actually had the Peach Crostata before I ordered dinner in this particular instance, but we don’t have to get into that.

Perfect Spot For |  Dinner – with whomever.

Pro Tip |  Make your reservation through the Reserve app, and I’ll buy your first round of drinks. … just keep reading .

Fun Fact |  Chef & owner Andrew Kirschner is also chef + owner of Tar & Roses right down the street.

Reserve App | I’m not all that up with technology and I wouldn’t go so far as to say I’m an app lover, but with that said in my small arsenal of awesome and actually helpful apps I have become a huge fan of one I think you’ll enjoy too and it’s called Reserve. Reserve is a reservation concierge service of sorts, similar to Open Table, and they offer a way simple to book tables with the best of the best restaurants in LA (also in SF, Boston, Chicago, and NYC!) along with making paying the tab as simple as possible – you imput your credit card info, what percentage you’d like to tip, and the bill is taken care of in-app with zero hassle. Not to get too geeky and design-y on you here but the interface itself is what really sold me, the restaurant options are easy to scroll through, the photos are gorgeous, and I love that you can trust that who ever they’ve got on board inside the app is a damn good recommendation! I used the app three times to book meals in NYC when I had no idea where to go, but I knew that Reserve wouldn’t let me down. Reserve is a budding a blooming business and they’re constantly adding new clientele, if you want to know how to keep up with the Jones’ in LA, take a look at the Reserve roster.

Drinks on Me | If you think you want to try the app out, which is free to download, I have a code for you to use on your first outing that will give you $20 off your bill! Just use the code ‘ LYBG6O ‘ and you’re good to go!

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Restaurant Review: Santa Monica Yacht Club Is Pure California

In writing about L.A. restaurant tendencies over the last couple of years, the trend that seems the most incongruent — sitting as we are on the precipice of the great Pacific Ocean — is the proliferation of East Coast–style seafood joints. But in many ways, this boom in Atlantic-style fish houses isn't that odd. After all, our seafood traditions in America are almost exclusively Eastern-born, the result of a more robust maritime and culinary history than California can claim. What would a seafood restaurant inspired by the West Coast even look like?

In the past, when people have asked that question, I've pointed to the Hungry Cat, David Lentz's seafood restaurant with branches in Hollywood and Santa Monica Canyon. Lentz's sensibilities borrow somewhat from the East Coast tradition — he was way ahead of his time on the $25 lobster roll trend, for instance — but at its base his cooking is pure California: modern, produce-driven, unbound by any particular tradition or methodology.

Now we can add chef Andrew Kirschner to the short list of purveyors of West Coast–style seafood. If anything, his restaurant, the Santa Monica Yacht Club (known also as SMYC), is even more Californian than the Hungry Cat. There are no lobster rolls here; instead, there is lobster on toast. With burrata, of course.

It's no surprise that Kirschner would go this direction with his new restaurant. Unlike many of the chefs opening seafood-focused spots, Kirschner is a native of Southern California (Santa Monica, in fact), so his nostalgia isn't tied to some other state's version of a fish house. And up the street, on the same block, his 3-year-old restaurant Tar & Roses also is aggressively Californian, relying on fresh produce, bright flavors and creativity to carry the menu.

Tar & Roses is currently closed, due to a fire, and isn't expected to reopen until early next year; but when it does, this block of Santa Monica Boulevard will be capped at each end with two restaurants that belong wholly to this city, this ocean, this place and time.

There's a midcentury nautical vibe to SMYC, which is housed in the corner building that used to be La Botte. Where that restaurant went for an almost claustrophobic Italian wine-cellar feel, Kirschner and his partners hired Peter Tolkin Architecture to open up the space, and a good portion of it spills out onto a patio along the sidewalk. It is unrecognizable from its former self, the honeyed wood and blue bench seating imitating a lavish yacht from some 1950s Bond movie that never quite existed, although you wish it did.

There's a decidedly non–Bond-inspired cocktail list, more fruity than it probably needs to be and with some silliness such as the County Line, which is basically a gin greyhound with sriracha and ginger in it. It's as fun as it is unnecessary. The wine list is short and varied, with safe bets as well as some more exciting finds. There's a section of the list dedicated to half bottles, a welcome and rare focus that the restaurant is planning to expand in coming months.

Those familiar with Tar & Roses will recognize Kirschner's style and, in some cases, his dishes as well. A crabcake in a pool of Singaporean chili sauce was one of my favorite dishes at Tar & Roses at a meal there last year, and it fits right in on SMYC's menu. Showered in delicate pea shoots, the mellow crab meat bathed in the lightly sweet sauce makes for a vivid, purely pleasurable few bites of food. A persimmon salad, in which sweet slivers of persimmon drape over ruddy arugula leaves, is punctuated by blue cheese and pomegranate seeds. It's one of those salads that's more than the sum of its parts, almost magically delicious, and it could have come straight from the Tar & Roses kitchen, as could much of what's on the “veggies” and “meat” sections of SMYC's menu.

There's a midcentury nautical vibe to SMYC.; Credit: Anne Fishbein

What's slightly different here are the more focused and creative of the fish dishes. Blackened catfish, lacquered in a fermented black-bean glaze and served atop lemongrass risotto, is straight-up bizarre in its Southern/Chinese/Italian underpinnings but somehow works. Raw rock shrimp “taquitos” are wrapped not in a crispy shell but in thinly sliced jicama — they're fresh and sweet and delicate. There are some beautiful ceviches and the like, including a striped bass that comes in half a coconut shell, bathed in coconut water with pops of cilantro and jalapeño.

That jumble of sweet lobster meat on toast with creamy burrata could be the poster dish for a new brand of West Coast seafood. It channels the sensibilities of places like Gjelina and A.O.C. but feels more rooted in our oceanside location. There's also an almost obligatory avocado toast, with uni (but of course), and while I generally feel as though uni is wasted on toast, this version is pretty tasty.

There's a whole fried snapper with soba noodles and a charred octopus dish with salsa verde. If these things seem disparate, they somehow don't come across that way.

There is a lot that SMYC borrows from Asia, borrows from Mexico, borrows from South America. Yet it all shares a common theme of colorful, bold flavor, an aesthetic that is certainly Kirschner's but also Southern California's. It's breezy and fun and, yes, almost too fashionable, but this chef in this town can get away with overt trendiness. It's a style of seafood restaurant we, as a region, can be proud to call our own.

SANTA MONICA YACHT CLUB | Three stars | 620 Santa Monica Blvd., Santa Monica | (310) 587-3330 | eatsmyc.com | Tue.-Sat., 5:30-10:30 p.m.; Sun., 5:30-9:30 p.m. | Plates $13-$41 | Full bar | Valet parking

The honeyed wood and blue bench seating imitate a lavish yacht from some 1950s Bond movie that never quite existed.; Credit: Anne Fishbein

Advertising disclosure: We may receive compensation for some of the links in our stories. Thank you for supporting LA Weekly and our advertisers.

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Beer, Wine and Spirits Importing

Our partners, introducing resurgence brewing co..

admin / August 19, 2017 / Announcements

We are proud to announce our latest partnership, with Resurgence Brewing Co. of Buffalo, New York! Resurgence Brewing Co. is a creative, unique and experimental brewery located downtown Buffalo.  Housed in a historic warehouse only a minute or two from the Peace Bridge, Resurgence has a lively beer garden and taproom and a wide variety of specialty and innovative brews.

Introducing Lockhouse Distillery

admin / August 9, 2017 / Uncategorized

We are proud to announce that Santa Monica Yacht Club is now representing Lockhouse Distillery of Buffalo, New York. Lockhouse is something very unique – they are the first operating distillery in Buffalo since Prohibition. They focus on handcrafted, artisanal spirits and offer such products as a Vodka, New York Style Fine Gin, Revolution Coffee Liqueur and other unique spirits and

Introducing the Santa Monica Yacht Club

admin / May 5, 2017 / Announcements

The Santa Monica Yacht Club (SMYC) is an boutique agency for the drinkers of Ontario, representing imported craft beers, wines and spirits. SMYC is an agency built on years of experience in the Ontario beverage alcohol world, founded by Cass Enright of The Bar Towel. We want to be an agency that is more open and accessible to the drinkers of Ontario. We call

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The Best 10 Seafood Restaurants near Santa Monica Yacht Club in Santa Monica, CA

620 Santa Monica Blvd, Santa Monica, CA 90401

1 .  Santa Monica Seafood Market & Cafe - Santa Monica

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“Incredibly fresh seafood . Want a fresh high-quality premium seafood dinner or date on the beach?”   more

Outdoor seating

2 .  Tar & Roses

“SHELLFISH POT ($23) - WINNER WINNER!! Seafood included scallops, clams, mussels, shrimp, maitake, in...”   more

3 .  Water Grill - Santa Monica

“The good: + Seafood is reliably fresh and tasty +The seafood tower, in particular, is solid...”   more

4 .  Lobster & Beer Santa Monica

“I had a clobster roll- I liked that it was LOADED with celery, lettuce, avocado and seafood , the...”   more

5 .  The Albright

“It FRESH SEAFOOD . But, why would you want to gamble of CHEAP when it comes to seafood.”   more

6 .  Blue Plate Oysterette

“The Yukon gold old bay fries were an excellent accompaniment to all seafood .”   more

7 .  The Lobster

“The sauce is very light and makes the super fresh seafood in the dish shine(: And did I mention the...”   more

8 .  Sugar Palm Santa Monica

“Also tried the short rib and seafood bucatini which was fresh with al dente pasta and tons of fresh...”   more

9 .  Sol Agave

Waitlist opens at 11:00 am

“Great food, drinks and ambiance. The seafood tasted fresh and was delicious (ceviche and seafood...”   more

10 .  Piccolo - Santa Monica

“Meal with drinks was $124, not bad for seafood . Our waiter was a gentlemen on his first day.”   more

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Frequently Asked Questions and Answers

What are the best seafood takeout restaurants?

These are the best seafood takeout restaurants near Santa Monica, CA:

1212 Santa Monica

Water Grill - Santa Monica

The Albright

Santa Monica Seafood Market & Cafe - Santa Monica

Fritto Misto

People also liked: Seafood Restaurants Offering Reservations, Cheap Seafood Restaurants

What did people search for similar to seafood near Santa Monica, CA?

People also searched for these near Santa Monica:

See more seafood near Santa Monica.

What are people saying about seafood restaurants near Santa Monica, CA?

This is a review for seafood restaurants near Santa Monica, CA:

"Santa Monica Seafood is the definitive place to come if you want to buy the yummiest, freshest seafood. It's also the place to come if you don't know much about seafood, because the staff is super helpful and knowledgeable - they're sure to guide you in the right direction. Surprisingly, I've never found it to be too busy inside (but parking is a nightmare, per usual lol). It's very open and airy. All of the fish and seafood out on display, on ice, and there's a big board indicating the origins of each product. Also, the cafe inside is also amazeballs!! Eating brunch here is an absolute must. The cloppino is an amazing seafood stew with a tomato broth base. The lobster roll is super yummy, too. But I don't think you can go wrong with whatever you choose!"

See more reviews for this business.

What are the best seafood restaurants offering reservations?

These are the best seafood restaurants offering reservations near Santa Monica, CA:

Blue Plate Oysterette

Tar & Roses

People also liked: Seafood Takeout Restaurants, Cheap Seafood Restaurants

What are the best cheap seafood restaurants?

These are the best cheap seafood restaurants near Santa Monica, CA:

People also liked: Seafood Takeout Restaurants, Seafood Restaurants Offering Reservations

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Club Risovalshchikov

Ratings and reviews, food and ambience, location and contact.

CLUB RISOVALSHCHIKOV, Moscow - Butovo South - Restaurant Reviews, Photos & Phone Number - Tripadvisor

• Service: 4.5