The restaurants near Santa Monica's Third Street Promenade have never been that noteworthy. Maybe they don't have to be. They're near the beach. They're on pedestrian friendly streets filled with every clothing store you can imagine, and there's hordes of tourists around who maybe don't require fine cuisine. I'd like to be wrong on a few of those points, but after dining at the newer Taberna Arros y Vi and 41 Ocean, I'm not sure I am.
I do love going to the latest, and hopefully greatest, new restaurants in Los Angeles, but there's also some classic spots that I still need to visit. It’s just so hard to get to the older spots when the sparkly new, buzzy locale is shining its pretty, fresh, small plates in front of you. Alas, in the name of research, I set out to finally tackle the 67-year institution that is Papa Christo’s.
I'm always looking for new ways to get more vegetables in my diet. Juicing is easy in the morning and roasting veggies is usually one of my go-to's at night. Roast vegetables make a nice side dish, but sometimes I want something literally under my main dish - a little bed for my protein to rest in and then merge with for a great dual bite. My smoky kale chorizo recipe has held many a seared scallop, but I was ready for a new combo.