"Chefs Jared Dowling and Jonathan Thoma bonded over their love of great food and Santa Monica/Venice’s beachside vibes, opening this gorgeous dining room inside a former Frank Gehry development on Main Street. The food ranges global flavors using farmers’ market produce, heavily leaning on coastal flavors. Dowling picked up his approach to raw fish working for Yess chef Junya Yamasaki in London, employing aging techniques and fine slicing for things like halibut crudo with Meyer lemon and olive oil. Thoma’s youth in Malaysia informs a multicultural approach, including lobster fried rice with makrut lime and saffron. Cocktails come from the Varnish and Scopa bartender Eugene Shaw, where chicory cold brew and aged rum comprise Edgemar’s take on an espresso martini. — Matthew Kang, lead editor" - Eater Staff
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