Edgemar Parking
Parking lot · Ocean Park
2415-2449 Main St, Santa Monica, CA 90405
"Santa Monica’s Edgemar serves a classic cheeseburger alongside its globally-inspired menu from chef Jared Dowling (formerly of the Fat Radish in New York, the Waterfront, and Winston House in Venice) and chef Jonathan Thoma (formerly of Great White). The burger starts with a thick patty, blanketed in sharp cheddar. Bourbon caramelized onions and pickled remoulade round out the flavor, adding acid and a touch of sweetness. — Rebecca Roland, editor, Eater Southern California/Southwest What to order with a burger: Cocktails prevail at this Santa Monica spot, but also pair the burger with the huckleberry custard doughnut topped with strawberry sugar." - Rebecca Roland
"Hidden in a courtyard off Main Street in Santa Monica, Edgemar’s door doesn’t have the overt curb appeal of others on this list, but it’s still memorable. For starters, it’s massive. Make sure your back is loosened up before giving it a pull, because you’re going to be using every muscle available. And the all-glass, square shape acts like a picture frame, highlighting the equally impressive dining room." - brant cox
"Santa Monica’s Edgemar is offering a $35 menu, available on Saturdays and Sundays between 11 a.m. and 4 p.m. Start with chile wontons with pork and shrimp, before choosing between loco moco and fish and chips for a main. Finish the meal with a tres leches cake topped with salted whipped cream and a caramel drizzle." - Rebecca Roland
"Located in warehouse-esque space on Main Street in Santa Monica, Edgemar is essentially a clubstaurant dressed up as a fancy dinner spot. Synth tracks blast as big groups pile into booths and boozy dates re-up on negronis. The food menu covers a ton of ground (duck tacos, adobo collard greens, chili wontons, and a cheeseburger), as variety is always best for a big party. Capacity: No capacity limit. Outdoor and indoor spaces are available." - brant cox
"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
