Jonathan Gold Reviews Cadet in Santa Monica

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At Cadet in Santa Monica the main courses come with sidedishes like pickles, homemade hot sauce and buckwheat crepes. Photo: Jakob Layman


Jonathan Gold is the Pulitzer Prize winning food writer for the LA Times. This week he visits Cadet, the solo project from chef Kris Tominaga (formerly of Hart & the Hunter). While he’s intrigued by the concept, Jonathan is less impressed with the execution of the large plates which are served with an assortment of house-made side dishes. However, he suggests that it’s a solid watering hole with an interesting bar program and satisfying snacks.

What to order: the rabbit boulettes, braised fava bean tartine, smoked mussel tartine and ember roasted carrots are a nice pairing for the French 76 cocktail.

Where is it? 2518 Wilshire Blvd, Santa Monica, CA 90403, (310) 828-3300

Read Jonathan’s LA Times review here and find all of his restaurant recommendations on the Good Food Restaurant Map.

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The raclette at Cadet. Photo: Jakob Layman
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The main courses at Cadet are all served with these accompanying side dishes. Photo: Jakob Layman
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The bar at Cadet. Photo: Jakob Layman
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The French 76 is a clever twist on an old classic. Photo: Alexandra Krohn