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 reviewhere and find all of his restaurant recommendations on the Good Food Restaurant Map.
The raclette at Cadet. Photo: Jakob Layman (The original image is no longer available, please contact KCRW if you need access to the original image.)The main courses at Cadet are all served with these accompanying side dishes. Photo: Jakob Layman (The original image is no longer available, please contact KCRW if you need access to the original image.)The bar at Cadet. Photo: Jakob Layman (The original image is no longer available, please contact KCRW if you need access to the original image.)The French 76 is a clever twist on an old classic. Photo: Alexandra Krohn (The original image is no longer available, please contact KCRW if you need access to the original image.)
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