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