Ocean View Dinner & Drinks @ Sonoma Wine Garden

We’re always looking for a spot to see the sun setting over the Pacific and if there’s great food, a killer wine list, and some snazzy cocktails to go with, we’re in love. We recently checked out  the spring menu at  Sonoma Wine Garden in Santa Monica Place, destination dining just steps from the ArcLight and Bloomies. What’s not to love?


Exec Chef Patrick Florendo told us about his ventures to the Santa Monica Farmers Market to source local ingredients, which he combines with the best artisan cheeses and other top notch ingredients. We started our meal with the restaurant’s Cheese and Charcuterie Plate, which reminded us of weekends in the wine country. The plate pairs cheese like Hopscotch Cheddar from Belmont, California, Bermuda Triangle goat’s milk cheese with prosciutto, Calabrese, and Molinari salami.


The still life is accompanied with fig compote, spiced almonds, and baguette toasts. I ordered a nicely spicy Ginger’s Last Kiss, Maker’s Mark with lemon, orange, honey, and pear. SWG’s cocktail menu or a glass or wine from the extensive wine list are perfect complements to the seasonal food.


We watched the sunset from the comfortable deck seating, sampling small plates of Carmelized Brussels Sprouts with a warm bacon vinaigrette and pickled mustard seed, Steamed Little Necks in white wine and tomato broth, and Bacon-Wrapped Dates with Marcona almonds and blue cheese crumbles.


SWG has a nicely curated assortment of salads. We enjoyed the inventive Burrata, which pairs seasonal fruits. Chef Florendo currently pairs the creamy burrata with Mission figs, tomatoes, and wild arugula. The Kale and Endive Chop includes crumbled blue cheese and candied pecans.


The entree menu includes fresh seafood, a pair of steak dishes, and wood-fired pizzas. We ordered the filet mignon, perfectly cooked and accompanied with charred cauliflower topped with herbed breadcrumbs and chimichurri. Our dining companions ordered the catch of the day, a Branzino accompanied with quinoa tabbouleh and a Lobster Pasta with Maine lobster with English peas in a lobster cream sauce.


Although we were stuffed, we made room for the restaurant’s Deconstructed S’mores with a smooth butterscotch ice cream over Graham cracker dust and a chocolate ganache crustless tart. Magic.

Sonoma Wine Garden is on Revere’s Must List for spring and summer dining.


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