Michael’s Restaurant
1147 Third Street,
CA-90403
310.451.0843
www.michaelssantamonica.com
CuisineType : Fine Dining
Michael McCarty, hailed as a pioneer of California cuisine and known for his personal connections to local growers of the best seasonal ingredients at the farmers’ market, introduces an “All Night” $6 Happy Hour starting February 21, 2012. Executive Chef John-Carlos Kuramoto- has created the happy hour menu featuring the best seasonal ingredients from the Santa Monica Farmers’ Market; and acclaimed mixologist Jason Robey complements the menu with his farm-to-glass cocktails featuring seasonal herbs and fruits grown on Michael’s new rooftop garden, along with fresh produce from the farmers’ market.Michael’s “All Night” $6 happy hour menu will be offered Monday through Friday from 5 PM to close. All of the happy hour menu items are $6 each, with the exception of fresh oysters on the half-shell for $3 each. Through the happy hour menu, Michael’s provides “an affordable snapshot, a window into the kind of food that we do,” says General Manager Andrew Turner. Items you can find on the Michael’s Happy Hour menu range from a refreshing Salad of Radishes from Weiser Farms with Cucumber, Crispy Shallots, and Yogurt Vinaigrette; to Jidori “Chicken and Waffle” Wings, crispy chicken wings slathered in bourbon-aged maple syrup, counterpointed with chili salt; to Truffle-Thyme Frites, a bar bite standard done with the intriguing twist of the shoestring potatoes Michael’s regulars know and love.”The happy hour menu includes one of Robey’s most refreshing specialty cocktails, The “Rickey” – Vodka or Gin, Fresh Lime, and Soda, along with a selection of imported beers and mouth-watering wines all for $6. Other specialty drinks worth noting off the happy hour menu include the Borracha Remolacha, made with Revolucion Reposado Tequila, Del Maguey Mezcal “Vida”, Lime, Agave Nectar, Beet Juice, and Orange Bitters; and the Wilbur’s Nemesis, featuring Maker’s Mark Bacon Reduction, Leopold Bros’ Apple Whiskey, Bulleit Rye, Dolin Rouge, Angostura Bitters, and a garnish of torched Applewood-Smoked Bacon. Beers and wines are also available.
“ALL NIGHT” HAPPY HOUR MENU
All items $6
DRINKS
The “Rickey”
Vodka or Gin, Fresh Lime, Soda
Featured “Cocktail of the Month”
Beer
Amstel Light, Stella Artois, Bass Ale
Red
Campos de Luz, Garnacha, Spain 2009
White
*Chateau d’Eau, Sauvignon Blanc, VdP d’Oc, 2009
* Cocktails Created and Executed by Jason Robey
* Sommelier/GM Andrew Turner scours the world of wine for excellent, interesting, ever-changing red and white offerings.
BITES
All Items (Except Oysters): $6 Each
Oysters ($3 each) with Seasonal Mignonette
Truffle-Thyme Frites
Burrata on Crostini,
Bacon, Endive, Caramelized Onions
Weiser Farms Radish Salad
Cucumber, Crispy Shallots, Yogurt Vinaigrette
Roasted d’Anjou Pear, Serrano, Mint, Saba
Jidori “Chicken and Waffle”
Wings, Bourbon-Aged Maple Syrup, Chili Salt
Crispy Sweetbread “Poppers”
Whole-Grain Mustard Aioli
Duck Confit Rillettes,
Saba, Watercress
