Check out the menu at SMYC, the yacht club-inspired follow up to Andrew Kirschner's Tar & Roses. Debuting tonight, the kitchen led by chef Walter El Nagar will be pumping out a serious seafood-centric repertoire of dishes.
Nearly three quarters of the menu is reserved for the ocean's bounty, with only three meat offerings and a handful of vegetables. Start off with a selection of raw offerings, then move on to a smattering of fish and crustacean small plates, and round it out with a meat or vegetable dish if you so choose.
Note the subtle Asian influence that makes its way into dishes like the seared albacore banh mi, crab cake with Singaporean chili sauce, green papaya and cabbage slaw, plus cobia with ponzu and togarashi. Latin flavors also make an appearance in the agua chile tostada and striped bass ceviche.
Will SMYC follow in the steps of Tar & Roses and find long-sustained success? Find out when Santa Monica's newest yacht club starts shucking tonight.