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Meat on Ocean, Santa Monica

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Santa Monica’s New Ocean Ave Chophouse Is a Dry Aged Beauty

Inside Meat on Ocean, where wine and red meat win

Farley Elliott is the Senior Editor at Eater LA and the author of Los Angeles Street Food: A History From Tamaleros to Taco Trucks. He covers restaurants in every form, from breaking news to the culture, people, and history that surrounds LA's dining landscape.

The stylish new Meat on Ocean is almost ready to serve, offering chops and more to hungry Santa Monica locals and tourists beginning tonight. The large 11,000 square foot restaurant comes by way of King’s Seafood Company (Water Grill, Pier Burger), and offers a decidedly grand red meat option along Ocean Avenue.

Meat on Ocean is simple enough to deliver on the promise of the name, serving giant bone-in cuts and dry aged chops from places like Snake River Farms. Diners can actually see a full wall of tagged steaks ready for service, while elsewhere terrines and charcuterie are prepared in house. Elsewhere the menu leans on dishes like pork ribs, rotisserie chicken, and racks of lamb, along with a craft beer system with room for 20 taps and room for by-the-glass pours and full bottles of wine.

The Hatch Design Group and Architect Design Consortium-built project feels like a steakhouse should, with plush red leather booths, warm lighting, and wooden tables. Add in the rustic detail work and ocean views found at the former Seasons 52 site, and there’s a lot to love about Santa Monica’s prime new dinner companion. Meat on Ocean opens today, keeping hours from 11:30 a.m. to 11 p.m. Sunday through Thursday, with an extension to midnight on Friday and Saturday night.

Meat on Ocean
1501 Ocean Ave.
Santa Monica, CA

Wonho Frank Lee
Meat On Ocean Wonho Frank Lee

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