Get a Taste of London’s Bold Global Flavors at Santa Monica’s Newest Restaurant

Matthew Kang
is the Lead Editor of Eater LA. He has actually covered eating, dining establishments, food culture, and night life in Los Angeles considering that 2008. He’s the host of K-Town, a YouTube collection covering Oriental food in America, and has been included in Netflix’s Street Food program.

The rest of the group brings years of experience to other facets of the procedure. General supervisor Gilda Bahremand held management placements at Jean Georges, Butcher’s Little girl, and Aman New York. Bartender Eugene Shaw trained at Comme Ca in the aughts and ultimately helmed benches at the Varnish and Scopa. Several members of Edgewater’s group currently resides in or hung out operating at dining establishments in your area, adding a good dosage of neighborhood understanding.

For meals, the Ruby Murray poultry curry, smoked lamb shoulder with scratch-made flatbread, and chile-topped stracciatella drew internal with togarashi all really feel like they ‘d be completely suitable on a hip London food selection. It’s so indulgent below with the shellfishes, specifically when you take the head and press out the juice right into the curry,” claims Dowling.

Apparently out of the salty ocean air, a stylish new London-inspired restaurant called Edgemar opened in a Frank Gehry-designed advancement along Santa Monica’s Main Street on August 16. Found in a barrel-vaulted warehouse space, Edgemar’s team includes global and regional experience, headlined by exec cook Jared Dowling (formerly of the Fat Radish in New York City, the Beachfront and Winston Home in Venice), along with cook Jonathan Thoma (formerly of Great White).

The food selection attracts from numerous worldwide foods, including Japan, India, and Southeast Asia, owing to Dowling’s time in London and Thoma’s childhood in Malaysia. “London has actually been a big impact on my life and I’m so delighted by the fluidness of the menus and multi-cultural meals,” says Dowling. Dowling was influenced by Lee Tiernan, the former head cook of St. John in London, whose bakken seasonings take North African ras al hanout to a spicier, richer level. The cook also desired to adhere to the fish butchery of Australian cook Josh Niland, and invested two months practicing for Edgemar’s shelf of halibut. Dowling credit reports his time functioning at Yess chef Junya Yamasaki’s Koya Noodle bar in London for his method to konbu-cured sashimi.

Dowling was affected by Lee Tiernan, the former head cook of St. John in London, whose bakken spices take North African ras al hanout to a spicier, richer degree. “We season the lamb with warm clove, cumin, and caraway, then smoke it over The golden state red oak,” Dowling says. The cook likewise wished to comply with the fish butchery of Australian chef Josh Niland, and invested 2 months practicing for Edgemar’s shelf of halibut. Dowling credit ratings his time working at Yess chef Junya Yamasaki’s Koya Noodle bar in London for his technique to konbu-cured sashimi. “It’s amusing that we both ended up in the same city years later on,” he says.

The menu attracts from different global cuisines, including Japan, India, and Southeast Asia, owing to Dowling’s time in London and Thoma’s training in Malaysia. “London has been a big impact on my life and I’m so delighted by the fluidity of the food selections and multi-cultural recipes,” claims Dowling.

The Thomas Greek-designed indoor integrates elements of early 20th-century Precisionist art with its mural and bar decoration and features a striking bow truss ceiling that reimagined a former power station constructed in the very early 1900s. Edgemar’s natural light, historical atmosphere, and thoughtful layout bring a refreshing new grown-up dining establishment along Key Road Santa Monica.