With the coming of Campanile’s final ballad on La Brea and maybe a couple of bottles of his Malibu Vineyard Pinot, it appears that restaurateur Michael McCarty has read the writing on the wall, a Helter Skelter-like scrawl that threatens: "Fine-dining is dead." Yup, McCarty is announcing a re-branding effort for his famous Santa Monica restaurant, Michael’s, a transformation into a "modern-day, moderately priced" brasserie, maintaining the farm-to-table hook that originated in part with McCarty and the restaurant’s former chef, Jonathan Waxman.
I’m writing because, after 33 years of business, I am reinventing Michael’s. I am redesigning, rebranding, and evolving it into a modern-day, moderately priced American/Californian brasserie. Of course, Michael’s will continue our world-renowned reputation of farm-to-table, sustainable, tasty, impeccably cooked New American Food, with great service, all set in our wonderful garden setting surrounded by impeccable contemporary art. But, we are making BIG changes!
The “New” Michael’s will feature a best-of-the-best “New Menu,” created by our own John-Carlos Kuramoto who has recently been named LA’s Top 30 under 30 Chef. Second, the garden will be reconfigured and re-landscaped with the addition of new tables and chairs to maximize seating, going from 70 seats to 125 seats.
Additionally, we are doing a substantial expansion of our renowned mixology bar and the new bar area will have 26 new high tops including two 10-seat communal tables for an additional 70 seats.
There are of course many other changes planned and I wanted to share this news with you , changes will start mid October with a new menu so stay tuned.
Thanks for your support. Cheers!