Did anyone foresee the day when we’d be getting six-dollar anything at Michael’s? Santa Monica’s original, moneyed farm-to-table restaurant is introducing a new all-evening happy hour this month that highlights a new menu of six-buck bites from chef John-Carlos Kuramoto and six-dollar drinks designed and executed by bar-raiser Jason Robey, who is growing his own herbs and fruits on the roof for these libations. The dishes stress Michael’s connections with farmers, using Jidori for a plate of chicken wings and waffles and root veggies from Weiser for a radish plate, and Robey’s cocktails include a “cocktail of the month” with handmade touches like a Makers Mark bacon reduction and esteemed spirits like Del Maguey’s La Vida mescal (did anyone forsee the day when we’d be getting six-dollar anything with Del Maguey?). Served from Monday through Friday, from 5:00 P.M. until closing, the new menu launches February 21st and can be seen below in its entirety.
“ALL NIGHT” HAPPY HOUR MENU
All items (except oysters) $6
BITES
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
Oysters ($3 each) with Seasonal Mignonette
DRINKS
Featured “Cocktail of the Month”
The “Rickey”
Vodka or Gin, Fresh Lime, Soda
Beer
Amstel Light
Stella Artois
Bass Ale
Red
Campos de Luz, Garnacha, Spain 2009
White
*Chateau d’Eau, Sauvignon Blanc, VdP d’Oc, 2009
