The Happiest Hours on Earth

How to Do Michael’s on Six Bucks a Night

Michael McCarty
Michael McCarty Photo: Tatiana Arbogast

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 items (except oysters) $6


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


Featured “Cocktail of the Month”
The “Rickey”
Vodka or Gin, Fresh Lime, Soda

Amstel Light
Stella Artois
Bass Ale

Campos de Luz, Garnacha, Spain 2009

*Chateau d’Eau, Sauvignon Blanc, VdP d’Oc, 2009

How to Do Michael’s on Six Bucks a Night