Epicurian Fantasy at Shangri-LA


Oysters.  Olives.  Smoked Salmon.  Hamachi.  Artichokes.  Lobster.  Grilled Figs.  Goat Cheese Custard.  Rabbit.  Pear Crisp.  Pumpkin Tart.  Creme Brule.  And the amazing list of food that I, along with six other lady-friends, consumed over a 3-hour-plus lunch at Shangri-La in Santa Monica yesterday, is almost dream-like–some floaty kind of food fantasy where we were dropped into epicurean heaven. http://www.shangrila-hotel.com/

Yes, we had an advantage. Chef daughter, Dakota Weiss, assured that her mom’s good buddies departed the classy art deco redo as happy campers.  Mission accomplished.

 Wait a minute!  Rabbit is listed as food I ate yesterday?  I swore I’d never consume a bunny.  But, like Christel of www.christelswalktoendbreastcancer.blogspot.com said, “Hey, it tastes like pulled pork.”  It did. The rabbit was sweet, lean, tender, and delightful on a crispy flatbread. And as long as I shut down my mental photos  of our late and beloved pet French lop-eared bunny, Peter, the shredded meat on the flatbread remained tasty.

Besides the “I ate rabbit” personal discovery, my other great discovery of the day was the top floor of Shangri-La Hotel.  It’s a OMG kind of place.  Besides the soon to be infamous RNR suite, the just10235_142216087899_547672899_2430754_2797226_n opened SUITE 700, Rooftop Bar is The Perfect Rooftop Bar.  Swanky, Retro, Contemporary, and all with the big blue right in the front yard.  The Pacific Ocean is in your face. Sailboats skip by, the Santa Monica Pier brought back memories of the once upon a time teenage romps at POP, the wide public beach with just a hint of an autumn sun reflection, was…well…it was…   Let me just say this, Christi Moore and I began musing reasons why we should have a party of some sort there–soon.  Tehmina Adaya’s and Marc Smith’s vision did touch the illusive myth of Shangrila.

About Tehmina Adaya and the hotel: 
http://www.shangrila-hotel.com/pdf/Tehmina_expert_boutiqueHotel_052609.pdf

Suite 700 Rooftop Bar Suite 700 Rooftop Bar

About Marc Smith and the hotel: 
http://www.ballantinesbiz.com/ShangriLa/images/Shangri-La-Designer-123008.pdf

Lunch Menu at Shangri-la Hotel and Restaurant

Heirloom tomato gazpacho baby tomato salad/ petit coriander 

Grilled globe artichoke aged sherry aioli/ evoo 

HAMACHI WATERMELON/ AVOCADO/ CILANTRO/ JALAPENO PISTOU 

SHRIMP COCKTAIL BLACK PEPPER VODKA COCKTAIL SAUCE 

Market Oysters 1/2 Dz/ black peppercorn vodka Cocktail sauce / mignonette 

BEETS “N” BRESOLA ARUGULA/ TANGERINES/ CRÈME FRAICHE VINAIGRETTE 

ORGANIC GREENS HEARTS OF PALM/ HEIRLOOM BABY TOMATOES/ SMOKED ALMONDS 

Salad vert butter lettuce/ haricot vert/ tarragon/ champagne-mustard vinaigrette 

Shangri-la Caesar Salad RED AND GREEN romaine/ truffled pecorino/ flash fried white anchovies 

Lobster cobb bleu cheese vinaigrette Applewood bacon/ avocado 

California nicoise rare ahi tuna/ nicoise tapenade/ avocado/ lemon vinaigrette 

California omelet goat cheese / basil / tomato / petit salad 

TURKEY BURGER SPROUTS /AVOCADO MAYONNAISE/ TOMATO CONFIT 

GRILLED CHICKEN PROVOLONE / MUSHROOMS /SAUTEED SPINACH 

NIMAN RANCH 8OZ HAMBURGER CARAMELIZED Onions / TOMATO JAM/ SMOKED CHEDDAR 

HOUSE SMOKED TURKEY WRAP AGED SHERRY AIOLI/ AVOCADO/ BOURSIN CHEESE/ BACON

Steak & frites Niman Ranch flatiron steak / French fries / BORDOLAISE sauce 

MOULES WASHINGTON MUSSELS/ WHITE WINE BROTH/ GRILLED SOURDOUGH

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