Meat on Ocean - Santa Monica
King’s Seafood Company, the team behind downtown Santa Monica’s Water Grill, unveils a meat-centric project for its next act. Meat on Ocean goes overboard with high-quality products, beginning with a custom-designed dry-aging room showing off rib-eyes, porterhouses,T-Bones, Chateaubriand and more.
All meats are aged for at least 30 days in the temperature-controlled room with walls made of Himalayan sea salt. That includes the "daily cuts"--butchered on premises--originating from the Double R Ranch in Okanagan Region, Wash., and Imperial Valley, Calif.
Meat on Ocean (or Moo, as the locals call it) offers an extensive menu, so a good place to start is the charcuterie bar. To get a comprehensive experience, guests are encouraged to order a five-item board ($35) or seven-item board ($45). All choices are house-made and range from mortadella to a farmstead cheddar.
In addition to the American and Japanese wagyu selections, the menu offers a host of specialty meats like country-fried rib-eye steak, sugar-cured baby back pork ribs and roast chicken.
Non-meat eaters should appreciate the steamed Alaskan king crab legs, South African lobster tails and roasted Chilean sea bass.
There's an extensive craft beer list on draft and specialty cocktails.
