Trying to keep current and God forbid profitable, since the pandemic (and maybe a little before), the menu at Michael's has pivoted to being a little less formal. The back patio regardless of whether the menu is fancy or not is still one of the prettiest rooms in Los Angeles and since the demise of Hal's, the modern art collection in the front and upstairs is unparalleled in Los Angeles.
The book cited below has a chapter on Michael's including a nice cover photo with Michael McCarty and some now legendary chefs. There is even some favorable mention of a young and talented writer that people seem to like on this site.
Michael's is still around. Not that you would know from the L.A. Times. It's really a shame that veteran restaurants like this seem to be being overlooked in the local press. The Los Angeles Times just came out with a list of their 101 best restaurants and most of them were the reviewer's trendy favorites. They did mention some more established restaurants like Geuldguetza, Jitlada and Langer's, but to me these seem inclusions to be inclusive as opposed to identifying the best. I wonder whether they even considered Michael's, Spago or Angelini Osteria? (they probably did; this seemed an earnest effort). Angelini was #2 in 2015. The food has not dropped off in quality. Have 101+ restaurants really leapfrogged in front of it as being best? It seems to be a list of restaurants this reviewer sees as relevant as opposed to what is the best experience. That seems remarkably shortsighted as the region's most prominent source of review in that he/they create the relevancy so the inclusions just end up creating a self fulfilling prophesy.
I feel so lucky to have dined there several times between 1979-81. The place felt just right, casual but special, clean not fussy, and the food so divine. It all delighted me, and gave me feelings of sparkling possibility. Even as a couple of starving food-loving artists, we were able to find a way to afford it. Thanks, Ruth, for reminding me of this wonderful time and place.
Wow I remember this article! It brings back SO many memories! Michael McCarthy was the spark that lit so many fires. Jams (Jonathan and Melvyn’s) in nyc for one! Love that crazy man!
Michael's? Not sure if we ever ate there. I can't imagine we didn't. It was such a tight knit community. I'll never forget when a delivery driver stopped at one of the restaurants where I worked. "Hey...did you hear Claude Segal got punched out by his sous?" Whoa....we all knew it was a matter of time. There was quiet rejoicing in the walk in fridge that day. :)
I was a cook/sous at places like Ma Maison, Nicky Blair's, Collette, Champagne during the 80's. I learned from some of the best but hardest nosed Chefs out there. As the story starts...It was the best of time and it was the worst of times. LOL
I do remember. That's when I began believing you should always order meat at new restaurants because the suppliers give them the greatest quality they've got for the first few weeks to secure their business.
Trying to keep current and God forbid profitable, since the pandemic (and maybe a little before), the menu at Michael's has pivoted to being a little less formal. The back patio regardless of whether the menu is fancy or not is still one of the prettiest rooms in Los Angeles and since the demise of Hal's, the modern art collection in the front and upstairs is unparalleled in Los Angeles.
http://www.michaelssantamonica.com/#menus-section
The book cited below has a chapter on Michael's including a nice cover photo with Michael McCarty and some now legendary chefs. There is even some favorable mention of a young and talented writer that people seem to like on this site.
https://www.amazon.com/Chefs-Drugs-Rock-Roll-Profession/dp/0062225855/ref=tmm_hrd_swatch_0?_encoding=UTF8&qid=&sr=
Michael's is still around. Not that you would know from the L.A. Times. It's really a shame that veteran restaurants like this seem to be being overlooked in the local press. The Los Angeles Times just came out with a list of their 101 best restaurants and most of them were the reviewer's trendy favorites. They did mention some more established restaurants like Geuldguetza, Jitlada and Langer's, but to me these seem inclusions to be inclusive as opposed to identifying the best. I wonder whether they even considered Michael's, Spago or Angelini Osteria? (they probably did; this seemed an earnest effort). Angelini was #2 in 2015. The food has not dropped off in quality. Have 101+ restaurants really leapfrogged in front of it as being best? It seems to be a list of restaurants this reviewer sees as relevant as opposed to what is the best experience. That seems remarkably shortsighted as the region's most prominent source of review in that he/they create the relevancy so the inclusions just end up creating a self fulfilling prophesy.
Do you remember the ‘afternoon tea’ that they served? Delicious!
But I had everything on tape.🤣🥳
So did Richard Nixon. Well almost everything. Her tapes probably weren't missing 18 minutes. They both also loved Checkers. Coincidence? :)
I feel so lucky to have dined there several times between 1979-81. The place felt just right, casual but special, clean not fussy, and the food so divine. It all delighted me, and gave me feelings of sparkling possibility. Even as a couple of starving food-loving artists, we were able to find a way to afford it. Thanks, Ruth, for reminding me of this wonderful time and place.
Wow I remember this article! It brings back SO many memories! Michael McCarthy was the spark that lit so many fires. Jams (Jonathan and Melvyn’s) in nyc for one! Love that crazy man!
I remember reading this . . . Oh how the Food/ Foodie World has evolved! Keep featuring these memories! Jadore!!
Michael's? Not sure if we ever ate there. I can't imagine we didn't. It was such a tight knit community. I'll never forget when a delivery driver stopped at one of the restaurants where I worked. "Hey...did you hear Claude Segal got punched out by his sous?" Whoa....we all knew it was a matter of time. There was quiet rejoicing in the walk in fridge that day. :)
Really fun and revolutionary menus. And the shot of Jonathan Waxman is exudes his energy and sense of delight.
Between Michael & Jeremiah are the guys who changed what we eat ….and the fun it can be!
I was a cook/sous at places like Ma Maison, Nicky Blair's, Collette, Champagne during the 80's. I learned from some of the best but hardest nosed Chefs out there. As the story starts...It was the best of time and it was the worst of times. LOL
We went to the pre opening diner as you may recall and had the most amazing entrecôte I’ve ever had.
I do remember. That's when I began believing you should always order meat at new restaurants because the suppliers give them the greatest quality they've got for the first few weeks to secure their business.
I remember Michael telling us to order it, and he was right. It was among he best ever.