Estate Restaurant + Bar in Santa Monica has only been open for a few weeks and already humming with locals sipping on handcrafted cocktails and house wine. The space is divided by an upper level bar with stools and mirrored glass and a lower level dining room with wooden tables and leather lined chairs and booths. The atmosphere is dimly lit chic and the perfect place to enjoy Chef Hisashi Yoshiara cooking, previously chef de cuisine at Rivera in downtown Los Angeles.
The Asian inspired farm to table restaurant offered small plates, wok and large plates which was perfect for dining with good friends. The Tuna Crispy Wonton Tacos were mild in flavor and and the Scallop with Spun Crispy Potato, decadent (no pic) and a nice way to start the meal.
Other small plates that were larger in flavor were the Miso Glazed Eggplant and Calamari Salad, which had nice texture with a hint of sweet & sour.
From the Wok – Pad Thai with Shrimp, Chicken & Tofu and Estate Fried Rice with Steak, Shrimp and Candied Ginger were both traditional Asian comfort food at it’s best. There was no skimping on the crispy shrimp in both dishes and we greatly appreciated it!
The Large Plates were presented in magical form – Whole Branzino “Agua Pazza”, Toma Hawk Steak and Steel Pan Roasted 1/2 Chicken (no pic). The fish was cooked beautifully and deboned before arriving, the steak had a crunchy exterior and tender interior – nicely prepared. The chicken however, was the hit of the table – juicy, crunchy skin served with charred corn and beans.
The side of Sweet Potato Chips and Roasted Brussels Sprouts could of used a few more minutes in the oven, but the flavors nicely done.
Don’t skip dessert with a Lemon Tart with fresh Plums and the Green Tea Tiramisu which I thought was outstanding!
Estate is a great addition to the new and improved Santa Monica restaurant scene. Happy Hour Monday-Friday 5-7 p.m. The locals will continue to make this restaurant one of their new hangouts.
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