Cuisine:

• American
• Sea food

Whist Description:
If you don't believe in flying saucers, just go to Whist! The plates flew from the cupboards to the walls where 250 of them---very fine china pieces indeed---decorate the dining room of the Viceroy hotel, dubbed for not-so-clear reasons, Whist, which is an English card game. But rest assured that it's not a game of chance to have dinner there. The savoir-faire of the kitchen staff warrants a very pleasant evening, especially if you elect to dine outdoors under one of the private cabanas next to the swimming pool in all seasons---for they are adequately heated in winter. This al fresco setting is what one expects from Southern California at its best. The chefs (Warren Schwartz has left the stoves) rely on fresh local provisions---including goat cheese---which are treated with French techniques. In preparations, the restaurant favors the original flavor and texture avoiding over-complications. This shows well in many dishes based on superior products. This is, for instance, the case with New Zealand organic salmon simply accompanied by wild mushrooms, chive potatoes and asparagus, as well as it is the case with ultra-tender baby rack of lamb with ratatouille and kalamata olives in a port-lamb jus. Noticeable in the first courses are the deliciously moist seared diver scallops, and the tasty crab cake with a fennel salad and lemon aïoli. A tasting menu composed of four dishes is offered for $70 comprising the wines that fit the Santa Barbara spiny lobster, the scallops with white truffles, the grilled New York strip, assortment of desserts and served with grace by attentive waiters. Very good wine selection. Separate enough not to share the noise but close enough on your way out is the Cameo, one of the hot bar scenes of Santa Monica.


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