Beach level dining at Coast Beach Cafe and Bar

The casual restaurant Coast Beach Café at Shutters on the Beach offers an all-day menu of California favorites, a lovely brunch and themed dinner nights. Overlooking Santa Monica beach, hotel guests and locals can walk down a flight of stairs or take the elevator to sit outside on the sunken patio, or indoors near the lively bar. The ground level location is prime territory for watching beach-goers stroll by the craftsman-style restaurant.

When Shutters on the Beach opened in 1993, it was the only Santa Monica hotel with direct beach access. Coast Beach Cafe and Bar opened in 2007 offering grilled seafood, salads, sandwiches and burgers.

Since the weather is warming up, its an ideal Sunday Brunch destination.Sitting on the shaded patio, my family and I started with a variety of fresh juice from the juice bar. Blends include a sweet pineapple, apple, lemon and mint, and an earthy kale, celery, cucumber, lemon, parsley, romaine and spinach juice. 

The menu offers a variety of breads including a freshly baked blueberry, raisin bran, carrot or chocolate muffin and butter, almond or chocolate croissants. We ordered an almond croissant to enjoy while looking over the menu.

Selecting the avocado toast, it arrived on pieces of thick grilled country bread. Guests can add shrimp on top for protein. I chose a grilled Waygu burger that arrived with melted cheddar cheese on a soft brioche bun. This burger is a meal in itself, loaded with crisp lettuce, purple and red heirloom tomato slices and grilled red onions. It’s served with either a side salad or crispy French fries.

My husband ordered the lobster roll filled with generous pieces of lobster meat that were enhanced with a lemony aioli inside a buttery brioche bun. Be sure to try the fries, because they are better than most. These still have their skin, are crispy on the outside and soft and warm on the inside. They are served in a little silver fryer container with a ramekin of ketchup. 

Hearty brunch fare includes the classic Eggs Benedict served with home style potatoes. Sauteed spinach or smoked salmon can be added to this breakfast favorite. The chefs also make a “Bulls-Eye” breakfast skillet layered with roasted eggplant, spicy tomato, and eggs. 

Healthy salads include a grilled salmon salad topped with sliced avocado, asparagus, cucumber and radish. It’s dressed with a light lemon citronette.

For sweeter fare, the signature lemon ricotta pancakes with mixed berries on top are a local favorite. They aren’t too lemony and they aren’t too dense. They arrive stacked with powdered sugar sprinkled on top, and a carafe of maple syrup.

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Our server informed us about the daily theme dinners during the week. On Monday the chefs offer a Burgers & Beers night. My wagyu enhanced burger is one of the burgers served with a craft beer for $30. The chefs also make a turkey burger topped with Portobello mushrooms, Pecorino and Romano cheese. For fish lovers they also make a salmon burger topped with capers, housemade cole slaw, and horseradish cream on a knot bun. Vegetarians can enjoy a burger made with brown rice, cannellini beans, spinach, Burrata cheese, lettuce, basil aioli, and vine ripped heirloom tomato slices on a soft vegan bun.

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All these burgers are paired with a California craft beer. Some of my favorites on the menu include Santa Monica Brew Works, 310 Blonde ABV Knee Deep extra pale ale, ABV Angel City Pilsner, and ABV White Rascal Belgian style White Ale. 

On Tuesday’s the theme dinner is Pasta on the Patio. Wednesday is raw seafood bar night, and tacos on Thursday. All of these theme dinners start at 5 p.m. Happy Hour is every Sunday through Friday from 4 to 6 p.m., and brunch is Saturday and Sunday from 11 a.m. to 4 p.m.

Since we were going to walk along the beach and out to the end of the pier after brunch, we splurged and ordered a slice of coconut cake. A variety of cakes are on display near the entrance including Southern red velvet cake, a chocolate cake, and carrot cake. 

$$ 1 Pico Blvd. (310)587-1707.

This review was featured on May 16, 2019 in the Beverly Press and Park LaBrea News

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