Located next door to its famed panoramic rooftop venue Onyx Bar, Terrace at Onyx blends into its glamorous seaside setting and makes a perfect venue whatever the occasion. Santa Monica’s hottest new restaurant has been designed for lunch or dinners with dedicated attention from the hotel’s talented team, on hand to create unmissable dishes from its custom-made wood-fired oven catering for everyone including those dining out on a Paleo, Keto, gluten-free and vegan diet. Martinis are prepared tableside from the vintage martini cart.
“Being the grand age of 80, the hotel stands on the crossroads of Art Deco, Streamline Moderne and Mid Century Modern. I wanted to pay homage to one of the greats of the MCM period, so I picked tables and chairs that were originally designed by Eero Saarinen, of the famed TWA Flight Centre. The Tulip chairs and pedestal tables give a very space-age feeling. We enhanced it with rope lights and the Love sign at the top, which is a beacon from far away, welcoming people from afar,” adds Tamie.
Featuring a custom-made wood-fired oven, Terrace At Onyx offers internationally inspired, Californian-infused cuisine created with locally sourced, organic seasonal ingredients, from Santa Monica Farmers Market.
This is an enticing space where everyone can relax and soak up California’s glorious sunshine.
A big attraction is the handcrafted pizzas made in Santa Monica’s only rooftop wood-fired oven including the Prosciutto Pizza topped with marinara sauce, fresh mozzarella, prosciutto and a citrus arugula salad, the Pork Belly Pizza with hoisin sauce, caramelised shallots, shredded pork belly, mozzarella and topped with a fried egg, and the Vegan Margharita Pizza with a cauliflower crust, marinara sauce, vegan cheese and basil.
Gluten-free, vegan and paleo diners have three crust options, including traditional, cauliflower and chicken, all made in-house from scratch.
Entrees include whole Branzino accompanied by sautéed baby squash, zucchini and heirloom fingerling potatoes drizzled with a citrus butter sauce, whole Red Snapper, roasted beets, turnips and heirloom fingerling potatoes, and a 12oz New York Steak with a purple potato purée and a mushroom cognac sauce.
Groups can tuck into the signature Shangri-La Sundae, which features 80 ingredients — in celebration of the hotel’s 80th anniversary including 24 scoops of ice cream, vanilla sponge cake, slices of strawberries, mango, pineapple, and kiwi, marshmallows, crispy meringue and more.
To perfect the art of Italian wood-fired pizza making, Chef Bedolla liaised with award-winning Italian chef, Franco Barone, where she learned to build the perfect fire and temperature for the ultimate crisp on the crust, as well as how to create the perfect pizza dough.
Built by the leading outdoor brick pizza oven manufacturer, Classico Forno, the pizza oven was meticulously designed by hotelier Tamie Adaya and General Manager Armond Khosrovyan, who handpicked all the details including the gold and white ceramic tiles.
Offering lunch, dinner and weekend brunch, Terrace at Onyx is open Sunday-Thursday 11am to 10, Friday and Saturday 11am to 11pm and Saturday/Sunday brunch 11am to 3pm.
Reservations can be made online at Opentable.com.