Meet the Chefs Event at Ocean Avenue South

Meet the Chef Event Overview

• Residents of Ocean Avenue South (The Waverly, The Belmar and The Seychelle) enjoyed a personal and casual culinary-centric reception with three renowned chefs.

• Chefs included Brian Malarkey of Herringbone, Roberto Martin of eLOVate and John Schnek of Joan’s on Third.

• Chefs represented their restaurants by giving a brief overview on their mission for each restaurant and provide tastings to residents of the property.

• Reception was planned by representatives from each restaurant as well as Related California’s team. • Restaurant and developer representatives were present to answer resident questions, and restaurants

provided sample menus and other collateral material about the restaurants. • Over 200 residents RSVP’d to the reception. • 165 supporters signed the petition for the retail tenant's alcohol CUP.

What the residents are saying…

“The food was fabulous, the chefs and their staff were very engaging and friendly. I look forward to patronizing the new

restaurants in the future!” – Willa Wells

“I am sure the eateries will succeed in every way!” – Michael Carven

Meet the Chef Event Menu

eLOVate:

Avocado and Grilled Onion Spring Rolls

Artichoke and Hearts of Palm Ceviche on Tortilla Rounds Ancho Marinated Grilled Maitake Mushrooms with Cilantro Chimichurri

Joan’s on Third:

Ham & Fromage d'Affinoise Ficelle Sandwich

Arugula & Fromage d'Affinoise Ficelle Sandwich Crudités with Parmesan-Artichoke Dip

Joan's on Third Potato Chips with Apple-Onion Dip Mini Chocolate Chip Cookies

Herringbone:

Kumamoto Oysters, Kimchi mignonette Baja Crab, crispy rice, chilled, lime, mint

Desserts & Beverages

“ We c o u l d n’ t b e m o re e xc i t e d t o j o i n t h e O c e a n Ave n u e S o u t h n e i g h b o r h o o d ,” s a i d J o a n M c N a m a ra , f o u n d e r o f J o a n’s o n T h i rd . “ We l ove o u r c u s t o m e r s a n d a l wa y s we l c o m e t h e m w i t h

d e l i c i o u s f o o d a n d exc e l l e n t s e r v i c e i n a wa r m a t m o s p h e re .”

The Restaurant Collection at

Announces Celebrated Cuisine &

Famed Restaurateurs Coming Spring 2015:

Joan’s on Third, Herringbone & eLOVate Café

O r i g i n a l l y o p e n e d i n 1 9 9 8 a s a c a t e r i n g c o m p a n y o n T h i rd S t re e t i n L o s A n g e l e s ,

J o a n’s o n T h i rd b l o ss o m e d i n t o a L o s A n g e l e s c u l i n a r y l a n d m a r k . Fa m i l y- ow n e d

a n d o p e ra t e d , t h e c o m p a n y o � e r s a n ext e n s i ve g o u r m e t m a r ke t p l a c e , c a f é a n d

f u l l - s e r v i c e c a t e r i n g a n d eve n t p l a n n i n g c o m p a n y.

Re s i d e n t s a t O c e a n Ave n u e S o u t h w i l l s o o n b e a b l e t o e n j oy s o m e o f L o s A n g e l e s ’ m o s t c h e r i s h e d

re s t a u ra n t s , r i g h t a t t h e i r d o o r s t e p. C a re f u l l y s e l e c t e d f o r t h e i r wa r m a t m o s p h e re a n d

c o m m i t m e n t t o e xc e l l e n c e , t h e s e e a t e r i e s w i l l b r i n g t h e O c e a n Ave n u e S o u t h n e i g h b o r h o o d

t o g e t h e r, i n v i t i n g c o m m u n i t y a n d c o n ve r s a t i o n . T h e Wa ve r l y w i l l s o o n b e h o m e t o J o a n’s o n T h i rd

a n d e LOVa t e C a f é , w h i l e T h e S e y c h e l l e w i l l we l c o m e H e r r i n g b o n e re s t a u ra n t .

S e y c h e l l e S a n t a M o n i c a . c o m Wa v e r l y S a n t a M o n i c a . c o m

S a l e s G a l l e r y : 1 7 5 5 O c e a n A v e n u e , S a n t a M o n i c a , C A | 3 1 0 . 3 9 4 . 1 1 0 0

Welcome to the wor ld of Herr ingbone , whe re eve r y

deta i l f rom the “fish meats fie ld” menu, t o t he d é cor and

music , i s fi l led wi th a sense of whimsy and f un . Gue st s

can escape real i ty on their lunch hour or re l ax wi th a

custom cockta i l , wine or craf t beer at H ap py H our.

Dishes l ike the Whole F ish Ceviche and the re staurant ’s

impress ive raw bar showcase the f resh , oce an to tab l e

flavors Herr ingbone is known for. W he t he r you j ust

come by for dr ink or s top in for d inner, you’ l l q u i ck l y se e

why celebr i ty chef Br ian Malarkey 's He rr i ng b one i sn' t

just a restaurant , i t ’s an exper ience.

eLOVateSanta Monica

At e LOVat e Café , chef Rober t o Mar t in i s commit t ed t o prov id ing

1 00% organ ic , del ic ious vegan cuis in e t hat i s jus t as appeal in g to the

no n-vegan as t o t he vegan . Local vegan w in es , beers an d cockta i ls

wi l l be o�e re d a lo ng wi th a f u l l s la te o f heal t hy ju ices an d s moot hies t hat w i l l be press ed an d created

f rom scratc h . Gue sts wi l l firs t be e nt ic ed by t he beau t i fu l café bar w here t hey w i l l d in e an d in t eract

whi le watch ing mixo lo gis ts c re a te phen omen al e l ix i rs an d s moot hies . The d in in g pat io w i l l be

anchored by a c o mmuna l ta ble , wi th ou t door l ight in g, heat ers an d aw n in gs prov id in g t he per fect

atmosphere f o r a l f re sc o d in ing.

Herringbone Restaurant Information

Executive Chef Brian Malarkey

Searsucker | Herringbone

In just four years, Chef Brian Malarkey has created five wildly successful restaurants

across the United States with more expansion plans on the way within the next year.

Under the management of Hakkasan Group - a worldwide entertainment, dining,

nightlife, and hospitality company, Malarkey’s restaurants include Searsucker (San

Diego, Del Mar and Austin, TX) and Herringbone (La Jolla and Los Angeles). He recently

announced plans for two more restaurants, including a Searsucker in Las Vegas, which

opened March 27, 2015 at Caesars Palace and a brand new concept in San Diego’s

Little Italy neighborhood later in 2015.

Each restaurant opened to rave reviews, including Time Magazine naming Searsucker

the country’s #2 Hottest Restaurant. Malarkey currently has two restaurants on Open

Table's list of the "Top 100 Hot Spots in America" (Searsucker San Diego and Herringbone

La Jolla). Searsucker San Diego was also included on Gayot's "Hot 40 List of Restaurants."

This past year, Malarkey was also invited to cook at the James Beard Award Dinner for

the world's most acclaimed chefs.

Alongside Anthony Bourdain, Nigella Lawson and Ludo Lefebvre, Malarkey was also the

winning judge/mentor on ABC’s “The Taste” Season 1. A past “Top Chef” finalist (Season

3, Miami), Malarkey has hosted and guest-starred in several series on the Food Network,

TLC, Travel Channel, Bravo, OWN and more. Malarkey headlines food and wine festivals

across the country with cooking demos and book signings of his most recent cook

book, Come Early, Stay Late.

Growing up on a ranch in Oregon, and spending summers enjoying the fresh seafood

on the coast, Malarkey discovered his love for food and cooking at a young

age, which would eventually lead him to enroll in Le Cordon Bleu in Portland. Prior to

opening his first restaurant, Malarkey held positions at several marquee restaurants in

Los Angeles including Chef Michel Richard’s Citrus. Soon after, he was hired by The

Oceanaire Seafood Room and opened their San Diego location as Executive

Chef/Partner, where he garnered more than 60 industry awards in five years.

###

A N D S 7 ~

Herb FriesBaja Style Corn on the Cob*

Fried Brussels & Candied PecansPeas, Leeks, Guanciale, Mint, Chilies*

Carrots, Green Beans, Meyer Lemon, Pistachio Crumbs*

O L I V E W O O D F I R E D F L AT B R E A D S

Margherita 13~Tomato, Basil, Parmesan, Hand Stretched Mozzarella

Funghi 15~Mushroom, Roasted Garlic, Sage, Pesto, Fontina, Parmesan

Fennel Sausage 15~Tomato, Castlevetrano Olives, Pesto, Hand Stretched Mozzarella

Farm 14~Tomato, Red Onion, Squash, Roasted Red Peppers,

Pesto, Goat Cheese, Parmesan

Seafood 15~Calamari, Bay Scallops, Shrimp, Artichokes, Tomato, Chilies, Parmesan

Spring Onion 14~Green Garlic, Taleggio, Asparagus

Add: Arugula 3~ / Prosciutto 5~

FOOD ALLERGY DISCLAIMER: Consuming raw or under cooked meats, poultry, seafood, shellfish or eggs, may increase your risk of food borne illness, especially if you have certain medical conditions. — Section 11051, 2003 DC

OY S T E R B A REach / Half Dz / Dozen*

Hood Canal - WA - 2.5 / 13 / 25~Kumiai - Baja - 3 / 16 / 31~

Phantom Creek - BC - 2.5 / 13 / 25~Kumamoto - CA - 3 / 16 / 31~

Oyster Sampler 15 / 30~

C O L D FA R EBaja Stone Crab* 14~

Crispy Rice, Chinese Sausage, Ginger, Cilantro, Chilies, Peanuts

Albacore Poke 14~Ginger, Soy, Spicy Mayo, Nori, Avocado

Ahi Tuna Crudo* 15~Apple, Radish, Serrano, Vanilla, Poppyseeds

Local Corvina Tostada* 14~Serrano, Red Onion, Cilantro, Lime, Radish, Guacamole

Whole Fish Ceviche* 26~Fresnos, Lime, Cilantro

Three Cheese Plate* 16~Pt. Reyes Blue, Midnight Moon, Humboldt Fog, & Accompaniments

G R E E N SMixed Greens* 9~

Radish, Shaved Carrots, Champagne Vinaigrette

Lil Gem Caesar* 11~Anchovy, Radish, Herbed Farro, Lemon Pecorino Dressing

Roasted Beets* 12~Bull's Blood, Hazelnuts, Feta, Tarragon Goddess

Strawberry* 13~Prosciutto di San Daniele, Salanova, Almonds, Banyuls Vinaigrette

H O T FA R EWood Oven Roasted Tomato Soup* 8~

Parmesan Flan, Olive Oil

Arancini 9~Herb Aioli, Tomato, Mozzarella

Pork Belly & Diver Scallop 16~Mole Blanco, Baja Slaw

Mussels Tikka Masala* 16~Cilantro, Grilled Flatbread

Buffalo Ranch Octopus* 15~Black Eyed Peas, Celery, Carrots, Herbs

Morel Mushrooms* 19~Burrata, Snap Peas, Favas, Tendril Pesto, Oregano

Grilled Wild Prawns 17~Kimchi Fried Rice, Korean Chili Vinaigrette, Scallions, Peanuts

Chicken Fried Quail 16~Bloomsdale Spinach, Green Garlic, Corn Pudding, Pickled Mustard Jus

P L AT E S

SKATE WING SCHNITZEL 29~ Spätzle, Sea Beans, Hen of the Woods Mushrooms, Mustard Jus

SEARED ALBACORE TUNA* 27~ Charred Scallions, Sunchokes, Romesco, Arugula

WHOLE ROASTED BRANZINO* 30~ English Pea Puree, Mint, Baby Artichokes, Buttermilk

PAN ROASTED STRIPED BASS* 35~ Fregola Sarda, Burnt Orange Vinaigrette, Olive Butter

GRILLED MAHI MAHI* 28~ Charred Treviso, Couscous, Apricots, Pistachio Vinaigrette

GRILLED LOCAL SWORDFISH* 34~ Asparagus, Zucchini, Charred Romanesco, Chorizo, Creole Nage

WOOD OVEN ROASTED PORK CHOP* 29~ Melted Leeks, Gremolata, Blistered Cherry Tomatoes, Fennel

MARY'S ROASTED CHICKEN* 27~ Indian Spiced Parsnips, Turnips, & Carrots, Goat Cheese Fonduta

SLOW COOKED ANGUS SHORT RIB* 31~ Creamed Kale, Fingerlings, Parmesan Pine Nut Relish, Jus

BUTTERNUT SQUASH RISOTTO* 22~ Parmesan, Saba, Pepitas, Arugula

,dinner0menu0ªapril0ª0two0thousand0fifteen<

D A I LY H A P P E N I N G S

Oyster HourMonday 4pm-Close

Tuesday - Friday 4-6pm

Tannin TuesdayAll wine bottles ½ off all day & night

Live Music/DJThursday - Sunday in the lounge

Local Ales & AcousticsApril 25th / 2-6pm

Stone Brewing Company tap takeover, paired with live music.

Brunch UnpluggedSaturday & Sunday 10am-2pm

Sunday Night Fish Fry Whole Fried Fish to Share

Olives & Almonds Compliments of Chefs Jordan, Tony, Andrew, & Ben

*Gluten Free Optional We support local & organic agriculture whenever possible.

4))))))))))))))))`))))))))))))))))$ 32˚50’46”N 117˚16’21”W

Please note that in observance of California's drought, we will only be serving water upon request.

S A N T A M O N I C A , C A L I F O R N I A

eLOVate Restaurant Information

Chef Roberto Martin

Introducing eLOVate Café & Bar in the heart of Santa

Monica’s newest development at The Waverly, on Ocean

Avenue and Olympic. Just one block South of the Santa

Monica Pier, eLOVate will offer deliciously organic vegan

food that is just as appealing to the non-vegan as to the

vegan. All will be welcome in this casual yet sophisticated

environment, a place where friends can hang out

throughout the day or sit down to an amazingly fresh and

satisfying lunch or dinner. Local vegan wines, beers and

hand-crafted cocktails will be offered along with a full slate

This is the debut restaurant for Chef Roberto Martin, a

graduate of the Culinary Institute of America. Chef

Roberto has established himself as one of the foremost

chefs specializing in Southern California’s vegan Cuisine.

He has tailored vegan cuisine for multiple celebrity clients

and has appeared numerous times on shows such as The

Ellen DeGeneres Show, Rachel Ray and The Today Show.

His acclaimed first cookbook, Vegan Cooking for

Carnivores, was a New York Times bestseller and his

second cookbook, Roberto’s New Vegan Cooking, is slated

for release this summer. Welcome to eLOVate!

of healthy juices and smoothies that will be cold-pressed

and created from scratch. Vegan desserts are a specialty

of eLOVate and will amaze with their richness and

complexity. Guests will choose whether to sit at a table

and experience eLOVate’s meticulous and welcoming full

service, or cozy up to the beautiful and functional bar

where they will dine and interact while watching

mixologists create phenomenal juices, smoothies and

elixirs. eLOVate is committed to local farms when possible

and is also committed to practicing and promoting a

sustainable and healthy existence for generations to come.

Joan’s on Third Restaurant Information

Ocean Avenue South Resident Letter of Support for Restaurants:

Joan’s on Third

Herringbone

eLOVate