I was invited to 31Ten Lounge to try out some of their food from their new menu. It was tasting so everything was made smaller portion. When you are actually ordering, it won't be this portion. Since I can't eat cheese, the chef Michael prepared no cheese dishes for me. I can't eat cheese but pizza looked really good.
This place is only open on Thurs, Fri, and Saturdays. When I was talking with the guy behind the bar, he told me this place gets packed with around 500 people at night. I'm guessing most people just get drinks here without trying any food. Everyone should come here for the food (and drinks and music, of course,) the food is good here. I really enjoyed everything.
"About Award winning, Executive Chef, Michael Wilson -- Michael is formally of the critically acclaimed 5 DUDLEY In Venice and WILSON in Culver City (named in honor of his late father, Dennis Wilson, of the Beach Boys) has joined forces with the team at 31TEN LOUNGE and designed an eclectic and inventive menu, which fuses refined comfort food with a global influence. Michael started his culinary career training under such top chefs as, Joachim Splichal and Octavio Becerra of PATINA GROUP in Los Angeles and with Traci Des Jardins at RUBICON in San Francisco. He also spent a year cooking in Copenhagen at RESTAURANT KONRAD. Michael has an extraordinary relationship with food, uniquely blending style and flavor to perfection, which is apparent in every dish he creates. "
Happy Hour menu
My delicious Peche cocktail
Ciroc peach volka, chambord liqueur, peach schnapps, pineapple juice
Garnished with Trolli peach gummy ring, pineapple, raspberry
First, the chef brought me ceviche.
Left: Diver scallop & calamari
Right: Tiger Prawn with habanero salsa
Prawn ceviche was using habanero but it wasn't spicy at all. Refreshing.
Grilled and raw asparagus with fennel, button mushrooms, truffle oil.
I bought truffle oil and I wasn't sure what to do with it but this gives me some idea.
Brandade (salt cod) and potato fritter with roasted garlic aioli
I liked this fritter too. It was a golf ball size. After finished eating, I wanted more.
Octopus carpaccio with charred blue lake beans, lime juice, extra virgin olive oil
Charred Romaine Hearts with seared hamachi, fried onion, yuzu caesar dressing.
Chef Michael's version of Caesar salad. Really delicious.
Smelt fries with sriracha mayo. Crunchy and delicious.
The guy behind the bar who was chatting with me, he actually went and got coffee for me and the bartender girl. Such a nice guy. So sweet.
Baby back ribs with Chipotle BBQ sauce
Molten chocolate cake with orange blossom creme
31 Ten Lounge
3110 Main St
Santa Monica, CA 90405
Thu-Sat 6 pm - 2 am