Luxury beachside resort Viceroy Santa Monica’s CAST restaurant will debut its fresh, new menu full of bountiful, locally sourced seasonal ingredients and innovative takes on global cuisine.
Beginning August 19th, guests will be encouraged to share CAST’s variety of new dishes including executive chef Tony DiSalvo’s succulent 26-hour braised lamb belly prepared using a sous vide method; smoked buttermilk fried chicken with eggplant, pickled bell pepper and roasted artichoke salad; Weiser melons and figs stacciatella with speck, almonds and nasturtium; and Ricotta ravioli, cherry tomatoes, pine nut raisins, summer squash and blossoms.
Standout sides include triple-cooked potatoes with country ham and red-eye mayonnaise, made with fat rendered from country ham and finished with ground coffee like a traditional red-eye gravy, as well as signature favorites such as the crispy Brussels sprouts with Chinese sausage, shiitake mushrooms, apples and scallions.
“I like to draw from something meaningful,” said executive Chef Tony DiSalvo. “Whether an ingredient, theme or a memory, I used this inspiration to create a very personal menu reminiscent of a variety of experiences from childhood and continuing throughout my career.”
The new menu stems from a desire to change direction, and will offer a more relaxed version that gives guests the option of sharing plates in addition to ordering on their own.
CAST’s offerings will fluctuate based upon the availability of market-fresh ingredients, ensuring that the best in-season offerings make it to diners’ plates. DiSalvo also hints at specialty, off-the-menu items that will be available upon request.
CAST is open daily for breakfast from 7 a.m. – 11 a.m. and lunch from 11 a.m. – 2:30 p.m. Dinner is served Tuesday through Saturday from 6:30 p.m. – 10:30 p.m. Brunch is served on Saturday and Sunday from 11 a.m. – 2 p.m.
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