Executive Chef Keith Roberts at Ocean and Vine shows off the pacific lobster persimmon salad.
Nearly a quarter of all dinner guests at Ocean and Vine in Santa Monica are choosing from the restaurant’s newly-created Eat Well Menu, says Executive Chef Keith Roberts.
“There’s definitely a demand there I wasn’t aware of,” says Roberts, who’s designed the culinary creations at the Loews Santa Monica Beach Hotel for the past three years.
Roberts created the healthy menu this season by adapting existing dishes. The Sonoma duck breast, for instance, comes with grilled heirloom carrots rather than baked acorn squash with a Crème Brule filling. The duck, stripped of excess fat, is drizzled with a black current glaze alongside wheat berry pilaf. For starters, the lobster and persimmon salad opens up the taste buds.
“We wanted to show that you don’t have to diet to eat well,” Roberts says. “High quality food should be easy for the body to digest. Health consciousness has been a part of the culinary world forever.”
The French-trained Roberts has worked as an executive chef for the past 30 years. Roberts describes the cuisine at Ocean and Vine as California coastal with farm to table freshness that focuses on seafood. A beautiful ocean view doesn’t hurt either.
On the Menu: Pacific Lobster Persimmon Salad $19
Chilled lobster, tangy spiced persimmon slaw
Sonoma Duck Brest $34
Maple seared, wheat berry pilaf, grilled heirloom carrots, Pudwill Farms black current glaze
Sonoma Duck Breast at Ocean and Vine Restaurant at the Loews Santa Monica Beach Hotel.