Chef Daniel Tiger shows off a spread of select favorites at Del Frisco’s Grille in Santa Monica. Photo by David Rosenfeld
Since opening in July, the vibrant Del Frisco’s Grille on Ocean Avenue in downtown Santa Monica has quickly become a popular happy hour spot for its casual feel, great food and friendly atmosphere.
Head Chef Daniel Tiger makes his return to Southern California having spent the past two years at the Del Frisco’s Grille in Boston. Catering to a large amount of visitors but by no means its exclusive business, Tiger said he hopes to put out entrees that keep the locals coming back.
“We really tried to cater to our location here and open up the space with wall-to-wall views,” Tiger said. “We want people to come in and feel welcome to that hip new bar in the community.”
The open kitchen and panoramic views give the dining room a casual feel but with the style and sophistication fitting of the Westside. It’s all part of the restaurant chain’s overall goal it carries to each of its seven locations, that of combining the social atmosphere of an American bar and grill with upscale entrees and hand-crafted cocktails.
“What we’re going for on the menu is seasonal, fresh ingredients that are California-inspired with local produce and local flavor,” Tiger said. “It’s fun, vibrant and eclectic.
Tiger said the restaurant aims to stay modern with signature dishes like its philly cheesesteak eggrolls and ahi tuna poke tacos, both marvelous combinations of ethnic styles. He also showed off a sliced New York strip steak that’s garnished with loaded potatoes and a balsamic reduction along with a seared ahi tuna salad with house-made ponzu sauce.