David Lentz, chef and owner of The Hungry Cat, has introduced a new menu of small and large plates designed for sharing at the Santa Monica Canyon location. In addition to the restaurant’s signature raw bar and prepared dishes of fresh seafood, guests will be able to select from a broad variety of recipes that will change with the seasons.
Some of the small plates include rock cod ceviche with avocado, tangerine, and Fresno chili; salmon crudo with Meyer lemon, horseradish, fennel, and trout roe; roasted oysters with green garlic and house-made bottarga; grilled octopus with cous cous, cucumber, flatbread, and yogurt; and Johnny Cake with smoked trout, Brussels sprout leaves, trout roe, and a poached egg.
Larger platters – also intended for sharing – feature grilled King crab with buckwheat noodles, ginger, and nori butter; grilled half-lobster with saffron rice, English peas, and curry butter; The Hungry Cat’s signature “Lamb n Clams” with merguez sausage, manila clams, sofrito, charred broccoli, and harissa aioli; and dry aged Manhattan prime steak with French fries and maître d’ butter. Regulars will still be able to order The Hungry Cat’s classic lobster roll and award-winning Pug Burger and the best Santa Barbara sea urchin. Also new is a list of six sides to complement the menu, such as roasted beets and carrots with chermoula and hazelnuts, and grilled bread with whipped butter and sea salt.
The bar program, a collaborative effort between The Hungry Cat bar team and David Lentz, will invent weekly specials in addition to crowd favorites, like Luke’s Lemonade, the Greyhound Proper, the Pimlico, the Disco Nap, and the Bon Temps. The bar also offers a happy hour with discounted drinks and half-priced oysters Monday through Friday, in addition to brunch on Saturdays and Sundays from 11 a.m. to 3 p.m.