21 Postcards
Since 1979, Michael's blends upscale Californian cuisine with stunning artwork in a cozy jungle-like patio, making it a beloved Santa Monica staple.
"The patio at Michael’s in Santa Monica is a great choice for someone who wants to experience the Westside. It's a bit jungle-like (if you brought white tablecloths and did away with all the bugs). Half the crowd has been coming here since they opened 35 years ago, and you might see the owner making the rounds before holding court at his regular table. The California-inspired menu isn’t going to change your life—the burger, roast chicken, pork chop, and vegetable sides are solid enough, though. " - nikko duren, brant cox, arden shore, sylvio martins
"Michael’s is more than just a Santa Monica institution with a great art collection and a nice patio. It’s a decades-old icon, a precursor to the modern California cuisine movement, and a place that has helped make countless careers over the years. Stop by for a drink, some of the freshest produce sourced from the famed Santa Monica farmers market, and to see what all the fuss is still about after all these years." - Eater Staff, Matthew Kang
"Michael's is celebrating 45 years with a party featuring chefs from over the decades. A portion of proceeds will benefit No Kid Hungry. Tickets cost $250 per ticket." - Matthew Kang
"Michael’s is an expensive option (you’re looking at around $150 per person, including alcohol), but when your law firm just won a big settlement, the senior partners are going to want an equally big blowout. Capacity: 20 to 350 for a full buyout " - Sylvio Martins, Kat Hong
"After launching the careers of numerous renowned chefs—including Jonathan Waxman, Nancy Silverton and Sang Yoon—Michael’s has earned the right to be considered an icon. The dining room is a nostalgic and transporting oasis, while the ambitious chef breathes new life into the kitchen. The cooking succeeds in creatively blending unique ingredients, as seen in the petite quail marinated with turmeric and coconut milk, then grilled for smoky-sweet flavor. A side of branzino is cooked to tender exactness beneath a shatteringly crisp skin and accompanied by black butter sabayon. Local produce from the nearby Santa Monica farmers market appears on many plates." - Michelin Inspector
