Eat & Drink Calendar

Working Off Beard House Jitters: Nine Nights of Andrew Kirschner's NYC Menu at Wilshire

Comments (0)


Tue, Apr 14, 2009 at 10:25 AM
click to enlarge Kirschner, ready for his NYC close-up - COURTESY WILSHIRE RESTAURANT
  • Courtesy Wilshire Restaurant
  • Kirschner, ready for his NYC close-up

For nine evenings in a row at his Santa Monica restaurant Wilshire, chef Andrew Kirschner will warm up for his big night at the James Beard House in Manhattan on April 30. Kirschner is cooking a prix-fixe menu April 16 through April 25, excluding Sunday, in preparation for the event. Fifty bucks for the meal and $25 for the wine pairings by Paige 23 (winemaker Christopher Keller will be at the NYC event) is a bargain compared to membership and the cost of the dinner at the Beard House, not to mention travel and accommodations in New York.

What's on the menu? Kirschner will be perfecting his morel dumplings with asparagus cream and Parmesan, Dungeness crab with green papaya and mango salad, Moroccan spiced spring lamb, and he'll serve sides of Cowgirl Creamery's springtime St. Pat cheese that's gently coddled in nettles along with beautifully intense Roaring Forties blue (items about which Kirschner obviously need not worry). A strawberry-and-white-chocolate gateau wraps things up.

Do a civic good deed and help Kirschner be on his top West Coast game by the time he gets to West 12th Street.

2454 Wilshire Blvd., Santa Monica, (310) 586-1707 or www.wilshirerestaurant.com.

Related Content

Now Trending


  • Malibu Pier Restaurant and Bar
    Malibu Pier Restaurant and Bar, with chef Jason Fullilove at the helm, is in the two buildings at the pier’s entrance that used to be Beachcomber Cafe and Ruby’s Diner. Those buildings, which have been overhauled completely, reflect both the pier’s 109-year-old history and the cultural import of Malibu itself.
  • The Tasting Menu Trend
    In Los Angeles especially, but increasingly across the country, restaurants are either switching to tasting menus, putting a greater focus on a tasting-menu option (while offering à la carte items as well), or opening as tasting-menu operations from day one. The format that used to be the calling card of only the fanciest of restaurants is becoming ubiquitous, even at places where the waiter calls you “dude” and there isn’t a white tablecloth in sight.
  • Milo's Kitchen: A Treat Truck for Dogs
    Milo's Kitchen, a part of California-based Big Heart Pet Brands, is taking its homestyle dog treats on the road this summer with the "Treat Truck." The dogified food truck is making stops all over the country, ending up in New York early September. The truck stopped at Redondo Beach Dog Park Friday morning entertaining the pups with treats, a photo-booth and play zone. Milo's Kitchen Treat Truck offered samples of the line's six flavors, all with chicken or beef as the first ingredient, and all made in the U.S.A. with no artificial colors or preservatives. All photos by Nanette Gonzales.