Josiah Citrin’s latest creation, Caché, serves up market-based menus of contemporary American favorites in a casual setting. Citrin is executive chef; he brought aboard Nyesha Arrington—veteran of his two other spots, Lemon Moon and Mélisse—as chef de cuisine.
The menu at the Santa Monica, CA, place adapts Citrin’s French-influenced technique to an informal setting, with items like Wood-Fired Calamari with Parsley, Lemon and Garlic Oil and Market Wedge, Cherry Tomato, Blue Cheese, Egg, Bacon Salad. Regular features at the new Caché include a revolving selection of wood-fired flatbreads and dishes served in mason jars to underscore their farm origins, including Duck Confit, Eggplant-Olive Tapenade, Marinated Market Vegetables, Foie Gras Parfait and Smoked Salmon Potato Salad. Arrington also plans to grow her own herbs in the restaurant’s garden lounge.
Caché (French, BTW, for “hidden”) took over a prime Main Street space once occupied by Hidden. The modern, minimalist indoors were updated to open up the floor plan and play up the location’s large outdoor terrace and lush gardens.