Rabbit boulettes at Cadet, the new restaurant in Santa Monica with chef Kris Tominaga.More great L.A.-area restaurants: Jonathan Gold’s 101 (Cheryl A. Guerrero / Los Angeles Times)
Cadet restaurant on Wilshire Boulevard has a wood-fired grill and brick walls.
(Cheryl A. Guerrero / Los Angeles Times)
An oxtail and onion soup is topped with lots of Gruyere cheese. (Cheryl A. Guerrero / Los Angeles Times)
Anchovy, from top, mussel and sea urchin tartines. (Cheryl A. Guerrero / Los Angeles Times)
The wood-grilled ribeye steak is served with chili vinaigrette, house pickles, lemon horseradish, braised mustard seed, greens and sourdough griddle bread. (Cheryl A. Guerrero / Los Angeles Times)
Rabbit boulettes is one of the best dishes Cadet. (Cheryl A. Guerrero / Los Angeles Times)
The Trinidad Sour has Jamaican rum, angostura, hazelnut orgeat and nutmeg. (Cheryl A. Guerrero / Los Angeles Times)
The Old Bet cocktail is made with vodka, blood orange, kumo, génépi and lemon, garnished with candied olives. (Cheryl A. Guerrero / Los Angeles Times)
Margo Abbott, left, Rio Bonney and Ilana Bouzas-Behar dine at Cadet. (Cheryl A. Guerrero / Los Angeles Times)
The menu includes about half a dozen tartines as appetizers. (Cheryl A. Guerrero / Los Angeles Times)
Chef Kris Tominaga fires up the grill at Cadet. (Cheryl A. Guerrero / Los Angeles Times)
Chef Kris Tominaga cooks on the wood grill at Cadet. More great L.A.-area restaurants: Jonathan Gold’s 101 (Cheryl A. Guerrero / Los Angeles Times)
