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Catch

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At the new Catch in Santa Monica, chef Michael Reardon’s version of John Dory comes with dried tomatoes, olives, parsley and potatoes. The renovated restaurant at the luxe Casa del Mar hotel offers ocean views. (Ringo H.W. Chiu / For The Times)
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A pasta dish features al dente bucatini with Gulf prawns and slightly bitter wild broccoli. (Ringo H.W. Chiu / For The Times)
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A summery watermelon salad combines a crisp sweetness with the flavors of mild hearts of palm and the sting of arugula. (Ringo H.W. Chiu / For The Times)
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Reardon’s free-form ravioli are tender bundles of dough filled with Sardinian sheep’s milk ricotta and topped with thin slices of fried artichoke. (Ringo H.W. Chiu / For The Times)
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Reardon’s selection of crudo, or Italian-style sliced raw fish, includes snapper with slivers of papaya and squirts of lime. (Ringo H.W. Chiu / For The Times)
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Catch’s desserts include mango tarte Tatin with Tahitian vanilla bean ice cream. (Ringo H.W. Chiu / For The Times)
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A sushi bar with three chefs occupies the center of the hotel restaurant, a draw for lone diners or travelers on their own. (Ringo H.W. Chiu / For The Times)
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Tall windows fill Catch’s large dining room with natural light. Servers are professional and relaxed. (Ringo H.W. Chiu / For The Times)
1/8