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I think I'm like as young as them, and it's playful and fun and there's just so many interesting things to learn. I love what I do and I get a ton of energy from the people that I work with, and the young kids I think. I particularly love when I'm not in meetings, my least favorite thing. How do you have so much energy? Every picture you're smiling, you're doing a new project, you're with a musician, you're with young chefs, you're with a kitchen crew. Kerry Diamond: Now here's my conversation with chef Susan Feniger. And our next meet-up is in Charleston, South Carolina on January 15th. Thank you to everyone who stopped by our first NYC member meet-up.
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Visit to get your card and to see what all the perks are. Founding memberships are available right now. For $40 you can be a card carrying member of the Bombesquad. Kerry Diamond:Ělso the Cherry Bombe membership has officially launched. Or you can stop by your favorite magazine shopper bookstore, like Now Serving in Los Angeles. It's our first ever fashion issue and features five different covers with women who bring a sense of style to everything they do. The latest issue of Cherry Bombe Magazine is out right now. Kerry Diamond:ğirst, let's take care of some housekeeping. Susan is truly one in a million and I can't wait for you to hear our conversation. She and Mary Sue Milliken, her business partner just opened their latest place Socalo, an all-day California canteen in Santa Monica. This trailblazing chef, restaurateur and activist has been on quite the journey from Toledo, Ohio to France to LA, to the food network and beyond. For today's show, I sat down with the life force known as Susan Feniger. Kerry Diamond: Hey everyone, welcome to Radio Cherry Bombe, the number one female focused food podcast in the universe. Helen Rosner: Hi, this is Helen Rosner and you're listening to Radio Cherry Bombe. Osen Kappo 702 Arizona Ave, Ste BB Santa Monica, CA 90401 310.260.“The Unstoppable Chef Susan Feniger” Transcript Let the chefs assemble a handpicked menu, ranging from a nine-piece sushi dish or $60 to 11 pieces of sushi and 11 pieces of sashimi for $150. Native Knowledge: Try one of the omakase menus. His team of chefs has over 80 years of experience and created a menu that includes kushiyaki, hotpot and sushi.
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Onda in Santa Monica Proper Hotel 700 Wilshire Blvd Santa Monica, CA 90401 310.620.9917Ĭhef and owner Damon Cho prides himself on traditional Japanese cuisine made from scratch. Dishes like the inside-out turkey quesadilla exemplify this blend. At Onda, she’s teamed up with Gabriela Cámara, one of Mexico’s greatest chefs, to create a unique fusion of American hipster chow and Mexican flavors. Jessica Koslow preached the gospel of avocado toast and artisanal jams at her hip café, Sqirl. Must Order Item: Inside-Out Turkey Quesadilla Pasjoli 2732 Main St Santa Monica, CA 90405 424.330.0020ģ | Keep it California Santa Monica Restaurants Chef Dave Beran says the duck press (which must be pre-ordered) is “one of our favorite tableside presentations and truly showcases both the beauty and luxury of classic French cuisine.” Inspired by Parisian markets, Pasjoli uses local produce for a modern take on California-French fusion. Must Order Item: Canard à la Rouennaise à la presse Surfer Rose 2460 Wilshire Blvd Santa Monica, CA 90403 310.828.2115Ģ | Classy Cuisine Santa Monica Restaurants Happy hour specials include cheap drinks and bar bites as well as $10 frozen cocktails! Native Knowledge: While Surfer Rose is mostly a pizza place, it’s also a great taco Tuesday destination with $6 tacos and $8 margaritas. “We’ve created a menu that we hope speaks to our neighbors, including traditional and non-traditional pizzas…and a tiki-inspired cocktail menu,” says co-owner Ivan Torres. Surfer Rose specializes in thin-crust pizzas with toppings from traditional pepperoni to an al pastor pizza with marinated pork and pineapple. Photography Provided By: Klose Up Photography