3 on Fourth
By VALERIE WESTEN and VICTORIA TALBOT
August 04, 2008
Located on Fourth Street between Santa Monica and Broadway, 3 on Fourth is the kind of restaurant that isn’t really noticeable from the street. Its façade, painted grey, can be easily missed if you’re not paying attention. But once inside, the heavy traffic and noise of the outside world dissipates in its serene atmosphere, with candles lit on each table and welcoming smiles and words from the restaurant’s friendly staff.
Canadian Chef Daniel Snukal prepares a wide variety of dishes with a unique twist. It’s French meets Asian, an exotic fusion that allows our palates to pair very different foods together. The result is amazing.
If you don’t like sushi, go try theirs anyway. The rainbow runner fish roll with wasabi sauce is simple but delicate and tasty. Even better is the (cooked) branzino with glazed carrots topped with caviar and real 24-carat gold flakes. This delicate fish is a beautiful presentation and a smooth treat for the palate. Leeks and morels in light vinaigrette accompany the seared salmon, which is exquisite.
If you’re a meat fan, you’ll want to try the pork cheek braised in white wine. Served with a potato puree and braised carrots, the hint of juniper berry makes this our favorite.
For dessert, expect a less sophisticated menu with a few classics including panacotta and crème brûlée.
3 on Fourth offers countless foreign and domestic wines, beers and sakes to pair with every dish. As a bonus, the restaurant has an extensive cheese menu that would be difficult to find elsewhere. It is a cheese aficionado’s paradise, ranging from the mild and fresh sheep cheese to the stinkiest, strongest goat cheese, most of them imported, with a sushi-style menu to choose from
Dining Style: Fine
Cuisine: European-Asian fusion
Location:
1432A Fourth St., Santa Monica
Hours: Mon-Sat 6p.m.-10p.m.
Price: $13- $40
Phone: (310) 395-6765
www.3onfourth.com|
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