Dakota Santa Monica - Tapas Tasting Review

The intrinsic nature of food, even in a relaxed setting, revolves the intensity and diversity of the different elements and how they are pronounced. The key with most foods is to make them tasteful yet divergent enough in their aggressiveness to continue on through a meal. As with all tastings, the idea is to give an overview of the chef's state of mind and his incumbent goal. At Dakota Santa Monica with new chef Zack Saunders, the key was a mixture of styles optimizing a tantalizing French bent while highlighting an intermingling aspect of Asian fusion. Add to this, a touch-and-go personification of different cocktails and the perception shows one of ambition and creativity but also one of a structured setting.The persistance of the vision spoke with an aspect of spice. Starting with a pickled dish of cauliflower, mushrooms and fennel sauteed in a tart French sauce, the bitter began specifically as a Newcastle draft was delivered in the vaulted VIP lounge within the front of the main foray. The light chips with a creamy but steady spinach taste gave way to the miso sake chicken wings which jumped off the bone with an effective aftertaste.The lemon drop mixed with Citron that proceeded a crispy and silky Atlantic cod integrating with a lingering cirache vision. A smoothness of a sugar enriched mojito brought forward a balance of two later courses. The first, a kobe beef slider, made in french style with slight sauce and grilled onions, scored point with its positive bent of meat while the jerk chicken was too imbued with its actual presentation than its taste which overwhelmed with too much habanero. A Costa Rican Rum Dr. Pepper concoction fell flat but the Sunset Peach cocktail rocked out later with infused vodka and basil hit the stride on all sexes.Heading into the home stretch of new views, the rigatoni and cheese strengthened on the basis of its use of wild boar bacon but could have fared better with a cheesier inflection. A Yummy Delicious apertif using the sweet nectar of Baileys gave conclusive credence while a thin crust magherita pizza understood its balance in providing taste but not an overactive calorie count.In premiering its new tapas menu, Chef Saunders understands his public with a balance of light and spice. Despite some stop-and-go moments, there is seen, with the highlight of the miso sake wings and the Sunset Peach an ability of potential only seen through experimentation that will allows his menu to flourish as he continues his journey.