Chef Gregg Drusinsky spotted a vacant restaurant space on Main Street in Santa Monica. It was a cozy size and outfitted with one of the few full-size wood-burning ovens in the neighborhood, and he immediately told his partners that he had found a home for the food he had been workshopping during a year spent traveling around the world with Australian chef Sandy Ho, tasting, cooking, and refining as they went.
A few machinations later, Angelenos will get to taste their modernized Middle East-meets-California fare during a limited run pop-up series, SHUK. The dinners run from December 7 to 17, with tickets sold in advance for $55 (wine and beverage pairings available).
Each night’s menu will be driven by what looks best at the Santa Monica Farmer’s Market, but among the dishes to expect are a succulent brisket tagine served with crispy Persian rice, an excellent take on Israeli hummus with charred cauliflower, and moist, perfectly spiced falafel stuffed inside dark grey, activated charcoal pitas, served hot and fresh from that wood oven. Even in a city enjoying a boom in Mediterranean cuisine, the cooking stands out.
Book a spot for one of the dinners now—and keep an eye out for more to come from Drusinsky and his SHUK collaborators in 2018.
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