5 Items You’ll Love From the New and Improved Aestus Menu

Photo Credit: Andrea D’Agosto

It’s been a little over a year since Aestus made its arrival on Wilshire Blvd., and in that time, the restaurant has made some adjustments.

For starters, the Santa Monica eatery has a new chef in Andrew (Dru) Betita. Betita, an alum of David LeFevre‘s M.B. Post and Fishing With Dynamite, has replaced Alex Ageneau and will join the team of owner and wine director Kevin O’Connor as well as bar director Marissa Grasmick. 

So what should you expect? If you were a fan of the menu’s core foundation, have no fear: that hasn’t changed. However, Betita’s menu is more seasonally inspired, using what’s available from local markets, as well as incorporating dishes from his youth, like the decadent chicken adobo fritters (inspired by one of the Mexican and Filipino dishes he grew up eating). You’ll find a heavier emphasis on modern and traditional Spanish cuisine in addition to the nuanced new American previously (and currently) served.

Make sure to check out the Sunday Italian supper, complete with all the antipasti and tagliatelle a human could possibly eat, which just launched last weekend.

Below, check out our picks for the five most decadent dishes (or drinks) from Aestus’ new and improved menu.

1. Chicken Fritters.  Betita knocks it out of the park with this item, inspired from a dish he ate in his youth. You’ll find a happy mix of adobo, black pepper aioli, serrano and pickled green garlic.
2. Fire-Roasted Chicken. We ordered this dish because we’ve never had chicken and hummus together, but the slightly weird combination was totally wonderful and totally inspired.
3. Golden Quinoa Bowl. With a market-inspired menu, it would be odd if there weren’t at least a few vegan dishes on the menu, and Aestus delivers. The golden quinoa bowl, served with Polito Farms tangerines and roasted fennel, is totally delicious.
4. Hamachi Crudo. Just, wow. Made with kumquat, radish, celtuse and sorrel, Betita’s take on hamachi crudo is fresh, flavorful and fabulous.
5. Alpine Toddy. We’d be remiss in failing to mention one of Grasmick’s thoughtful libations. Our favorite was an Alpine take on the Hot Toddy— a blend of bourbon, lemon, Alpine liquor, honey and grated cinnamon.

Aestus is open for dinner from 6 pm – 10 pm, Tuesday – Saturday, and 5:30 pm – 9 pm on Sundays; and serves lunch Monday through Friday from 11:30 am – 2 pm. An afternoon menu is available Tuesday through Friday between services, with happy hour available from 5 pm – 7 pm.

Photo Credit: Aliza J Sokolow