Review: Twelve Twelve Santa Monica
The holidays are always a festive season to dine out. So it was a celebratory time to review Twelve Twelve Santa Monica. Located on the Third Street Promenade, the Italian American restaurant is quite large (two floors). It also offers several outdoor dining areas. In addition to the promenade being all decked out, Twelve Twelve had its own holiday lights. We decided to sit in a charming cozy outdoor area with a Christmas tree right by our table.
Twelve Twelve Santa Monica
Our server Nike was very knowledgeable about both the menu and also suggested two delicious wines. My husband chose the J. Wilkes Cabernet Sauvignon 2020, Highland District, Paso Robles. I stole a taste…it was balanced, with dark cherry and notes of fig, as well as chocolate.
I adore a Malbec, so naturally I selected the Luigi Bosca Malbec 2021, Mendoza Argentina. Of course, my selection was a bit heartier than the Cabernet, with echoes of blackberry and plum with a tinge of spice. This wine also had an exquisite earthy finish.
Twelve Twelve Chef Oliver
Chef Oliver Sebastian Malmsten came out to meet us. An engaging, strapping young man, he brought a board of Coccoli with various meats and stracchino cheese. There is nothing quite like hot fried bread (coccoli). Inspired by his home region of Tuscany, it was the perfect way to start our meal.
He told me a bit about his history…growing up in Italy while being raised by his Sweden born parents. He started his culinary career at just fourteen, then worked at several Michelin star restaurants in Italy.
Nike brought us a variety of crostinis which were so good. I immediately snagged the Salmon (sour cream with chives, fennel), which was light and fresh. The stem of dill added a luxurious nuance. I could not wait to try the Truffle Honey (chèvre, pine nuts, rocket arugula). The mingling of the sweet and truffle were both delicate, yet contrasting. This crostini was further enhanced by the pervasive arugula.
The Capnata E Burrata (ratatouille and burrate), was glorious, while the Sausage & Porcini (saliciccia, mushrooms, taleggio cheese) stole the show. The porcini mushroom beautifully engaged with the sausage, creating an overall scrumptious flavor. Pumpkin Pesto (lemon zest, guanciale, chives, balsamic) offered a unique bite. The crunch of the guanciale brought an additional dimension. Finally the Prosciutto Crudo (crescenza, arugula, dry tomato) brought us back to the Italian cuisine journey we were now embarking on.
Homemade Pastas
Two pastas arrived at our table. The Seafood Spaghetti Di Gragnano (clams, mussels, prawns, calamari) took my breath away. The sauce had so much flavor, as it clung to the perfectly cooked mussels, and clams. The shrimp and calamari were also prepared with care. There was so much zest in one dish of pasta.
The Wild Boar Tagliiatelle (slow cooked ragu with celery root cream, sweet & sour red onion) also was fantastic. It was beautifully presented atop what looked like a whimsical fluffy cloud. It was actually the celery root cream which added volumes of flavor. The meat sauce was rich yet complex. The multi-dimensional red sauce perfectly complemented the tasty al dente pasta.
The Entrées
I was truly impressed by our main dishes as well. The Herb Crusted Salmon (crusted and gratinated with aromatic herbs on mashed potatoes with saffron and broccoli) was divine. The layering of the herbs gave texture to the scrumptious and perfectly cooked salmon. Plus the saffron based potatoes stopped me in my tracks. This was a first for me…it was so delicious. My photographer went on and on about how special the herb crust was. I had to threaten him with a fork to stop him from eating it all.
Next, our eyes widened as a 16 ounce Bistecca Alla Ribeye (garlic & rosemary marinade, cherry tomatoes, arugula, red onion, Parmesan fondue) approached our table. After eating so much fabulous food, we made a pretty big dent on this flavorful piece of steak. A heavy drizzle of the Parmesan fondue took this dish to the next level. It also was artistically displayed on a board with a mound of arugula and tomatoes, as well as crispy potatoes, on each side of the sliced meat. The combination of ingredients worked well.
Desserts
Finally, who can say no to dessert? I certainly cannot. My favorite was the Chocolate Lava Cake (vanilla gelato, caramel, fresh berries). It is a chocolate lover’s dream. This dessert was dense and very chocolaty but balanced. The vanilla gelato with caramel sauce that adorned the lava cake injected its own lightness of being.
Alas, the Amaretto Tiramisu (Italian lady fingers, mascarpone, espresso, cocoa) was so creamy and lush. It gave the lava cake a run for its money for sure.
If you love Italian food, you have to dine at Twelve Twelve Santa Monica. It is also a great place to stop for a dink and enjoy some tasty crostinis. Happy Hour is also available with an eclectic menu. Visit the website for more info. 1212 Santa Monica, 1212 3rd Street Promenade, Santa Monica, CA 90401; www.1212SantaMonica.com
