Santa Monica, CA
Michael’s Santa Monica is a landmark in American dining. Opened in 1979 by Michael McCarty when he was just 25, the restaurant helped create what we now call California Cuisine. This style focuses on fresh, seasonal ingredients and a laid-back but elegant atmosphere. With its garden patio filled with art — including works by Jasper Johns and David Hockney — Michael’s became a celebrated destination that brought together the worlds of art and fine dining.
The Sustainability Print:
As of early 2026, Michael’s remains a strong example of long-term environmental stewardship. Its steady support of local farmers and the Santa Monica Farmers Market has helped it adapt to industry changes. Michael’s has followed a “market-to-table” approach for over forty years, ensuring the menu always matches local seasons, reducing food transport, and supporting local growers.
A Study in Sourcing: The Michael’s School
The restaurant is often called the “Michael’s School of Cooking” because it has trained many famous chefs, including Jonathan Waxman, Nancy Silverton, Brooke Williamson, Mark Peel, and Sang Yoon. This tradition of teaching also shapes how they choose their ingredients:
Insights
Michael’s Santa Monica is a great example of lasting sustainability. After 47 years as a top restaurant, it shows that using seasonal, local ingredients helps a business last. Whether you’re eating near Jasper Johns’ art or sipping Malibu Pinot Noir in the garden, Michael’s connects you to the roots of modern American dining. It remains an important part of the community, showing that true success means inspiring new chefs and diners to care about the land.
