Interstellar, the tiny tucked away Santa Monica restaurant owned by husband-and-wife team Chef Angie and Daniel Kim, has reopened with expanded breakfast, lunch and dinner menus, shochu-based cocktails, and a cozy interior renovation by Noni Design House.
The intimate restaurant debuted during the pandemic in April 2020 and became a go-to spot for daytime offerings, a carefully curated coffee program, and take-away service for beachside locals. The mom-and-pop hideaway – an unusual phenomenon in Santa Monica where mostly chains and hospitality groups have taken over – offers a welcoming throwback community vibe just steps from Palisades Park.
The new interior features darker and moodier textural green tones, gradient wallpaper and sleek green marble table tops and black oak finishes. The newly enclosed kitchen, which sits behind an arched glass wall, is framed by lush pothos plants.
Interstellar’s expanded menu is a mix of Chef Angie Kim’s signature global cuisine inspired by destinations that have influenced the husband-and-wife duo, both of Korean descent. Chef Angie blends Korean and American ingredients together with Japanese and Italian flavors.
New additions include Ganjang Gaeren with soy sauce marinated seven-minute egg, Thai chili, serrano, garlic, rice and sesame seeds; and Tamago Natto Kake Gohan with truffle ponzu marinated egg yolk, Hokkaido natto, scallions, sesame oil and rice. There’s also Acciuga toast on a French baguette with spicy tomato anchovies, burrata and basil. Returning favorites include the chicken and Belgian waffle with Japanese panko-fried chicken breast and the Korean bulgogi burger, garlic soy sauce marinade, mozzarella, onion and aioli.
The beverage program, led by Daniel Kim, includes coffee and tea offerings with beans sourced from Onyx Coffee Lab, a sustainable coffee roaster, as well as a variety of shochu-based cocktails list including the Earl Grey Highball with Earl Grey Infused syrup, lemon peel, Kinzo Shiro and shochu, as well as a refreshing Shochu Mule with lime juice, ginger ale and iichiko shochu.
For shokupan fans, the spongy Japanese milk bread from cult-favorite bakery Ginza Nishikawa is featured on the lunch menu in the form of four sandos including a BLTA with egg, chicken katsu, tuna and fried pork loin. And for a truly cosmic experience, indulge in the honey butter toast on the Ginza Nishikawa milk bread topped with market berries, vanilla gelato, and housemade honey butter for dessert.
There’s also a special pup menu that features house-made dog food. The two options are either wagyu beef or chicken with market vegetables and fruit (blanched cabbage, kale, carrots, apple, strawberries and blueberries.)
Advertising disclosure: We may receive compensation for some of the links in our stories. Thank you for supporting LA Weekly and our advertisers.