Enjoy cocktails and seafood in Santa Monica’s new poolside hangout

The Viceroy Hotel in Santa Monica has a new ground floor restaurant in its $ 21 million renovation. Sugar Palm, now open for brunch, dinner, and cafe service, will function as a restaurant, lounge, and bar rolled into one, with indoor-outdoor appeal and a breezy California coastal vibe.

Chef Jason Francisco, who previously worked at restaurants from Raymond in Pasadena to Cut and Eataly, will oversee the menu, which runs from 3 p.m. to 10 p.m. Glendale’s Fish King – like Peruvian ceviche-style scallops and charred Spanish octopus, alongside fried Jidori chicken, hanger steak, and more. Breakfast / brunch of the day, including options such as lunch burgers, avocado toast, and duck confit chilaquiles, is also served daily from 6:30 am; This is a hotel after all.

The renovated restaurant area, which previously housed Cast, will continue to have prominent lounge seating near the pool, as well as cabanas, an outside bar, and group seating over evening fire pits, with more light-blonde wood tables and seating with tan and cream accents inside. Sugar Palm is now open at Viceroy Santa Monica on 1819 Ocean Avenue, 6:30 am to 2:30 pm daily and again from 3:00 pm to 10:00 pm. The opening menus can be found below.

A large picture of two cocktails on a wooden stool, including one with a light purple color.  Shades.

An overhead shot of an artistic coating of Spanish octopus with sauce.

Charred Spanish squid.

An evening photo of an outdoor restaurant with water and cabanas.

Seating near the pool.

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