Cacheto Launch In Santa Monica

Remodeled Restaurant Will Offer Contemporary Menu by Chef Josiah Citrin in Dramatic Outdoor Setting

A group of investors in the former Hidden restaurant and lounge has acquired the ownership interest in its Manager to launch a new restaurant at the same Santa Monica site. The remodeled Cach� is expected to debut at the end of June with celebrated local chef Josiah Citrin as Executive Chef and his prot�g�e, Nyesha Arrington, leading the kitchen as Chef de Cuisine.

"The inspiration for Cach� comes from our love of the Los Angeles restaurant scene with its rich food culture," said Richard Chacker, one of Cach�'s Managers and the owner of Perry's boardwalk caf� businesses based in Santa Monica. "We're a group of locals and we know there's a great demand for this type of eatery on the West Side. When we first saw the beautiful space on Main Street, we immediately recognized the potential to create a unique dining experience; this restaurant clearly surpasses any other outdoor restaurant and lounge experience in Santa Monica. As long-time admirers of Josiah Citrin, we jumped at the opportunity to bring his exquisite tastes and restaurant business insight to this singular and stunning venue."

Citrin, an award-winning chef and restaurateur, was trained in traditional French cooking while working in Paris. He hand-picked 26-year-old Nyesha Arrington as Cach�'s Chef de Cuisine because of her remarkable professional background and instinct for cooking. She worked at two of Citrin's highly-acclaimed restaurants -Lemon Moon in West Los Angeles and M�lisse in Santa Monica-and studied under legendary French chef Joel Robuchon at his star-rated Las Vegas restaurants, L'Atelier and The Mansion. Arrington was introduced to diverse foods by her Korean grandmother as a young child, and has loved to cook ever since.

As a result of their collaboration, Arrington and Citrin have developed market-based menus of contemporary American dishes for Cach�'s bar lounge and restaurant dining room, using the precision of Citrin's sophisticated French-influenced technique and simplifying it for an informal dining scene. A sampling includes Wood-Fried Calamari, Parsley, Lemon and Garlic Oil; Market Wedge, Cherry Tomato, Blue Cheese, Egg, Bacon Salad; Scottish Salmon with Caper-Raisins and Pine nuts in Verjus; and Hanger Steak, Maui Onion Rings with Chimchurri Sauce. Citrin and Arrington will feature a changing menu of six wood-fired flatbreads to fit the motif and plan to present many of the bar and lounge menu items in Mason Jars to highlight the abundance of Farmers' Market products in a "Farm to Table" context - Duck Confit; Eggplant-Olive Tapenade; Mason Jar Marinated Market Vegetables; Foie Gras Parfait and Smoked Salmon Potato Salad. Arrington, an ardent believer in using fresh, seasonal products, plans to grow her own herbs in the restaurant's garden lounge.

Cach� has been remodeled by the award-winning design firm Shubin & Donaldson to feature an inviting, casual setting for a California indoor-outdoor lifestyle. The architects, inspired by the restaurant's lush garden surroundings, sought to replicate that relaxed atmosphere indoors. They have created a modern, yet cozy, ambience using natural materials such as mahogany and concrete with stainless and field-stone accents. Cach�'s dining room has been redesigned with a more open flow and relationship to the garden patio and will showcase artwork by prominent and emerging local artists.

Among the numerous awards and accolades Executive Chef Josiah Citrin's M�lisse has received over the years count a coveted Two Stars from the Michelin Guide 2008, Four Stars from Mobil Travel Guide 2007, among the Top 40 Restaurants in the U.S. from Gayot.com 2008, Wine Spec