Wilshire Restaurant Returns Summer Sunday Bbq

Andrew Kirschner's Popular BBQ Menu Returns for the Season with Signature Selections and Family Style Platters

- Wilshire Restaurant in Santa Monica has returned its successful Sunday Night Barbeque beginning with their recent Father's Day celebration. Sunday Night Barbeque will continue to the Sunday of Labor Day weekend on September 6, 2009.

Chef Kirschner reprises last year's menu with some additional dishes, offering guests � la carte BBQ Sunday Specials including American Kobe Santa Maria Style Tri-Tip, Baby Back Ribs, BBQ Chicken, Grilled House-Made Andouille Sausage or family-style platters of Mixed Grill BBQ, served with Horseradish Spiked Coleslaw and available in platters to accommodate 2-3 or 5-6 people. Also available Sunday evening are popular dishes from the restaurant's "Best of Wilshire" menu with favorites Steak Tartar with Grilled Sourdough, Soft Shell Crab with English Pea Coulis and Sungold Tomatoes, Whole Fried Thai Snapper with Sesame Soba, and Roasted Duck Breast with Farro, Bok Choy and Huckleberries. Side dishes are plentiful and include House-Made Corn Bread, Slow Baked Beans, Grilled Summer Market Vegetables, Potato Salad, and Sweet Corn on the Cob with Roasted Garlic Butter.

Wilshire's talented Pastry Chef Jen Shen presents a full menu each week of seasonal desserts showcasing the Farmers' Market summer bounty of seasonal ice cream sundaes, fruit cobblers and sweet corn br�l�e.

"Everyone loves a barbeque," says Kirschner, "and Wilshire's patio lends itself to this type of informal menu. We have the best venue for outdoor dining in the city, where people can gather and enjoy Santa Monica's beautiful summer weather in a relaxed yet sophisticated setting."

As Wilshire's Executive Chef since 2008, Andrew Kirschner, whose contemporary urban cuisine menu is firmly grounded in classic technique, has been recognized as one of Los Angeles' most promising chefs. His seasonal menu is defined by simplicity and balance and shows his diversity with market-based ingredients. In addition to Wilshire's weekly menu, Kirschner also features a selection of wood-grilled prime steaks with a variety of house-made sauces and side dishes.

Conceived by celebrated interior designer Thomas Schoos, Wilshire's look is simultaneously sleek and rustic and provides guests distinctly different atmospheres and social scenes across three separate dining areas and a lounge. Guests can choose seating in the dining room, bathed in burnt orange and adorned by amber candle-light, coffered ceilings, dark wood tables, and comfortable leather banquettes, or dine in the expansive
fireplace. Also featured are two elevated private dining areas including "The Suite," and outdoor courtyard, accented with old oak trees, outdoor raised fire pits and a low slung "The Tree House," ideal for intimate private gatherings.

Wilshire has been featured in the Los Angeles Times, the Wall Street Journal, Angeleno, Food & Wine and Bon Appetit and was voted as one of the top 75 restaurants in the city by Los Angeles magazine. In 2008, Chef Kirschner was awarded Best New Chef by Angeleno and received a coveted 3 star review from S. Irene Virbila from the Los Angeles Times. He is this year's winner of Soyjoy's Earth Day Culinary Competition, Battle of the Chefs: Eco-Cuisine, a live cooking competition with notable chefs. He was recently honored to appear as guest chef at James Beard House chef to a sold out dinner.

Wilshire's superb wine list was sited as one of the "Best New American Wine Lists" by Food & Wine magazine in 2006 and lists 250 selections, including organic and biodynamic offerings. The restaurant actively supports local, organic, and sus