SAVIDA

t Montana Avenue, Santa Monica’s upscale hot spot, is famous for its 10 city blocks of boutiques, cafes and art galleries. It’s also the new home of Savida, a dining concept that features ingredients so crisp, they seem to glow on the plate (they are so fresh, they are almost fluorescent).

Dan Smulovitz, Savida owner and executive chef, can usually be found behind the fresh seafood bar greeting diners and chatting with locals who stop in to say hello. His Israeli roots are clearly detected through his gracious nature and his desire to be sure every guest is well-fed. Operating from an 80-square-foot kitchen is not a limitation — it’s the ideal amount of space Chef Dan needs to formulate his menu magic.

In addition to the artistry of each presentation, there are two common elements in every recipe at Savida: the ingredients must be organic as well as pristine. Starters include, Fresh Uni and Burrata & Black Truffle. The Crab Salad consists of avocado, grapefruit and baby gem with a lemon poppy seed vinaigrette. The Tuna Shawarma contains salata mashwiha, sumac pickled onion, tahini amba sauce, parsley and pine nuts.

Other menu faves include the Tuna Taco, the Bread and Seaweed Butter and the Salmon Tartar. The non-alcoholic Mellow Mule and the Paloma Daydream are refreshing beverages that nicely complement the meal.

Have a seat indoors or out, and enjoy people-watching along Montana Avenue as you graze on delectable handmade food, and chat with Chef Dan about his fascinating life. A plan guaranteed to provide a gratifying and delicious dining experience.