11 Apr Margot Culver City Shines with a Rooftop Bar, Cocktails and More
Living on the west side of Los Angeles, I find myself regularly heading downtown and even further east to try new restaurants. But the west side is also worthy of exploration and one of those places is Margot, a rooftop restaurant located at The Platform project in Culver City.
A friend invited me to dinner and selected Margot. I had not heard of it and had only been to The Platform once before. With all of the construction in the area, it had not been on my radar. But, now it is and I have already been a few times.
The Platform retail complex in Culver City is located along the Expo Line. Margot is located on the third floor of the complex which includes restaurants, high-end fashion retailers and artisan boutiques. Valet parking is complimentary at Margot so pull into the garage and then head straight up the elevator to the third floor.
The exterior and interior of the elevator are covered with black geometric shapes. The doors opened to the third floor and you are in the restaurant. The decor is striking. It is California chic with a mix of Boho and industrial. It is clean, refreshing and inviting with muted black, white and gray colors throughout the space, matched by a bright wall of painted flowers and hanging lights wrapped in neutral linen.
Head straight through the restaurant to the rooftop deck. A large open deck with 360-degree views, you can sit at a table or at one of the couches or seats around the fire pits. Occasionally you will watch the Expo Line fly by as The Platform is next to the station. Right now the views include all of the construction but one day the cranes will be gone.
The wine-by-the-glass list is succinct and interesting with a selection of small-production wines and intriguing varieties. Grower Champagne, such as the 2014 Franck Pascal Champagne from Fluence, France, Pinot Blanc from Alsace, Rose from Provence and Gruner Veltliner from Austria are some of the fun wines you can enjoy with your food, or while just sitting on the rooftop deck.
The cocktail menu is equally interesting with a selection of low ABV cocktails designed by bar director David Kupchinsky. The Aperol Spritz (aperol, orange, lemongrass, cava) comes on tap, which helps it maintain its effervescence.
What to definitely look out for on the cocktail menu are the Gin & Tonics. As they do in Spain, the gin & tonics are served in glasses with different aromatics.
Sting & Tonic is made with Gin Mare, Stinging nettle, sage, cucumber, orris root and tonnic. It is light and delicate and has beautiful herbal and citrus aromas that hit you every time you pick up the glass for a sip.
The Grapefruit Gin & Tonic is made with Ford’s gin, grapefruit, black lime, and tarragon and was refreshing with herbal and citrus notes. The Vermouth & Tonic is made with Martini Ambrato vermouth, chamomile, raspberry, burdock, and star anise. It is so smooth and delicate and pairs beautifully with any of the dishes.
The menu is market-driven and inspired by coastal Mediterranean cuisine. The menu, like the by-the-glass wine list, is succinct. The plates are meant to be enjoyed family style and categorized by crudo, shared, salads and vegetables, meat and fish, and pasta.
One can never go wrong with Oysters served with housemade mignonette and fresh cocktail sauce with horseradish.
Yellowtail Crudo with Calabrian kosho, citrus and perilla is refreshing and balance is found between the citrus and heat.
The fresh horseradish is a surprise with the Kampachi with pickled mustard seed and dill but somehow all of the flavors work together for a perfect bite.
Housemade focaccia is available with a few topping options but the house ricotta with fresh grated tomato, a modern play on pan tomate, is a standout.
Stuffed Piquillo Peppers with idiazabel cheese and salsa verde are sweet and savory and the breadcrumbs on top add a nice textural crunch.
The Potatoes Bravas are very crispy fingerling potatoes served with smoked paprika aioli. This is a great plate to order if you want some finger food while sipping a Gin & Tonic at the bar.
Salads & Vegetables
Charred Broccoli with broccoli tzatziki, crispy quinoa and feta has a little bit of everything. The feta is creamy and the quinoa crunchy and broccoli has never been so tasty.
Brined & Roasted Cauliflower with Parmesan fonduta, salsa verde and almonds is another flavorful vegetable dish in which the vegetable is paired with creamy cheese and something crunchy, in this case almonds.
Meat & Fish
The Spanish Octopus is two very large, meaty tentacles served with potato crema and sauce charcutiere.
Housemade Agnolotti are delicate pockets stuffed with chicken ricotta, walnuts and sage and ultimately, anytime pasta is cooked with butter and sage, it is a homerun.
Margot in Culver City checks all the boxes. It is an eye-catching space, the service is personable and knowledgeable, the cocktails and wine are mouthwatering and the food is tasty. It’s great to see a spot like Margot on the west side of Los Angeles.
8850 Washington Blvd.
Culver City, CA 90232