Executive Chef Tony DiSalvo’s sweet corn ravioli, served at Whist in Santa Monica’s Viceroy Hotel. The restaurant is the best-kept secret in town, but with DiSalvo’s sure hand in the kitchen, word is bound to get out. (Anne Cusack / Los Angeles Times)
The bluefin tuna bruschetta appetizer, with fennel, lemon, olive and saffron aioli, served at Whist in Santa Monica. (Anne Cusack / Los Angeles Times)
Desserts from pastry chef Brooke Mosley play well against the rest of the menu. Order the cheesecake and you get three oval scoops of barely sweetened ricotta cheese, the better to taste the quality of the cheese itself, set off by a swirl of huckleberry sauce, some toasted pine nuts and a hint of lemon and basil. It’s wonderfully light and refreshing. (Anne Cusack / Los Angeles Times)
Chef Tony DiSalvo wakes up the slow-cooked arctic char with a swirl of harissa oil and serves it with couscous and a few Manila clams. (Anne Cusack / Los Angeles Times)
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Tart diced apples, a little crumbled Point Reyes Blue and a few candied pecans are heaped into a buttery crust to make a rustic warm apple tart. The best part is the cider-infused caramel sauce. (Anne Cusack / Los Angeles Times)
Guests enjoy dinner at Whist in the Viceroy Hotel in Santa Monica. (Anne Cusack / Los Angeles Times)
Executive Chef Tony DiSalvo plates the bluefin tuna bruschetta at Whist. (Anne Cusack / Los Angeles Times)
