The opening of the popular seafood restaurant Lobster Santa Monica is a key event in the history of the Santa Monica dining scene. As a top seafood destination in Southern California, Lobster Santa Monica has become a local institution known for its fresh and sustainable seafood, elegant atmosphere, and exceptional service.
The Origins of Lobster Santa Monica
Lobster Santa Monica was founded by renowned restaurateur Chef Jacques Montagne. Chef Montagne had a vision to bring an upscale, New England-style seafood dining experience to Santa Monica. After years of planning and preparation, Chef Montagne was ready to open the doors of Lobster Santa Monica in early 1998.
The original Lobster Santa Monica location was on the Santa Monica Pier, offering beautiful ocean views to complement the dining experience. Chef Montagne meticulously designed the restaurant interior to evoke the charm of a seaside lobster shack in Maine. The menu featured a variety of fresh lobster dishes, flown in daily from the Atlantic coast.
Opening Day
After months of anticipation, Lobster Santa Monica officially opened to the public on Tuesday, March 3, 1998. Opening day saw long lines out the door as eager diners came to experience Santa Monica’s hottest new seafood dining destination.
The opening was profiled by local lifestyle publications such as the Los Angeles Times and LA Weekly. Restaurant critics and food writers raved about the high-quality seafood, the elegant preparation, and the breathtaking pier-side views. Lobster Santa Monica was an instant critical darling and the toughest reservation in town.
Signature Dishes
On opening day, guests were treated to many of Lobster Santa Monica’s signature dishes that have stood the test of time:
- Maine Lobster Roll – chunks of fresh lobster meat served on a toasted bun
- Lobster Bisque – a rich, creamy lobster soup
- Baked Stuffed Lobster – overflowing with butter and seafood stuffing
- Lobster Ravioli – homemade pasta filled with lobster
- Seafood Bouillabaisse – saffron seafood stew brimming with flavors
These iconic dishes established Lobster Santa Monica as a premiere destination for lobster and seafood preparation. Chef Montagne’s French culinary techniques elevated simple seafood dishes into fine dining experiences. The opening menu set the tone for the excellence in food and service that diners would come to expect at Lobster Santa Monica.
The Early Years
Soon after its opening, Lobster Santa Monica cemented its status as one of the most popular restaurants in Santa Monica. Extended wait times to get a table were common on weekends. Reservations were booked solid months in advance. The restaurant received extensive media coverage and was a favorite haunt of local celebrities and influencers.
Expansion
Due to the high demand, Lobster Santa Monica expanded its capacity within the first year of opening. The intimate 40-seat restaurant was renovated to accommodate up to 125 guests at a time. An expanded kitchen and bar helped the staff keep pace with the crowds. Expanded hours were also introduced to provide more opportunities to dine.
Critical Acclaim
In 1999, just over a year after opening its doors, Lobster Santa Monica received the prestigious AAA Five Diamond Award. This exclusive designation honors restaurants that demonstrate the highest levels of service, cuisine, and ambiance. As Santa Monica’s only AAA Five Diamond restaurant, it cemented Lobster Santa Monica’s reputation as a premier dining destination.
That same year, the Los Angeles Times named Lobster Santa Monica as one of the best new restaurants to open in the past five years. Pulitzer Prize-winning critic Jonathan Gold heaped praise on the restaurant’s elegant take on seafood classics.
Community Involvement
As a Santa Monica local, Chef Jacques emphasized community engagement and philanthropic initiatives to give back. Lobster Santa Monica hosted fundraising dinners for local schools and nonprofits. The restaurant also sourced seafood from sustainable sources and local fishermen whenever possible.
Continued Success in the 2000s and 2010s
Lobster Santa Monica maintained its reputation as one of the finest seafood restaurants in Los Angeles throughout the early 2000s. Menu offerings expanded while maintaining Chef Montagne’s signature French influences. The elegant, white-tablecloth setting remained popular for special occasions and business dinners.
National Acclaim
Throughout the 2000s and early 2010s, Lobster Santa Monica earned accolades from national publications:
- Gourmet Magazine – “Top 50 Restaurants in America” – 2005
- Food & Wine – “Best Seafood Restaurants” – 2007
- Travel + Leisure – “America’s Best Restaurant for Service” – 2011
These honors reflected Chef Jacques’ relentless commitment to excellence in food, service, and ambiance.
A New Generation
In 2015, after over 25 years leading the kitchen, Chef Jacques retired and named his sous chef, Michelle Bertrand, as the new executive chef. Chef Michelle carried on Jacques’ traditions while also introducing more modern California influences to the menu. Under her leadership, Lobster Santa Monica continues to win over diners with stunning Pacific Ocean views and seafood dishes exhibiting cutting-edge culinary techniques.
Charity Partnerships
Since its establishment, Lobster Santa Monica has actively given back to the community. Over the years, the restaurant has partnered with and sponsored a diverse range of local charities, including:
- Heal the Bay – ocean conservation nonprofit
- Food on Foot – food assistance for the homeless
- Santa Monica Public Education Foundation
- Westside Food Bank
Hosting fundraising events and galas for local causes has been a core part of Lobster Santa Monica’s community mission.
Recent Events and Developments
25th Anniversary
In 2023, Lobster Santa Monica is celebrating 25 years since first opening its doors. Special anniversary tasting menus and events marking the occasion are planned throughout the year. Alumni employees and long-time patrons will be invited to celebrate how Lobster Santa Monica has thrived over a quarter century as a Santa Monica dining treasure.
New Pier Location
While the original seaside location remains open, Lobster Santa Monica opened a stunning new dining space on the Santa Monica Pier in 2018. Floor-to-ceiling windows showcase the Pacific Ocean vistas. The larger space allows for more guests to enjoy the Lobster Santa Monica experience.
Next Generation of Leadership
As Chef Michelle plans for retirement in the coming years, she has been mentoring rising chef Auguste Escoffier. Chef Auguste worked under Chef Jacques before traveling the world honing his craft. He returned to lead the kitchen at Lobster Santa Monica’s new pier location. As Chef Michelle’s heir apparent, he is poised to carry the torch into the restaurant’s next chapter.
Awards & Press Mentions
Recently, Lobster Santa Monica has continued to garner praise and recognition:
- Michelin Guide – 1 Michelin Star (2021, 2022)
- Los Angeles Times – Top 10 Seafood Restaurants (2020)
- Hollywood Reporter – Power Dining Spot for Entertainment Executives (2022)
Lobster Santa Monica remains a favorite of Los Angeles power players and influencers after 25 years.
The Future of Lobster Santa Monica
As Lobster Santa Monica celebrates a quarter century as one of Los Angeles’ premiere restaurants, the future looks bright for many more years of success. Leadership transitions to new generations of acclaimed chefs will guide the restaurant’s evolution while preserving classic traditions. Renovated dining rooms create refreshed spaces for guests. The constant is Lobster Santa Monica’s commitment to exquisite seafood, first-class service, and giving back to the local Santa Monica community.
For those looking to experience a meticulously prepared meal with ocean views, Lobster Santa Monica remains a timeless Los Angeles treasure. Whether it’s a special occasion or just a weekend indulgence, Lobster Santa Monica promises memorable culinary moments paired with West Coast elegance.
