Thursday, July 30, 2015




Carvery Kitchen has a beef with deli beef, simply because most deli beef is laden with nitrates and sodium, hormones and preservatives. But Carvery has created a secret  process that totally eliminates all the negatives- and keeps the positives- the delicious taste.

A landmark restaurant since 2014, the Carvery Kitchen is quite frankly now the best meat and greet restaurant in Los Angeles. Located at 3101 Ocean Park Boulevard, one can easily recognize the Carvery because more often than not, the place is buzzing.  The reason could be some of the best and healthiest meat ever tasted.

What makes this divine Deli so popular? Perhaps it’s the co-owners Roman Shashilovsky, Nikolai Novak, Diana Brigitt, Alex Polovinchik, and Elena Novak’s loving and constant concern that makes the place as homey as a hug, or perhaps it’s the inventive menu with prime fresh ingredients or perhaps it’s the friendly ambiance,   Legends have sprouted from less.

The owners are not so much restaurateurs as they are culinary crusaders. They eat, drink, sleep food… all the beef is without mimics or gimmicks. It’s all healthy prime 100% grass fed beef, no antibiotics, and definitely no GMO’s. In Carvery Kitchen’s world, everything is gluten free where most deli  eating emporiums are a carnival of carcinogens of sodium, nitrates,  sugar, flour and sandwiches shoved with “mystery meat”. It’s true, traditional delis are saturated with  processed meats, which tend to be fattier and are made by adding preservatives (mostly salt) and sometimes fillers (anything from meat by-products to corn syrup) to ground meat.

Not for us, says Roman “unhealthy cold cuts or processed meats full of preservatives and hormones. Our meats are so deliciously done, our competitors have become our customers.. We cook every single item on our menu daily from scratch. No matter whether the customer is a meat/fish lover or a devout vegetarian, everyone will find something nutritious and  delicious on our menu.”

For vegetarians, this deli for your healthy belly has created  a wide variety of fresh dishes using such ingredients as salmon, different pestos, cheeses, black beans, Brussels sprouts, beets, super grains (including  barley and black rice), and a brilliantly conceived  house-made succotash with edamame instead of lima beans. This is a global menu with farm-fresh local produce.

Carvery Kitchen is where those who know go to eat steak, roast beef, pulled pork or the moistest, freshest chicken or turkey imaginable.

Celebrity chef and co-owner Roman Shishalovsky believes that a well-planned menu is one of life’s greatest pleasures.  A favorite is the famous Carvery  Puebla BBQ 24 hour roasted brisket of beef dressed to the nines with jalapeno. Oaxaca string cheese, onion jam, sundried tomatoes, fresh spinach, basil. cilantro, tomatoes and a spicy bbq chili sauce $14.95.  Then there’s the pulled Pastrami dip marinated for 2 weeks for peak perfection, then smoked and roasted for 24 hours, chaperoned by Carvery’s peppercorn au jus, $11.45. Everyone’s favorite:  the Bloody Mary herb-marinated artichoke salad is paradise tossed, at $7.45. Kudos also goes to the sizzling Mongolian soy ginger braised pulled pork with mustard greens, scallions and carrots with Carolina bbq sauce,$10.45. Make sure someone at your table orders the hand-carved Cuban Reuben, it’s a SpanYid ( Spanish Jewish) creation, $14.95 and don't overlook the OMG Turkey club with Applewood smoked bacon $14.95.

Another favorite, Black Jack Pesto Salmon is filled to the brim with a medley of five Italian  cheeses and an Amalfi coast spinach salad,  a velvety indulgence $15.95.

The skillet blackened Cajun spices brightened roasted chicken Caprese is more cluck for your buck - an inspired invention of T and A -  Taste and Artistry. Herb roasted with a citrus-cilantro glaze, slipped into a rustic artisan or whole wheat ciabatta $12.95. Anyone who passes on the plethora of fresh beef, fish or fowl ought to have their health card revoked.

Carvery Kitchen only uses the freshest of meats decked out in a dazzling array of sauces or invigorating vinaigrettes.
Or go straight-up nouveau with breakfast egg wrap so hearty it can cure anyone's Monday morning blues, this alone keeps patrons old and new coming back for more $9.95.

Wishful thinning? Your favorite meats, fish or fowl can by sandwiched by crisp Romaine lettuce.
Whether you're in the mood for sky-high sandwiches served on ciabatta or any of the power wraps or the prosciutto-heavy heroes, there’s simply no shortage of deli variety at the Carvery kitchen.  Step right up to the counter, and grab a number, friend. You've come to the right place.

Best of all, you can now take a taste of Carvery Kitchen home with you, Due to popular demand, they now ship nationwide. And Carvery Kitchen caters to your every culinary whim - whether it’s romantic, antic, or gigantic.  Giddy up

Open Daily from 10AM to 8:30 PM
3101 Ocean Park Blvd. #105 Santa Monica, CA 90405



The public is invited to attend the 34th Annual Taste of the Town Santa Barbara, the area’s signature culinary event benefiting the Arthritis Foundation, featuring tastings from 80 of the finest local restaurants and Central Coast wineries on Sunday, September 13, 2015 from Noon to 3 p.m. at Riviera Park Gardens, 2030 Alameda Padre Serra, in Santa Barbara.  This savored community event features tastings, entertainment and a silent auction in a gorgeous setting overlooking the city.  Returning to Co-Chair the Santa Barbara tradition are opal Restaurant & Bar co-owners, Tina Takaya and Richard Yates.

All proceeds from Taste of the Town support the local programs and services of the Arthritis Foundation. The Foundation is the only non-profit organization dedicated to improving the lives of 53 million people (including nearly 300,000 children) with arthritis through health education, advocacy, research, and local juvenile arthritis support.  Taste of the Town tickets purchased in advance are $125 per person; tickets at the door will be $140.   Tickets are limited, so early reservations are encouraged by calling the Arthritis Foundation at 805-563-4685 or by visiting

This year, Taste of the Town announces Bacara Resort & Spa’s new Executive Chef, Vincent Lesage, as its Honorary Lead Chef.    In this role, Chef Lesage and his team will design a spectacular menu for event sponsors and their guests at the unique Connoisseurs’ Circle on Friday night, September 11, 2015 at Bacara Resort & Spa.   Now in its sixth year, the Connoisseurs’ Circle VIP experience creates a wonderful opportunity to enjoy Chef Lesage’s culinary expertise up close, on the Friday night before Taste of the Town’s traditional Sunday food and wine event at Riviera Park Gardens.   Born and raised in Paris, Chef Lesage arrives at Bacara with over 10 years of experience in the culinary field, specifically with prestigious hotels and restaurants in the USA and in France.   Taste of the Town Leadership Council Co-Chairs Jennifer Jaqua and Jacques Habra conceptualized the Connoisseurs’ Circle experience six years ago and are overseeing logistics and fundraising for the exclusive gathering again this year.  Habra comments: “With Chef Lesage at the helm this year, we are being true to the name Connoisseurs’ Circle.   We look forward to a dazzling and interactive evening of culinary delights and entertainment.”   Jaqua adds: “We are excited about our move to the gorgeous Bacara Resort property, which affords us the beauty and creative options that our many guests have come to expect from this event.” Chef Lesage and his cuisine will also be featured at the Sunday afternoon main event.

Taste of the Town is pleased to acknowledge its confirmed sponsors, including official Automotive Partner, BMW Santa Barbara, along with Montecito Bank & Trust, HUB International Insurance Services, Inc., Genentech, Cottage Hospital Orthopedics, Community West Bank, First Click, Inc. and The Berry Man, Inc.  A number of Taste of the Town sponsorship opportunities and benefits are still available by contacting Asher Garfinkel at 805-563-4685. For complete details on the event, visit

With a track record of over 30 years, owners Tina Takaya and Richard Yates feel the key to a successful restaurant is the passion for creating the highest quality food and service with a commitment to consistently providing that level of quality every time you dine with us.

Following an apprenticeship under Master Chef Norbert Schulze, opal restaurant and bar Executive Chef Felipe Barajas, and Executive Sous Chef Gerardo Barajas have become superstars in their own rights. They have each been with us for over 20 years, so our menu will continue to offer all the local’s favorites that have made us popular, while allowing them room to add creative innovations that keep our food exciting.

In line with our philosophy of making the world a better place, we support many causes, both those that help our local community and those that benefit communities in need throughout the world.

For example, opal restaurant and bar have spearheaded benefits for local charities and on particular nights, have donated 100% of our revenues (including 100% staff tips, voluntarily donated by our staff) to relief efforts for Hurricane Katrina in 2005, and the 2011Japanese Tsunami, to name just a few.