700 Wilshire Blvd
Santa Monica, CA 90401

5pm–10pm  Monday–Sunday

A neighborhood restaurant in conversation between two sister-cities, Los Angeles and Mexico City, focusing primarily on the seafood of the Pacific using ingredients from Mexico and the farmers markets in Los Angeles.

T: (310) 620-9917
Reservations: host@onda.la
Press: press@onda.la
Inquiries: hello@onda.la

Fish Hiding In Kelp corn masa-battered Pacific kelp, anchovies, puffed meyer lemon fritto misto , crema salsa verde

Executive Chefs

(Contramar, Cala)

CDC: Balo Orozco
(formerly from: Hartwood, Sqirl, Cala)
GM/Somm: Erin Rolek
(formerly from: The Bachelor Farmer)
Pastry Chef: Jess Stephens
(formerly from: The Modern, Empellon)
AGM/Beverage Director: Mackenzie Hoffman
(formerly from: The Four Horsemen)
Senior Sous: Andrew Ponce
(Formerly from: Bestia)
Junior Sous: Leigha Olson
(Formerly from: Tartine Bianco)
AM Manager: Daniel Martinez
(formerly from: Manresa Bread)
Lead Bartender: Kyle Bailey
(formerly from: Amor y Amargo)

Koji-Marinated Satsuma Sweet Potato salsa macha, housemade crema, heirloom corn tortillas

Inside Out Turkey Quesadilla turkey pastor, burnt hoja santa, crispy oyster mushrooms, melted cheese, salsa verde
Hibiscus Apple buckwheat meringue, peach leaf ice cream

700 Wilshire Blvd.
We designed the restaurant to maintain its original facade and historical quality while modernizing the space—for example with panelites, allowing in lots of natural filaments of light—and adding playful, cultivated elements like a Wentrcek-Zebulon host stand and staff uniforms designed by Eckhaus Latta. 

Whole Tapioca-Fried Market Fish charred jalapeño sauce, sorrel, herbs, heirloom corn tortillas

Smoked Trout Tostada Mt.Lassen trout sauerkraut, castelvetranos, carrots, braised Thao tomatoes, avocado

Corn Nuts Purepecha pink corn, lacto-fermented jalapeño-sauerkraut salt