Santa Monica has always been at the heart of California’s surf-and-sun culture, but few restaurants capture its vibrancy and originality quite like The Surfing Fox. Steps from the iconic pier, The Surfing Fox isn’t just a restaurant; it’s a celebration of local flavor, coastal innovation, and community togetherness—all served with a side of seriously sophisticated cocktails.
Welcome to The Surfing Fox: Where Laid-Back Vibes Meet Culinary Creativity
Slide into the relaxed, surf-inspired booths and you’ll feel right away: This is not your average beachside eatery. The Surfing Fox seamlessly blends the casual spirit of Santa Monica with cutting-edge culinary finesse. There’s an unmistakable energy, thanks to surf-chic interiors, ocean breezes, and a crowd that ranges from sandy-footed surfers to L.A. creatives and hospitality pros looking for their next menu inspiration.
Innovation on the Plate: A Menu That Surprises and Delights
It’s hard to stand out in Southern California’s competitive dining scene, but Chef-driven innovation is on full display here. The Surfing Fox champions a monthly Farm-to-Shore Program, showcasing handpicked produce from the Santa Monica Farmers Market, partnerships with local breweries, and a rotating selection of ingredients that always manages to surprise.
Standouts That Set the Table Apart
The Street Corn Focaccia is an inventive cross-cultural twist: pillowy corn bread served with a cotija, tajin, and chipotle butter—a nod to California’s multicultural food heritage. The Michelada Mussels (beer-steamed and spiced with tajin) and Ceviche with mandarin-coconut leche de tigre reflect bold, playful flavor combinations rarely seen in beachside dining.
For vegetarians and vegans, The Surfing Fox doesn’t phone it in. Dishes like the Edamame Hummus with spiced wonton chips prove that plant-based plates can be as exciting as anything from the grill.
Carnivores will celebrate the Grilled Hangar Steak with crispy sweet potatoes and Japanese chimichurri or the ultimate comfort food, the Korean Mac n Cheese spiked with gochujang and furikake panko. Even classics like the Cheeseburger and Fish Tacos show off a chef’s sense of play—think short rib-brisket patties and grilled mahi paired with purple cabbage and carrot escabeche.
Every dish sings with seasonal freshness, layered textures, and a gentle push beyond the expected, perfect for guests eager to try something new or for hospitality pros looking for modern menu inspiration.
Not Just a Menu—A Movement
Not Just a Menu—A MovementEach month, the Farm-to-Shore Program puts local stars in the spotlight, encouraging chefs and guests alike to be more curious about where their food comes from. Expect menus to evolve with whatever’s fresh and fleeting—whether it’s market strawberries turned into a knockout salad or a just-caught fish prepared with inventive rubs and sauces.
Vibrant “Foxtails” Cocktail Program: A Masterclass in Mixology
If the food sets a high bar, the cocktail menu vaults over it. At The Surfing Fox, the “Foxtails” program takes inspiration from the land, the sea, and the Santa Monica spirit. This bar isn’t just mixing drinks—they’re designing liquid experiences.
Signature Sips That Spark Curiosity
Signature Sips That Spark CuriosityLet’s start with the Yuzu Foxtail: Roku gin, strawberry, select aperitivo, lemon, and tart, floral yuzu. Or the Prickly Pear—Lunazul tequila, hibiscus cordial, with a jolt of lime and the subtle, sun-drenched flavor of the namesake cactus fruit. These are cocktails that challenge palates and reward adventurous drinkers.
Seasonal rotations have brought stars like the Pumpkin Foxtail (espresso, Tito’s vodka, Borghetti, and rich pumpkin cajeta), or the playful Grapefruit (tequila, gochujang for a hint of heat, and vibrant citrus).
The bar hasn’t forgotten non-drinkers or the sober-curious crowd. The zero-proof section is dazzling: Strawberry Spritz and Honeydew Refresher featuring Lyre’s NA spirits, and the floral, tart house-made Hibiscus Agua Fresca. This approach to inclusivity and creativity is why even the beverage menu is a draw for hospitality pros exploring beverage trends.
Beyond the Glass: A Social Sipping Haven
Happy Hour here isn’t just a quick stop but a ritual. The Surfing Fox boasts one of the longest weekday Sunset Hours in the area (Monday to Friday, 3–6 PM), often paired with live music and breezy social vibes. Local breweries share the spotlight, bringing fresh collaborations and exclusive tappings, while the bar team crafts new Foxtails and creative twists on classics for every season.
Community First: Events, Music, and a Real Santa Monica Feel
You can tell a restaurant’s true spirit by its connection to the local scene—and this is where The Surfing Fox really shines. From Friday night live music showcases featuring area talent, to brunches that easily roll into beachside afternoons, there’s a constant buzz of energy and authenticity.
Its patio and 5,400+ square feet of flexible event space make it a favorite for both locals hosting milestone moments and visiting corporate groups seeking that West Coast magic. The team makes organizing seamless, whether you want semi-private al fresco dining or an exclusive full-restaurant buyout with customized menus, live music, or even a dance floor.
Hospitality professionals should take note: this is what the future of restaurant-as-community-hub looks like.
Anniversary Alert: Cheers to Two Years of Flavor and Fun!
August marks the big “two” for The Surfing Fox, and in true festive Fox fashion, they’re celebrating all month. Specials will pop up on the menu, surprise giveaways and welcome gifts await during the week of August 18, and an epic all-day party is set for August 24—featuring live music, cake cutting, trivia, and friendly competitions. It’s the ideal time for food lovers, bartenders, and industry insiders to see what all the buzz is about.
For the latest on Fox events and collaborations: The Surfing Fox Happenings
The Takeaway for Food & Beverage Pros: Why The Surfing Fox Matters
The Surfing Fox is the kind of culinary concept that goes beyond food—it’s about connection, community, and continual reinvention. Food and beverage pros will appreciate how:
- The rotating Farm-to-Shore menus serve as a template for local, sustainable, and market-driven dining.
- The cocktail program leverages both classic spirits and exotic flavors in ways that are approachable yet ambitious, setting a high bar for beverage innovation.
- The brand’s involvement in local events, live music, and charities creates the kind of authentic atmosphere guests remember and return for.
If you’re seeking menu inspiration, looking to rethink your beverage program, or want to experience how a neighborhood spot becomes a hospitality hotspot, The Surfing Fox should be at the top of your list.
Want to dive deeper into cocktail innovation or farm-to-table menu engineering in hospitality? Check out these related insights from Food & Beverage Magazine:
- Menu Engineering That Works: How Shake Shack’s Strategic Changes Boosted Profitability and Customer Loyalty
- Premium Pricing Strategies: The Capital Grille’s Approach to Maximizing Adult Beverage Sales
Visit, Sip, Connect
Whether you’re in it for the cocktails, the culinary creativity, or the unmistakable Santa Monica vibes, The Surfing Fox is one restaurant that proves the next wave of dining is all about pushing boundaries, celebrating local, and bringing people together—one innovative bite and brilliant sip at a time.
Ready to ride The Surfing Fox wave? Drop in for happy hour, stay for the sunset, and let your next menu inspiration start here.
Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine's “Top 40 Under 40” for founding American Wholesale Floral. Politz is also the founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.
