Say Cheese! Forma Restaurant & Cheese Bar is Officially Open in Santa Monica
by Nancy Kuy
all photos by thefoodseeker
Cheese: an ooey-gooey or solid dairy concoction that leaves me feeling satisfied. When combined with Italian cuisine, the concoction reaches a whole new level. There is something comforting when it comes to cheese and Italian food. They definitely go hand-in-hand.
I love cheese and I think based on my body type, cheese loves me too. Luckily, cheese-lovers and Westsiders alike can now get the best of both worlds: cheese and really good Italian food. Forma, which gets its name from the word formaggio (cheese in Italian), is a new restaurant that recently opened its doors in May on hip Montana Avenue in Santa Monica. The restaurant can easily be missed; no huge “Forma” sign but rather simply a gray building with sleek red trim.
Upon entering, I was in awe at the sophistication of their décor. Somehow, Forma manages to make you feel at ease by taking what would be an old-school Italian look and feel and making it modern. Oh, and if sitting on the nice leathery bench doesnít suit your needs, you can opt for the beautifully marbled bar and enjoy some cheese, wine and sports!
I was greeted by the Manager/Partner of Forma, Mario Sabatini, and Chef/Partner Piero Topputo. Both were extremely accommodating and helpful, recommending dishes that sounded downright delicious. Seriously though, all I wanted was cheese, and my tummy was getting angry because it wanted to be fed! I knew I had come to the right place when I saw their cheese display in the back: three large wheels of cheeses available for pasta to be tossed in or to offer fresh cheese garnishes. Yes, you read it correctly! They take freshly made, cooked pasta and toss it in this wheel of cheese to create that gooey concoction I was talking about.
But before I could try any of the tossed–pasta-in-cheese, I had to first listen to my tummy and order a cheese plate. Forma offers at least thirty different cheeses, from semi-firm, to soft-ripened, to firm, and to the very sinful stinky cheeses. We opted for four different kinds: the castelmagno d.o.p., the brie de meaux, the bitto d.o.p., and the cabra romero as suggested by our waiter. The cheeses were firm, buttery, smooth and absolutely delectable. I knew whatever cheese I ate, I couldnít go wrong with either one I picked (and they have all to suit anyoneís needs).
(Look at how delectable the cheese is up close.)
SAVORY DOUGHNUT DUO SANDWICH - stracciatella, tomato, arugula, prosciutto/stracciatella, nduja, zucchini
Now onto the sandwiches.I think I literally found my favorite sandwich (or two). It wasnít what was on the inside (though I do realize this is quite important) but the bread that got me: pizza dough fried crisp to create this beautifully constructed piece of layered goodness. It was chef Topputoís favorite bread growing up and I can see why. On the inside, the tomato sauce with the prosciutto was slightly sweet and the zucchini was cooked perfectly. Both sandwiches had good texture with bursts of flavor.
FILET MIGNON TARTARE - avocado, fresno chile pepper, capers, shallot, raspadura, grilled bread
Did I just read that right? Filet mignon? Ok, it got me there. I love tartare and this was no exception. I wish it was a bit more acidic, but nonetheless, it was still delicious. The cheese on top as a garnish was definitely an added bonus.
PARMIGIANO REGGIANO - risotto, veal sauce
I’ve never had risotto and veal sauce together. I appreciated the creative side of the chef. The risotto was creamy and cooked al dente just the way I like it. The texture was perfect and the simple veal reduction offered a richness that the dish needed. I dig it.
PECORINO ROMANO - spaghetti cacao e pepe
The dish was cooked al dente and wasnít overly creamy. The pepper and the cheese are definitely the star of the dish, after all, it is in its title. It’s a good, simple dish that isn’t overly complicated.
PIZZA RASPADURA LODIGIANA - san marzano tomato sauce, thin shaved raspadura cheese
The pizza was delicious. The crust was crispy, thin and not at all greasy. I appreciated that the pizza held up its shape. The tomato sauce is what made this dish taste that much better. It was sweet and fresh and I couldn’t get enough of it.
BRAISED SHORT RIBS - 8 hours slow cooked boneless beef short ribs + short ribs ravioli
Ok, so I love short ribs. The flavor of the short ribs was rich and the ravioli added a nice accompaniment to the dish. The meat was a little tough, but it was still downright good.
ROASTED YUKON GOLDEN POTATOES - taggiasca olives, cherry tomatoes
Upon first glance, I didnít think anything much of this dish. I mean, how good could potatoes be? Uh, can we say ah-mazing? The chef seemed to have cooked the potatoes in a way that gave them a rich buttery flavor while still having maintained their crispiness when roasting. The olives provided saltiness that was needed. Comprehensively, this dish was well-balanced.
FILET OF SOLE - breadcrumbs, crispy artichokes
I’m almost never a fan of cooked fish because I find it difficult to find a place that cooks a fish well. Well, thank goodness for Forma because this was my favorite dish of the night. I’m so glad chef Topputo recommended this dish, or we would have never ordered it. The fish was flaky and extremely crisp, similar to what a Japanese chicken katsu would be in terms of texture. The artichokes added an additional crisp component to the dish while the lemon provided the necessary acidity to the fish. It was a wonderful dish and stupidly good.
ROASTED CAULIFLOWER - melted raclette cheese
If you’ve ever had raclette cheese, it’s quite stinky. I first had it when I was in France, and it melts perfectly onto vegetables of your liking. The cauliflower complemented the cheese well. The vegetable was roasted nicely and the cheese added a savory and salty flavor to the dish. It was definitely satisfying.
BANANA PECAN TART WITH CHOCOLATE
Chocolate? Pecan? Banana? Into a tart? I think I died and died again. I am an absolute dessert whore. And I love, love, love me some pecan tart or pie – whichever one is available. And chocolate? Oh my! The tart wasn’t overly sweet, and the banana was caramelized to a perfect crispy texture and consistency. I definitely liked the crispy outside shell. If I could eat this over again, I would ten times.
Santa Monica has definitely stepped up its game by adding Forma-restaurant and cheese bar. I appreciate the variety of cheeses the restaurant offers (not to mention delicious food). Sure, you can go here just for the cheese. But why would you when you can also stuff your face with some fish and pasta and make a meal out of it? Chef Topputo and partner Sabatini have definitely found their niche and should be downright proud of this establishment. Now that my tummy is satisfied with cheese and delicious food, I can’t wait to come back and try their other thirty or so different cheeses.
The details…
FORMA-RESTAURANT AND CHEESE BAR
1610 Montana Ave.
Santa Monica, CA 90403 [map]
(424) 231-2868
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