Must-Try Happy Hour: Viceroy's Cameo Bar

First, I have to apologize because I've been off the radar for a week or so. Sorry, but I'm back! I started an exciting new full-time job that's basically consuming most of my time, but the good news is that I love it. The other good news is that (most) days my work hours -- from 7:30 a.m. to 4 p.m. -- are basically tailor-made for happy hour. A few weeks ago I wrote about how much I love the happy hour at Oliverio inside Olympic Blvd's Avalon Hotel, and now I have another favorite hotel happy hour, this time at Cameo Bar inside Santa Monica's Viceroy Hotel.

Get Comfy at Viceroy's Cameo Bar

What's so great about Cameo Bar's happy hour? Seven of Chef Tony DiSalvo's most popular appetizers and seven of the bar's most popular cocktails are only $7/each from 4-7 p.m. Making it even more clever, the folks at Cameo Bar are calling it the "7 Before 7" happy hour. Works for me! I'm particularly excited because a few months ago I had the opportunity to interview Viceroy's Executive Chef DiSalvo and taste some of his fourth-generation Italian dishes, like from-scratch veal and pork meatballs simmered in a homemade tomato sauce; crispy saffron risotto balls; and steamed mussels with chorizo, tomato and Sambuca. Lucky for happy hour lovers like you and me, all those goodies are on the "7 Before 7" menu in addition to drinks like the Ocean Avenue Punch (made fresh daily), Hurricanes (Bacardi Superior Rum, dark rum, 151, orange juice, grenadine), as well as a selection of Italian wines, beers and even bubbly. Again, all for $7. You really can't beat that.

Crispy Risotto Balls

DiSalvo's To-Die-For Meatballs

So if you're in the Santa Monica area and looking for a great place to chill out after a long day, stop by Viceroy and head to Cameo Bar. Sink into one of the oversized chairs and enjoy one or two (or seven) of Chef's appetizers. If you're still hungry -- although I can't imagine after so plates of apps you would be -- move into Whist's dining room for DiSalvo's Moroccan lamb shank with baby eggplant and farro. Still one of my fave dishes this year.

Cameo Bar's "7 BEFORE 7"

*All items $7 - Monday to Friday from 4 to 7 p.m.

BITES

Meatballs | Pork and veal, shaved Parmesan, extra virgin olive oil

Crispy Risotto Balls | Crispy saffron risotto, marinara

Chicken Wings | Romesco sauce, grilled scallions

Steamed Mussels | Chorizo, tomato, sambuca, scallion

Hummus | Crudite, grilled pita

Crispy Tuscan Potatoes | Herbs & aioli

PB & Jam | Peanut butter cookies, JAM red wine

COCKTAILS

all well drinks (Martinis +$2, Red Bull +$3)

Ocean Avenue Punch | Housemade daily

Hurricane | Bacardi Superior Rum, dark rum, 151, orange juice, grenadine

La Rosette | Louis de Grenelle Brut Rose, St. Germain

WINE

M.V. Trevisiol – Prosecco – Valdobbiadene, Italy

2009 Clos LaChance – Chardonnay – Monterey County

2006 Clos LaChance – Cabernet Sauvignon – Monterey County

BEER

Old Rasputin

Delirium Tremens

La Fin Du Monde

Trois Pistoles

Allagash White

Cameo Bar at Viceroy Santa Monica

1819 Ocean Avenue

Santa Monica, CA 90401

(310) 260-7500

How To Make The Perfect Meatball Sandwich

Meatball sandwiches are like philly cheesesteak sandwiches; everyone has a favorite preparation, topping and sandwich joint that they staunchly love. My favorite meatball sandwich comes from Potbelly Sandwich Works, a place that started in the midwest but sadly, hasn't made it's way to Los Angeles (sad face). Their bread is fantastic; hot with a flaky crust, and their meatballs are juicy, tender and full of great tomato, herb and beef flavors. Top it off with a layer of melted Provolone cheese and more bubbling marinara sauce and you've got yourself a serious winner.

The crazy thing is that for the five years since I've been back in L.A., I've pretty much pouted and just missed this sandwich without doing anything about it. My options are pretty limited as I can't have one shipped in -- freshness would be a slight issue -- and I'm not exactly in a position to franchise a store. So I did the next best thing: I made my own. A flip through last month's Bon Appetit confirmed my decision as I turned straight to a section entitled, "Finally Found: The Perfect Meatball."

The Perfect Meatball Sandwich

The recipe was so good that I found myself eating the meatballs out of the pan and literally slurping the sauce with a spoon. For real. But once I forced myself to regain my composure, I made a pretty kick-ass meatball sandwich topped with diced onions, Italian parsley and freshly grated Parmesan cheese. It's not Potbelly's, but it will definitely do. Here's the recipe.

MEATBALLS

(Recipe adapted from Bon Appetit Magazine)

Sauce Ingredients:

• 2 28-ounce cans diced or crushed tomatoes in juice, drained, juice reserved
• 1/2 cup (1 stick) unsalted butter
• 2 medium onions, peeled, diced
• 1/2 teaspoon (or more) salt

Meatball Ingredients:

• 1 cup fresh breadcrumbs made from crustless French or country-style bread
• 1/3 cup whole milk
• 8 ounces ground beef (15% fat)
• 8 ounces ground pork
• 1 cup finely ground (not grated) Parmesan cheese
• 1/3 cup finely chopped Italian parsley
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 large eggs
• 2 large garlic cloves, pressed
• 1 pound spaghetti
• Freshly grated Parmesan cheese (for serving)

To make the sauce: Combine tomatoes with juice, butter, onions, and salt in large wide pot. Bring to simmer over medium heat. Reduce heat; simmer uncovered 45 minutes, stirring occasionally. Season sauce with more salt and freshly ground black pepper. Remove from heat.

To make the meatballs: Combine breadcrumbs and milk in small bowl; stir until breadcrumbs are evenly moistened. Let stand 10 minutes. Place beef and pork in large bowl and break up into small chunks. Add 1 cup ground Parmesan, parsley, salt, and pepper. Whisk eggs to blend in small bowl; whisk in garlic. Add to meat mixture. Using hands, squeeze milk from breadcrumbs, reserving milk. Add breadcrumbs to meat mixture. Using hands, quickly and gently mix meat mixture just until all ingredients are evenly combined (do not overmix). Chill mixture at least 15 minutes and up to 1 hour.

Combine the meatball ingredients and chill

Moisten hands with some of reserved milk from breadcrumbs, then roll meat mixture between palms into golf-ball-size balls, occasionally moistening hands with milk as needed and arranging meatballs in single layer in sauce in pot. Bring to simmer. Reduce heat to medium-low, cover, and simmer until meatballs are cooked through, 15 to 20 minutes. Note: The meatballs and sauce can be made up to 2 days ahead.

Arrange meatballs in single layer in simmering tomato sauce

Cover with sauce (turn over if necessary) and let cook through, about 15-20 minutes.

While meatballs are cooking, assemble the sandwich ingredients. Cut off a 5-inch section from a fresh loaf of French bread. Slice three-fourths of the way through the bread, leaving the two "sides" connected (this is so the meatballs rest on the bread and don't fall through the other side). Dice two teaspoons of sweet onion and fresh Italian parsley. When the meatballs are finished cooking, arrange five meatballs and some extra ladle of sauce inside the bread. Sprinkle the meatballs with the onion, parsley and grated Parmesan cheese. Serve immediately (with extra napkins!).

Slice French bread, dice onion and Italian parsley

Arrange five meatballs between bread; top with onions, parsley and Parmesan cheese. Enjoy!

The great news is that this recipe yields a lot of meatballs, which you can also use for spaghetti and meatballs the next day. Or you can just reheat the meatballs and eat them alone. Yep, they're that good. Either way, you're gonna love them.

Got leftovers? Make spaghetti & meatballs!