Westside Dining Guide 2012

W E S T S I D E

2012Dining Guide

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Westside Dining Guide 2012 • PAGE 5

ON THE COVER: Countertop dining is just one element of Oscar’s Cerveteca, on the ever growing Rose Avenue restaurant corridor in Venice.

Local News & Culture.

CONT

ENTS 6 Playing the market

with Josie Le BalchLocal chef makes selections at weekly farmers market

12 The revolution behind the bar Mixologists incorporate fresh and seasonal products

24 Map of restaurant locations

28 Restaurant listings

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WRITER

Richard Foss

ART DIRECTORErnesto Esquivel

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PHOTOGRAPHERSChris Jensen, Jorge M. Vargas, Jr.,

Richard Foss

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W E S T S I D E

2012Dining Guide

PHOTO BY CHRIS JENSEN WWW.CHRISJENSEN.COM

PAGE 6 • Westside Dining Guide 2012

BY RICHARD FOSSJosie Le Balch looked longingly at the tiny, perfect yams that were displayed at the corner of a stand at the Santa Monica Farmers Market.“Those are beautiful, they’d be great sim-ply roasted, but this grower doesn’t have enough for my restaurant,” she sighed. “I arrived late today, so things that are only available in small quantities are gone.”Le Balch, owner of Josie’s and Next Door restaurants, is one of many chefs who frequent the farmers market.“I’ve been shopping here since it opened in the 1980s, though it used to be much smaller,” she said. “In 1992 Mary Sue Milliken, Susan Feininger, and I hosted a dinner at Remi Restaurant to encourage other chefs to shop here. At that time the market wasn’t doing very well – soon after that dinner I saw chefs in their jackets down here, so I knew it had an effect.”As Le Balch walks down aisles of pro-duce, she scans every booth for some exotic or interesting item. In the middle of a sentence explaining the logistics of buying restaurant quantities at a street market, she suddenly swerves to a booth where an Asian woman is displaying a vegetable with long green pods and purple splotches.“What are these?” she asked nobody in particular. “The sign says shelling beans… could be fun.”She chatted with the vendor about how to cook them, then decisively scooped up two large bags of beans. “These may be like black-eyed peas,” Le Balch said happily. “I’m going to get some just to see how they cook up. I do a farmers market special meal every Wednesday, and I come here with some ideas in my mind, but something that I see might change what I do. ”As we continue through the market, the running commentary continues. After rejecting some pomegranates at a glance (“too pale, a week or two and they’ll be ripe”), she hesitated near baby winter squashes before moving on.“There will be tomatoes for another month, and after that we’ll all be on to winter vegetables. I’m not interested in focusing on the next thing just because it’s the next thing – I’m going to be featuring those flavors for the next five months, so I’ll enjoy the tomato season

Playing the market with Josie Le BaLch

Continued on Page 8

Chef Josie Le Balch greets a farmer at the Santa Monica Farmers Market, where she has been shopping since it first opened.

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PLaying the Market Continued from Page 6

while it lasts.”Most of the produce is conventional, what you might see at any super-market but fresher, although a few items stand out.“Look, there are seascape strawberries – wonderfully flavored but so delicate that nobody ever ships them,” she said. “The skin is so soft that they bruise easily… Yellow Romano beans – they’re traditional in min-estrone, with a big bean flavor.“Most farmers don’t grow yellow ones because they’re lower yield, so they’re expensive but worth it in some recipes. You don’t make them al dente, you stew them like the Italians do. And those are nice eggplants. I already have some eggplant at the restaurant, but I saw some green ones back there that I’ll tempura. I don’t like to roast the green ones because it gives them an ugly color.”Le Balch has been at the market so long that growers come out of their stalls to greet her, often with hugs. She has relationships with many of them, and they have set aside produce that she has preordered. Those advance calls are the difference between profit and loss for some grow-ers, who need to know if there is interest in arcane products before they pack their trucks.“I’m projecting my menus constantly – I know that Garcia will have the pixie tangerines for about one more week, for instance,” she said. “I will ask him today what looks like it will be ripe after that, and I’ll plan accordingly. When I do cooking classes I always encourage the students to talk to farmers, ask what’s in the ground now. You not only learn things that will be useful in your next visit, you start building a relation-ship.”

Continued on Page 10

Le Balch knows the importance of selecting fresh produce for a special farmers market meal she makes every Wednesday.

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CONTINUED FROM PAGE 8PLAYING THE MARKET

As we walk through the market, Le Balch is planning the next week’s meals at her restaurant, but one particular dinner is uppermost – the $35 Farmers Market special three-course that she will be cooking that evening.“I have some grass-fed beef that I picked up from another vendor, and I’m going to theme my meal tonight around that. I might do the shelling beans too, maybe with those chilies we can smell roasting.”That evening I went to the restaurant and ate many things that had been in the ground yesterday and at the market that morning. After a salad of turkey figs, mizuna, and pink onion with a red wine vinaigrette, the flatiron steak arrived with tempura eggplant, roasted piquillo peppers, and mixed shelling beans. When we talked after the meal, Le Balch said there had been some improvisa-tion after all.“After I saw the shelling beans when you were there, another farmer had a dif-ferent variety, so I decided to do a mix,” she said. “I had an order in for other beans that I was going to feature tonight, but due to a mix-up by my shopper we didn’t get them. I was glad I bought those bunches of them on impulse.“I also had one of those surprises that happen when you try different produce – those pretty green eggplants that I decided to tempura. They were not as I expected – very seedy in the middle, so I had to cut that out, and they have a moist texture like okra. I had to slice them thin so they wouldn’t be soggy, but they turned out delicious.”Sure enough, they were, and along with the earthy beans they were a delicious companion to my steak and my wife’s roasted barramundi. As we finished the poached pear frangipane tart with whipped cream, it was with a sense of won-der that the chain from farm to table can be so short even in an urban area. For this we must thank the farmers who start their days long before dawn to bring the country to the city, and also the chefs who take advantage of their bounty. §

Le Balch touches up the finished product made with ingredients from the farmers market.

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Continued on Page 14

“We’re designing our fall menu – we’re looking at zucchini, cucumber, and pumpkin. Anything is possible – sweet potato and yam, even.”

A chef planning an appetizer in a high-end restaurant? No – it’s mixologist Evan Barge considering what farmers market products might be in upcoming cocktails. The trend toward incorporating fresh and seasonal prod-ucts on restaurant menus is sweeping bars too, and it has changed the whole profession.

“I started bartending at a place where the main event was Jack and cokes, and if I didn’t know what was in your drink, you didn’t get it,” mused Robyn Newmark of Code restaurant in Venice, formerly known as Dry Tour. “A bartender could show up 10 minutes before opening, because the job was opening bottles and pouring. Fifteen years later I’m at a place where drinks are as well designed and decadent as the items on the menu – it’s an appetizer in a glass.”

Code doesn’t have a hard liquor license, which complicates matters.

“The regulations that don’t let us serve hard liquor force us to be creative,” Newmark said. “We’re trying to mimic Cosmopolitans, Manhattans, and other traditional drinks - we make an Old Fashioned using whiskey-style soju. It takes about an hour and a half of prep each day dealing with all the fresh items, and we start preparing our infusions days in advance. We cut up all our farmers market fruit so the soju can absorb the flavors, then we design cocktails around them. “

Vincenzo Marianella of Santa Monica’s Copa d’Oro knows a lot about designing cocktails – besides the ones he serves there, he consults for restaurants about integrating their cocktail menu with their food. He reminisced about how his stint at the famed Providence restaurant prepared him for the task.

“When I was working at Providence, I thought of everything as connected – how was this aperitif going to open up that appetizer? Was this cocktail going to go with the food, or just finish the dinner with a little kick and a big flavor? Copa is just a bar that serves a little food. My philosophy is that I do things like I think they should be done. Every dive bar should have a margarita like mine – fresh juice, agave nectar, homemade simple syrup, nothing from a can.”

Marianella cautions that there is a big difference between flavors in cooking versus creating drinks.

“You have to think differently about flavors

Farm-Fresh cocktails The revoluTion behind The bar

BY RICHARD FOSS

Mixologist Kevin Dunn of The Misfit in Santa Monica, at work

making the bar’s signature drink, “The Misfit.”

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CONTINUED FROM PAGE 12FARM-FRESH COCKTAILS

in cocktails, because there is always the alcohol to contend with – it overpowers delicate ingredients,” he explained. “When a chef wants to include a flavor from his menu in a cocktail, I tell him, ‘Come up with a jam or syrup – but make sure it’s triple strong, because we have to deal with alcohol.’ Even so, you can get surprising effects from veg-etables when you juice them. Cucumber isn’t a strong flavor when you eat one, but when you juice it you concentrate the flavor of ¾ of a cucumber into a quarter of an ounce. I also use the peel, which has a stronger flavor and more of the vitamins. “

Kevin Dunn of The Misfit in Santa Monica is another mixologist who shops at the Santa Monica Farmers Market, and he has an advantage over most of his rivals.

“The market is right outside our back door – having it there is a constant inspiration for the daily specials,” he said. “I go to there Wednesday mornings with the chef and we get everything ready. We make syrups and infusions, and if we don’t sell them that day, we can’t use them – it has to be fresh. Sometimes we run out of things because one cocktail is unexpectedly popular, or we have to do more prep in the middle of a shift. We have more wastage than the average bar, but it’s built into our model. It’s what happens when you’re committed to a fresh product.”

Another consequence of a commitment to freshness is that sometimes a popular item has to be removed.

“The peach cocktail is coming off this week, because peaches are done at the market,” Dunn said. “We’re moving seasonally – the next is a bourbon-based cocktail with fresh Granny Smith apple juice. We got an amazing new juicer a few weeks back, and I’m going to use it.”

All four mixologists who were interviewed for this article mentioned that by using the fresh ingredients and housemade infusions, they were recreating flavors from over a century ago. The peach shrub that Dunn was removing from the menu was a popular drink in Colonial America, and the signature drink of The Misfit is from a slightly more recent era.

CONTINUED ON PAGE 16

Robyn Newmark of Code restaurant in Venice, formerly Dry

Tour, creates a mojito cocktail.P

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Continued from Page 14Farm-Fresh cocktails

“The Misfit cocktail is our version of the Martinez, which was the precursor to the martini. I’m amazed at how many we sell. It’s a gin cocktail that opens people’s eyes to what gin can be.”

In the same vein, Newmark explained that the cocktail she makes using sake and Boddington’s English bitter has classic roots.

“This is the kind of thing they were doing pre-Prohibition, old time flavors made with new ingredients – there were speakeasies all around here, and some places had under-ground tunnels and secret cellars. We’re reflecting the history of Venice in our flavors.”

Evan Barge of Marina del Rey’s Beachside also has read his share of historic recipes, though he says he considers the climate while modifying traditional drinks.

“We have muddled ginger and lemon with cognac and added hot water… that’s a toddy straight from the 1800s but still popular,” he said. “We focus on items that suit the weather – for summer drinks, mint and basil are great, as winter comes in we’re using fig and rose-mary. Figs have a really short season, and we’re blessed when we receive them – they go quickly. We mix them with spiced rum, apple juice, apple pucker, and we steam it – it’s a warm cocktail with so much density and flavor that it’s the perfect seasonal drink. Zucchini might work with sweeter alcohols – I see something with a cinnamon-sugar rim in its future.”

If a cinnamon-zucchini cocktail sounds too odd for you, you can always order one of the classics you like – any of the artists behind the bar can make a superb whiskey sour or mai tai that will be enhanced by fresh juices. They also know that not all of their creations will be right for all customers. Dunn admits that some of his more arcane ideas have not been as popular as he envisioned, but the very fact that people try them gives him hope.

“We have a mescal cocktail right now with honey and Serrano chilies that I think is great – it gets sent back more often than anything on the menu. It’s spicy, smoky, and intense, and people who do get it really, really get it. I’ve been really surprised how some things have gone over. That cocktail with the peach-infused vinegar has sold great, so I think people’s palates are improving… they’re trying a lot of new things, and accepting most of them.” §

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C&O RESTAURANTS31 Washington Blvd., Venice 310.823.94913016 Washington Blvd., Venice 310.301.7278 www.cotrattoria.com, www.cocucina.com.

CAFE BRASIL10831 Venice Blvd. 310.837.895711736 W. Washington Blvd310.391.1216 www.cafe-brasil.com

CAFFEE PINGUINI 6935 Pacific Ave. Playa del Rey 310.306.0117 www.CaffeePinguini.com

CANALI CAFE123 Washington Blvd.Marina del Rey,310.822.5379 www.canalicafe.com.

CANTALINI’S SALERNO BEACH RESTAURANT 192 Culver Blvd. Playa del Rey310.821.0018 www.salernobeach.com

CASA LINDA 1357 Abbot Kinney Blvd. Venice 310.664.1177

CERVETECA523 Rose Ave. Venice310.310.8937 www.cervetecala.comwww.venicebeachwines.com

THE CHART HOUSE13950 Panay Way

Marina del Rey, 310.822.4144www.chart-house.com

CHINA BEACH VIETNAMESE BISTRO2024 Pacific Ave. Venice, 310.823.4646 www.chinabeachbistro.com

THE CRUSH BISTRO AND WINE BAR403 Main St. El Segundo, 310.335.0414 www.thecrushbistro.com

EARL’S GOURMET GRUB12226 Venice Blvd.Mar Vista, 310.313.1717www.earlsgourmetgrub.com

EL ABAJENO 4515 Inglewood Blvd. Culver City 310.390.0755

EL RINCON CRIOLLO 4361 Sepulveda Blvd.Culver City, 310.391.4478www.bestcubanfood.com

FANTASEA YACHTS & YACHT CLUB4215 Admiralty WayMarina del Rey, 310.827.2220www.fantaseayachts.com

THE GAME SPORTS BAR RESTAURANT & LOUNGE5630 W. Manchester Ave. Westchester 310.216.4263 www.thegamebar.net

GARDEN FRESH / SOUPLANTATION6081 Center Drive, Ste. 102, Howard Hughes Center, Westchester,310.665.1144 www.souplantation.com

HACIENDA PLAYA DEL REY 8415 Pershing Dr., Playa del Rey 310.751.61358347 Lincoln Blvd. Westchester310.670.8588

HAL’S BAR AND GRILL 1349 Abbot Kinney Blvd. Venice 310.396.3105 www.HalsbarandGrill.com

HINANO’S CAFE15 Washington Blvd. Venice310.822.3902

HOW DO YOU ROLL? 4730 Lincoln Blvd. Marina del Rey, 310.822.6869 www.HDYR.com

HURRY CURRY12825 Venice Blvd.Mar Vista, 310.398.2948www.hurrycurryla.com

J. NICHOLS KITCHEN4375 Glencoe Ave.Marina del Rey, 310.823-2283 www.jnicholskitchen.com

JONI’S CAFE552 Washington Blvd., Marina del Rey, 310.305.7147, menu online, www.JonisCoffee.com.

KABUKI6081 Center Drive, #203, Howard Hughes Center Westchester,310.641.5524 www.kabukirestaurants.com

KILLER SHRIMP 4211 Admiralty WayMarina del Rey 310.578.2293www.Killershrimp.com

LE CELLIER WINE BAR & RESTAURANT 417 Washington Blvd. Marina del Rey 424.228.5491 www.le-cellier-winebar.com

LIBRARY ALE HOUSE2911 Main St. Santa Monica, 310.314.4855 www.libraryalehouse.com

MARLA’S CAFÉ2300 Abbot Kinney Blvd. Venice 310.827.1843 www.marlascafe.com

MELODY BAR AND GRILL 9132 Sepulveda Blvd. Westchester 310.670.1994 www.melodylax.com

MORFIA’S RIBS AND PIES 4077 Lincoln Blvd.Marina del Rey 310.821.6039 www.morfiasribsandpies.com

MO’S PLACE AT THE BEACH203 Culver Blvd. Playa del Rey310.822.6422 www.mosplacepdr.com

OUTLAW’S BAR & GRILL 230 Culver Blvd. Playa del Rey 310.822.4040www.outlawsrestaurant.com

PANINI GRILL4325 Glencoe Ave.Marina del Rey, 310.823.4446 www.paninicoffeeandcafe.com

PAPARAZZI RISTORANTE AT SHERATON GATEWAY HOTEL LOS ANGELES6101 W. Century Blvd. Westchester 310.642.4820www.sheratonlax.com/paparazzi-restaurant.

PASTA FACTORY425 Washington Blvd. Marina del Rey,310.823.9838

PIZZARITO 4371 Glencoe Ave., B7, Marina del Rey 310.823.7333 www.pizzarito.net

SAN SAI JAPANESE GRILL8601 Lincoln Blvd., #120 Westchester 310.649.5000 www.sansaijapanesegrill.com

SANTA MONICA PLACE395 Santa Monica Place, Santa Monica, 310.260.8333, www.santamonicaplace.com.

SAPORI13723 Fiji Way, Marina del Rey 310.821.1740 www.sapori-mdr.com

SHANGHAI RED’S 13813 Fiji Way Marina del Rey, 310.823.4522

www.shanghairedsrestaurant.com

SHERSHAH EXOTIC CUISINE OF INDIA13444 Maxella Ave. Marina del Rey, 310.306.1505 www.shershahcuisineofindia.com

SPORTS HARBOUR13484 Washington Blvd.Marina del Rey, 310.823.0933www.sportsharbour.com

TAQUERIA CHIHUAHUA505 Washington Blvd. Marina del Rey 310.874.2057 1909 Lincoln Blvd. Santa Monica 310. 828-5003www.taqueriachihuahua.com.

TONY P’S DOCKSIDE GRILL4445 Admiralty WayMarina del Rey, 310.823.4534www.tonyps.com

TOWER 42119 Culver Blvd. Playa del Rey310.823.6800

TOWER PIZZA8351 Lincoln Blvd. Westchester, 310.410.0986 www.towerpizza.com

USHAIA 2628 Wilshire Blvd. Santa Monica,310.315.5457 www.ushuaiasteakhouse.com

VENICE ALE HOUSE2 Rose Ave. Venice, 310.314.8253www.venicealehouse.com

VENICE BEACH WINES529 Rose Ave. Venice 310.606.2529

WAHOO’S FISH TACO4716 Lincoln Blvd., Unit CMarina del Rey 310.821.0300www.wahoos.com

THE WAREHOUSE 4499 Admiralty WayMarina del Rey, 310.823.5451www.mdrwarehouse.com

WATERSIDE MARINA DEL REY4700 Admiralty Way, Marina del Rey www.shopwaterside.com

WHARO4029 Lincoln Blvd.Marina del Rey 310.578.7114www.wharo.com

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Hinano Cafe Celebrating 50 years

15 Washington Blvd310-822-3902

Pasta FactoryItalian Cuisine

14 years family owned.

Guess what? We are not a chain!

Our bread is baked fresh dailyand we make our own pasta.

Minutes from Venice Pier.

425 Washington Blvd. Marina Del Ray, CA310.823.9838

Parking in the Rear

AuthenticVietnamese Cuisine

• Fresh & Healthy Ingredients•Vegetarian-Friendly Gluten Free• Great Value For the Money

2024 Pacific Ave., Venice CA • 310.823.4646

• Dine In• Take Out• Delivery• Catering

VENICE


LOS ANGELES

Exotic indiancome taste What You’ve Been Missing!

12825 Venice Blvd. at Beethoven, Mar Vista, 90066 • Parking in Rear

aste What You’ve Been Missing!aste What You’ve Been Missing!

Dine in •Take ouT • open Daily 11am-11pm • Indian Market Items Available

Combo 1 — $4.99Daily Lunch Special 11am – 3pm

1 Meat Curry, 1 Veg Curry, Rice

Combo 3 — $7.49Daily Lunch Special 11am – 3pm

1 Meat Curry, 2 Veg Curry Rice, Raita, Naan & Soda

Dinner for 2 —$14.992 Meat Dishes, 4 Veg Dishes

Rice Pulav & Raita Naan Bread

Wine Not?

The Crush is a fun, unique bistro and wine lounge. A place where you can meet with friends or business associates and enjoy a glass of wine with tapas for dinner. Wine tasting at

your leisure with 16 bottles of our self-serve dispensers or come up to the bar and try any of our fine wines from around the world.

Sign-up for our wine club for promotion specials.

403 Main Street | El Segundo 90245 | 310.335.0414

thecrushbistro.comMon–Sat: 5 to 10pm

Closed Sunday

El Abajeño

310-390-07554515 Inglewood Blvd. Next to ARCO

Playa VistaJefferson

Culver

Linc

oln

Cen

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Ingl

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Nothing Fancy, Just Great Mexican Food

Sun–Thrus 8am–8:30pmFri&Sat 8am–9pm• Free Parking• Cold Beer• Family Owned & Operated

Since 1969


Open 7 DaysLunch & Dinner

Breakfast (sat, sun, & Holidays)

Full Bar • PatioBig Group parties

sports — all ChannelsFamily Dining

310-822-4040 230 Culver Blvd., playa del Rey

a Grubbin’ an a Guzzlin’ establishmentTop Quality Steaks, Hamburgers, Seafood & Mexican Specials

DINING GUIDE 2012

RESTAURANT LISTINGSEL ABAJENO

Latin American, Mexican cuisine served is described fondly by satisfied custom-ers who have eaten here for 25 years as a “mom and pop home cooking in the neighborhood restaurant,” and having “the best chilaquiles and menudo around.” El Abajeno serves breakfast, lunch and dinner, specialties, beer, burritos, carnitas, super tostadas, guacamole and chips, chi-laquiles, seafood, open 7 days, opens at 8 a.m., take-out, catering,

4515 Inglewood Blvd. (at Culver Blvd.), Culver City, (310) 390-0755.

EARL’S GOURMET GRUB

The unique and descriptively-named menu items entice the customer, with names like Mushrooben, Croque Madame, or the Red Fang Bison Burger, to name a few. Breakfast is served all day, and the burgers are half-pound patties of Niman Ranch organic certified beef and bison (or substitute marinated portobello). Cold sandwiches (Who at Crab Po’ Boy) or hot (Pig-n-Fig), salads, sandwich platters, breakfast platter, des-serts, salad bowls, open 7 days, 8 a.m. – 4 p.m., check the website for specials and gift cards,

12226 Venice Blvd., Mar Vista, (310) 313-1717, www.earlsgourmetgrub.com.

FANTASEA YACHTS & YACHT CLUB

A family business since 1996, this pre-mier, custom-designed waterfront facility offers luxurious and well-appointed pri-vate banquet rooms, entertaining, wed-dings, bar/bat mitzvahs, for up to 250 people. Professional and friendly services, stunning views of the Marina del Rey Harbor. Dinner and party cruises are avail-able on three yachts,

4215 Admiralty Way, Marina del Rey, (310) 827-2220, [email protected], www.fantaseayachts.com.

WATERSIDE MARINA DEL REY

The upscale shopping and dining des-tination in the heart of Marina del Rey offers both a variety of shopping venues and dining opportunities. Included in the eclectic center are the California Pizza Kitchen (pizzas, salads, pastas, soups, desserts), Chipotle Mexican Grill, Fresh Brothers (pizza), Mendocino Farms, Pinkberry, Rainbow Acres (natural foods and products), Ralphs Fresh Fare, See’s Candies, Starbucks Coffee, Sugarfish by Sushi Nozawa (sushi), and The Counter (custom-built burgers),

4700 Admiralty Way, Marina del Rey, www.shopwaterside.com.

BUCA DI BEPPO ITALIAN RESTAURANT

A collection of neighborhood restaurants with a lively atmosphere and authentic Italian cuisine for all to enjoy. In the spirit of Italian culture, our dishes are meant to

be shared and served family-style, perfect for passing around the table, and new menu items are created beyond the tra-ditional style. Lunch, dinner, party pans, antipasti, fresh breads, pizza, entrées, for parties of 11 or more, please call, gift cards, banquet/groups, delivery,

1442 2nd St., Santa Monica, (310) 587-2782, www.bucadibeppo.com.

SPORTS HARBOUR

This is the perfect choice to watch local teams. Watch the World Series and foot-ball. The Sports Harbour is the Official Philadelphia Eagles bar of the South Bay area. Watch your favorite sports events here on 10 TVs, specials, cocktails, beer and wine, Happy Hour Monday through Friday, 3 p.m. to 6 p.m. Lunch is served at 11 a.m., with a variety of burgers, sandwiches, salads, open 7 days,

13484 Washington Blvd., Marina del Rey, (310) 823-0933, www.sportsharbour.com.

BONAVENTURA GELATO LOUNGE

Gelato is made fresh every day using the finest Italian ingredients and fresh fruits. A lounge for the whole family, spe-cially designed kid’s sundaes (Caterpillar, Pinocchio), permanent kid’s flavors, extra-small portions for toddlers with their own cup, kid’s corner with chairs, entertain-ment, huge variety (25) self-serve top-pings for all ages, dairy-free, peanut-free,

nut and egg-free flavors, sugar-free, fresh gelato daily, crepes, waffles, milkshakes, smoothies,

4700-4720 Lincoln Blvd., Marina del Rey, (310) 822-1404, www.bonaventura-gelato.com.

TOWER 42

Playa del Rey’s newest restaurant, special-izing in sustainable, responsibly caught seafood, all meat and poultry is hormone and anti-biotic free, small plates with a seasonal, farm-to-table approach to food. Offers a variety of classic, regional American food with an elevated flair in a casual and elegant beach environment, patio dining, extensive wine by-the-glass list, multiple craft draft beers, and small batch liquors, live entertainment three to four nights a week,

119 Culver Blvd., Playa del Rey, (310) 823-6800.

TAQUERIA CHIHUAHUA

Our motto is “Serving you the very best for over 30 years,” breakfast served all day, a variety of dishes, tacos, 16 types of burritos, tortas, combinations, mariscos, traditional, nachos, tostadas, guacamole hamburgers, cheeseburgers, fries, quesa-dillas, taquitos, soft drinks, open 7 days, 8 a.m. – 10 p.m., catering available, new location at

505 Washington Blvd., Marina del Rey, (310) 874-2057, and 1909 Lincoln Blvd. (just south of Pico Blvd.), Santa

Happy Hour Every Day! 11am – 6pm

Hacienda Del Rey310.670.8588

8347 Lincoln Blvd. Westchester

Hacienda Playa del Rey310.751.6135

8415 Pershing DrivePlaya del Rey

• Warm friendly atmosphere• Fresh, flavorful Mexican cuisine• Hand-made tortillas• Fantastic Margaritas & more...

2 Locations to seRve you

Saturday Salsa NightSunday Mariachi NightOnly at Hacienda Del Rey Location

Watch All Your Sports Here!

Open 7 Days • Lunch & Dinner


Delizioso!The menu at Caffé Pinguini relies on fresh ingredients and family recipes that Tony and Enrico brought with them from their native Italy.• Home-made Pastas• Specializing

in Seafood• Romantic Dining

by the Beach• Open-Air Patio

6935 Pacific Avenue • Playa del Rey310-306-0117

www.CaffePinguini.com

caffé p inguiniI t A l I A n R e s t A u R A n t

Lunch: Tues–Friday • dinner: Tues–sunday

F R E N C H R E S T A U R A N T

Brunch | Lunch | Dinner | Closed Monday6805 Vista del Mar Lane | Playa del Rey | 310-823-1530

bistrodusoleil.com

The Best in French Bistro Cuisine . . .a stone’s throw from the Paci� c

PLAYA DEL REY

Voted Best Monday Night Football Party in LA —LA WeeklyVoted Best Monday Night Football Party in LA —LA Weekly

Happy Hour Mon–Fri 4-7 & Sun 5–9$3 Well • Jager • Wine • Pints

Voted Best Monday Night Football Party in LA

Happy Hour Mon–Fri 4-7 & Sun 5–9Happy Hour Mon–Fri 4-7 & Sun 5–9$3 Well • Jager • Wine • Pints



MosPlacePdR.com

Great Food! Steaks • Fresh Fish • Rack of Lamb

203 Culver BlvdPlaya del Rey, CA 90293

(310) 822-6422

Sun 9:30– 1 • Mon–Wed 11 –1 • Th ur&Fri 11 –1:30 • Sat 10–1:30

Lunch & Dinner 7 DaysWeekend Brunch

$1 Mimosas

Watch your favorite teams here!NFL Pkg. • Baseball • College

15 Flat Screens4 Pool Tables


DINING GUIDE 2012

RESTAURANT LISTINGSMonica, (310) 828-5003, www.taqueriachihuahua.com.

MO’S PLACE AT THE BEACH

“We feature the best Monday Night Football party in town,” carrying all col-lege and pro games, prizes, raffles and fun, NASCAR, four pool tables, a dart board and Golden Tee Golf. Full break-fast menu served Sat./Sun. and holidays until 2 p.m., appetizers, salads, burgers, steaks, specialties, drinks, daily special featured on Mo’s Board, fresh Friday chowder in a bread bowl. Open 7 days a week,

203 Culver Blvd., Playa del Rey, (310) 822-6422, www.mosplacepdr.com.

HINANO’S CAFE

A permanent fixture at Venice Beach, Hinano’s is a beer and wine bar legend-ary for its cool and unpretentious atmo-sphere, terrific burgers and ice-cold beer. Sawdust on the floor gives it that folksy flavor, and the popcorn machine and jukebox are favorites among locals and visitors alike. Three pool tables are con-tinuously busy, and strangers get to know each other over a friendly game,

15 Washington Blvd., Venice, (310) 822-3902, check out Hinano’s on Facebook.

PAPARAZZI RISTORANTE AT SHERATON GATEWAY HOTEL LOS ANGELES

Award-winning, Sicilian-born Chef Orazio Parisi creates simple, Southern Italian cuisine, with savory, fresh pasta, a wide variety of authentic sauces, artistically prepared seafood, poultry and world-class steaks. His wine list includes Italian, California and international wines. Dinner hours are from 5:30 to 10 p.m., Monday through Saturday. The Lounge is open from 4:30 to 10 p.m. A private dining room that seats 40 is available with select menus,

6101 W. Century Blvd., Los Angeles, 90045, Reservations, (310) 642-4820, www.sheratonlax.com/paparazzi-restaurant.

THE GAME SPORTS BAR RESTAURANT & LOUNGE

“Mingle Mondayz,” live football broad-cast hosted by 102.3 KJLH’s Aundrae Russell, live music on Wednesdays, open 7 days, 4 p.m. to 2 a.m., opens at 9 a.m. Sundays for football. Food starters include The Sampler, Tex Mex egg rolls, cheeseburger sliders and more, signature dishes include Cajun jambalaya, miso salmon, veggie pizza, traditional wings, sandwiches, salads, and sides, appetizer platter, cupcake packages, VIP room, din-ner reservations,

5630 W. Manchester Ave., Los Angeles, 90045, (310) 216-GAME (4263), www.thegamebar.net.

TONY P’S DOCKSIDE GRILL

Established in 1997 by friends Tony Palermo and Dan Ringwood, the restau-rant is the culmination of their dream. With gorgeous views and friendly staff, the cuisine offers something for every-one. Serves lunch, dinner, breakfast on Sat./Sun., New York pizza, fresh fish, new kitchen items, like Tony’s meatloaf plat-ter and Southern-style pork osso buco, salads, sandwiches, gluten-free menu, kid’s menu, desserts, weekday Tavern happy hour, 27 large screen TVs, cater-ing, banquet room,

4445 Admiralty Way, Marina del Rey, (310) 823-4534, www.tonyps.com.

WAHOO’S FISH TACO

Bringing an eclectic mix of Mexican, Brazilian and Asian cuisine with a north-shore vibe, customers have a choice of nine delicious fillings for their tacos, including a Banzai Veggie filling. Enjoy tacos and enchiladas, Maui onion rings, combo platters that include rice and beans, bowls, burritos, salads and sand-wiches, a kid’s menu, dessert, beer and wine, party packs and catering available, open 7 days,

4716 Lincoln Blvd., Unit C, Marina del Rey, (310) 821-0300, www.wahoos.com.

VENICE BEACH WINES

The owners have an extensive wine col-lection, and feature small plates of farm-to-table cheeses, paninis, daily specials, enjoy goat and other cheeses served

with chef’s accoutrement and a warm baguette, such as drunken goat, or the seven-year-old cheddar, old Quebec. Nibbles include white truffles and par-mesan chips, charcuterie items such as prosciutto, galloni, and sweet stuff, chocolate brownie bites, draft beer is also served, open 7 days, see menus online,

529 Rose Ave., Venice, (310) 606-2529, www.venicebeachwines.com.

THE CRUSH BISTRO AND WINE BAR

Fun and unique bistro and wine lounge to meet friends, business associates for lunch. Serving sandwiches, Asian spring rolls, or wine and tapas for dinner, salads, crostinis, chicken. Wine-taste at your leisure with the 16-bottle, self-serve dis-pensers. Once you’ve chosen your favor-ite wine, sit at the bar and sip wines from around the world. Sign up for the wine club to be part of promotional specials,

403 Main St., El Segundo, (310) 335-0414, www.thecrushbistro.com.

OSCAR’S CERVETECA

South American comfort foods, dine inside or on the patio, casual, friendly atmosphere. Serves brunch, lunch, din-ner, salads, seafood, burgers, sandwich-es, platos grandes, platos verdes. Enjoy shrimp cocktail Veracruz, Chipotle beer shrimp, Hoyos Peruvian sashimi, chicken queso empanadas, herb and garlic-bast-ed game hen, Baja fish tacos, fried pick-les, L.A. Street Dogg, brunch Sat./Sun.

www.MarlasCafe.com

Taste the Difference!

Come Enjoy Delicious Homemade CuisineSmall Bites • Salads • Sandwiches • Wraps

SamplES from our mEnu: Grilled Salmon, Prawns, Pork Tenderloin, Chicken

Baby Back Ribs, Filet Mignon, Coconut Shrimp

Gluten Free Pastas, Entrees & Desserts Vegetarian Entrees & Soups

Eat In • Take Out • Catering

310-827-1843 2300 Abbot Kinney Blvd., Venice 90291

Mon: 11:30 – 7pm • Tues – Fri: 11:30 – 9pm • Sat: 3pm – Close


For reservations,please call us at 310-642-4820 or email us at [email protected]

6101 W. Century Blvd, Los Angeles, CA 90045

Monday - SaturdayPaparazzi Lounge 4:30 PM - 10:00 PMPaparazzi Main Dining Room 5:30 PM - 10:00 PM

PaparazziRISTORANTE & CHOPHOUSE

Proudly presents

Executive Chef Orazio ParisiCHEF OF THE YEAR

As voted by the Southern California Food Writer’s Association 2012

“Parisi has completely revisited tuna tartare with a blood orange vinaigrette and the additionof an artichoke purée, haricots verts and celery.” — Gayot

Rated one of the Top Ten Italian Restaurants in Los Angeles by Gayot.com

Chef Orazio Parisi inspires the senses with his simple, classic Italian cuisine with a gentle nod to southern ItalyChef Orazio Parisi was born and raised in Sicily, he is free

to source the products he desires for his menu,ensuring quality and freshness


dining guide 2012

restaurant listings

Open 7 Days — Kitchen Open Until 1:30am Nightly www.melodylax.com facebook.com/Melody.grill twitter.com/melodyLAX

9132 Sepulveda Blvd. • Westchester 90045 • 310.670.1994

facebook.com/Melody.grill twitter.com/melodyLAX facebook.com/Melody.grill twitter.com/melodyLAX

Our Cuisine Happy Hours Entertainment

As Westchester’s premier local Bar & Grill we offer up some of the best fare around. We pride ourselves with serving fresh local produce and premium natural meats.

Chef de cuisine owner Christian Warren has created a menu that has been coined “Gastrodive”.

Happy hour everyday from 4–7pm! Wednesday night we have late night Karaoke and late night happy hour from 11pm to close. On Friday our DJ kicks the weekend off right 4-7pm with what we like to call “Fusion Fridays” a masterful mash-up of Reggae, Top 40, Cuban, classic rock, 80s and old school.

Check out our Blues Tuesday & Wednesday at 8pm, from Chicago down to the Delta & Louisiana swamps. Thursday at 7pm Salsa Lessons & Salsa Dancing & drink specials. Thursday, Friday & Sat-urday nights at 10pm local bands jam the best alternative and classic Rock N Roll

10 a.m. – 3 p.m., beer and wine, happy hour, 3 – 6 p.m. Open 7 days,

523 Rose Ave., Venice, (310) 310-8937, www.cervetecala.com.

SANSAI JAPANESE GRILL

An infusion of Eastern world culture, food and spirit with an American appeal. Healthy and fresh salads, charbroiled grilled meats, seafood, a freshly made sushi special box, sushi and rolls, soups, combo plates include tempura and chick-en, tempura and California roll, California roll and chicken breast or steak, and yakisoba noodle and chicken or steak, bowls, hand roll combos, kid’s plates, party trays, side dishes, open 7 days,

8601 Lincoln Blvd., #120, Westchester, (310) 649-5000, www.sansaijapanesegrill.com

BEACHSIDE RESTAURANT AND BAR

This extraordinary dining destination is located in the newly remodeled Jamaica Bay Inn, offering innovative chef’s cre-ations to combine a distinctive menu with a casual, yet sophisticated ambi-ance. The open dining room and bar draw in the beach, garden and marina. Fresh seafood dishes along with a clas-sic balance of upscale beach fare, open daily for brunch, dinner, Happy Hour daily, full bar,

14160 Palawan Way, in the Jamaica Bay Inn, Marina del Rey, (310) 439-3033, www.beachsidemarinadelrey.com.

THE CHART HOUSE

Spectacular waterfront dining with Marina views, the menu includes cold and hot appetizers, soups, salads, steak, poultry, jumbo lumped crab cakes, signa-ture fresh fish, filet and cold-water lob-ster tail, seafood, prime rib and lobster, steaks, wild mushroom merlot medallion and shrimp, poultry, signature side dishes like sizzling mushrooms, and the famous salad bar. Happy Hour daily, valet parking and dinghy dock, heated patio dining,

13950 Panay Way, Marina del Rey, (310) 822-4144, www.chart-house.com.

HAL’S BAR AND GRILL

Eclectic bar and grill is a renowned Venice locale, home to specialty cock-tails, an extensive wine list, a relaxed, friendly atmosphere, and a diverse cli-entele. Distinctive American cuisine for lunch and dinner. Half-price for featured wines on Tuesday and Wednesday nights. Live jazz every Sunday night from 8 to 11 p.m., Monday night from 9 p.m. to 12 a.m., no cover charge. Hal’s upstairs hideaway is perfect for private parties/events,

1349 Abbot Kinney Blvd., Venice, (310) 396-3105, www.HalsbarandGrill.com.

KILLER SHRIMP

Serving our signature dish for 20 years, Killer shrimp, cooked to order in spicy, secret sauce. Enjoy the tasty Killer Mac and Cheese, fresh seafood, steak, salad

and soup. Every seat boasts fabulous waterfront views, outdoor seating, spe-cial banquet room, Happy Hour daily. Full breakfast menu at Killer Cafe, including the Killer Bloody Mary. Use the dock-and-dine boat dock, bike in, free parking for cars and bikes.

4211 Admiralty Way, Marina del Rey, (310) 578-2293, www.Killershrimp.com.

MARLA’S CAFÉ

A professional caterer and party planner for over 20 years, Marla Barreira brings her fusion of American, Latin, Italian, Portuguese cuisines to her menu. The cozy dining spot offers a heated patio. The full menu offers both lunch and din-ner, with daily specials. Small bites, sand-wiches, wraps, salads, pizza, pastas, and various entrees, with choices of sides. Desserts include Marla’s famous cookies, brownies and pecan squares. Take-out, delivery, catering,

2300 Abbot Kinney Blvd., Venice, (310) 827-1843, www.marlascafe.com.

MELODY BAR AND GRILL

Start your busy day off with breakfast from our large menu in a fun and friendly atmosphere. Our chef ensures that all of our ingredients are top quality and com-pletely fresh. Enjoy starters, salads and entrees, sandwiches and wraps. Serving dinner daily, weekend brunch, kitchen open nightly to 1:30 a.m. Happy Hour is 4 - 7 p.m. daily. Guitarology every Wed.

8 p.m. and live bands on Fridays and Saturdays.

9132 Sepulveda Blvd., Westchester, (310) 670-1994, www.melodylax.com.

MORFIA’S RIBS AND PIES

Brick pit smoked BBQ, sliced BBQ meats include corn bread and sauce (beef bris-ket, pork, sausage, and chicken), dinner specials include combination plates as well, BBQ sandwiches on a French roll or on a hamburger bun. Known as the home of the “Baklava cheesecake,” desserts include homemade pies and cakes. Catering, parties/events and take-out only, Small party trays, large party trays and the Texas-size party tray, open 7 days,

4077 Lincoln Blvd., Marina del Rey, (310) 821-6039, www.morfiasribsandpies.com.

OUTLAW’S BAR & GRILL

Known as the “Grubbin’ and Guzzlin’ Establishment, Outlaws looks like an old-time Western saloon, and offers delicious steaks, seafood, burgers and barbecue rib. Lunch, dinner daily, breakfast week-ends only. Try to finish our Desperado Burger by yourself, win an Outlaws T-shirt, and have your picture taken and posted. Try our Tex-Mex on Mondays and Tuesdays only. Sports fans can enjoy big screen TVs. Both indoor/outdoor seating.

230 Culver Blvd., Playa del Rey, (310)822-4040, www.outlawsrestaurant.com.


DINING GUIDE 2012

RESTAURANT LISTINGSPANINI GRILL

Offers an array of light dishes to com-plement your morning, day, or night. Breakfast is served all day and includes a breakfast panini, French toast, omelettes, smoked salmon platter. Lunch and dinner are served all day, including soups and salads, entrees, pasta, beer, wine, freshly brewed and whole bean coffee, Italian style sandwiches, kid’s menu, assorted desserts and pastries. Open 7 days a week,

4325 Glencoe Ave., Marina del Rey, (310) 823-4446, www.paninicoffeeandcafe.com.

SHANGHAI RED’S

This Marina restaurant is a favorite for lunch, dinner and brunch, and weekend champagne brunches. Special Early Bird and Sunset Dinners are available. Indoor and patio dining at the waterfront add to the ambiance. The friendly and profes-sional staff enhance the dining experi-ence. Delicious fresh seafood, steaks, pasta, over 100 buffet items are avail-able. Great location for special events and holiday parties. Happy Hour Monday through Friday,

13813 Fiji Way, Marina del Rey, (310) 823-4522, www.shanghairedsres-taurant.com.

THE WAREHOUSE

The Warehouse is known as one of the last “original” Marina restaurants with

its Polynesian-themed atmosphere and an entrance across a Great Koi pond. Enjoy breakfast, lunch, sunset dinners, and champagne brunch in a fabulous waterfront dining location. The dinner menu offers items like the Split Cargo, an 8-ounce bacon-wrapped filet mignon and three Malaysian prawns. Banquet facilities are available, and offer spectacu-lar Marina views. Happy Hour Monday through Friday,

4499 Admiralty Way, Marina del Rey, (310) 823-5451, www.mdrwarehouse.com.

HOW DO YOU ROLL?

The first fast-casual custom sushi shop offers endless possibilities for creating your own sushi. Grilled chicken, avocado, cucumber, mango and teriyaki? Why not? Asian, custom-made sushi rolls, where you choose your wrap and rice, select your veggies, stuff your roll with one or more fresh meats, and top it off with your choice of toppings and sauces. Childrens’ menu, gluten-free, catering, 7 days,

4730 Lincoln Blvd., Marina Square, Marina del Rey, (310) 822-6869, www.HDYR.com.

EL RINCON CRIOLLO

“The Creole Corner,” presents authentic and always fresh, Cuban cuisine, known for roast chicken dishes and the lean-est, firmest lechon (pork) dishes, served with rice, black beans, plantains, and lots of wonderfully seasoned onions.

Eleven seafood dishes, Generous por-tions at good prices in a warm, friendly atmosphere. The walls are covered with paintings imported from Cuba, and many are for sale. Cuban and Spanish catering, take-out,

4361 Sepulveda Blvd., Culver City, 9310) 391-4478, www.bestcubanfood.com.

BISTRO DU SOLEIL

Authentic, distinctive French bistro cuisine, serves brunch, including Eggs Benedict, made in the genuine French tradition. The late morning feast includes the savory Soleil Omelette, or stuffed French toast, or a waffle. Also serving light lunch, sandwiches such as the bistro brie burger, or the roasted lamb sand-wich. Dinner includes fresh fish daily, and crafted dishes. Sumptuous desserts and beverages. Beer, wine, cocktails, closed Mondays,

6805 Vista del Mar Lane, Playa del Rey, (310) 823-1530, menus available online, www.bistrodusoleil.com.

LE CELLIER WINE BAR & RESTAURANT

A neighborhood gastro pub and wine bar, perfect for business lunches and networking, dining or private events and functions. A convivial atmosphere with good food and conversation. Bernard, the general manager, is a wine connois-seur, with a strong background in import-ing. Serving lunch and dinner, fine wines

and microbrewed beers, paired with con-temporary French-Vietnamese cuisine. The menu includes starters, salads, char-cuterie and cheese items, sandwiches, small bites, large bites, platters,

417 Washington Blvd., Marina del Rey, (424) 228-5491, www.le-cellier-winebar.com.

ALEJO’S PRESTO TRATTORIA

Alejo’s is a longtime neighborhood res-taurant, operated by Claudia Castro and her family, and customers say eating here is like dining at home with family. The menu includes the famous paella, the signature bread and garlic, pizza, pasta, calzones, lasagna, linguini a la mare, chicken marsala, veal parmigiana, eggplant mama mia, ravioli, daily spe-cials, beer and wine. Available for family parties, holiday and office celebrations. Open 7 days,

8343 Lincoln Blvd., Westchester, (310) 670-0799, www.AlejosRestaurant.com.

CAFFEE PINGUINI

Fine Italian dining by the beach and you can be assured of a warm Italian greet-ing by owners Tony Cotrufo and Enrico Fiorentini. Patrons can dine inside or on the outdoor patio. The menu relies on fresh ingredients and family recipes that the owners brought with them from Italy. Daily specials, sometimes as many as 12 different ones, are a regular fixture. Lunch and dinner are served,

Lunch $8.95 – 11am–4pm • Dinner $10.95 Free DeLivery within 5-Mile radius $100 min. order.Utensils charge $1.00 per set.2 Locations on the westsiDe

10831 venice Blvd., Los angeles 310-837-8957 11736 washington Blvd., Los angeles 310-391-1216

Full restaurant Menu • the Best smoothies & acai Bowls!catering available & executive Lunches: choice of top sirloini, Fish of the Day, Pork chop,

chicken (Dark Meat) or vegetarian Plate (includes: rice Black Beans, Plantains & salsa)

www.cafe-brasil.com

Best Brasilian Cuisine in Los Angeles The Real Homemade Meal – Vegetarian and Dairy-Free Options


Presto trattoria italian restaurant

Alejo’sOpen Daily fOr lunch & Dinner • Dine in • TakeOuT • Delivery

(310) 670-6677 • 8343 lincoln Blvd. • Westchester www.alejosrestaurant.com

After 20 years our customers are still saying...

• i love alejo’s!• alejo’s presto Trattoria restaurant rocks!!!• now that’s italian!• after trying dozens of fine dining restaurants

you are still my favorite italian spot!

Unforgettable Italian!

dining guide 2012

restaurant listings6935 Pacific Ave., Playa del Rey, (310) 306-0117, www.CaffeePinguini.com.

CANTALINI’S SALERNO BEACH RESTAURANT

The best in traditional Italian cuisine, the restaurant has been a local landmark for almost 50 years. Each dish is care-fully made to order to ensure the utmost in freshness. The menu includes the signature dish, homemade ravioli, peren-nial favorites, spaghetti with meatballs or sausage, NY-style pizza, daily chef specials, lunch Monday through Friday, dinner 7 days a week, live music Sunday, 6:30 - 9:30 p.m., catering, delivery,

192 Culver Blvd., Playa del Rey, (310) 821-0018, www.salernobeach.com.

PIZZARITO

Owner Al Caruso, a New York native, opened this location in 1984, and has served delicious, authentic New York thin-crust and Sicilian deep dish pizza by the slice ever since. For those displaced New Yorkers craving authentic New York pizza, this is the place, say his loyal customers. Enjoy calzones, antipasto, lasagna, manicotti, garlic bread, salads, antipasto, beer, wine, dine inside or out-side, take-out and free delivery,

4371 Glencoe Ave., B7, Marina del Rey, (310) 823-7333, www.pizzarito.net.

SAPORI

Literally, the flavors of fine Italian cuisine, the subtle decor and scenic water views enhance the delicious flavors. Dine inside or on the waterside patio. The dinner menu includes Gamberoni al Verde, a jumbo prawn shrimp dish. The Carpaccio Scottato di Bue, a seared crusted herb and pepper beef dish, served with aru-gula salad, is a savory lunch dish. Free parking 2 hours with validation,

13723 Fiji Way, Fisherman’s Village, Marina del Rey, (310) 821-1740, www.sapori-mdr.com.

BAJA CANTINA

Authentic tropical Mexican cuisine, local hang-out for over 30 years, and just blocks from Venice Beach, is a great place to hang out with friends or have dinner. Prime tequilas are served, a vari-ety of margaritas, and the patio grill serves food until 1 a.m. daily. Feast on a Surfs Up Tostada, or macadamia-crusted chicken salad. Oaxacan salsas, sauces, specials during the week, Mon. through Fri. Happy Hour,

311 Washington Blvd., Marina del Rey, (310) 821-2252, www.bajacantina.com.

BENNY’S TACOS & CHICKEN ROTISSERIE

Benny’s recipes have come from years of travel and experimenting with only the freshest of ingredients. The menu includes homemade flour and corn tor-tillas, the Macho Wet Burrito, menudo, breakfast, rotisserie chicken, authen-

tic tacos, burritos, salads. The new-est, Benny’s Mediterranean Grill items, include beef lule kabob, chicken kabob, falafel vegetarian, and other choices. Seafood quesadillas, lobster wraps, and the carne asada plate. Open daily, take-out and delivery,

427 Lincoln Blvd., Venice, (310) 396-8749, www.BennysTacos.com.

CASA LINDA

Al Pastor Mexican cuisine, a cozy and friendly place to grab some good Mexican food, and one customer said “I could eat here five nights a week.” Other custom-ers rave about the chicken mole tostada, crispy shrimp tacos, organic flour tortillas, pork veggie, chicken enchiladas, carne asada, fresh guacamole, ceviche, delivery available,

1357 Abbot Kinney Blvd., Venice, (310) 664-1177.

HACIENDA PLAYA DEL REY

Great traditional Mexican food and mar-garitas, this restaurant joins the original restaurant, established in Westchester in 1873, and owned by the Hernandez family. The popular menu includes their famous homemade tortillas, tacos, combo dishes, seafood, nachos, guacamole. The full bar with ample seating. On Sundays at 9 p.m., a live Mariachi band performs at the Lincoln Blvd. location only,

8415 Pershing Drive, Playa del Rey, (310) 751-6135, and 8347 Lincoln

Blvd., Westchester, (310) 670-8588.

CANALI CAFE

Owners Kat and Paolo Pasio offer fresh, healthy and delicious food, and a menu stocked with veggie alternatives, vegan soups, scrumptious salads, whole-wheat pasta dishes, home-made ravioli, thin-crusted pizza, gourmet panini. Italian classics include the osso buco and tagliata (New York steak). The brunch menu includes veggie pasta scramble and homemade granola. Canali serves breakfast, lunch and dinner. Open 7 days. Free WiFi, free parking, a large patio, and art displays,

123 Washington Blvd., Marina del Rey, (310) 822-5379, www.canalicafe.com.

CAFE BRASIL

Reflecting the culinary diversity of Brazil, the owners offer healthier fare based on traditional cuisine. Vegetarian, vegan, and dairy-free options are available. The menu includes late breakfast, hot sand-wiches from the grill, executive lunches, beef and pork stew, salads and appetiz-ers. Beer and wine is served only at the Washington Boulevard location. Open 7 days a week,

10831 Venice Blvd., Los Angeles, 90034, (310) 837-8957, and 11736 W. Washington Blvd., Los Angeles, 90066, (310) 391-1216, www.cafe-brasil.com.

USHUAIA


Playa del Rey / WestchesteR


dining guide 2012

restaurant listingsThis Argentinean steakhouse offers a large variety of select steaks, with pasta and seafood as well. Serving both lunch and dinner, the menu reflects the culinary culture with appetizers of thin sliced raw beef tenderloin, Carpaccio de lomo, and Duo Patagonia, wild shrimp, scallops, and smoky-sweet Pimenton sauce. The Bife Ancho is a 14-ounce ribeye steak, served with three sauces. Open 7 days a week,

2628 Wilshire Blvd., Santa Monica, (310) 315-5457, www.ushuaiasteakhouse.com.

C & O TRATTORIA AND C&O CUCINA

Both restaurants, owned by the Singer family, have served unforgettable Italian cuisine for a number of years. Known for gargantuan portions, “killer garlic rolls, a nightly sing-a-long, and honor bars, C&O Trattoria, the original, opened in 1992 and is by the Venice Beach Pier, 31 Washington Blvd., (310) 823-9491. C&O Cucina, eight blocks east by Lincoln Boulevard, opened in 2003, and offers the same excellent cuisine, adding an enticing grill menu and a full bar,

3016 Washington Blvd., Venice, (310) 301-7278, www.cotrattoria.com, www.cocucina.com.

TOWER PIZZA

Established in 1986, Tower Pizza is locat-ed under the iconic University Village Tower, centrally located in Westchester near Playa del Rey and Playa Vista. Fun

atmosphere, friendly neighborhood vibe, with great drinks specials on beer and wine, high definition TVs for watching sports events, video games and pinball machines. The staff is friendly and the food is terrific, from home-made pizzas, pasta, burgers, fresh seafood, tacos and more. Open 7 days,

8351 Lincoln Blvd., Westchester, (310) 410-0986, www.towerpizza.com.

BENIHANA

Benihana has raised the preparation of food as an art form to the art of enter-tainment, Chefs skilled in teppanyaki, or hibachi, cooking tradition, are skilled in their presentations and knife skills. Teppanyaki entrees include filet mignon, hibachi steak, hibachi lemon chicken, seafood items, and the Executive Lunch. Also on the menu are salads, vegetables, noodles and tofu, sushi and sake. A chil-dren’s menu is also available,

1447 4th St., Santa Monica, (310) 260-1423, www.benihana.com.

AREAL

Areal’s goal is to surround and connect people while nourishing them in feast and friendship. On that note, the menu is based on fresh, locally grown, sustain-able organic foods. The commitment is to make, in-house, from scratch, great pizza, awesome vegan stew, a hearty raw pasta, organic salads, and juicy burgers. Brunch, lunch, dinner, happy hour. Indoor

and patio dining. View the exceptional menu online. Open 7 days,

2820 Main St., Santa Monica, (310) 392-1661, http://arealrestaurant.com.

CHINA BEACH VIETNAMESE BISTRO

Savory Central Vietnam specialties, authentic family recipes, only the fresh-est ingredients, and healthy, vegetarian-friendly dishes highlight the cuisine being offered. Family recipes for three gen-erations include a secret, savory sauce, such as the Beef Pan Fried Noodles. The popular catering and party trays can be ordered two hours in advance, but some dishes require ordering a day in advance. Dine in, take-out, delivery, catering, closed Wednesdays,

2024 Pacific Ave., Venice, (310) 823-4646, www.chinabeachbistro.com.

PASTA FACTORY ITALIAN RESTAURANT

This long-established Italian dining spot offers traditional fresh pasta dishes, such as ravioli, linguini al pesto and gnocchi. Popular seafood dishes include Linguine Pescatore. Locals and visitors say the atmosphere is warm and family-oriented, and say they can’t get enough of the fresh, warm bread with a garlic/olive oil dip. Tiramisu and Caesar salad are on the menu. Chicken and veal dishes include Pollo al Limon and Veal Marsala.

425 Washington Blvd., Marina del Rey, (310) 823-9838.

HURRY CURRY

Indian and Pakistani cuisine is the hall-mark of this friendly neighborhood res-taurant. Local residents say this is the place to go for delicious, authentic food. Appetizers include Samosa, a crispy pas-try with mildly spiced potatoes and peas, and Chicken Chat, flour crisps with diced potatoes, garnished with yogurt, tama-rind and chat masala. Tandoori dishes, cooked in an Indian clay oven, include marinated whole/half/quarter chickens, served with rice and salad,

12825 Venice Blvd., Mar Vista, (310) 398-2948, www.hurrycurryla.com.

LIBRARY ALE HOUSE

This pub offers a wide variety of micro-brews, select imports on tap, and beers from around the world that are dif-ficult to find, and a selection of white and red wines. This unique restaurant has a diverse and eclectic menu, with clever descriptions for food items, such as Light Reading (salads), The Stacks (burg-ers), and Endnotes (desserts). The menu includes fish and chips, taco sliders, pasta primavera, and more,

2911 Main St., Santa Monica, (310) 314-4855, www.libraryalehouse.com.

KABUKI

Kabuki is a form of traditional Japanese theater that began performing during the 17th century, with performers travel-


chicken & SauSage ziti

Italian is more fun at Buca!Delicious, family-style food and all the fun of an Italian gathering. It’s a recipe for good times.

* Lunch available at select locations.

Santa Monica • 1442 2nd Street • 310.587.2782Also located in Claremont, enCino, Pasadena, redondo BeaCh, thousand oaks, universal CityWalk and valenCia

BuCadiBePPo.ComoPen daily for lunCh* & dinner

HAPPY HOUR AT BENIHANA

Santa Monica | 1447 Fourth Street | (310) 260-1423Between Broadway and Santa Monica Boulevard

Join us for Happy Hour each Monday through Thursday from 5pm–8pm in the upstairs sushi lounge. Enjoy sake, beer, wine and cocktail specials, as well as great prices on select sushi rolls, nigiri, Benihana Bites and an array of exciting new items from our

lounge menu, like Crispy Spicy Tuna, Sashimi Ceviche and Trio of Fish Tacos.

HOWARD HUGHES CENTER • 6081 Center Drive • (310) 665-1144

At Souplantation you’ll enjoy the freshest salads, made-from-scratch soups, breads & muffins, desserts and more!

Your meal. Your creation.

Join Club Veg® today to receive our best offers all delivered to your email inbox! www.souplantation.com

Live Life to the Freshest!


dining guide 2012

restaurant listingsing the land and sharing their stories. We hope that while you dine with us, you too can share stories with those around you. The wide variety of the menu includes appetizers, salads, seafood, sushi and sashimi, specialty rolls, entrees, and sig-nature dishes. A kid’s menu is available, Howard Hughes Center,

6081 Center Drive, #203, Westchester, (310) 641-5524, www.kabukirestaurants.com.

SHERSHAH EXOTIC CUISINE OF INDIA

Customers say they always return to the restaurant to pamper their taste buds with a wide selection of delicacies and gourmet items with the authentic Indian cuisine. In the heart of Marina del Rey since 1990, the menu evolves and changes with the seasons and has been a trendsetter in fine dining. Catering is one of our services, and we can host up to 100 parties, or deliver,

13444 Maxella Ave., Marina del Rey, (310) 306-1505, www.shershahcuisineofindia.com.

SOUPLANTATION

The rotating menu of more than 100 original, made-fresh daily recipes features signature salads, soups, bakery goods and hot pasta sauces at an all-you-care-to-eat price. All food is prepared without the use of artificial flavors, colors, addi-

tives or artificial trans-fats. A different food theme is featured each month. The most popular menu items are rotated every two weeks, and items are show-cased on a 55-foot salad bar. Howard Hughes Center,

6081 Center Drive, Ste. 102, Westchester, (310) 665-1144, www.souplantation.com.

WHARO

Wharo refers to an old charcoal stone pot which brought together families and friend. We want to continue this symbol-ism so families can sit around to eat and share memories. The vision of quality and health-conscious Korean food is derived from modern Seoul-style dishes with a Western twist. All the dishes are free of MSG, and home-style cooking is used to create the mouthwatering flavors. Open 7 days,

4029 Lincoln Blvd., Marina del Rey, (310) 578-7114, www.wharo.com.

J. NICHOLS KITCHEN

Nichols Restaurant opened in 1974 as a casual neighborhood coffee shop and diner, served traditional comfort favorites and service with a smile. Still family-owned and operated, Nichols evolved to keep pace with dining habits, never losing sight of its roots as a diner, staying true to its humble beginnings. Food is still made from scratch daily, with fresh,

whole ingredients. The menu showcases many original dishes, and includes a new, broad assortment,

4375 Glencoe Ave., Marina del Rey, (310) 823-2283, www.jnicholskitchen.com.

VENICE ALE HOUSE

Located on the boardwalk at Venice Beach, this lively restaurant is all about organic, wholesome, fun, food, and drink. Outdoor seating is part of the charming vibe, and the menu offers breakfast, brunch, lunch, dinner, beer and wine, and coffee. The burgers are grass-fed and finished California beef, served on an organic sesame whole-wheat bun. Sandwiches, soups, salads and desserts are some of the tasty offer-ings. Open 7 days,

2 Rose Ave., Venice, 9310) 314-8253, www.venicealehouse.com.

Joni’s Cafe This is the place to go for coffee roasted on the premises, brewed one cup at a time, great food, and meeting friendly people. Breakfast is served all day, 7 days a week, and lunch starts at 11 a.m. Owners Julie and Jim Jungwirth say they take great pride in Joni’s being a second home, the pulse of the neighborhood, and are dedicated to maintaining this feeling of community,

552 Washington Blvd., Marina del Rey,

(310) 305-7147, menu online, www.JonisCoffee.com.

B1 Breadshop/piChetBringing organic French bread and pastry to Venice, the tempting offerings include croissants filled with ham, cheese, spin-ach and feta, brioches, turnovers, sand-wiches and salads. Serves wine. On Friday and Saturday nights, it’s transformed into Pichet, a Provencal pop-up launched by Chef Ryan Fowler. Menu items include organic coq au vin, roasted duck leg, charcuterie and fromage courses, locally cured prosciutto, and many other savory dishes, walk-ins from 7 – 11 p.m.

2805 Abbot Kinney Blvd., Venice, ( 424) 259-1222.

santa MoniCa pLaCeSanta Monica Place is the modern, open-air shopping destination that has cap-tured the attention of shoppers and din-ers. With its up-scale shops and eclectic rooftop dining experience, the center offers laid-back luxury, from Burberry Brit to Hugo Boss, Bloomingdale’s to Louis Vuitton, appealing to savvy locals and visi-tors alike. The restaurants on the Dining Deck include exciting sit-down to a mod-ern food court, all served with spectacular ocean and city views.

395 Santa Monica Place, Santa Monica, (310) 260-8333, www.santamonicaplace.com.

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. That’s .Since 1988 Visit Us At: 29073 Overland Drive, Temecula, CA 92591 951.694.4444 - wahoos.com Drop In. Have Fun. Eat Well.

Who helps you avoid getting

cavities after Halloween?


Organic bakery every day...

• 100% Organic Ingredients

• Croissants• Baguettes• Ham & Cheese Pastries• Made to Order

Sandwiches• French Press Coffee

To Go• Catering Available

Serving dinner Friday & Saturday 7pm-11pm.

2805 Abbot Kinney Blvd, Venice 424-800-1727

...French provençalrestaurant by night,Friday & Saturday.

2805 Abbot Kinney Blvd, Venice 424-800-1727

www.facebook.com/b1breadshopvenice

2301 E. 7th Street, Los Angeles 323-262-3788

www.facebook.com/b1breadshop


Alejo’s.......................................34AreAl .........................................41B-1 BAkery .................................39BAjA CAntinA .............................15BeAChside restAurAnt ............11BenihAnA ....................................37Benny’s .....................................42Bistro du soleil .......................29BonventurA GelAto .................21BuCA di Beppo ...........................37C & o restAurAnts ...................17CAfé BrAsil ...............................33CAffe pinGuini ...........................29CAnAli CAfé ...............................22CAntAlini’s ................................35CerveteCA .................................23ChArt house .............................20ChinA BeACh ..............................26Crush Bistro & Wine BAr ........27eArls Gourmet GruB ...............42el ABAjeno ................................27el rinCon Criollo ....................13fAntAseA yAChts .........................3GAme sports BAr restAurAnt 35GArden fresh/souplAntAtion 37hACiendA plAyA .........................28hAls/CAsA lindA .......................10hinAnos .....................................26hoW do you roll? ....................21hurry Curry .............................27j. niChols kitChen ....................16joni’s .........................................40

kABuki ..........................................2killer shrimp ..............................4le Cellier ....................................8liBrAry Ale house ....................22mArlA’s CAfé .............................30melody BAr & Grill ..................32morfiA’s.....................................18mo’s plACe ................................29outlAWs ....................................28pAnini Grill ...............................20pAstA fACtory ...........................26pizzArito ...................................21sAnsAi ........................................40sAntA moniCA plACe .................43sApori ........................................22shAnGhAi reds ............................5sherAton GAteWAy ...................31shershAh ..................................14sports hArBor .........................18tAqueriA ChihuAhuA .................30tony p’s .....................................19toWer 42 ...................................44toWer pizzA ..............................40ushuAiA ......................................36veniCe Ale house ......................18veniCe BeACh Wines ..................23WAhoo’s .....................................38WArehouse ................................41WAterside At mdr.......................7WhAro ..........................................9

Index

8351 Lincoln BoulevardLos Angeles 90045

Phone: (310) 410-0986Fax: (310) 645-8191

TowerPizza.com

Pizza • Pasta • Salads Sandwiches • Burgers & Dogs

Tacos • Fresh SeafoodFun atmosphere, beer & wine drink specials, major sports events on HD TV, catering menuDelivery to Playa Vista, Playa del Rey and Westchester

Established 1985

“It’s all about the freshness, taste & quality”

310.649.50008601 Lincoln Blvd., Westchester

(corner of Lincoln & Manchester) • FREE PARKINGwww.sansaiusa.com

Everything is made fresh and served in a fast and casual atmosphere; there is simply something for everyone! All our meats are grilled to order and our sushi is made right before your eyes with fresh � sh & traditional Japanese ingredients.

552 Washington Blvd., Marina del Rey310.305.7147 www.JonisCoffee.com



SUNNYSIDE SPECIAL ONLY $4.992 EGGS ANY STYLE • BREAKFAST POTATOES OR HASH BROWNS

• YOUR CHOICE OF TOAST Add BACON OR HAm... $1.99 • SUBSTITUTE FRUIT... $1.00

SErvED ALL DAY - 7 DAYS PEr wEEk

FrESh COFFEE – rOAStED ON SItEBrEwED ONE CUP At A tImE!


Lunch • DinnerWaterfront DiningBanquet Facilities

Happy Hour Mon-Fri 3-7pM

Great FooD • WaterFront DininGSelecteD aS one oF the toP ten SteaKhoUSeS in SoUthern caliFornia

(310) 823-5451mdrwarehouse.com

4499 Admiralty WayMarina del Rey 90292

COMiCS ON THE SPOT -LiVE! TUESDAY NiGHTS,

OPEN MiC7PM

LiVE SHOw7:45 PM

ChampagneBrunch Every Sunday

$33.95 / kids 12 and under $14.95Enjoy Bottomless mimosas

Sunset Dinner Menu

$19.69Served Mon-Fri 5 - 6 pm

LiveMaineLobster

served nightly

AREAL is a beach casual, upscale restaurant serving farm fresh, contemporary American fare

2820 Main St. Santa Monica, CA, 90405 • (310) 392-1661 • www.arealrestaurant.com

We Invite You to Enjoy our Exciting Seasonal Menu Items.

Full Mixology Bar, including 12 craft beers on draft and an eclectic wine list. Come enjoy our indoor/outdoor restaurant.

Happy Hour Mon-Sun 4-7 PM.

Live jazz every Wednesday night 7:30-11 pm. Bossa Nova Guitarist on Saturdays 4-7 pm & Sundays 6-9 pm.

Sat & Sun Champagne Brunch w/ $40 bottles of Moet Ice


Homemade Corn & Flour

TorTillas

427 LincoLn BLvd. • venice 90291 • open 7 days • 9:30am–10pm • 310.396.8749 • BennysTacos.comSpecialty Beers on tap & White/Red Sparking Wines. Curbside pick-up available. Call ahead or order online.

voted Best Lobster Taco on “america’s Best Bites” Food network show!

FresH auTHenTiC mexiCan Food

CHiCken roTTiserie

mention this ad for 20%

off catering.

TMC-0008_Bestof_Argonaut_ol_r1.indd 1 10/8/12 5:52 PM

SAMPLE MENU ITEMS

• Maryland Crab Cake

• Fried Oysters

• Hamachi Crudo

• Salmon Tartar

• Coconut Curry Mussels

• Pan Seared Wild Salmon

• Clam & Squid Ink Linguini

• Smoked Seasonal Vegetable & Pappardelle

• Crispy Skin Jidori Chicken

• Prime Flat Iron

• Miso Goat Cheese-Cheesecake

• Coco Nib Pumpkin Raviolis

Thoughtful American Cuisinein a casual beach environment

EXECUTIVE CHEF/OWNER MARK MAIER and his team offer award-winning creations and top-quality seafood, meats and produce. The seafood-centric menu features sustainable � sh, locally sourced ingredients, house made Charcuterie and smoked � sh, seasonal options, and always the freshest selections available.

Enjoy gorgeous sunset views while dining on our open air patio, relax with one of our amazing signature drinks in our new and improved beach bar, and enjoy live music in our private library entertainment room. Private dining and tasting also available from 6–60 people with advance reservations.

3pm Bar • 5pm Dinner Starts119 Culver Blvd, Playa del Rey 90293

(310) 823-6800 • Tower-42.com

Documents

Westside Dining Guide 2012