Redefining The Oceanfront Restaurant At The Strand House
When the Pacific Ocean comprises the relative fourth wall of a dining room, it’s a confident guess to assume that the menu will include its fair share of seafood. Take a seat in such a picturesque place at the Strand House in downtown Manhattan Beach, and that assured prediction will be met with affirmation: options of fresh seafood, like oysters served on ice or shrimp twirled into pasta, are listed amongst other farm-to-table eats. But, fortunately, that’s where predictability ends. Chef Greg Hozinsky has created a menu where the comfort of familiarity meets the excitement of reinvention, and in doing so, he has recast the Strand House as a starring restaurant in the area’s burgeoning culinary scene.
Start with the eponymous seafood tower, which changes daily alongside the market, and could feature live scallop with olive oil, togarashi, yuzu, and American caviar. Then, move on to the aforementioned egg spaghetti with rock shrimp and cured egg yolk, or share the prime bone-in rib eye with hand-cut garlic fries and a watercress salad. Later, indulge in the desserts of Stephanie Franz, who created a take on the classic bonfire s’more by plating a graham cake with house-made marshmallow, toasted mallow ice cream, and chocolate mousse.
The view from this dining room may come with assumptions, but a meal here stands on its own.