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.
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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.
Stick To A Classic Sunday Brunch At The Strand House
There’s comfort in simplicity, especially on a Sunday. When brunch has become a frenzied ritual – where menus can appear more interested in thrills rather than nourishment – the Strand House in Manhattan Beach has upheld the beauty of the classics. The vibrant yellow hue of rich hollandaise sauce streams over the edge of English muffins made in house, and black currants dot the golden crusts of scones accompanied by three distinct jams. Order these with a simple glass of Champagne, or drop cubes of sugar in a white cup of coffee. But to say that such a meal is predictable would be akin to noting that the unobstructed ocean view beyond the dining room is routine. Just as the view can hold a gaze with subtle changes in the details, a Strand House brunch does the same with playful alterations to its menu’s staples. Its waffles, which are topped with fresh fruit and a scoop of sweet ice cream, have the added crunch of sugar baked inside. And an order of donuts don’t just come glazed: lemon raspberry, lime ginger, and chocolate almond toffee are served as a trio of flavors to share. But even with these twists, the overall feel of the Strand House is one of ease. On a Sunday morning, that’s the characteristic that counts.
