Doma Kitchen has reopened and the transformation of the space at the north end of the Manhattan Village Mall is startling. The former chain taco joint is now a pretty, sophisticated restaurant with original art on the walls and a pleasant outside patio. The food is every bit as good as in their previous location and equally inexpensive, but parking is much easier. Stop in this week for their Central Asian and Eastern European delights and a portion of the proceeds goes to the Manhattan Beach Education Foundation…
An opening and a mystery…The enlivening of the Redondo Boardwalk continues with The Slip in full operation. Their current menu is a simple list of sandwiches, pizzas, and salads, with an emphasis on healthy dining, but much more is in store. Chef Aaron Dubois formerly worked at Melisse and Rustic Canyon and is experimenting with specials. They were giving tastes of a savory jalapeno bread pudding with apricot ginger sauce and a watermelon and tomato salad when I was there. While the Boardwalk heats up, something odd is happening just north of there. There had been recent major staff and management changes at the On The Rocks sports bar, and they shut down just before the Fourth of July weekend. The sign on the door says only that they are closed due to unforeseen circumstances, which is about as vague as you can get. Does anybody know what’s going on here?
Meanwhile in Hermosa, Number Nine has closed and I think I can guess what new tenant Brats and Brau intends to serve. Here’s hoping they change the furniture, as the backless chairs and tiny tables at Number Nine did not contribute to the enjoyment of dining there. Up on the Highway, the Chong’s Chinese Café at the corner of PCH and Artesia will be replaced by Rabanos, which will not serve exclusively Spanish radishes, despite the name. The concept is global healthy cuisine with plenty of vegetarian options. The opening is expected to be within the next month. The Chong Brothers, known for W’s China Grill and Chong’s China Grill, still own the business, and they’ll reportedly reflect their upbringing in the Caribbean and South America in some dishes. The change in concept looks like a smart move, and will bring modern and healthy options to an area dominated by conventional chains…
Fine dining and modern moonshine…Hey 19 has been running dinners pairing cocktails and fine food. The next one celebrates an underappreciated spirit. Moonshine has an evil reputation going back to the Prohibition era, but modern distillers are making unaged whiskies that are smooth and subtle. You can try them and also have a first class meal for the bargain price of $45 on July 14, when representatives of Kill Devil Spirits will be there to show off their wares. Space is limited. Call (310) 378-8119 to reserve…
I’m on my soapbox again…Have you ever asked a server about an item on the menu and gotten a vague response like “That’s very popular.” After a few interactions like this, you might start to wonder if the server knows anything about the food at the restaurant. It’s possible that they don’t. Many restaurants never have tastings at which servers might garner that personal experience. Servers are often given a discounted rate for meals they eat while on break, but given the uncertain finances of people who are working largely for tips, most order the cheapest items on the menu. Smart restaurant managers understand that staff members who know their product can sell it better and will deliver more satisfied customers. Unfortunately smart managers seem to be in the minority, based on private conversations I’ve had with restaurant staff around the area. I know that many hospitality professionals read this column, and I’m starting the conversation your staff is afraid to. Your employees can’t be honestly enthusiastic about something they don’t ever get to try, and whether you know it or not, your sales are impacted by that. The cost of a few staff meals is an investment worth making, and customers do notice the difference it makes…
Coming attractions…The craft beer revolution is a worldwide phenomenon, and Italians are experimenting with pairing their cuisine and their brews. Hostaria Piave will be hosting a beer dinner with Collesi Brewery, located on the Adriatic coast east of Florence. The event is July 22nd – call 310-374-1000 for details and reservations…
Any new openings, any upcoming dining events? I’m at Richard@richardfoss.com…ER
