Dining news: Brat & Brau arrives in Hermosa, Cali Catalina departs, Oil & Vinegar at Del Amo, Admiral Risty celebrates 50, Shophouse shines at The Point

One Up, One Down… Hermosa Avenue was lively in the last week of 2015, with Cali Cantina shutting down and Brat & Brau firing up the grill. Cali never offered any compelling reason to visit; there wasn’t exactly a shortage of places serving burritos in downtown Hermosa. An upscale Italian place is planned in the location, but details are not yet available. Things are happier at Brat & Brau, which serves a basic but authentic menu of pretzels, sausages, fried potatoes, beer, and not much else. This is the fare offered at the street stalls called wurstlibars in Germany, simple and hearty. A tasting and grand opening is scheduled for January 11 from 5 to 10 p.m. … (1342 Hermosa Avenue, HB. 310-376-6532)

Dine LA, Dine South Bay… Whoever came up with Dine LA Restaurant Week was a genius – it’s keeping eateries humming during the slow period in January. From the 18th to 31st some high-end restaurants offer prix fixe deals in the hope of attracting new customers. Among local participating restaurants are Abigaile, Dia de Campo, Sausal, Fleming’s, Hey 19, and the Strand House. You can see the whole list and menus at their website – enter dineLA in your search engine and you’ll get there. Browse a little and you’ll find great meals at modest prices…    

Practice Makes Perfect… If experience counts for anything, the winemakers at Fattoria dei Barbi have an edge over almost everybody else – they’ve been in the business since 1790. Stefano Colombini is the 20th generation of his family to make wines at their Montepulciano estate, and he’ll be at Hostaria Piave on January 12 to host a six-course wine dinner. It’s $95 and the menu looks amazing – you can see it on the “Celebrazioni” tab at hostariapiave.com. There is still space as I write this, but that may not be true for long… (231 South PCH, Redondo. 310-374-1000)

A New Direction… San Pedro’s Babouch has been an excellent though conventional Moroccan restaurant for 38 years, but new chef Christoff Elce is bringing fresh ideas to the table. They’re launching monthly five-course seafood menus on weekends, plus a Moroccan brunch, and planning to sell their popular bread made with a sourdough starter that is almost forty years old. Don’t worry, they’re still serving the traditional dishes that made the place a local mainstay. I’ll keep you abreast of developments… (810 S. Gaffey, San Pedro. 310-831-0246)

A Correction Is In Order… Last week I mentioned that while the South Bay has new bakeries, we’re short on other specialty food stores. An alert reader let me know about the second store in Torrance to specialize in gourmet olive oil and vinegars. The aptly named Oil & Vinegar is open near Macy’s Del Amo, and a visit to their tasting bar is enlightening – there are so many expressions of olive oil, from subtly fruity to peppery, and that’s before you start experimenting with infused versions. This store joins Bluff Cove Olive Oil at the corner of Crenshaw and PCH in catering to those who care about the best products…(21712 Hawthorne Blvd, Torrance. 310-542-3866)

Halfway To A Century… You have to be a longtime local to remember Risty Wood, the namesake of the Admiral Risty restaurant in Palos Verdes. On January 17 that establishment celebrates fifty years of serving classic steaks and seafood with an ocean view. The restaurant will be offering complimentary desserts to anybody celebrating a 50th birthday or wedding anniversary in 2016, as well as holding a weekly drawing for a gift certificate – and if you guessed that it’s for $50, you were ahead of me. I assume they won’t give you a bowl of their famous cioppino for your free dessert, but it’s worth asking…(31520 Palos Verdes Drive, RPV. 310-377-0050)

Favorably Impressed… I stopped in at ShopHouse Asian Kitchen with some skepticism – I had heard good reports but had low expectations for this Chipotle spinoff. The flavors were surprisingly authentic – though larb is usually made with chicken, their beef-based version has true Thai flavors, including heat that may leave you gasping when you first try it. Have a beverage handy and don’t add sriracha until you have tasted your meal. The offerings there remind me of fast food I tried in Thailand, and that’s high praise…  (860 S. Sepulveda, ES. 310-322-2138)

High Tables, High Tempers… I conducted a somewhat unscientific Facebook poll to find out whether diners prefer high or low tables, and the consensus was clear: out of over 75 respondents, only four preferred high-top tables with backless barstools. All were tall men – short women vehemently disliked them and preferred either booths or standard tables, with many noting that the backless chairs leave no place to put a purse or bag. Since many new restaurants are putting in tall seating, it suggests either a disconnect with their customers or a deliberate strategy to make things uncomfortable so people will leave early and make room for someone else. Do you have a pet peeve or a reason why you like sitting high? I’m at Richard@richardfoss.com…

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