Brix, Hermosa Beach

I enjoy tasting meals not only for the variety, but because the procession of dishes and the pairing of food and wines test every aspect of an establishment. The chef creates and executes a menu designed like a theatrical production, every effect calculated to build on the previous scene. The sommelier is challenged to pair that changing menu and magnify the intensity of the experience, and the serving staff must deliver both foods and wines with efficiency and style. Restaurants like the French