PCH passion project [restaurant review]
Fruition chef Alison Cruddas. Photos by JP Cordero by Richard Foss Most businesses follow strategies dictated by marketing studies. Then there are places like Fruition Organic Market, which moved into the former El Tarasco location at Goat Hill in Manhattan Beach. I’m pretty much certain that no marketing consultants were involved in the choice of location, menu, hours, or anything else. The business is located in the slightly shabby Goat Hill development and has poor visibility; their hours are odd – they serve breakfast but don’t open until 10 a.m., after most people have their first meal of the day; and they close at 3 p.m. so miss any potential dinner business. Fruition is branded as a market, and has shelves stocked with spice blends, grains, and sauces, but doesn’t sell produce. The action here is at the deli counter where enthusiastic chef Alison Cruddas presides over a kitchen with no animal products. Alison is from South Africa but has done some globe-trotting and brings a wide array of culinary influences to a menu of soups, salads, bowls, and wraps. A variety of breads and pastries completes the menu, some made in-house, others brought in from boutique suppliers. We…
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