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Westside 2015

Dining Guide

Fine Dining at Ruth’s Chris Steak House


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MANAGING EDITOR: Joe Piasecki CONTRIBUTING WRITERS: Shanee Edwards, Rebecca Kuzins, Kat Thomas Photography: Michael Kraxenberger, Jorge M. Vargas Jr. ART DIRECTOR: Michael Kraxenberger DESIGNERS: Kate Doll, Jorge M. Vargas Jr. ACCOUNT EXECUTIVES: Renee Baldwin, Kay Christy, David Maury, Tonya McKenzie ADVERTISING DIRECTOR: Steve Nakutin PUBLISHER: David Comden CONTACT US Phone: (310) 822-1629 Fax: (310) 822-2089 Mail: 5355 McConnell Ave., Los Angeles, CA 90066 argonautnews.com The Westside Dining Guide is a special supplement of The Argonaut and © Southland Publishing, Inc. All rights reserved.

Local News & Culture

PAGE 6 Westside 2015 Dining Guide

Westside 2015

Dining Guide 8 Farm-to-Table Fresh Craft Cocktail Paradise 12

Shopping the Santa Monica Farmers’ Market with Cast & Plow chef Brandon Duley

Westside bar culture mixes history with innovation, shakes vigorously and serves with a twist

24 Simple Pleasures by the Sea 28 Restaurant Directory

Bacari PdR founder Robert Kronfli, 27, believes restaurants should be friendly and fun

Dozens of great places to eat west of the 405

On the Cover: A couple enjoys a succulent bone-in tomahawk steak and other delicacies at Ruth’s Chris Steak House in Marina del Rey. Photo by Chris Jensen ©2015


a dv e rt i s m e n t

Hospitality is a contact sport

The friendly folks at Mo’s Place will warm your heart as they fill your stomach I have a new favorite sports bar. I visited Mo’s Place at the Beach in Playa del Rey because one of my readers sent an email recommending that I try the weekend breakfast, which he said was good, cheap and served in a fun atmosphere. I’m in favor of all of those things, so we decided to drop in on a Sunday morning. Mo’s was pretty packed, but we were shown to a shared table — actually, a pool table with a board over it — and handed menus. It was obviously a local crowd; servers greeted many patrons by name, and there was lively chatter from table to table. Some of the conversation did involve the games that streamed on a set of TVs around the edge of the room, but the room wasn’t a howling din: the TVs were muted, and though the place was lively it wasn’t deafening. We chose a French toast combo and a Mexican scramble of eggs with ground turkey, cilantro and onion with tortillas, served with salsa on the side. It was pretty good but would have been even better with a bit more spice. The French toast combo was also a standard dish made well, though with one difference: the sausages were English bangers

Oh no, it’s Mo!

rather than standard breakfast links. I generally prefer the spicier, coarser American links, but I enjoyed these for the novelty. As we were finishing our dinners and getting ready to depart, one of the friendly people at our table suggested we hang around. A Monday night ritual was about to begin, one that occurs only during football season. As soon as the game is over, Mo appears in

costume and conducts a combination raffle and improv comedy routine. This particular evening he was a flower girl, and he handed out roses in between telling jokes and handing out a mix of weird trinkets and cool stuff. The performance was hilarious, and we were thankful that the regulars at our table had let us in on the secret. As we left my wife remarked that she had laughed so hard her facial

muscles ached, which is one certain sign of a fun evening. Our evening at Mo’s was a reminder that a restaurant is more than a place that serves food — the ambiance and hospitality make all the difference. A meal taken in good company tastes better, and Mo, his staff and his customers certainly qualify. — Excerpted from a Nov. 20 review by Richard Foss in The Argonaut

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f e a t u r e

Farmto-Table Fresh Shopping the Santa Monica Farmers’ Market with Cast & Plow chef Brandon Duley

By Rebecca Kuzins Brandon Duley is a familiar customer at the Santa Monica Farmers’ Market, where from 8 to 9 a.m. each Wednesday he and other chefs search for fresh produce that will add variety, color and flavor to their recipes. Duley knows many of the farmers — like Nate Peitso of Maggie’s Farm, who sells him microgreens and other vegetables, or mushroom grower David West of Clearwater Farms. Shopping for restaurant ingredients is a highly competitive activity, or what Duley jokingly calls “the cutthroat hour.” Chefs are on the prowl for new and unusual ingredients that can differentiate their restaurants from rival eateries. On a recent shopping trip Duley was disappointed when Peitso told him a chef from San Diego had already purchased all the green onions. But Duley was pleased that he was the only person who bought dragon’s tongue arugula. He said the arugula and other veggies he bought would be used “for our salads, to have lots of different and fun stuff” instead of the usual lettuce, tomato and onion. PAGE 8 Westside 2015 Dining Guide

Chef Brandon Duley checks passion fruit for freshness during a stop at the Marina del Rey Farmers Market. (Photo by Jorge M. Vargas Jr.)

Duley is a chef at Cast & Plow at The Ritz-Carlton, Marina del Rey. The restaurant, which opened last February, describes its cuisine as “locally sourced, community made” and is one of an increasing number of Westside eateries featuring farm-to-table dining. “This is the biggest thing happening now,” said food historian and writer Richard Foss, a restaurant critic for The Argonaut who is writing a book about the farm-to-table movement. The phrase “farm-to-table” means different things to different chefs, but Foss said these eateries usually serve locally grown produce on a seasonal basis and have a direct and personal relationship with growers.

“In a real farm-to-table restaurant, the chef goes to the growers, and the growers come to the chef,” Foss added. These eateries tend to serve “more irregular veggies, unusual looking veggies. To a certain demographic, these things are really exciting.” That demographic includes the many people who shop at farmers’ markets and prefer locally grown, seasonal produce. Amelia Saltsman, author of the “Santa Monica Farmers’ Market Cookbook,” said farm-to-table restaurants feature “ingredient-driven dishes that reflect the current micro-season and are clearly inspired by what the chef found that week at the market. Sometimes chefs


F a r m - t o - t a b l e list the farms or farmers who grew particular items, as in Weiser Family Farms fingerling potatoes, or Coleman Family Farms butter lettuce.” Saltsman and Foss cited a few of the many Westside restaurants known for farm-to-table dining: Rustic Canyon, Tar and Roses, Cadet, The Little Door, Huckleberry Bakery & Café, Josie Restaurant and Sweet Rose Creamery in Santa Monica; The Tasting Kitchen, Gjelina, Gjusta, Superba Food + Bread, Barnyard Venice and Scopa Italian Roots in Venice; The Tripel and Playa Provisions in Playa del Rey; and Louie’s of Mar Vista. Cast & Plow changes its menu four times a year to feature recipes made with seasonally grown ingredients. To keep the recipes flexible, Duley and Executive Chef Umit Kaygusuz are deliberately vague about naming ingredients on the menu. For example, Duley said “We will put a pea-and-potato dish on the menu. When we have yellow snap peas, we will add that to the dish for color,” even though yellow snap peas may not be listed on the menu. The trend toward farm-to-table dining is part of a greater movement toward environmental sustainability. Duley said Cast & Plow serves sustainable meat and seafood, including fish caught by a Santa Barbara-based company within a 50-mile radius of that city. “Our ingredients are not shipped from a faraway land, so we conserve on gas and traveling,” he added. In addition to its ingredients, Cast & Plow obtains some of its other supplies from local vendors. “We work with a local pottery studio to create special vessels for us,” said Kaygusuz. “We recycle special wood bread molds that we bake our bread in. … In doing this, we are not only selecting our food vendors from local boutique farms; we also are working along with some eco-friendly business partners to create this next generation of farm-totable dining places.” On a recent market trip to the farmers’ market, Duley filled up the canvas PAGE 10 Westside 2015 Dining Guide

bag in his portable shopping cart with Gaviota strawberries purchased at Harry’s Berries, two jars of unfiltered honey from Isabell’s Honey Farm, sunflower root and potatoes from Weiser Family Farms, Japanese cucumbers from Yasutomi Farms, Khadrawy dates from Bautista Family Organic Date Ranch and sunflower seeds from Sproutime Living Foods, among other items. At Tamai

Family Farms, he snapped an iPhone photo of the broccoli he was buying to post on Instagram. “The best part is bringing the stuff back to the restaurant,” said Duley, as he prepared to leave the market. “I get people really excited about it. I tell people we are introducing new stuff. If something is weird and fun it’s gonna be here, and I’m gonna find it.”

Chef Brandon Duley prepares a dish that includes locally sourced vegetables and fish. (Photo by Jorge M. Vargas Jr.)


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Morfia’s has a real brick smoker, crucial for getting the traditional product. Real Texas barbecue has a chewy exterior called bark, a rosy ring where the smoke has penetrated the meat, and an interior that is moist and tender but not mushy....There are many dessert choices at Morfia’s and they’re all made in-house, so there’s a good chance you’ll find something you like.” — Excerpts from restaurant review by Richard Foss

Dine in • Take OuT • CaTering • BYOB — no corkage fee 4077 Lincoln Blvd., Marina del rey 90292

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f e a t u r e

Westside bar culture mixes history with innovation, shakes vigorously and serves with a twist

Craft Cocktail Paradise By Shanee Edwards When the cocktail industry sought to reconnect with its historical roots several years ago, the pre-Prohibition cocktail revival craze became all the rage. These days, however, Westside lounges and high-end cocktail bars have decided to focus less on the past and look ahead to discover what’s innovative. At nearly every great bar west of the 405 you can now expect high-end spirits, ultra-fresh ingredients and the collective embracement of “craft cocktails.” Some are so novel and visually exciting that they’ve even gone viral online. But what exactly qualifies as a craft cocktail? Paul O’Dowd, director of food PAGE 12 Westside 2015 Dining Guide

and beverage at Hotel Casa del Mar in Santa Monica, breaks it down: “Craft cocktails are not new. It’s just a new name for cocktails put together in interesting ways using the highest-quality hard liquors, mixers, fresh fruits, and juices that are seasonal,” he said. “Most venues with craft cocktail menus change them seasonally. We’re about to roll into spring, so we’ll be doing all of our cocktails using springtime fresh herbs and spices and fruits.” While taste is crucial, O’Dowd says the visual presentation, the way a drink settles in the glass and the bouquet are just as important. A popular craft cocktail currently served at Casa del Mar is the

Holland Janecek, head bartender at Sinder, serves up a Bulleit Old Fashioned: • • • • • •

Bulleit bourbon Heering cherry liqueur, orange bitters maraschino cherry orange sugar stick


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C r a f t

C o c k t a i l

P a r a d i s e

“Blackberry Smash,” made with Woodford Reserve bourbon, fresh lime juice, crushed blackberries, sage, Angostura Bitters and mescal mist. “It used to be martini, martini, martini. Now people are looking for something that is sippable instead of quaffable, and where you get to enjoy a conversation along with the warmth and the expertise of a fine bartender’s craft.” Casa del Mar is currently developing its spring cocktail menu. When it comes to new cocktail offerings for spring, O’Dowd said Casa del Mar is still in the midst of the long judging process. After 15 to 20 potenHandcrafted cocktails by Copa d’Oro’s Vincenzo Marienello, left, and Sinder’s Holland Janecek, right. (Photo by Jorge M. Vargas Jr.) tial new concoctions get several taste tests, only the Copa d’Oro’s happy hour menu (halfbest six will the make the cut. come back. If people are spending good price cocktails from 5:30 to 8 p.m. Instead of a formal audition promoney on a drink, it’s not just the drink. Tuesdays through Saturdays and all cess, Copa d’Oro mixologist Vincenzo They want the whole experience, the night on Mondays) also includes more Marienello likes to let the customers show,” said Janecek. than a dozen signature cocktails, includweigh in. Copa d’Oro’s “market menu” On Valentine’s Day, Sinder Lounge ing one called Magic Charm that’s made allows diners to design their own mixput big swirls of cotton candy in marwith scotch, sweet vermouth, Amaro and-match cocktail from a list of handtini glasses all along the bar and then Zucca and walnut bitters. picked spirits, fresh juices and unique poured a cosmopolitan concoction over At the Marina del Rey Marriott’s brandingredients such as red bell pepper and the rosy spun sugar so that people could new Sinder Lounge, hotel director of ancho chili jam and pineapple-jalapeno watch as everything melted together. outlets Nick Sharma and head bartender marmalade. “People were taking pictures, tweeting Holland Janecek agree that the art of Why take the risk of calling your own it, creating hashtags. It was exciting,” craft cocktails involves more than fresh concoction if you’re satisfied with a said Sharma. “If you want to keep a cusingredients creatively mixed together. tried-and-true martini? tomer, the experience is what will bring They believe people are also looking for “That depends on what you mean by them back.” spectacle — a bartender who creates an a martini,” Marienello said, completely Probably the most popular cocktail at experience that makes an impression. serious, because even the standards are The Sinder Lounge is a new twist on an “Fresh ingredients are the norm. I think old favorite. Sinder’s old fashioned is up for innovation at Copa d’Oro. now it’s more about presentation and the made with Ron Zacapa rum instead of The challenge to innovate on the fly showmanship of making the drink, being whiskey, Aromatic Bitters, simple syrup is all about passion for getting creative able to add flair to it. It creates a better behind the bar. “It’s more fun for us, and a flamed orange peel, poured over memory that will make people want to too,” he said. one large, square ice cube. PAGE 14 Westside 2015 Dining Guide


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C r a f t

C o c k t a i l

Over at the Buffalo Club in Santa Monica, head bartender and mixology master Brendan Reynolds says one of the strongest trends in the Westside bar scene is the use of fresh ingredients. That’s why Reynolds goes the extra step of harvesting herbs from his personal organic garden and infusing alcohol with ingredients like jalapeno or grapefruit. “The basic standard now, if you’re going to open up a nice cocktail bar, you use the pre-prohibition format, you know how to shake and you use the right ice,” Reynolds said. He’s happy that bar culture is moving forward. “Now you don’t have to run a pre-prohibition kind of bar — your bartenders don’t need to have fancy mustaches and bowties to run a cool, casual bar. The culture of this new mixology thing can evolve into any original style you want, but the fundamental aspects of technique and quality of ingredients has got to be on a certain par now,” he said. One of Reynold’s favorite creations is a drink he calls the Tinseltown Turnip, which is his take on a spicy margarita. “I infuse a really good anajo tequila, like Casa Amigos, with jalapenos to make it spicy, and then I use my grapefruit honey water, which is equal parts wild honey and water, and infuse that with grapefruit, grapefruit oils and peels. I then add Maraschino liqueur, which is aged in white ash barrels to give it a really smoky, earthy flavor, and grapefruit bitters. I shake it together and pour it over one big ice cube, using the classic Old Fashioned format. People like the big rock in the glass and it’s a nice way to present a drink. The cocktail is smoky, savory, spicy, a little sweet,” he said. While that may sound like a lot of fuss for a fancy margarita, Reynolds admits he doesn’t take bartending too seriously. “We’re not reinventing the wheel. We’re not nurses or doctors,” he said. So what does it take to be a great mixologist? PAGE 18 Westside 2015 Dining Guide

P a r a d i s e

“Being a great bartender is like being a jazz musician. You need to have 50 songs — or drinks — in your repertoire, because you’re not a good improviser until you have all the classics in your back pocket,” he says.” It’s important not only to improvise, you also need to be innovative and make the drinks at your bar approachable.” That sounds like a cocktail paradise to me.

Vincenzo Marianella, head mixologist at Copa d’ Oro, offers a “market menu” that allows customers to design their own craft cocktails.


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Our heartfelt thanks for 40 great years — we couldn’t have done it without you! — The Baja Cantina Family

PAGE 20 Westside 2015 Dining Guide


BLaCkeneD BuRRitO handmade tortilla stuffed with blackened chicken & garlic prawns.

Open 7 Days Lunch & Diner • Brunch Saturday & Sunday • Oaxacan-Style Food 311 Washington Blvd • Marina del Rey • 310-821-2252 • BajaCantina.com Westside 2015 Dining Guide PAGE 21


of Mar Vista

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BAR & KITCHEN OPEN DAILY Monday – Friday 5PM to Midnight • Saturday & Sunday 11AM - Midnight

Happy Hour: Monday – Friday 5–7PM & Saturday Noon–5PM (Our 2AM License is in Process)

3817 Grand View Blvd., Mar Vista (310) 915-5300 • louiesofmarvista.com


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I n t e r v i e w

Simple Pleasures by the Sea Bacari PdR founder Robert Kronfli, 27, believes restaurants should be friendly and fun Robert Kronfli’s culinary career began with a series of college apartment dinner parties that he and a roommate started hosted during their sophomore year at USC. About a month into that adventure, the two decided to monetize the operation as underground supper club. By senior year they were serving dinner to 60-plus people as many as four times a week. By the time he received his diploma in music, Kronfli knew his path would be food. He partnered with his brother to open a small-plates wine bar just north of campus that they called Bacaro (the nickname for a wine bar in Venice, Italy). Soon they opened Nature’s Brew, an Italian-style coffee shop two doors down. Then the Kronfli Brothers launched a product line, bottling popular Bacaro sauces such as kale-tahini and pomegranate-molasses and selling them in six states. In September the team opened Bacari PdR in Playa del Rey. They started serving weekend brunch last PAGE 24 Westside 2015 Dining Guide


Welcome to Paco’s Tacos! —TESTIMONIALS —

“Oh my goodness! This is a great restaurant with great service and fun atmosphere. The food is to die for but the real treat are the margaritas! Nobody in LA makes em like Pacos. And you only need one! Try Paco’s Tacos Carnita. Absolutely delicious!” “If you haven’t been to Paco’s you are missing out. If you want your date to be happy, take them to Paco’s. Best food, best service, best margarita’s.”

pacoscantina.com 2 LO C AT I O N S

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R o b e r t

Kr o n f l i

month. The fast success of Bacari (the plural of Bacaro) ensured Kronfli, 27, a place in Westside foodie culture and beyond. Zagat recently named Kronfli to its “30 Under 30” list of young guns redefining the restaurant industry in Los Angeles. He remains humble about all the attention, however, saying he couldn’t have done it without his partners: Lior Hillei, executive chef at all three restaurants, and brother Danny Kronfli. — Kat Thomas Why did you decide to open a restaurant in Playa del Rey? Playa has a great duality. It’s the longforgotten beach town, but at the same time it’s riding the crest of Silicon Beach. It has an energy all its own. Playa’s slightly kitschy in a cool way. It’s still affordable. My friends who can’t afford Venice or Manhattan Beach have emigrated there. Plus there are huge tech companies like YouTube and Google calling [nearby] Playa Vista their home. What makes Bacari PdR different from Bacaro? The specials at each restaurant are different because we have a different chef de cuisine at each one. Sometimes we have seafood on the specials list at Bacari, as we have easy access to seafood over here. We also have a full bar at Bacari, which allowed us to create a craft cocktail program originated by Adam Sandornin, who’s now managing The Townhouse in Venice. It’s a blend between classic cocktails and very Italian drive ingredients such as Campari and Amaro. Since we’re known as a wine bar, our signature cocktail is the Bacari Spritz. It’s crafted out of our house champagne, Aperol liqueur and sparkling water and garnished with an orange wedge and a green olive. Our most popular cocktail is our Black Manhattan, comprised of Templeton Rye Whiskey, Amaro liqueur, bitters and vermouth, and it’s finished with the classic cherry.

PAGE 26 Westside 2015 Dining Guide

What do you see as top trends in Westside dining? Other than seafood? [Laughs.] I would say casual dining. Most people don’t want fine dining at the beach. People also like something special. We specialize in wines from all over the world, including up-and-coming locations like Croatia. We only buy one case of wine at a time and keep our list small. There might be a wine on our list on Monday that, if you come back Thursday, we will have already sold out of it. For this reason we don’t even print a wine list. We also like to keep prices reasonable. Our house wine is $7 a glass. We usually never have anything over $12. We’ll never pour you a $20 glass of wine. What does Bacari PdR do that sets it apart from the crowd? We’re an Italian wine bar and small plates restaurant — and only small plates. We recommend two to three plates per person to get full, so a party of six might order as 20 different items on the menu. That allows people to experience so much more than they would at a standard restaurant.

I take pride that people have a lot of fun at our restaurant. It’s a combination of the entire experience, from the lighting to the music to the good attitude of servers. It’s a warm, familial atmosphere — your neighborhood wine bar. We work every day to make sure we’re not pretentious at all. I hate it when a restaurant makes you feel like it’s a privilege to be there. We don’t care how busy we are; it’s our privilege to have you here. That said, where else do you like to eat west of the 405? Truthfully, I don’t eat out that much. I’m more the eat-at-home type. I don’t love big new American bistros. I’m more a hole-in-the-wall, ethnic type of guy. I’m a very simple eater.


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Santa Monica

11

.

Pl

42

22

Culver City 16

Venice

46

1

10

6 18 7

4 19

26

8

19 35

29

34 40

27

33

9

36

2

25

41

39 13 37

38

Marina del Rey 42

Westchester 23 9 21 20

17

3 24

Playa Del Rey 30

31

33 28

32 12 15 14

5


Restaurant AMERICAN 1. Hal’s Bar and Grill 1349 Abbot Kinney Blvd., Venice 310.396.3105 2. J. Nichols Kitchen 4375 Glencoe Ave., Marina del Rey 310.823.2283 3. Mo’s Place at the Beach 203 Culver Blvd., Playa del Rey 310.822.6422 4. Pann’s 6710 La Tijera Blvd., Westchester 310.670.1441

Directory

14. Westchester First Fridays 6200 block of W. 87th Street, Westchester

29. Casa Sanchez 4500 S. Centinela Ave., Del Rey 310.397.9999

GERMAN/SWISS

30. Hacienda Playa del Rey 8415 Pershing Drive | Playa del Rey 310.751-6135

15. Chalet Edelweiss 8740 Sepulveda Blvd., Westchester 310.645.8740 16. On the Waterfront Café 205 Ocean Front Walk, Venice 310.392.0322

ITALIAN & PIZZA

5. The Proud Bird 11022 Aviation Blvd., Westchester 310.670.3093

17. Alejo’s Presto Trattoria 8343 Lincoln Blvd., Westchester 310.670.0799

6. Tony P ’s Dockside Grill 4445 Admiralty Way, Marina del Rey 310.823.4534

18. C & O Trattoria 31 Washington Blvd., Marina del Rey 310.823.9491

7. Venice Whaler 10 W. Washington Blvd., Venice 310.821.8737

19. C&O Cucina 3016 Washington Blvd., Venice 310.301.7278 | cocucina.com

8. The Yard House 13455 W. Maxella Ave., Marina del Rey 310.822.7690

20. Café Pinguini 6935 Pacific Ave., Playa del Rey 310.306.0117

ASIAN FUSION

21. Cantalini’s Salerno Beach 193 Culver Blvd., Playa del Rey 310.821.0018

9. The Humble Potato 8321 Lincoln Blvd., Westchester 323.989.2242; 12608 Washington Blvd., Culver City

BARBECUE 10. Morfia’s Ribs and Pies 4077 Lincoln Blvd., Marina del Rey 310.821.6939

BRITISH 11. Ye Olde King’s Head 116 Santa Monica Blvd., Santa Monica 310.451.1402

CATERING

22. Cantalini’s Express 11736 Washington Place, Mar Vista 310.572.9157 23. The Good Pizza 7929 Emerson Ave., Westchester 310.215.1883 24. The Good Pizza 8115 W. Manchester Ave., Playa del Rey 310.827.0500 25. Maria’s Italian Kitchen – PRONTO 4248 Lincoln Blvd., Marina del Rey 310.692.7138 26. Pizzarito 4371 Glencoe Ave., Marina del Rey 310.692.7138

31. Hacienda Playa 8347 Lincoln Blvd., Westchester 310.670.8588 32. Paco’s Cantina 6212 Manchester Ave., Westchester 310.645.8692 33. Paco’s Tacos 4141 S. Centinela Ave., Del Rey 310.391.9616 34. Tamara’s Tamales 13352 W. Washington Blvd., Mar Vista 310.305.7714

PERSIAN 35. Tajrish Persian Cuisine 507 Washington Blvd., Marina del Rey 310.301.3344

SHOPPING CENTERS 36. Marina Marketplace 13450 Maxella Ave., Marina del Rey 310.827.1740

STEAKS, SEAFOOD & MORE 37. The Chart House 13950 Panay Way, Marina del Rey 310.822.4144 38. Hornblower Dinner Cruises 13755 Fiji Way, Marina del Rey 888.476.6256 39. Killer Shrimp 4211 Admiralty Way, Marina del Rey 310.578.2293

MEXICAN

40. Ruth’s Chris Steak House 13455 Maxella Ave., Marina del Rey 310.821.4593

FOOD TRUCK EVENTS

27. Baja Cantina 311 W. Washington Blvd., Marina del Rey | 310.821.2522

41. The Warehouse 4499 Admiralty Way, Marina del Rey 310.823.5451

13. Beach Eats 4101 Admiralty Way, Marina del Rey (310) 305-9545

28. Benny’s Tacos 7101 W. Manchester Ave., Westchester | 310.670.8226

42. Whiskey Red’s 13813 Fiji Way, Marina del Rey 310.823.4522

12. Rise and Shine Catering 6511¼ S. Sepulveda Blvd., Westchester 310.649.0906

Westside 2015 Dining Guide PAGE 29


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AMERICAN

d i r e c t o r y

J. Nichols Kitchen Nichols Restaurant opened in 1974 as a casual neighborhood coffee shop and diner serving traditional comfort favorites with a smile. Still familyowned and operated, the restaurant has evolved to suit discerning contemporary tastes with inventive original dishes but without losing sight of its roots as a diner. Breakfast, lunch and dinner are still made from scratch daily, with fresh, whole ingredients. Quality is a top priority.

4375 Glencoe Ave., Marina del Rey 310.823.2283 | jnicholskitchen.com

Mo’s Place at the Beach

A nice, juicy steak hits the spot at Hal’s Bar and Grill.

Hal’s Bar and Grill Eclectic Hal’s Bar and Grill is a renowned Venice locale offering distinctive American cuisine alongside a lengthy wine and specialty cocktail list with wide appeal. Enjoy signature favorites like the Spicy Lolita at Hal’s 40-foot wood and stainless steel bar during half-price wine nights and happy hours, and explore an extensive small-plate menu that includes ceviche, lamb sausage rolls, fried calamari and organic quinoa salad.

1349 Abbot Kinney Blvd., Venice 310.396.3105 | halsbarandgrill.com

Playa del Rey’s go-to sports bar is also a fun pub serving salads, burgers, fish and chips, steaks and daily specials. Enjoy four pool tables, a dart board and Golden Tee golf while choosing from a variety of wines, tap or bottled beers and cocktails made to order. During football season, Mo’s hosts the best Monday Night Football party in town. There’s also an expansive breakfast menu that includes omelets, pancakes and huevos rancheros.

203 Culver Blvd., Playa del Rey 310.822.6422 | mosplacepdr.com

Pann’s With its iconic Googie architecture, space-age neon sign and 1950s-futuristic décor, this classic Los Angeles coffee shop serves breakfast all day and is just a short jetpack ride from LAX. In addition

to fresh American diner staples like burgers and malts, Blue Plate specials are served daily. Barbecue, served with Pann’s own homemade “Q” sauce, is available on weekends.

6710 La Tijera Blvd., Westchester 310.670.1441 | panns.com

The Proud Bird The Proud Bird offers great food set in an aviationthemed atmosphere and unbeatable views of planes landing nearby at LAX. Aircraft displays decorate the restaurant and grounds, including planes dating back to World War I. Try the popular Sunday Brunch buffet or come for dinner and enjoy steaks, burgers and seafood while you watch the runway activity just outside the windows.

11022 Aviation Blvd., Westchester 310.670.3093 | theproudbird.com

Tony P’s Dockside Grill The friendly service at Tony P’s creates a winning combination of gorgeous waterfront views and a feel-at-home vibe. Night owls and the happy-hour crowd flock to the sports-themed tavern, featuring a rotating list of 40 draught and 80 bottled beers from close to home and around the world. Weekend breakfasts are also a big draw, and the Dockside Room is perfect for business meetings and private parties.

4445 Admiralty Way, Marina del Rey 310.823.4534 | tonyps.com

Spectacular Waterfront Dining Seafood • Steaks • Prime Rib Fantastic Happy Hour Monday - Friday • 4:30pm - 7pm Saturday - Sunday • 11:30am - 4pm Voted Best of the Westside for Seafood & Steaks Marina del Rey • 13950 Panay Way 310.822.4144 Online reservations at chart-house.com Also visit us in Redondo Beach, Cardiff, Dana Point, Mammoth Lakes & Monterey


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Venice Whaler

The Yard House

BARBECUE

Exciting things are happening at the Venice Whaler under new executive chef Nick Liberato. First came a whole new menu that upgraded the cuisine from bar food to casual delicacies like Kobe beef sliders, roasted beet salad, kale and mushroom pizza and homemade pies. The old late-night pizza window now serves healthy snacks and fresh juices. To top it all off, the Whaler is now serving weekend brunches with plenty of bubbly cocktail choices to go with your eggs benedict.

This modern, sporty pub and restaurant offers seasonal draft beers along with a rotating Chalkboard Series of craft and specialty beers on tap that change monthly. The lunch and dinner menu boasts a variety of dishes that include street tacos, spicy Thai chicken pizza, giant grilled burgers and, for vegetarians, 15 distinctive dishes made with Gardein, a healthy alternative to chicken and beef. Happy hour is 3 to 6 p.m. weekdays and 10 to midnight Sundays through Wednesdays.

Morfia’s Ribs and Pies

10 W. Washington Blvd., Venice 310.821.8737 | venicewhaler.com

13455 Maxella Ave., Marina del Rey 310.822.7690 | yardhouse.com

ASIAN FUSION The Humble Potato Now also serving its American comfort food with a Japanese kick in Culver City, the Humble Potato’s menu includes burgers, hot dogs, sandwiches, salads, sweet treats and an array of specialty beverages, all at very reasonable prices in comfortablebut-cool atmosphere. Especially good fries come with tasty dipping sauces. Vegetarians will love the Tempeh-bága; carnivores the Battle Royale — an angus patty with caramelized onion, garlic jam, smoked bacon, avocado, romaine, tomato, fried egg, Shichimi Togarashi and HP spicy sauce.

Sandwiches carry and extra kick at The Humble Potato.

8321 Lincoln Blvd., Westchester 323.989.2242 | humblepotato.com 12608 Washington Blvd., Culver City facebook.com/HumblePotatoCulverCity

Delizioso! When you walk into Caffé Pinguini you can be assured of a warm Italian greeting courtesy of owners Tony Cotrufo and Enrico Fiorentini. The two, who hail from Rome, have been running the restaurant since 1997, featuring daily food specials, hand-tossed pizzas, homemade bread, delicious pastas and a number of simply prepared chicken, fish and veal dishes. • Home-made Pastas • Romantic Dining by the Beach • Specializing in Seafood • Open-Air Patio LUNCH: TUES–FRIDAY • DINNER: TUES–SUNDAY

caffé pinguini ITALIAN RESTAURANT

6935 Pacific Avenue • Playa del Rey 310-306-0117 www.CaffePinguini.com

Morfia’s is the Westside’s go-to place for barbecue. Beef brisket, chicken, pork and sausage are brick-pit smoked to perfection and served with cornbread and sauce, with dinner specials and combination plates on the menu as well. Barbecue sandwiches on a French roll are among customer favorites, as is the famous “baklava cheesecake,” which is part of wider dessert menu that includes homemade pies and cakes. Catering and party trays (small, large and Texas-size) are also available.

4077 Lincoln Blvd., Marina del Rey 310.821.6939 | morfiasribsandpies.com

BRITISH Ye Olde King’s Head Santa Monica’s famous restaurant, pub, gift shoppe and bakery serves British cuisine and brews, including — of course — great fish and chips. Afternoon

The famous Ye Olde King’s Head.


R e s t a u r a n t

d i r e c t o r y

teas happen Monday through Saturday, Sundays feature a roast dinner, and happy hour is from 4 to 7 p.m. on weekdays. Find freshly baked pies and cakes at the bakery and a wide selection of imported foods and gifts in the shoppe.

meals like chicken parmesan, beef teriyaki and salmon dijon, Rise and Shine offers an extensive list of vegetarian options. The gourmet taco cart is a delicious and fun catering option that serves Mexican street-style and island-style tacos.

116 Santa Monica Blvd., Santa Monica 310.451.1402 | yeoldekingshead.com

6511¼ S. Sepulveda, Westchester 310.649.0906 | riseandshinecatering.com

CATERING

FOOD TRUCK EVENTS

Rise and Shine Catering This full-service catering and event-planning company specialized in weddings, corporate events and film sets. In addition to providing tasty traditional

6200 block of W. 87th Street, Westchester facebook.com/WestchesterFirstFridays

GERMAN/SWISS Chalet Edelweiss

Beach Eats The Beach Eats gourmet food truck gathering offers a wide variety exciting culinary options every Thursday from 5 to 9 p.m. starting May at Mother’s Beach in Marina del Rey. There’s truly something for everyone and always something new to try, with trucks and menus changing each week. Grab your food and enjoy the sand or picnic tables in the picturesque harbor. Park in County Lot No. 10 for just 25 cents each 15 minutes.

4101 Admiralty Way, Marina del Rey 310.305.9545 | marinadelrey.lacounty.gov

Guten tag! This charming, casual restaurant and bar is owned and operated by the Bachofner family, specializing in Swiss-influenced dishes. Sip your Bavarian wheat beer as you enjoy a wood-fired pizza, cheese fondue or classic wiener schnitzel. For dessert, consider trying the homemade apple strudel, chocolate fondue or traditional Swiss-style apfelchüechli — apple slices fried in a beer batter and dusted with cinnamon sugar. Köstlich!

8740 Sepulveda Blvd., Westchester 310.645.8740 | chaletedelweiss.us

On the Waterfront Café

Westchester First Fridays On the first Friday of each month, L.A’s tastiest neighborhood block party erupts with music, vendors a beer garden and a fleet of food trucks representing a full spectrum of Southern California’s

Rise & Shine Catering is all about options.

diverse culinary landscape. The festivities last from 4 to 9 p.m. and span an entire city block, with food truck lineups rotating monthly.

This beachside sports bar and restaurant is the perfect place to sip an Erdinger or one of many other Bavarian draft beers on tap, all while enjoying the sunlight and ocean breeze on an outdoor patio overlooking the Venice Beach boardwalk. The menu offers several traditional Swiss dishes, including bratwurst and breaded pork schnitzel. On game

British Pub & Restaurant Gift Shoppe & Bakery

N.Y. Pizza bY the Slice

T

his is the place to go if you’re in search any of authentic $20 New York pizza by the slice. EstablishedPurchase in 1984 at the Marina Marketplace in Marina del Rey, Pizzarito offers New York thin crust or Sicilian deep dish pizzas with a wide variety of toppings. Enjoy calzones, sandwiches, lasagna, manicotti, stomboli, pinwheels, garlic knots, tiramisu, N.Y. cheseecake, beer & wine. All sauces and dough made fresh daily. Dine inside or outside, take-out and delivery. Enjoy the sounds of authentic Italian music & artwork of renowned artist Ken Keeley. 4371 Glencoe Avenue, B-7 Marina del Rey between Pavilions and CVS, 310.823.7333.

www.pizzarito.com

PAGE 32 Westside 2015 Dining Guide

• Happy Hour M–Fri 4-7PM • Patio Dining • Weds Trivia • Afternoon Tea Mon - Sat • Sunday Karaoke • Live Sports Open for Breakfast 8am Weekends, 9am Weekdays

SUNDAY ROAST DINNER Freshly Baked Pies & Cakes in our Bakery Imported foods & great gifts in our shoppe

116 Santa Monica Blvd., BEST DARTS FIRST PLACE

Best of the Westside 2014/The Argonaut

Santa Monica (2nd St. at Ocean)

310-451-1402

www.yeoldekingshead.com


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pizza, pasta, calzones, lasagna, linguini a la mare, chicken marsala, veal parmigiana, eggplant mama mia, ravioli, daily specials, beer and wine. Space is available for family, holiday and office celebrations.

Venice Pier. C & O Cucina, eight blocks east by Lincoln Boulevard, opened in 2003 and offers the same excellent cuisine as well as an enticing grill menu to complement its fully stocked bar.

8343 Lincoln Blvd., Westchester 310.670.0799 | alejosrestaurant.com

31 Washington Blvd., Marina del Rey 310.823.9491 | cotrattoria.com

C & O Trattoria / C&O Cucina

3016 Washington Blvd., Venice 310.301.7278 | cocucina.com

Owned and operated by the Singer family, both restaurants have built strong reputations by serving unforgettable Italian cuisine. Known for gargantuan portions and killer garlic rolls, C&O Trattoria opened in 1992 and remains within steps of the

Café Pinguini

night, watch the action play out on one of the bar’s flat-screen TVs while enjoying classic pub food like pizza, burgers and quesadillas.

Café Pinguini is one of Los Angeles’s most romantic restaurants, cozied up just off the beach at Playa del Rey. The beautiful outdoor patio is made to impress, while the rustic Italian atmosphere inside offers a quiet ambiance. The restaurant is known for its authentic Italian family recipes, excellent service and fresh, gourmet ingredients. Reservations recommended on Fridays and Saturdays.

205 Ocean Front Walk, Venice 310.392.0322 | waterfrontcafe.com

6935 Pacific Ave., Playa del Rey 310.306.0117 | cafepinguini.com

ITALIAN & PIZZA

Cantalini’s Salerno Beach

It’s beer and pretzel heaven at On the Waterfront Café.

The fine Italian cuisine at Cantalini’s Salerno Beach includes homemade pastas, fresh seafood, hand-tossed pizzas, fine wines, imported beer and daily chef specials. Signature ravioli and gnocchi highlight a menu inspired by owner Lisetta Maria’s grandmother, Anna Cantalini, who was born in Abruzza, Italy, and took old-world recipes with her

Alejo’s Presto Trattoria A longtime neighborhood restaurant operated by Claudia Castro and her family, a meal at Alejo’s feels like dining at home with family. The menu includes Alejo’s famous paella, signature bread and garlic,

Pizza is a house specialty at C & O.

Rise and Shine Catering Rise and Shine Catering is a full service catering and event planning company with over 20 years experience creating delicious meals in Southern California.

EXPERIENCE

Quality Ingredients & Quality Taste! Labels.ai 6/20/2013 11:53:59 AM

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Our focus is always on healthy food, detail, quality, and friendly customer service. We are here to ensure your event is a success! RiseAndShineCatering.com info@riseandshinecatering.com

310.649.0906

Tamara’s Tamales

UNWRAP AMAZING

A fresh, healthy alternative to fast food Marina Plaza • 13352 Washington Blvd., Los Angeles, CA 90066 310.305.7714 • www.tamarastamales.com

Seafood Tamales • Sweet Tamales • Veggie Tamales Vegan Tamales • Chicken, Beef & Pork Tamales A fresh, healthy alternative to fast food From the author of Tamales 101 Marina Plaza 13352 Washington Blvd., LA 90066

310.305.7714 www.tamarastamales.com Westside 2015 Dining Guide PAGE 33


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to the new. Live music happens from 6:30 to 9:30 p.m. Sundays.

Pesto Pizza Bianca, made with pesto and ricotta, is great choice.

MEXICAN

193 Culver Blvd., Playa del Rey 310.821.0018 | cantalinis.com

7929 Emerson Ave., Westchester 310.215.1883 | thegoodpizza.com

Baja Cantina

The Good Pizza The favorite pizza place of Playa and Westchester is aptly named. The Good Pizza is known for its signature Neapolitan pizza made with fresh, real ingredients in a fun environment by refreshingly cheerful staff. Order a whole or half pizza — portions run large! — or grab a large slice of cheese, pepperoni or salsiccia. The Good Pizza offers other traditional Italian dishes like sandwiches, pasta and salad. The

Mexican food has never felt more at home in sunny California than it does on Baja Cantina’s spacious outdoor patio. With its own patio grill menu served until 1 a.m. nightly, it’s the perfect place to go for late-night Baja-style tacos and build-your-own burritos. Specialty margaritas and 60 oz. pitchers are available, in addition to a large selection of highend tequilas. Baja Cantina was built for good times.

8115 W. Manchester Ave., Playa del Rey 310.827.0500 | the goodpizza.com

Maria’s Italian Kitchen – PRONTO Maria’s Italian Kitchen now offers a delicious fastcasual dining option in the marina. Handmade calzones, a pastabilities bowl that allows diners to choose from a variety of sauces, veggies and proteins, and even gluten-free pizza are now available for the Westsider on-the-go. Italian food lovers can dine-in, take out or have their favorite fresh Italian dishes delivered to their home or office.

311 Washington Blvd., Marina del Rey 310.821.2522 | bajacantina.com

4248 Lincoln Blvd., Marina del Rey 310.823.3000 | mariasitaliankitchen.com

Pizzarito If high-quality but reasonably priced pizza by the slice sounds like the perfect lunch, pop by Pizzarito at Marina Marketplace. Pizzarito serves both New York thin crust style and Sicilian deep dish style pie. Whole gourmet pizzas are also an option for delivery and pickup (order by phone or online), and other menu specialties include meat lasagna, chicken parmesan sub sandwiches, antipasto salads, homemade calzones and, of course, stromboli.

The insalata caprese is a customer favorite at The Good Pizza.

4371 Glencoe Ave., Marina del Rey 310.692.7138 | pizzaritomenu.com

Baja Cantina has a sunny, adventurous take on street tacos.

Family-Owned Neighborhood Restaurant for Over 14 Years 

Authentic + Fresh Daily Made + Iranian Spices (Saffron) Charbroiled Over Open Flame 

Lunch Special from $7–9 M–F 11:30-3:30 Happy Hour 3:30-5:30 M-F Wine & Beer 

Dine-In/Takeout/Catering

FREE DELIVERY within 3 Miles $15 Minimum

507 Washington Blvd • Marina del Rey 90292

310.301.3344 The Art of Persian Cuisine

www.TajrishRestaurant.com


R e s t a u r a n t

Benny’s Tacos A staple of seemingly every Loyola Marymount University student’s diet since moving to Manchester Avenue, Benny’s Tacos is more than just a taco place. In addition to classics served with homemade flour tortillas, Benny’s specializes in tasty rotisserie chicken, seafood, creative salads and event catering services. They also make the perfect breakfast burrito: eggs, potatoes, black or pinto beans, and chorizo or bacon. Yum.

7101 W. Manchester Ave., Westchester 310.670.8226 | bennystacos.com

Casa Sanchez For traditional Mexican food in an inviting family atmosphere, look no further than Casa Sanchez. Unique family recipes passed down for generations and frequent live mariachi music give life to a menu that includes creative combination plates, fajitas, enchiladas de mole, traditional tacos, lamb shanks and steaks. A carefully crafted wine and cocktail list and a special menu for kids means Casa’s kitchen has something for everyone.

4500 S. Centinela Ave., Del Rey 310.397.9999 | casa-sanchez.com

Hacienda Playa Traditional Mexican food and margaritas are the specialties at Hacienda Playa, now in Playa del Rey in addition to the original Westchester location established by the Hernandez family in 1973.

d i r e c t o r y

Popular menu items also include their famous homemade tortillas, tacos, combo dishes, seafood, nachos and guacamole. Breakfast is on the menu as well, and there’s a full bar with ample seating for later in the day.

sweet tamales like pumpkin and even chocolate!

8415 Pershing Drive | Playa del Rey | 310.751.6135

PERSIAN

8347 Lincoln Blvd., Westchester | 310.670.8588

13352 W. Washington Blvd., Marina Del Rey 310.305.7714 | tamarastamales.com

Tajrish Persian Cuisine

Paco’s Tacos In addition to outstanding beef, chicken and pork tacos and burritos, Paco’s menu also includespPlatillos nativos —dishes that are native to specific areas of Mexico, such as de Jalisco lato de carnitas and de Pueblas pollo poblano.” If you’re after Mexican seafood, try the encheladas del mar,” which is crab, shrimp, scallops and fish served with rice and beans, or a calamar steak served Mazatlanstyle with shrimp and chippino sauce.

Serving the finest and freshest health-conscious Persian cuisine, Tajrish charbroils its award-wining chicken, beef, lamb and fish kabobs over an open flame and serves them with steam-cooked basmati and saffron rice. A variety of traditional Persian stews are also available, from chicken options to flavorful vegetarian ones, and all featuring popular Middle Eastern beans, spices, fruits and nuts.

507 Washington Blvd., Marina del Rey 310.301.3344 | tajrishrestaurant.com

4141 S. Centinela Ave., Del Rey | pacoscantina.com 310.391.9616 6212 Manchester Ave., Westchester | 310.645.8692

SHOPPING CENTERS Marina Marketplace

Tamara’s Tamales Tamara’s is known for handmade, fresh tamales made from traditional family recipes. Experience the Westside’s best authentic, modern and gourmet tamales fresh out of the steaming pot and bring some home with you for later. Tamara’s offers more than 25 varieties, including vegetarian and vegan tamales, seafood tamales, classic carne tamales, and

Can’t decide what to eat? Marina Marketplace has restaurants to match any taste: AMC Dine-In Theatres, Baja Fresh Mexican Grill, Coffee Bean & Tea Leaf, East Coast Bagel, Fatburger, Gelson’s Market, Irori Sushi, J. Nichols Kitchen, Jamba Juice, Le Pain Quotidien, New India’s Oven, Panda Express, Panini Grill, Pavilions, Pizzarito, R. A. Sushi, Ruth’s Chris Steakhouse, Settebello Pizzeria

L I V E W I T H O U T R E G R E T. SURROUND YOURSELF WITH LAUGHTER. E N J O Y Y O U R S T E A K O N A 5 0 0 º S I Z Z L I N G P L AT E .

Celebrating 50 Years. Ruth’s Chris Steak House & Marina Del Rey. Cheers to the next 50 years!

Marina Del Rey • 310.821.4593 • 13455 Maxella Avenue


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Napoletana, Tender Greens, Viktor Benês Bakery, Yard House, Yogurtland. Opening soon: Burger Lounge and Sharkey’s Woodfired Mexican Grill.

13450 Maxella Ave., Marina del Rey 310.827.1740 | villamarinamarketplace.com

STEAKS, SEAFOOD & MORE The Chart House Spectacular waterfront views, daily happy hours, a heated patio, valet parking and even a dinghy dock make dining at The Chart House an experience to remember and repeat. The menu includes hot and cold appetizers, soups, salads, specialty seafood, jumbo crab cakes, prime rib, filet mignon, cold-water lobster tail, signature sizzling sides and a famous salad bar. There’s also an extensive gluten-free menu. Daily happy hour specials start at just $4.

13950 Panay Way, Marina del Rey 310.822.4144 | chart-house.com

Hornblower Dinner Cruises Celebrating a birthday or anniversary? Friends or family in town? Or maybe you just ran your first marathon. Whatever the occasion, raise your glass and enjoy a 2½- hour dinner cruise, complete with a four-course meal. You’ll dine and dance in the

beautiful Marina del Rey harbor, where the sparkling lights of the marina will serve as your backdrop. Cruises board at 7 p.m. at Marina del Rey’s Fisherman’s Village.

price, go ahead and treat yourself!

13755 Fiji Way, Marina del Rey 888.476.6256 | hornblower.com

The Warehouse

Killer Shrimp For more than 20 years, Killer Shrimp has been making mouths water with its signature dish — Killer Shrimp cooked to order in a spicy secret sauce. Patrons also love the tasty Killer Mac and Cheese or can enjoy fresh seafood, steak, salads and soups. Every seat boasts fabulous waterfront views, with outdoor and banquet-room seating available. The Killer Café features a full breakfast menu, including the Killer Bloody Mary, and happy hour specials abound. Cars park for free; dock-and-dine slips available.

4211 Admiralty Way, Marina del Rey 310.578.2293 | killershrimp.com

Ruth’s Chris Steak House New to Marina del Rey, this storied steakhouse features perfectly cooked-to-order USDA prime steaks with all the hearty fixings. For a midweek indulgence, the happy hour menu (4:30 to 6:30 p.m.) offers luxurious dishes such as a prime rib burger with fries or spicy lobster in cream sauce that, along with specialty cocktails like the pomegranate martini, are only $8 each. At that

13455 Maxella Ave., Marina del Rey 310.821.4593 | ruthschris.com

Step into the history of Marina del Rey at this this nautical-themed dockside restaurant founded all the way back in 1969. The decor features vintage wharf posts, fishing nets and weathered lumber that give off an old-school fishing village vibe, while the lovely views of the marina’s private yacht clubs are squarely in the present. The menu includes dishes like the Split Cargo, a California take on surf and turf, while the Wharf Bar pours island-themed drinks such as the Havana banana and Bora Bora punch.

4499 Admiralty Way, Marina del Rey 310.823.5451 | mdrwarehouse.com

Whiskey Red’s With 180-degree views of the Marina del Rey harbor, Whiskey Red’s affords landlubbers unparalleled dining on the Pacific. The spectacular setting now includes fireside dining on a renovated patio. Enthusiastic service pairs hand-crafted libations and the marina’s largest whiskey collection with delectable dishes such as seasonal fresh oysters, local Pacific rockfish, Japanese miso-marinated sable fish, crab louie salad and light-battered fried calamari. A great spot for parties.

13813 Fiji Way, Marina del Rey 310.823.4522 | whiskeyreds.com

WESTCHESTER

FIRST FRIDAYS

at the Triangle Join us every month when we close 87th Street and throw L.A.’s best neighborhood block party: music, food trucks, great shops, beer garden and much more.

4pm to 9pm First Friday of Every Month Food Truck Line-up Rotates Monthly! Visit us at www.facebook.com/WestchesterFirstFridays Or wherethesidewalkeats@gmail.com

Comfort Food Diner Family owned and operated since 1958

‘Best of L.A.’

Food and Architectural Award Winner Los Angeles Magazine / L.A. Weekly

All day breakfast Weekend Brunch Drinks Refills included

Los Angeles Times Daily Dish “Where to eat near LAX” 3.8.15

Easy on-site parking · Just 10 minutes from Marina del Rey 6710 La Tijera Boulevard, Los Angeles CA 90045

@6200 Block of W. 87th Street, Westchester PAGE 36 Westside 2015 Dining Guide

310.670.1441 • 323.776.3770


Gourmet Food Trucks Return! April 30th – October 1st, 2015

Thursdays 5 p.m. to 9 p.m. At Marina “Mother’s” Beach Grab your food and enjoy the sand, picnic tables and Marina del Rey harbor. Trucks and menus changing weekly.

GOURMET FOOD TRUCKS Facebook.com/BeachTrucks

Twitter.com/BeachTrucks

PARKING IN LOT #10 • 4101 Admiralty Way, Marina del Rey 90292 (25¢ for each 10-minute period)

For more information: 310-305-9545

http://marinadelrey.lacounty.gov • https://lotmom.com/lots/profile/37 *schedule of food trucks subject to change without notice


Edelweiss_ArgonautDG2015_wOutlines.indd 1

On the

Waterfront Cafe Venice Beach, CA

3/18/15 11:52 AM


d Have you trie aler? h W ” w e N “ e h t EST 1944

Story of the Whaler... Operating as a bar/restaurant since 1944, the Venice Whaler has become a landmark location. The Beatles, the Beach Boys, and the Doors have all enjoyed their stay here. Come join us and be part of the story!

• Live music 7 nights a week • Craft cocktails • Farm-fresh chef-driven menu • Best view in L.A.

7 Days a Week 11AM to 2AM • Saturday & Sunday Brunch! 9AM–3PM

www.venicewhaler.com (310) 821-8737 • 10 W Washington Blvd • Venice 90292


PAGE 40 Westside 2015 Dining Guide

Profile for Kate

Diningguide2015  

Your best source for local dining ideas

Diningguide2015  

Your best source for local dining ideas