Page 55


THE STRAND HOUSE JUST BECAME MY FAVORITE RESTAURANT. I’ve been to The Strand House my fair share of times - admittedly most often to the ground level club-like bar after Sixman or for a friend’s birthday party. It was the restaurant I treated my parents to the first time they visited from the Midwest; I wanted to wow them with my new digs. We sat by The Strand House’s wall of windows overlooking Manhattan Beach and gushed about how I lucky I was to live in such a beautiful place. The location alone sets it apart from other restaurants, but Chef Austin Cobb’s menu tips the scale almost unfairly making The Strand House the best restaurant in Southern California. Chef Austin, a South Bay local and avid surfer, made a meteoric rise through the ranks of competitive fine-dining kitchens and claimed an Executive Chef title at just age 32. He learned from the best - from Chef Robert Bell in Redondo to a Michelin Star Chef in Italy to Chef Neal Fraser back in LA - and came into his own non-slip kitchen shoes impressively quickly. Chef Austin lets seasonality

inspire his dishes. He starts with Lemon sauce that tasted like candy, fresh fruits and vegetables as fresh Alaskan Halibut with a rich the foundation and pairs them Corn Chowder, tart Stone Fruit FUN FACT with a complementary protein salsa with fatty Duck Confit, Chef Austin was featured and mouthwatering sauce. crispy Pork Belly with a spicy on Season 19 of Beating Bobby Flay. He challenged I had the privilege of brown Mexican molé; we the celebrity Chef with his interviewing Chef Austin finally filled the last bit of our veggie-packed Pasta Primavera and earlier this year for another stomachs with housemade added lobster for an publication. He’s warm and mango, berry, and piña colada unexpected twist. funny and extremely generous sorbet. I now have an answer he expertly planned a multi-course when someone asks: “What’s the feast just for my boyfriend and me. best meal you’ve ever had?” He started us with two classics: the Hamachi Chef Austin sincerely impressed me that night. Crudo - a line of fresh yellowtail topped with Each dish built off the previous one, starting avocado, tomato seed vinaigrette, and crunchy with delicate flavors and escalating to the lush Hawaiian sea salt - and Grilled Mexican finale. Even more impressive was the Spanish Octopus with potatoes fact that each course was an experiment, a new confit and an aji Amarillo creamy flavor profile that Chef Austin was crafting for us aioli. The Hamachi Crudo was the on the fly. He delivered each plate to us with a first Strand House menu item satisfied smile and almost childlike excitement. ever while the Octopus was Chef “I’m having some fun back there,” he told us. Austin’s first menu addition after Chef Austin is always having fun at The becoming Executive Chef. Strand House. “The Strand House has a sense Chef Austin then delivered of community, which I’m really proud of,” Chef a steady stream of his favorite tells me. “To have the opportunity to be the off-menu experimentations Executive Chef and feed the community, that’s Seared Scallops with a Meyer my contribution. Everyone’s gotta eat.” b Cob

n Chef Austi


MB 2020 Layout.indd 53


53 1/29/20 2:31 PM

Profile for Chamber Marketing Partners, Inc.

Manhattan Beach Destination Guide & Business Directory 2020  

Manhattan Beach Chamber of Commerce Annual Destination Guide and Business Directory 2020

Manhattan Beach Destination Guide & Business Directory 2020  

Manhattan Beach Chamber of Commerce Annual Destination Guide and Business Directory 2020