Perfect Plates

Many of our talented chefs score big with dishes that not only taste amazing but look pretty handsome too.

If the South Bay is undergoing a kind of dining “renaissance,” we’re happily the first in line with knife and fork. Many of our talented chefs score big with dishes that not only taste amazing but look pretty handsome too. We put together a top team of food experts to suss out a few of the best in edible experiences, from white tablecloth to paper napkin.

Bon appétit!

 

Our Panel:

Jamie Gwen

  TV & radio chef, lifestyle expert & certified sommelier

Timothy Hollingsworth

  Chef & owner, Otium and Barrel & Ashes

Brandi Milloy

  Host & producer of “Eat the Trend” and “Get the Dish” on POPSUGAR FOOD

Neil Saavedra

  Host of KFI-AM 640’s “The Fork Report”

Brooke Williamson

  Chef & co-owner, Playa Provisions, Hudson House, The Tripel and Tripli-Kit

 

 

INTERNATIONAL FLAVOR

Korean spicy fish soup

Owner, Mr. Kwon  |  Pacific Fish Center & Restaurant, Redondo Beach

“The cafeteria-style restaurant at the end of the Redondo Pier is known for their simple, fresh seafood, but my favorite is the spicy Korean fish stew with kimchee. The liquid from the kimchee melds perfectly with the hot broth and fresh seafood—it’s pretty yummy!”
—Brooke Williamson

 

 

 

 

 

FAST FOOD FIX

Genghis Khan burger with spring mix, onion, scallion and sesame leaf tossed in a spicy vinaigrette topped with Korean marinated beef, sweet potato fries, fried egg, Gouchu Q and Korean aioli

The Standing Room, REDONDO Beach

“This burger is great because it is in the most unassuming place where you order in a liquor store and eat tasty food on a parking lot patio.”
—Tim Hollingsworth

 

 

 

 

 

FARM-TO-TABLE STYLE

Seafood bourride with local halibut, Manila clams, Yukon potatoes, saffron tomato broth and aioli

Chef Diana Stavaridis  |  Manhattan House, Manhattan Beach

“With every tantalizing bite, it’s like a firework of flavor in your mouth. The butter-soft halibut paired with the savory saffron broth is like this symphony of amazingness that you can’t get enough of.”
—Brandi Milloy

 

 

 

 

GUILTY CARB

Bacon cheddar biscuits with maple butter

Chef David LeFevre  |  MB Post, Manhattan Beach

“Chef David’s biscuits are perfect in every single way; fabulously flaky, full of buttery goodness, packed with salty bacon and rich with cheese. Once you bathe them in sweet, indulgent maple butter, it takes you over-the-top to biscuit heaven!”
—Jamie Gwen

“Chef David is a stud and a wizard, as he has managed to cram everyone’s comfort-food dreams into one magical biscuit!”
—Neil Saavedra

 

 

 

 

OUT OF THE BUBBLE

Crispy octopus with tomato, potato, coriander crust, tarragon and jerez vinegar

Chef Vartan Abgaryan  |  Cliff’s Edge, Los Angeles

“I’ve had Chef Vartan’s crispy octopus many times, and each time, regardless of the seasonal preparation, I’m always delighted by the combination of bright fresh flavors with perfectly cooked octopus. I call properly prepared octopus, ‘bacon of the sea,’ and Chef Vartan nails that description in spades. It is a wonderfully crispy yet tender eating experience that begins with one of chef’s delicate and artistic platings and ends with an empty plate and a satiated tummy filled with sweet, savory, salty and acidy deliciousness!”  
—Neil Saavedra

 

 

 

 

SIDEWALK SNACK

Fruity Pebbles Cream’wich

Manhattan Beach Creamery, Manhattan Beach | Local treat turned national brand!

“This colorful masterpiece is everything you loved about being a kid in the summertime. From the soft, chewy cookie to the creamy cold ice cream rolled in crunchy bits of sweet fruity pebbles. This is the dessert of your childhood dreams!”
–Brandi Milloy

 

 

 

 

DINNER FOR TWO

Branzino with black truffle risotto, pioppini mushrooms, crispy baby artichokes and English pea nage

Chef Greg Hozinsky  |  The Strand House, Manhattan Beach

“You haven’t had branzino until you’ve experienced Chef Hozinksy’s dynamite dish. It’s so dangerously delicious, I wouldn’t recommend ordering it on a first date. The moaning from the ‘foodgasms’ might become a bit awkward.”
—Brandi Milloy