Two Guns Kitchen
As immigrants from New Zealand, Andrew “Stan” Stanisich and friend Craig Oram had a dream of building a community-based business in the South Bay that would offer customers a place to “meet new friends and drink great coffee.” They started with Two Guns Espresso, established in Manhattan Beach in 2011. Then came a Downtown L.A. kiosk opened in 2015. Stan’s wife, Natalie Stanisich, joined the team in January 2016, and the couple debuted their third location, Two Guns Kitchen, in April 2017.
Two Guns Kitchen features an all-day brunch menu focused mainly on egg dishes, complemented with a variety of toasts and salads. The fresh, modern take on breakfast fare features local and organic produce, cage-free eggs, grass-fed butter and sustainable salmon from New Zealand. Pastries are baked fresh every morning—croissants, scones, muffins and cookies.
The culinary team launched a new menu in November that offers a shakshuka-style egg dish, decadent shrimp and grits, sandwiches featuring pulled pork and roast chicken, and Beach Benedict (featured in the recipe here)—in addition to customer favorites from the previous menu, such as the BLAT, Spinach and Egg Sandwich and the Stan-wich. Two Guns will also showcase wines from New Zealand as well as local South Bay beers.
“This new menu gives a lot more options for our lunch-time crowd in El Segundo and adds some interesting flavors and textures to our brunch offering,” says Stan. “We plan to start curing our own salmon with fennel and miso, making our own muesli served with a coconut panna cotta and offering new pastry items.”
In addition to delicious food, the friendly atmosphere is an important aspect of Two Guns Kitchen. “We are all about the ‘make your day’ attitude,” says Natalie. “We love to see happy faces on staff and customers.”
Lighter than a traditional benedict but with all the flavor of the original, Beach Benedict is set to become a favorite.
- 1 cup bread croutons
- 8 slices bacon
- 4 poached eggs
- ¼ cup lemon citronette (see recipe below)
- ¼ cup flat-leaf parsley
Divide warmed croutons between 2 bowls. Cook bacon until crisp, roughly chop and divide between the bowls. Add 2 poached eggs to each bowl. Finish liberally with the lemon citronette and garnish with parsley.
- 1 tablespoon honey
- ¼ cup hot water
- 1 cup full-fat Greek yogurt
- 6 tablespoon lemon juice
- ¼ teaspoon sea salt
- ¼ cup extra-virgin olive oil
In a medium bowl, dissolve honey in water. Add yogurt, lemon juice and salt and whisk well. While whisking, add olive oil in a thin stream until emulsified. Let the dressing cool to room temperature before serving.