Address:
3400 Highland Ave, Manhattan Beach, CA 90266
Phone:
310.545.1504

Dining

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From the Daily Breeze:
"Service is fast, and the banter is even faster. This is an admirably old school joint, that’s translated just fine into a new school world.

The breakfast dishes — all of which are too big for someone intending to hit the beach in a Speedo — are divided into “Award-Winning Omelettes,” “Traditional Beach Breakfasts,” “Manhattan Breakfast Specialties,” “Pancakes & Waffles,” “Eggs Benedict,” “Cereal & Fruit” — and the “Mexican Corner,” home of the huevos rancheros, the Southwestern breakfast burrito, and the gordito burrito (“bring your appetite,” says the menu).

Tempting as the huevos were, I had my heart set on the hash — I’ve long been a great fan of breakfast hash, a dish I didn’t discover till I left the safety of my parents’ house, and found that food could actually have flavor, as well as keeping you alive.

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"SINCE 1961.......
Although originally constructed as a house before the turn of the century, the building that now is Uncle Bill’s Pancake House remains mostly unchanged. It continues to exhibit the charm and nostalgia of the once sleepy and relaxed downtown beach atmosphere.

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From the website:

"Down at the beach, at the foot of the Manhattan Beach Pier, you will find a welcoming spot filled with delicious food, spirits and warm smiles. Welcome to Rock’n Fish.

With impeccable service, generous helpings and comfortable atmosphere, guest experience is our priority. That’s why our regulars come back time and time again. We work as a team to make sure you feel taken care of.

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From the website:
"Manhattan Beach Post (M.B. Post) is a soulful, highly personal restaurant by Chef and co–owner David LeFevre bringing a playful, artisan menu of small shared plates, hand–crafted cocktails, and small production wines to the South Bay."

"It's LeFevre's restaurant that started it all, and he did it with bacon cheddar buttermilk biscuits. The music is loud, the dining room is lively and the biscuits come with maple butter. Depending on the day, there may be house-made pork and shrimp dumplings or bimbimbap on the menu, but the biscuits will always be there, beckoning, like that old flame you just can't get enough of."

- Jean Harris, Los Angeles Times

 

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From the website:
"Down at the beach, overlooking the Pacific Ocean,The Strand House rises elegantly and iconically above the breakers. Like in an oceanfront home, friends become family and strangers become friends.

Owner Michael Zislis and Executive Chef Greg Hozinsky present a colorful menu of traditional dishes expressed with fresh and exciting interpretations. We call it, “modern heirloom.” Here, the freshest produce is hand-selected from local farms.

Every dish is created with complex flavors, subtle textures and luxurious finishes."

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From their website:
"ESTABLISHED 2008

Nick’s is dedicated to perfecting the dining experience through continuous innovation, offering the highest quality food and beverage, and executing impeccable standards of hospitality. The deeply instilled Nick’s culture is personified by its Ladies and Gentlemen – professionals who share a single focus and are inspired and committed to offering great service and creating positive memorable experiences.

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"Best Manhattan Beach Happy Hour" - LA Weekly

From the chef:
“I acquired my style of cooking from both parents. My mother’s Midwest country cooking and my dad’s wonderful hearty Southern Italian food have influenced and shaped my own personal cooking style. The next time you eat our delicious gratin potatoes, short ribs, or bread pudding you can thank my mom.”

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Darren’s is the chef-driven, fine-dining destination from heralded Chef/Owner Darren Weiss located in the heart of Manhattan Beach’s vibrant culinary scene. Classical techniques, locally sourced ingredients, and the rich flavors of the Pacific Rim come together in Darren’s inspired cuisine.

The newly reimagined menu features both small plates and large plates, the latter perfect for sharing and sampling around the restaurant’s high communal tables.

The restaurant’s in-house sommelier and resident mixologist assure that you’ll receive the perfect pairing for your meal.

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"It's an upscale steakhouse by LeFevre, with an ocean breeze. Translation: There are white tablecloths and $50 steaks on the menu, but the people sitting next to you are still in their flip-flops. The steaks are cooked to perfection on a J&R Wood Fire Char Broiler hardwood grill, and with a dirty martini in your hand, you'll feel like beach royalty."

Jenn Harris, Los Angeles Times

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From the website:
"We are a family owned and operated neighborhood wine shop and tasting area that specializes in small production wines. This site is your source for information about our wines and what’s going on at our shop.

Our daily wine tasting menu (except Mondays) features five wines for $10.00. We change the menu every three days to keep it fun and interesting. If you like what you've tasted, you can buy a bottle at 10% off. We also have special winemaker tasting events at the store monthly. Check the website for details."

"A family-owned wine shop where you can buy a nice bottle of Champagne or pick up a $14 bottle of rosé. Unfamiliar with what to buy? This is not an intimidating place. In fact, the staff likes it when you need a recommendation. And if you're interested in learning more about wine or need a fun date-night activity, the store hosts tastings Sundays to Tuesdays for $10 a person."

Jenn Harris, Los Angeles Times

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From the website:
"Doma Kitchen offers a globally inspired cuisine with an emphasis on European and Central Asian techniques. Owners Angie Corrente and Stan Mayzalis with Chef Kristina Miksyte have taken inspiration from their world travels and created a menu that reflects the exciting cuisine found throughout the globe.

All dishes are prepared from scratch and are seasoned to perfection with housemade spices, placing the highest importance on farmer’s market fresh, seasonal and quality ingredients. With their design background, Angie and Stan have created an environment unlike any other in the South Bay."

"The small Redondo Beach restaurant, by owners Angie Corrente and Stan Mayzalis and chef Kristina Miksyte, has found new digs in Manhattan Village. There they are serving traditional Turkish coffee; Uzbek plov in a pot with turmeric-scented rice, chicken and vegetables; and potato or chicken dumplings in a dill broth called pelmeni. But if you stop in on a Saturday and want a traditional brunch, you can order waffles topped with Nutella and strawberries."

Jenn Harris, Los Angeles Times

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