3400 Highland Ave, Manhattan Beach, CA 90266

A Culinary Delight: Fishing with Dynamite Restaurant in Manhattan Beach

23 June 2016 Written by   Jeff Shotwell Published in blog
Clams at Fishing with Dynamite Manhattan Beach Clams at Fishing with Dynamite Manhattan Beach

Fishing with Dynamite restaurant in Manhattan Beach may be small in size, but it's big on taste. This very popular intimate eatery with a casually lively interior offers its guests table seating, a raw bar and a cocktail bar.

Fishing with Dynamite (FwD) is co-owned by its chef, David LeFevre, a Culinary Institute of America graduate who has worked at some of the top restaurants in America and France. Chef LeFevre spent two years on a culinary journey through Japan, Southeast Asia, Australia, Europe and the Caribbean exploring exotic new cuisines; after returning home, he earned a prestigious Michelin star. His culinary creations have received high critical acclaim as well as the honor of being a semifinalist in three categories for the James Beard Foundation Awards. Los Angeles Magazine even named FwD's raw bar Best Oyster Bar.

Chef LeFevre keeps things interesting by making brunch (Saturdays and Sundays), lunch and dinner menu changes at whim, so you never know what new treats may be in store for you. You can see his menus online with handwritten additions to the regular fare, along with the dates they were updated. The menu also changes seasonally and features only the most "pristine" seafood.

Fishing with Dynamite's lunch and dinner menus list six different types of oysters as well as the waters they came from, ranging from Cape Cod to British Columbia to California; you can even try them all if you choose the Sampler Platter. With each order, you can choose any two of seven kinds of sauces as an accompaniment.

The main courses are offered in a unique, fun way: there are the Old School selections, like New England Clam "Chowdah", 24th Street Pale Ale Battered Cod, and Gumbo; and there are New School choices that include Mediterranean White Sea Bass with king trumpet mushrooms, katsuo dashi, and nasturshium leaves as well as Grilled Octopus with cranberry beans, date-tomato ragu, preserved lemon and olive tapenade. Pair any meal with a glass of wine, beer or one of FwD's specialty cocktails. It's truly a memorable experience!


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