BALEENlosangeles is the latest addition to the waterfront dining scene in Southern California.? Located in The Portofino Hotel & Yacht Club in Redondo Beach, dining enthusiasts will not only enjoy an exquisite meal, but also delight in the spectacular marina that the restaurant overlooks.? Open since last March, the restaurant is just one of the many renovations the hotel has undergone.? For anyone in search of the next great dining experience in L.A., BALEENlosangeles is it.
Restaurant General Manager Marisa Gierlich is a driving force behind The Portofino’s new restaurant. She is responsible for overseeing a large staff and ensuring quality of food preparation, presentation and excellence in service. Gierlich’s pedigree includes tenure at some of Los Angeles’ top restaurants serving as special events manager at Wolfgang Puck’s Spago, restaurant in Beverly Hills, as well as general manager of JAR, Suzanne Tracht’s chef-driven and celebrity-studded restaurant on Beverly Blvd.?
BALEENlosangeles is classified as New American, specializing in gourmet comfort food with a seafood focus. One of its signature starters is the interactive, Hot Japanese Saku stone brought to the table and presented with a selection of raw meats and seafood to be cooked to the desired doneness by each guest.? The delectable meal is served with a variety of Eastern dipping sauces The greens menu is no less creative, featuring an heirloom baby beet salad of petit greens, smoked bacon, goat cheese and pistachios for $11. With entr?e selections ranging from Baleen Cioppino, a broth-based seafood medley at $27, to more traditional Slow Roasted Organic Lemon Chicken for $25, and specialties, such as the Copper Ridge farm filet of braised short ribs, potato puree, Roquefort fondue and asparagus, guests can expect to be satisfied by the innovative menu. Entr?e prices range from $25 to $38, and many items also can be ordered a la carte.
For less than $10, dining patrons can satisfy their sweet tooth with one of the decadent desserts, including cardamom Cr?me Brulee, warm blueberry soup, a trio of chocolate desserts, and chocolate brownie sundae.
Wine connoisseurs, particularly those from outside of California, will delight in pairings with a wide variety of the state’s most well-known and boutique wineries, as well as a vast selection of other-worldly finds. Fine wines are available by the glass, as well as a bottled selection of domestic sparkling wines and champagnes from various regions of France.
The entire restaurant, which can accommodate 180 with indoor and outdoor seating, glows with warmth from two stone-mantel fireplaces, candlelight, red couches, warm leather banquettes and natural wood flooring.? On a summer evening, ask for a table in the private room off the main dining room.? Its warm, crackling-fireplace backdrop and retractable windows overlooking the harbor from an elevated perch make this location an ideal dining experience.
Dinner at BALEENlosangeles is served daily from 6 p.m. to 10 p.m. with food served in the bar until 11:00 p.m. Friday and Saturday. Breakfast and lunch at BALEENlosangeles are served daily on the restaurant’s ground floor overlooking the marina from 6:30 a.m. to 2 p.m. BALEENlosangeles is located at 260 Portofino Way, Redondo Beach, Calif.? Reservations can be made by calling 877-BaleenLA.?
BALEENlosangeles is one of the critically acclaimed offerings of fine, signature restaurants from Noble House Hotels & Resorts, owner and manager of the hotel.
Brian Drosenos, BALEENlosangeles’ young chef has a passion for the kitchen and the sea. Making his Southern California debut as the executive chef at BALEENlosangeles, he delights in the restaurant’s breathtaking waterfront atmosphere that gives him access to the freshest, most seasonal seafood.
“The Portofino Hotel & Yacht Club is special because it sits right on the harbor and you have a splendid view from the restaurant,” says Drosenos. “I love the atmosphere at BALEENlosangeles and the people who work around me. The vibe in the kitchen is one of striving for perfection with each dish that is put out during service.? It’s a team effort that results in nothing but the best arriving on our guests’ plates.”
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