Food & Spirits

Manhattan Beach’s Newest Hot Spot on the Beach: The Strand House

The Strand House, Manhattan Beach’s newest, hottest dining destination, not only has stunning Pacific Ocean views but a gourmand menu to match. The brainchild of Michael Zislis’, the Zislis Group, which owns the fashionable Shade Hotel and fun-loving Mucho Ultima Mexicana, The Strand House opened in August under the guidance of Chef Neal Fraser, Chef Travis Lorton and Chef Seth Caro.

With four levels of open-air or patio dining, The Strand House is the quintessential modern yet casual restaurant that emphasizes the beach-chic style Manhattan Beach is known for.

Michael Zislis explains, “I’ve had my eye on this location for decades and am excited to finally open The Strand House, just steps from the sand.  The restaurant will bring together great food and unrivaled views with a relaxed, modern home environment.”

Although the views are stunning at The Strand House, it’s not the only thing that will impress. The Strand House is dedicated to seasonal, artisanal dishes. With Fraser and Lorton at the helm, both the menu and cocktails reflect their passion for fresh, farmer market ingredients. “We intend the menu to be on par with the sleek décor and spectacular views,” says Fraser.

Just as the tide constantly is in motion, The Strand House’s menu will be updated on a weekly basis with anchor menu items like the handmade pastas, wood-fired artisan pizzas and house-made breads.  Meat lovers are in luck as meats are slow-roasted in a wood-fired spit.

Save room for dessert. Under the creative direction of  “Top Chef: Just Desserts” alum Seth Caro, the cube shaped butterscotch donuts with powdered bacon and burnt peach jelly is a favorite as well as the rhubarb bubble tea with blackberry caviar and frozen cheesecake.

Favorite cube shaped butterscotch donuts with powdered bacon and burnt peach jelly.

If you want to meet friends for a cocktail or two, The Strand House has a full bar with specialty cocktails and a 24 bottle wine dispensing system in the waiting area. Try the Seafoam Martini, vodka with green apple juice, salted caramel froth or the Bojito, a well-balanced cocktail of platinum rum, muddled blackberry, yuzu, sugarcane, and shiso leaf. For your daily dose of the trendy coconut water, the Tom Husdon of Tanqueray gin, fresh young coconut water, lime juice, aromatic bitters hits the spot.

Ideal for a wedding or corporate meeting, The Strand House offers a private dining room for 50 people, and the 3rd and 4th levels can hold private dining events and weddings for up to 200 people.

Looking for something new to do in MB? On Friday and Saturday nights, make Strandbar the place to go for DJ-ed dancing until 1 am on the first floor of The Strand House.

The Strand House, with striking decor, farmers market-driven menu and serene vistas, make for an ideal restaurant for a family brunch outing, a business meeting to cinch the deal at, or a romantic evening with the one you want woo.

Very cool 'self-serve' 24 bottle wine dispensing system in the waiting area.

The Zislis Group

The Zislis Group opened its first restaurant, Manhattan Beach Brewing Company in the late ‘80s and continued to add to its repertoire with Rock’N Fish in 2000, Mucho Ultima Mexicana in 2007 and a second Rock’N Fish location in downtown Los Angeles at L.A. Live. In 2010, Rock’N Fish Laguna Beach and Rock & Brews were opened.  In 2004, Michael Zislis purchased another downtown Manhattan Beach property, transforming an urban revitalization project into the area’s first and only luxury boutique hotel, Shade Hotel.  Shade Hotel Redondo Beach is scheduled to open in 2013.

 

The Strand House
117 Manhattan Beach Blvd.
Manhattan Beach
(310) 545-7470
www.thestrandhousemb.com
Open daily

The Strand House in Manhattan Beach has made   “THElist 2011″, for LA’s The Place favorites.

More culinary delights from The Strand House:

Heirloom tomatoe salad

Sauteed Halibut with English pea risotto, pea nage

Yellowtail sushi

Chef's board - assorted charduterie and cheeses

About the author

Lanee Neil