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<strong>April</strong> 12, <strong>2018</strong><br />

Volume 48, Issue 36<br />

Best of the <strong>Beach</strong><br />

Dining and Entertainment<br />

The Food Barans

Stocking Dealer<br />

South Bay’s oldest lumber yard<br />

• Trim<br />

• Doors<br />

• Siding<br />

• Decking<br />

• Lumber<br />

• Windows<br />

• Hardware<br />

• Referrals<br />

Free parking in our 6th Street lot<br />

635 Pacific Coast Highway - Hermosa <strong>Beach</strong><br />

310-374-3406<br />

Call Our Dexperts

<strong>April</strong> 12, <strong>2018</strong><br />

Volume 48, Issue 36<br />


Baran’s 2239 brothers Jason<br />

and Jonathan Baran and chef<br />

Tyler Gugliotta.<br />

Photo by David Fairchild<br />

12 Baran’s landscape by Ryan McDonald<br />

A look into the workings of the South Bay’s most talked about new<br />

restaurant. Forget what you’ve seen on “Hell’s Kitchen.”<br />

18 <strong>2018</strong> Best of the <strong>Beach</strong> Dining and Entertainment<br />

Glimpses into our readers’ picks for their favorite places to dine and be<br />

entertained.<br />


Best of awards are really gratitude ceremonies. They are<br />

an expression of appreciation for those whose extra effort<br />

makes life a little bit richer than it would be otherwise.<br />

Just how much richer is evident in the stories and<br />

photos of restaurants and clubs described on the following<br />

pages.<br />

Nearly 5,000 readers participated in this year’s Best of the<br />

<strong>Beach</strong> Dining and Entertainment balloting. It’s notable that<br />

almost all of the honorees are independent restaurants and<br />

clubs.<br />

- Kevin Cody, Publisher<br />


10 <strong>Beach</strong> calendar 40 Summer Camps<br />

47 Home and Garden<br />

STAFF<br />

PUBLISHER Kevin Cody, ASSOCIATE PUBLISHER Richard Budman, EDITORS Mark McDermott, Randy Angel, David<br />

Mendez, and Ryan McDonald, ARTS & ENTERTAINMENT Bondo Wyszpolski, DINING EDITOR Richard Foss,<br />

STAFF PHOTOGRAPHERS Ray Vidal and Brad Jacobson, CALENDAR Judy Rae, DISPLAY SALES Tamar Gillotti,<br />

and Amy Berg, CLASSIFIEDS Teri Marin, DIRECTOR OF DIGITAL MEDIA Hermosawave.net,<br />

TYPESETTER Tim Teebken, DESIGN CONSULTANT Bob Staake, BobStaake.com, FRONT DESK Judy Rae<br />

310.937.3902 700 S. Aviation Blvd.<br />

Manhattan <strong>Beach</strong><br />

EASY READER (ISSN 0194-6412) is published weekly by EASY READER, 2200 Pacific Cst. Hwy., #101, P.O. Box 427, Hermosa<br />

<strong>Beach</strong>, CA 90254-0427. Yearly domestic mail subscription $150.00; foreign, $200.00 payable in advance. POSTMASTER: Send<br />

address changes to EASY READER, P.O. Box 427, Hermosa <strong>Beach</strong>, CA 90254. The entire contents of the EASY READER newspaper<br />

is Copyright <strong>2018</strong> by EASY READER, Inc. www.easyreadernews.com. The Easy Reader/Redondo <strong>Beach</strong> Hometown News<br />

is a legally adjudicated newspaper and the official newspaper for the cities of Hermosa <strong>Beach</strong> and Redondo <strong>Beach</strong>. Easy Reader<br />

/ Redondo <strong>Beach</strong> Hometown News is also distributed to homes and on newsstands in Manhattan <strong>Beach</strong>, El Segundo, Torrance,<br />

and Palos Verdes.<br />


n Mailing Address P.O. Box 427, Hermosa <strong>Beach</strong>, CA 90254 Phone (310) 372-4611 Fax (424) 212-6780<br />

n Website www.easyreadernews.com Email news@easyreadernews.com<br />

n Classified Advertising see the Classified Ad Section. Phone 310.372.4611 x102. Email displayads@easyreadernews.com<br />

n Fictitious Name Statements (DBA's) can be filed at the office during regular business hours. Phone 310.372.4611 x101.<br />

6 Easy Reader / <strong>Beach</strong> magazine • <strong>April</strong> 12, <strong>2018</strong>

<strong>April</strong> 12, <strong>2018</strong> • Easy Reader / <strong>Beach</strong> magazine 9

S O U T H B AY<br />


Saturday, <strong>April</strong> 14<br />

Scottish Fiddlers<br />

The Scottish Fiddlers of L.A.<br />

37th annual Spring Concert<br />

and CD release celebration. A<br />

fiery program of marches,<br />

strathspeys, reels and jigs in<br />

the rousing Scottish tradition<br />

performed by the 40-member<br />

orchestra featuring fiddles, cellos,<br />

drums, piano, bagpipe,<br />

dancers, and Gaelic song.<br />

Tickets $12 at the door. Kids<br />

under 13 free. 7:30 p.m. Hermosa<br />

<strong>Beach</strong> Community Theatre,<br />

710 Pier Ave., Hermosa<br />

<strong>Beach</strong>. For tickets and information<br />

call (310) 266-8080 or<br />

visit scottishfiddlers.org.<br />

Sunday, <strong>April</strong> 15<br />

Summer show<br />

The Palos Verdes Art Center’s<br />

Malaga Cove Summer Art<br />

Show features paintings, jewelry,<br />

ceramics, photography,<br />

wearable art and prints from<br />

artists from the seven art<br />

groups affiliated with the Art<br />

Center. One weekend a<br />

month, 10 a.m. - 5 p.m. on scenic<br />

Palos Verdes Drive West<br />

between Via Chico and Via<br />

Corta. Plenty of free parking.<br />

Next show May 19, 20. pvartcenter.org/malaga-cove.<br />

Shorts for your eyes<br />

The Torrance Cultural Arts<br />

Foundation presents the annual<br />

Pacific Coast International<br />

Film Festival. Audience<br />

members vote for the ‘Best of<br />

the Fest’. General admission<br />

tickets $10. 7 p.m. For additional<br />

information, film descriptions,<br />

and ticket purchase,<br />

call (310) 781-7171 or visit Torrancearts.org.<br />

Tuesday, <strong>April</strong> 17<br />

YEA! Investor panel<br />

Panel of 8 investors from<br />

local businesses will hear<br />

pitches from talented local<br />

high and middle school students<br />

in a competition based<br />

on “Shark Tank”. YEA! (Young<br />

Entrepreneurs Academy) is an<br />

intensive training where students<br />

develop business ideas,<br />

write business plans, conduct<br />

market research, pitch their<br />

plan, and launch and run their<br />

own real, legal, profitable fully<br />

formed companies and social<br />

movements. 5 - 8 p.m. Mira<br />

Costa High School, 1401 Artesia<br />

Blvd., Manhattan <strong>Beach</strong>.<br />

Email Brandon Oates, MB<br />

Chamber Director of Sponsorship<br />

at brandon@manhattanbeachchamber.com<br />

or call<br />

(310) 545-5313 if you are interested.<br />

Meet the grunions<br />

The Cabrillo Aquarium will<br />

open at 8 p.m. and a film on<br />

grunion begins at 9 p.m. in the<br />

John M. Olguin Auditorium.<br />

Prior to the predicted run,<br />

everyone will gather on the<br />

beach to await the grunion.<br />

The program cost is $5 for<br />

adults and $1 for seniors, students,<br />

and children. Warm<br />

clothing is recommended.<br />

3720 Stephen M. White Dr.,<br />

San Pedro. For information call<br />

(310) 548-7562 or visit cabrillomarineaquarium.org.<br />

Wednesday, <strong>April</strong> 18<br />

Coffee with a cop<br />

Join your neighbors and police<br />

officers for coffee and conversation.<br />

8 - 10 a.m. The<br />

Coffee Bean and Tea Leaf,<br />

2521 Artesia Blvd., Redondo<br />

<strong>Beach</strong>. Free. For questions<br />

email mike.diehr@redondo.<br />

org or call (310) 379-2477 ext.<br />

2493.<br />

Earth Day<br />

Free event highlights community<br />

environmental initiatives<br />

and provides opportunities<br />

to learn more about water<br />

conservation, storm water pollution<br />

prevention and energy<br />

efficiency. Fun and educational<br />

activities, giveaways and<br />

free paper shredding available.<br />

3 - 6 p.m. Promenade on the<br />

Peninsula fountain area, 550<br />

Deep Valley Dr, Rolling Hills<br />

Estates. For more information<br />

contact Alexa Davis at (310)<br />

377-1577, ext. 111,<br />

alexad@ci.rolling-hills-estates.ca.us.<br />

Keep it clean<br />

Attend the Keep the Esplanade<br />

Beautiful Mixer and<br />

get updated on the 2017 Keep<br />

the Esplanade Beautiful accomplishments<br />

and plans for<br />

<strong>2018</strong>. Appetizers, a silent auction,<br />

special raffle and a no<br />

host bar. RSVP to<br />

KEB4RB@gmail.com. 5:30 -<br />

7:30 p.m. HT Grill, 1701 South<br />

Catalina, Redondo <strong>Beach</strong>.<br />

Get cookin’<br />

Satisfy your inner gourmand<br />

at the Manhattan <strong>Beach</strong> Library<br />

to sample delicious Vietnamese<br />

street food, prepared<br />

by Chef Vivien Phung. 6:30 -<br />

8:35 p.m. Manhattan <strong>Beach</strong> Library,<br />

1320 Highland Ave.,<br />

Manhattan <strong>Beach</strong>. For questions<br />

call (310) 545-8595 or<br />

visit colapublib.org.<br />

10 Easy Reader / <strong>Beach</strong> magazine • <strong>April</strong> 12, <strong>2018</strong><br />

Thursday, <strong>April</strong> 19<br />

Leader sign ups<br />

Those interested in signing<br />

up for the Leadership Manhattan<br />

<strong>Beach</strong> Class of 2019 should<br />

attend the Leadership MB Information<br />

Night. LMB offers a<br />

comprehensive 9-month leadership<br />

program to educate and<br />

develop future community<br />

leaders. Techniques learned<br />

are put to immediate use to<br />

connect with city officials lead<br />

teams, and manage the final<br />

class project. 6:30 - 8 p.m. City<br />

Council Chambers, 1400 Highland<br />

Ave., Manhattan <strong>Beach</strong>.<br />

Refreshments, snacks provided.<br />

For additional information,<br />

visit leadershipmb.org.<br />

Friday, <strong>April</strong> 20<br />

Legends by the sea<br />

The Circle, support group of<br />

the Palos Verdes Art Center,<br />

presents the annual Palos<br />

Verdes Homes Tour. Three<br />

homes reveal the amazingly<br />

different lifestyles in Portuguese<br />

Bend. 10 a.m. - 4 p.m.<br />

today and Saturday, <strong>April</strong> 21.<br />

Tour shuttles take attendees to<br />

and from PVAC and tour<br />

homes. Lunch is included in<br />

the admission price. There will<br />

also be a Plein Air painting exhibition,<br />

a collectibles sale and<br />

boutiques. Free event parking<br />

at Peninsula Community<br />

Church, 5640 Crestridge Road,<br />

next to PVAC. Tickets $70 presale,<br />

$65 for PVAC member,<br />

$75 day of. 5504 Crestridge<br />

Rd., Rancho Palos Verdes.<br />

pvhomestour.org.<br />

Earth Day<br />

Celebrate Earth Day at the<br />

library with a special family<br />

storytime and a recycled art<br />

activity, balloon powered race<br />

cars. For children and families.<br />

3:30 - 4:30 p.m. Hermosa<br />

<strong>Beach</strong> Library, 550 Pier Ave.,<br />

Hermosa <strong>Beach</strong>. For questions<br />

contact Kelley Wantuch at<br />

(310) 379-8475 or visit colapublib.org.<br />

Saturday, <strong>April</strong> 21<br />

Take your mark<br />

The El Segundo Council of<br />

Parent Teacher Associations<br />

(PTA) 27th Annual Run for Education<br />

5K/10K and Kids’ Fun<br />

Run. Categorized starting line<br />

corrals, new this year, will provide<br />

a safe start. Registered<br />

participants receive race t-<br />

shirts and finishers medals<br />

plus 1st, 2nd, and 3rd place<br />

finishers in all men’s and<br />

The grunion be a runnin’. But <strong>April</strong> and May are closed seasons, so you may not take<br />

them! Cabrillo Marine Aquarium hosts a grunion program <strong>April</strong> 17 at 9 p.m. (Cabrillo-<br />

MarineAquarium.org) or check out www.wildlife.ca.gov/fishing/ocean/grunion for a<br />

pamphlet of expected <strong>2018</strong> runs.<br />

women’s age groups. Both<br />

courses are USATF certified<br />

featuring electronic chip timing.<br />

Register at esrun4education.com.<br />

8 a.m. El Segundo<br />

High School, 640 Main St., El<br />

Segundo. For questions email<br />

info@esrun4education.com.<br />

Volunteer and follow us on<br />

Facebook @esrun4education.<br />

Chalk art<br />

The King Harbor Association<br />

8th annual Earth Day<br />

Chalk Art Challenge. All-ages<br />

welcome. Free and open to the<br />

public. Participants of all levels<br />

are invited to create a chalk art<br />

drawing to commemorate<br />

Earth Day. The first 100 people<br />

to sign-up on the day of the<br />

event will receive free nontoxic<br />

chalk and a reusable canvas<br />

tote bag that they can<br />

customize with paints supplied<br />

by King Harbor Association.<br />

The SEA Lab mobile touch<br />

tank and Waterfront Education<br />

will be on site for visitors to<br />

learn about local sea life and<br />

waterfront activities. 10 a.m. -<br />

2 p.m. Redondo <strong>Beach</strong> Marina,<br />

181 N. Harbor Drive, Redondo<br />

<strong>Beach</strong>. For more information<br />

visit VisitKingHarbor.com or<br />

call (310) 374-3481.<br />

3rd Rock Hip Hop<br />

Join 3rd Rock Hip Hop as<br />

they teach kids about environmental<br />

awareness through hip<br />

hop music. Free. Hands-on activities,<br />

bouncy houses, games,<br />

free giveaways and much<br />

more. 11 a.m. - 4 p.m. Dockweiler<br />

Youth Center, 12505<br />

Vista del Mar, Playa del Rey.<br />

For questions call (310) 726-<br />

4128 or visit beaches.lacounty.gov.<br />

Let ‘em roll<br />

The Redondo <strong>Beach</strong> Rotary<br />

Club presents Rock & Roll<br />

Casino Night. Casino-style<br />

gambling, bites, beverages and<br />

a silent and live auction.<br />

Dance to local band, Feed the<br />

Kitty. Dancing lessons will be<br />

available. 6:30 - 11 p.m.<br />

Crowne Plaza, 300 North Harbor<br />

Dr., Redondo <strong>Beach</strong>. $95<br />

per person and includes two<br />

drink tickets and self parking.<br />

For information and ticket purchase<br />

visit facebook.com/<br />

events/728724743984108/.<br />

Sunday, <strong>April</strong> 22<br />

Walk for Water<br />

The Samburu Project Walk<br />

For Water annual fundraising<br />

event to grow awareness of the<br />

worldwide water crisis and to<br />

provide access to clean water<br />

in Kenya. The Hermosa event<br />

includes a 4-mile walk or run<br />

on the Hermosa <strong>Beach</strong> Strand<br />

between the Hermosa and<br />

Manhattan piers. Celebratory<br />

pancake breakfast at American<br />

Junkie follows, with entertainment,<br />

games, raffle and prizes<br />

for top fundraisers. 8 a.m. 68<br />

Pier Ave., Hermosa <strong>Beach</strong>. For<br />

event info and registration go<br />

to thesamburuproject.org or<br />

call (310) 881-7265.<br />

4th Sunday flea<br />

Torrance Antique street faire<br />

features 200+ sellers offering<br />

antiques, collectibles, vintage<br />

clothes, jewelry, LP’s, toys,<br />

tools, plants, home decor and<br />

more. Rain or shine, free and<br />

pet friendly. 8 a.m. - 3 p.m.<br />

1317 Sartori Ave., Torrance.<br />

(310) 328-6107 or visit torranceantiquefaire.com.<br />


<strong>April</strong> 12, <strong>2018</strong> • Easy Reader / <strong>Beach</strong> magazine 11

each food<br />

Everything<br />

in its place<br />

by Ryan McDonald<br />

Blue corn-crusted barramundi at Baran’s 2239 awaits a hungry diner. The restaurant epitomizes the “farm-to-table” trend transforming the South Bay dining<br />

scene. Photos by David Fairchild<br />

Baran’s 2239 in Hermosa <strong>Beach</strong> has become one of the most desirable<br />

reservations in the South Bay. How do they stay on top?<br />

On a recent Tuesday evening at Baran’s 2239 in Hermosa <strong>Beach</strong>, the<br />

first table to pay their bill was not the first table to be seated, nor<br />

the second, but the third. Judging by wisps of their conversation,<br />

they were three friends, one of them in town on business. They were open<br />

to their server’s suggestions — their first choice of chardonnay was possibly<br />

more “minerally” than what they had in mind, he told them — and they<br />

proceeded steadily through wine and shared plates. Altogether, they were<br />

in the restaurant for barely an hour.<br />

The first guest to step through Baran’s doors that night, a woman, sat by<br />

herself at a table near the restaurant’s northwest corner until her male companion<br />

arrived. They grazed on barramundi and Brussels sprouts at a pace<br />

closer to snacking than savoring, as though procuring the dishes involved<br />

nothing more than walking from the sofa to the cupboard. They had arrived<br />

with the sun still high enough to cut through the marine layer, and they left<br />

in the dark of a night threatening rain, arms linked and laughing easily.<br />

Since it opened two years ago, Baran’s has become perhaps the most desirable<br />

reservation in Hermosa, and has helped define the South Bay’s culinary<br />

renaissance. Heaps of positive reviews, including this publication’s,<br />

have praised its inventive menu and warm ambiance. It is now sustained<br />

by both devoted regulars and a growing number of food pilgrims from other<br />

parts of California and the nation. Last year, Frank Bruni, a political columnist<br />

for The New York Times and the paper’s former restaurant critic,<br />

tweeted, “This place rocks. One of LA area’s best.” Social media fervor ensued.<br />

The buzzy momentum has relieved the do-or-die-stress of a young<br />

restaurant, only to replace it with the challenge of seating everyone who<br />

wants to come.<br />

Last month, I spent a night observing the cooking, serving, eating and<br />

drinking that happens at Baran’s in an effort to understand what makes a<br />

restaurant successful in an industry notorious for thin profit margins and a<br />

high rate of first-year failures.<br />

Co-owners Jason and Jonathan Baran and executive chef Tyler Gugliotta,<br />

also a partner, still exhibit the hunger of a startup, but they are not blind to<br />

their success.<br />

“It’s awesome how many people still say they have never heard of us.<br />

We’re full, but it’s exciting to know how many people still haven’t been<br />

here,” Jonathan said.<br />

12 Easy Reader / <strong>Beach</strong> magazine • <strong>April</strong> 12, <strong>2018</strong>

On the one hand, running a restaurant involves the same sort of calculated<br />

decisions about timing, inventory and branding as any other business,<br />

and Baran’s makes them exceptionally well. In an effort to differentiate<br />

themselves when even vending machines are being touted as “farm-totable,”<br />

the restaurant recently began a partnership with a Palos Verdes<br />

Peninsula farm. On the night I was there, the red Russian kale from the<br />

farm was probably the most frequently ordered dish.<br />

But, unlike running a warehouse or a factory, much of the critical information<br />

is a permanent mystery. Consider the non-linear order in which the<br />

parties on that Tuesday night entered and exited. None of this was evident<br />

when they set foot in Baran’s. And particularly at a place like Baran’s, asking<br />

someone how long he or she plans to stay would pierce the veil of romance<br />

that elevates dining above mere filling up. A meal passed with an<br />

eye on the clock provides about as much charm as taking a number at a<br />

deli.<br />

Running a restaurant is a balance<br />

between professionalism and<br />

artfulness; it is part hedgehog,<br />

part fox. George Orwell’s first<br />

book, “Down and Out in Paris and<br />

London,” recounts his time as a<br />

plongeur in the dining room of a<br />

haute Paris hotel. To this day it<br />

provides some of the best journalistic<br />

descriptions of restaurant<br />

work:<br />

“By its nature it comes in rushes<br />

and cannot be economised. You<br />

cannot, for instance, grill a steak<br />

two hours before it is wanted; you<br />

have to wait till the last moment,<br />

by which time a mass of other<br />

work has accumulated, and then<br />

do it all together, in frantic haste.<br />

The result is that at meal times<br />

everyone is doing two men’s<br />

work, which is impossible without<br />

noise and quarrelling. Indeed<br />

the quarrels are a necessary part<br />

of the process, for the pace would<br />

never be kept up if everyone did<br />

not accuse everyone else of idling.<br />

It was for this reason that during<br />

the rush hours the whole staff<br />

raged and cursed like demons.”<br />

Orwell’s book remains a revealing<br />

look at how restaurants function<br />

— many restaurants, that is,<br />

but not Baran’s.<br />

The space to be<br />

It’s a requirement for restaurant<br />

critics to comment on the oddity<br />

of Baran’s location, in a strip mall<br />

on Pacific Coast Highway. A<br />

writer for LA Weekly began his<br />

highly favorable 2016 review by remarking<br />

that, having failed to make<br />

a reservation on his first attempt to eat there, he found himself admiring<br />

dinner service from in front of the Purple Haze Smoke Shop to the north,<br />

and had to settle for Lebanese rotisserie chicken at the joint to the south.<br />

Jason, Jonathan and Gugliotta say they love the space, and that they did<br />

not develop the concept for the restaurant until after they saw it was available.<br />

Like just about everything else at the restaurant, Baran’s appearance<br />

is the work of its close-knit crew. They either did things themselves, like<br />

the painting, or they found help through friends and family. Their plumber<br />

was recommended by Pennywise guitarist Fletcher Dragge.<br />

The restaurant is laid out east-to-west. A sturdy set of double glass doors<br />

and large windows face the highway. A sliver of ocean peeks through in<br />

the distance, over the crest of Fifth Street. A four-stool bar faces the dining<br />

room and stores wine bottles and glasses. Two- and four-person tables line<br />

the north and south walls, while a large communal table dominates the<br />

middle.<br />

Jason and Jonathan estimate that three-quarters of their business during<br />

the week comes from reservations, and the figure rises above 90 percent<br />

on weekends. Seating them all, along with leaving room for the walk-ins,<br />

can be a dizzying challenge.<br />

“If someone shows up 15 minutes late it really throws the whole thing<br />

off,” Jason said. There is the somewhat rare instance, Jason admitted, when<br />

a no-show works in their favor, as when a table lingers unusually long. But<br />

trying to predict when this will happen is as dicey as betting on who won’t<br />

show up at all. “And we’re so small. If someone makes a reservation and<br />

doesn’t show, it costs a lot.”<br />

Long before the first table cloth is laid, every restaurant must decide how<br />

much space to devote to the eating of food, and how much to its preparation.<br />

In high-rent markets, it is not<br />

unusual to cram the kitchen into<br />

as little space as possible, in order<br />

to allow for a greater number of<br />

diners up front. Navigating the<br />

kitchen of a busy South Bay<br />

restaurant can feel like a spelunking<br />

expedition: hot, narrow and<br />

crowded with obstacles.<br />

Baran’s made a different calculation.<br />

Gugliotta, who has cooked<br />

in well-regarded kitchens<br />

throughout Southern California,<br />

said Baran’s has a higher ratio of<br />

kitchen-to-floor space than any<br />

restaurant he has worked at so far.<br />

Committing this much square<br />

footage to the back of the house<br />

reflects the emerging view of food<br />

quality that Baran’s embodies.<br />

Where once fine dining meant<br />

eating apart from the sweating<br />

and grunting needed to make it,<br />

“open kitchens” visible to patrons<br />

are now common. At Baran’s, the<br />

kitchen is impossible to hide: the<br />

sound of the dishwasher’s sidespray<br />

hose emerges, like a hissing<br />

snake, during quiet moments in<br />

the dining room.<br />

The benefit of the large, open<br />

kitchen is that it is easier to put<br />

out the food. The downside is the<br />

crew is reminded, everyday, of<br />

how much more business they<br />

could be doing.<br />

“That kitchen, we could possibly<br />

handle another 30 to 40 seats,”<br />

Gugliotta said.<br />

Brothers Jonathan and Jason Baran opened the restaurant with executive chef Mise en place<br />

Tyler Gugliotta in 2016.<br />

At the rear of Baran’s dining<br />

room, tucked between the server’s<br />

kitchen entrance and an oversized chalkboard with illustrations of the beer<br />

offerings, is a bookcase with glass doors.<br />

The authors are all chefs, among them Marco Pierre White and Anthony<br />

Bourdain. White, an Englishman and the youngest chef ever to garner three<br />

Michelin stars, was the original culinary “bad boy.” He demanded impossible<br />

hours from sous chefs, stormed into the dining room to rage at difficult<br />

customers, and bullied to the point of tears a young Gordon Ramsay, now<br />

host of “Hell’s Kitchen” and a noted restaurant grouch himself. Bourdain<br />

hosts “Parts Unknown,” on CNN. Along with Orwell, he cites White as an<br />

influence in his “Kitchen Confidential,” a memoir that pulled open the<br />

swinging door to the inner sanctum of a chef’s life. Bourdain described a<br />

world of questionable cleanliness and Dionysian excess, recalling at one<br />

<strong>April</strong> 12, <strong>2018</strong> • Easy Reader / <strong>Beach</strong> magazine 13

point how, while cooking at a posh New York restaurant, he dispatched<br />

Puerto Rican busboys to score heroin.<br />

It is hard to imagine two personalities who would be more out of place<br />

at Baran’s. It was 9 p.m. before I saw Jason take a sip of wine, and sheepishly<br />

at that, when it was offered by a customer who had brought a bottle<br />

and decanted it at the table. The place is far from dull, but it hums along<br />

with a quiet functionality.<br />

Inside the kitchen, the three sous chefs and a dishwasher stand in a rectangle,<br />

with executive sous chef Corey Cryer in the middle. Cryer eyed the<br />

progress of each dish. Unlike many restaurants, in which the ticket rail is<br />

suspended at eye level, Cryer has it at waist level, to the side of a cutting<br />

board. (This improves sightlines and seemed to encourage eye contact.)<br />

Each sous chef is constantly announcing what he is doing. Times are called<br />

out with surprising precision, and most statements begin or end with the<br />

word “chef.” (“45 seconds on that kale, chef.”) The repetitive, almost mundane<br />

level of communication evoked the road crew scenes from “Cool<br />

Hand Luke.” (“Takin’ ‘em off here, boss.”) But it works. I heard no raised<br />

voices or groans about a finicky order. Good-natured ribbing is constant.<br />

(“I can see I’m never hanging out with you again, chef.”) Not coincidentally,<br />

to handle matters like music and temperature, the kitchen has embraced<br />

Amazon’s virtual assistant, which one activates by addressing as “Alexa.”<br />

Gugliotta attributed the lack of drama to the work that goes in before a<br />

customer sets foot in the door.<br />

“The crew is here prepping for about five hours before service starts. It’s<br />

all about mise en place, ‘everything is in its place,’ organized,” he said.<br />

Among the items Baran’s make on-site are the sausage and focaccia<br />

bread, two things I frequently saw heading out of the kitchen. This level<br />

of readiness, though, does not come cheaply. Prep time to produce that<br />

quality of food translates to some 20 hours of wages before the restaurant<br />

even opens — money that must be paid regardless of whether a single customer<br />

walks in the door. Along with the ever-present risk of spoilage, it’s<br />

part of the complex calculus of financing a restaurant.<br />

This was especially apparent during the restaurant’s first few months,<br />

which were tough. Whole evenings passed with only a few tables, and<br />

what visitors they had were often friends or family. But despite the considerable<br />

pressure to reduce costs, they stayed firm, reflecting the confidence<br />

they had in their work.<br />

“We didn’t change the quality. When things are slow, that’s something<br />

you’ll see a lot of people do, cut back,” Jason said.<br />

“Actually, we did the opposite,” Gugliotta interjected. “We got nicer stuff.<br />

We tightened everything up.”<br />

Time at last<br />

Both regular customers and employees referred to the “family” atmosphere<br />

of Baran’s. The word can border on meaningless in the restaurant<br />

industry, but feels earned here. Along with Jason and Jonathan, their sister<br />

Jenna works there full time, and their other brother, Jeff, occasionally<br />

busses tables, as do Jason’s wife and Jonathan’s girlfriend. Gugliotta has<br />

known Cryer for 20 years, and his other sous chefs for more than a decade.<br />

The culinary connections stretch across generations. Gugliotta’s father<br />

worked as a chef, and a family link helps him secure the coveted produce<br />

of Weiser Family Farms in Tehachapi. The number attached to the restaurant’s<br />

name, 2239, comes from the Colorado Boulevard address of Jonathan<br />

and Jason’s grandparents’ Pasadena restaurant, The Brotherton’s Farmhouse,<br />

which ran for half a century before closing in the ‘80s.<br />

Growing up in restaurant families has clearly influenced their approach.<br />

In the little spare time Jonathan has, he teaches restaurant management at<br />

Rolling Hills Country Day School. The goal of the course, he said, is “opening<br />

students’ eyes to everything it takes — to the fact that food doesn’t just<br />

come out.” And although his pupils are middle-schoolers, he acknowledges<br />

that the rest of the population has plenty to learn.<br />

“The hospitality industry has such a cloud over it, that, ‘You’re a server<br />

or a bartender or you’re a cook, that’s a part-time job, it’s not a career.’ And<br />

I think that’s a misconception. Front of the house, back of the house,<br />

they’re all careers,” he said.<br />

Jonathan said that the image of the industry is gradually shifting, something<br />

he credits to the rise of the celebrity chef, and the bureaucratization<br />

Barans cont. on page 17<br />

14 Easy Reader / <strong>Beach</strong> magazine • <strong>April</strong> 12, <strong>2018</strong>

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16 Easy Reader / <strong>Beach</strong> magazine • <strong>April</strong> 12, <strong>2018</strong>

Server Chris Shaw is part of a small but dedicated staff.<br />

Barans cont. from page 14<br />

of large restaurant groups. But it is also bound up in the increasing scrutiny<br />

people — especially wealthy people — give to their food.<br />

When he is on the floor, Jonathan points out features of a dish as he<br />

drops it off at a table. At first this can seem odd: the food is already there,<br />

and it is too late to influence the diner’s decision. Seen again and again,<br />

though, it becomes clear that he is guiding the customer on what to savor,<br />

the way a museum docent points out little-noticed facets of a painting.<br />

But even as we obsess more and more about what goes into our mouths,<br />

fine dining is shedding the aristocratic frills of its haute and haughty past.<br />

Thirty years ago, at a place with food of Baran’s quality, cooks would don<br />

toques blanches and the waiters would stalk the floor in white jackets.<br />

Today, Jonathan and Jason scurry about in black T-shirts. Gugliotta and<br />

Cryer wear ergonomic aprons they designed themselves. And, critically,<br />

customers can order chicken wings.<br />

Behind both of these trends is a breaking down of the physical, socioeconomic<br />

and, in many restaurants, linguistic barriers that divide the front<br />

of the house from the back.<br />

“There’s usually animosity between the two,” said Jason, who has<br />

worked in restaurants throughout the South Bay. Everything about the way<br />

Baran’s is set up depends on that not being the case.<br />

“We all hang out outside of work. And if we need an extra pair of hands,<br />

everyone is willing to come back and do whatever,” Gugliotta added.<br />

On a busy evening, this means communication and constant travel between<br />

the two realms, a stack of small sharing plates always in hand.<br />

Jonathan went back and forth to the kitchen to explain, in surprising and<br />

sentimental detail, information he had gleaned from his talk with a table.<br />

It was a process repeated over and over, but there was still a bit of guesswork<br />

to be done.<br />

“Is it a first date? What are they doing here? After the first few bites, I<br />

get a sense of it,” Jonathan said. “I know how long it takes to make each<br />

dish. What I have to figure out is how long it’s going to take to eat.” B<br />

<strong>April</strong> 12, <strong>2018</strong> • Easy Reader / <strong>Beach</strong> magazine 17

<strong>2018</strong> Dining & Entertainment<br />

Best<br />

of the <strong>Beach</strong><br />

Independent<br />

coffee shop<br />

Java Man<br />

If you have to meet up with someone in<br />

Hermosa <strong>Beach</strong>, and the occasion does not<br />

call for alcohol, odds are good you’ll meet<br />

at Java Man. Just blocks from the beach,<br />

Javaman retains the feel of a bungalow, and<br />

just about everyone manages to make themselves<br />

at home. Step inside at 9 a.m. on a<br />

random weekday, and you will hear people<br />

talking about their latest venture, reconnecting<br />

with old friends, and maybe even<br />

a local journalist conducting an interview.<br />

They hunker down with a coffee and a<br />

freshly baked pastry or one of the cafe’s<br />

much-loved breakfast burritos. But the favorite<br />

meet-up also does a booming graband-go<br />

trade. It’s not uncommon to see a<br />

line snaking out the door as people make<br />

their way to work, a fitness class, or take a<br />

break from walking the dog. People often<br />

make fast friends as they wait for their<br />

drinks. The baristas crank out a head-spinning<br />

variety of lattes and various Italianate<br />

variations. It seems that everyone can agree<br />

on the best place to get their caffeine fix.<br />

Java Man<br />

157 Pier Ave., Hermosa <strong>Beach</strong><br />

(310) 379-7209<br />

Javamancoffeehouse.com<br />

>> Runner-up: Hi-Fi Espresso<br />

227 Pacific Coast Hwy.<br />

Hermosa <strong>Beach</strong><br />

Hifiespresso.com<br />

Coffee chain<br />

Java Man’s Manuel and Jesus. Photo by Ryan McDonald<br />

Manhattan <strong>Beach</strong> Starbucks’ Yvette Hernandez, Brandon Reynoso, Bryanna<br />

Montoya and Autumn Chumley. Photo by Ryan McDonald<br />

Third generation owner Mickey Mance and Jorge Najera. Photo by Ryan<br />

McDonald<br />

Starbucks<br />

Starbucks has been around since the<br />

early 1970s, but started to make it big in<br />

the early 1990s when they brought the vibe<br />

of European coffee houses to the masses.<br />

That’s around when the first one in the<br />

South Bay opened, at the corner of Manhattan<br />

<strong>Beach</strong> Boulevard and Highland Avenue.<br />

It was an instant hit, and its appearance<br />

became synonymous with the<br />

increasingly sophisticated (and high-end)<br />

<strong>Beach</strong> Cities. Dodger great Mike Piazza<br />

was pictured at the Starbucks in a Los Angeles<br />

Times story about athletes living in<br />

Manhattan.<br />

Many other Starbucks have popped up<br />

locally. That first South Bay Starbucks is<br />

still standing, a testament to the innovation<br />

and customer service that allows the<br />

world’s largest coffee purveyor to push<br />

through “third wave” coffee and retain a<br />

dedicated following.<br />

“Monday through Friday, most business<br />

happens in the morning. But this is really<br />

a huge weekend store,” said Flavio Jauregui,<br />

store manager for the Manhattan location.<br />

People of all ages linger around a Starbucks.<br />

Earlier this week, with students at<br />

Mira Costa on Spring Break, the store was<br />

getting more youth visitors at midday than<br />

it was used to, Jauregui said. Good weather<br />

also brings people out.<br />

Jauregui lives in the area and has managed<br />

eight different stores in the last two<br />

years, and said he is happy to be where he<br />

is. He’s glad that he and his employees get<br />

to see people come in with their families<br />

in a good mood, instead of just grumpy<br />

people muttering “Gimme coffee” on their<br />

way to work. He speculates that it the proximity<br />

of the ocean might have something to<br />

do with it.<br />

“I like that when you’re feeling overwhelmed,<br />

you can head down to the Pier<br />

for a bit and just clear your head,” Jauregui<br />

said.<br />

233 Manhattan <strong>Beach</strong> Blvd.<br />

Manhattan <strong>Beach</strong><br />

(310) 545-2709<br />

And various other locations<br />

>> Runner-up:<br />

Coffee Bean & Tea Leaf<br />

Various locations<br />

Deli &<br />

Sandwiches<br />

Mickey’s Deli<br />

This month, Mickey’s Deli will mark 65<br />

years in Hermosa <strong>Beach</strong>. They celebrated<br />

with a nostalgic day of in-the-past prices,<br />

including 65-cent slices of pizza. But for<br />

many in the South Bay, Mickey’s holds<br />

such an unshakeable place in their memory<br />

that they don’t need a special day to<br />

18 Easy Reader / <strong>Beach</strong> magazine • <strong>April</strong> 12, <strong>2018</strong>

Best American<br />

Contemporary<br />

Zane’s<br />

The Bull Pen<br />

Best Seafood<br />

Fishbar<br />

Quality Seafood<br />

Captain Kidd’s<br />

Rock’N Fish<br />

Best Hamburger<br />

Hennessey's Tavern<br />

Ercoles<br />

Best Steak<br />

over/under $30<br />

Zane’s<br />

The Bull Pen<br />

Best Italian<br />

Old Venice<br />

Stars of the <strong>Beach</strong> are some of the<br />

most prominent businesses<br />

in the South Bay.<br />

In addition to our<br />

Best of the <strong>Beach</strong> winners<br />

The Stars are businesses that are<br />

very popular with our readers and<br />

have been awarded the<br />

Stars of the <strong>Beach</strong> recognition<br />

Best<br />

Outdoor Dining<br />

Hennessey's Tavern<br />

Best<br />

Neighborhood Bar<br />

Ercoles<br />

Hennessey’s<br />

Best Fish & Chips<br />

Fishbar<br />

HB Fish<br />

Captain Kidd’s<br />

Best Happy Hour<br />

Zane’s<br />

Sharkeez<br />

Best Cocktails<br />

Ercoles<br />

Zane’s<br />

Shark’s Cove<br />

send them tripping down memory lane. Legions<br />

of young surfers remember scrounging<br />

together 25 cents for sauce sandwiches,<br />

or pieces of fresh-baked bread for a nickel.<br />

The South Hermosa establishment continues<br />

to provide old school charm with its<br />

made-to-order deli sandwiches and Italian<br />

favorites like pizza and lasagne. It even got<br />

a boost in recent years when it sold the<br />

winning California Lottery ticket, netting<br />

some lucky customer $27 million. That’s a<br />

lot of sauce sandwiches.<br />

Mickey’s Deli<br />

101 Hermosa Ave.<br />

Hermosa <strong>Beach</strong> (310) 376-2330<br />

mickeysdeli.com<br />

>> Runner-up Neighborhood deli:<br />

Ashley’s<br />

828 Hermosa Ave.<br />

Hermosa <strong>Beach</strong><br />

(310) 376-6729<br />

ashleysdeli.com<br />

>> Runner-up Sandwich shop:<br />

Jersey Mike’s<br />

561 N. Pacific Coast Hwy.<br />

Redondo <strong>Beach</strong> (310) 374-4900<br />

jerseymikes.com<br />

Caterer<br />

Lisa’s Bon Appetit<br />

Lisa's Bon Appétit is a standout in event<br />

production and unique cuisine for nearly<br />

40 years. Lisa’s offers pickup and delivery<br />

catering and full-service event catering,<br />

ranging gracefully along cocktail, buffet<br />

and family styles. It’s known for its themed<br />

stations, “chef’s table” service and plated<br />

dinners. As a side project, Lisa's has organized<br />

“Txokos,” a “secret” gastronomical society<br />

with limited ticket sales for each<br />

event. Txokos meets at various venues<br />

around greater LA, where executive chef<br />

Oscar Gonzalez prepares unique eight-to-<br />

12 course meals, paired with beverages<br />

from local wineries and breweries.<br />

Lisa's Bon Appétit Catering & Events<br />

3535 Lomita Blvd., Suite C., Torrance<br />

(310) 784-1070<br />

lisasbonapetit.com<br />

>> Runner-up: Critic’s Choice Catering<br />

& Event Production<br />

2806 Phelan Ln., Redondo <strong>Beach</strong><br />

(310) 545-1144<br />

criticschoicecatering.com<br />

Best<br />

Mexican Food<br />

Riviera Mexican<br />

Best Asian Fusion<br />

W’s China Bistro<br />

Best Ice Cream<br />

MB Creamery<br />

Best New Restaurant<br />

Tower 12<br />

Best Sports Bar<br />

Shark’s Cove<br />

Best Bar Food<br />

Shark’s Cove<br />

Best Pizza<br />

Valentino’s<br />

Best Dance Club<br />

Strand Bar<br />

Employees Carlos Sanchez and Gracie Morissette with a freshly baked Italian<br />

meat lovers pie. Photo by Ryan McDonald<br />

Pizza<br />

Paisano’s<br />

Paisano’s Pizza can provide a filling midday meal, or a rallying point at the end of a long<br />

night. No matter what time or mood you enter, an authentically New York experience<br />

awaits. Posters of the New York Dolls and Frank Sinatra’s mugshot deck the walls. A gangster<br />

movie is likely unfolding on the television screen. And a slice of New York-style pizza,<br />

thin and eminently foldable, awaits.<br />

Server Gracie Morissette has been working at Paisano’s for seven years. She had just fin<br />

20 Easy Reader / <strong>Beach</strong> magazine • <strong>April</strong> 12, <strong>2018</strong>

ished a 25-day “cleanse” last week, and the<br />

first thing she ate was a slice of Paisano’s.<br />

“That’s my prize. I wouldn’t be working<br />

here if I didn’t think the pizza was great.”<br />

Paisano’s<br />

1132 Hermosa Ave.<br />

Hermosa <strong>Beach</strong><br />

(310) 376-9883<br />

paisanospizzahb.com<br />

>> Runner-up: <strong>Beach</strong> Pizza<br />

3301 Highland Ave., Manhattan <strong>Beach</strong><br />

(310) 546-5401<br />

eatbeachpizza.com<br />

Dance Club<br />

Chelsea Pub and Lounge<br />

Chelsea Pub and Lounge turns itself into<br />

the South Bay’s best dance club on weekend<br />

nights. The English-style pub is connected<br />

to the Underground on Hermosa<br />

Avenue, and boasts an ocean view, craft<br />

cocktails, and DJ dancing that made one<br />

online reviewer rave, “DJ was awesome.<br />

Manager and staff are amazing… Drinks<br />

are a great price, especially compared to<br />

most South Bay bars.” Others praised the<br />

mix of EDM, hip hop, rock and old school<br />

music. “This is the perfect bar for a beach<br />

town. The vibe is very down-to-earth and<br />

casual,” one fan wrote.<br />

Chelsea Pub and Lounge<br />

1334 Hermosa Ave., Hermosa <strong>Beach</strong><br />

(310) 937-2598<br />

chelseapubandlounge.com<br />

>> Runner-up: The Strand House<br />

117 Manhattan <strong>Beach</strong> Blvd.,<br />

Manhattan <strong>Beach</strong><br />

(310) 545-7470<br />

thestrandhousemb.com<br />

Yogurt Shop<br />

Yogurtland<br />

Yogurtland’s teams of “flavorologists,” develop proprietary recipes for more than 80 highly<br />

customized flavors, from traditional to exotic. Yogurtland also uses quality ingredients – beginning<br />

with creamy, fresh, pure California milk, free from antibiotics or added hormones.<br />

Yogurtland<br />

1570 Rosecrans Ave., Manhattan <strong>Beach</strong><br />

(310) 536-9562<br />

271 Avenida Del Norte, Redondo <strong>Beach</strong><br />

(310) 944-9572<br />

yogurt-land.com<br />

The legendary Jay Leno is a familiar<br />

face at Comedy and Magic<br />

Club.<br />

>> Runner-up: Menchie’s Frozen Yogurt<br />

2515 Artesia Blvd., Redondo <strong>Beach</strong><br />

(310) 370-4888<br />

menchies.com<br />

Comedy<br />

The Comedy & Magic Club<br />

For nearly a half-century, owner Mike<br />

Lacey has brought the hottest national<br />

headliners to Hermosa <strong>Beach</strong>, including<br />

such luminaries as Jay Leno (almost every<br />

Sunday), Jerry Seinfeld, Garry Shandling,<br />

Kevin Nealon and Robin Williams. Lacey’s<br />

formula is simple: know what funny is, and<br />

respect the comedians,. Comedians have<br />

long raved about the care and feeding they<br />

get from Lacey, comparing him favorably<br />

to LA club proprietors whose approach is<br />

more, well, coldly businesslike. When the<br />

club had an occupancy issue before the<br />

Hermosa City Council, Garry Shandling<br />

showed up at City Hall to address the council<br />

and press Lacey’s case.<br />

The Comedy & Magic Club<br />

1018 Hermosa Ave., Hermosa <strong>Beach</strong><br />

(310) 372-1193<br />

comedyandmagicclub.com<br />

>> Runner-up: Pancho’s Restaurant<br />

3615 Highland Ave., Manhattan <strong>Beach</strong><br />

(310) 545-6670<br />

panchosrestaurant.com<br />

<strong>April</strong> 12, <strong>2018</strong> • Easy Reader / <strong>Beach</strong> magazine 21

Bo Bridges’ photograph of professional<br />

volleyball player Angie Akers.<br />

Art Gallery<br />

Bo Bridges Gallery<br />

Bo Bridges introduced a new aesthetic to beach photography when he opened a<br />

gallery in downtown Hermosa <strong>Beach</strong> in 2008. <strong>Beach</strong> photography had long been<br />

characterized by warmly lit, nostalgia inducing, and neatly framed images of piers,<br />

volleyball players and surfers.<br />

Bridges applied his background in shooting extreme sports to finding angles that<br />

caused his volleyball players and piers to bleed off the page, often with dark ominous<br />

lighting. Even when he does pretty there is a dreamlike quality that borders<br />

on the dangerous. Since moving his gallery to downtown Manhattan <strong>Beach</strong> in 2013,<br />

Bridges has continued expanding the boundaries of beach photography in the same<br />

way new chefs have expanded the boundaries of local dining.<br />

Bo Bridges Gallery<br />

1108 Manhattan Ave., Manhattan <strong>Beach</strong><br />

(310) 937-3764<br />

bobridgesgallery.com<br />

>> Runner-up: Riley Arts Gallery<br />

1007 Manhattan Ave.,<br />

Manhattan <strong>Beach</strong><br />

(310) 372-3681<br />

rileyartsgallery.com<br />

that mix, Petroshanoff said.<br />

“They make a great margarita, and I’m<br />

picky,” said Keirstin Selvage, a boutique<br />

owner and stylist in Riviera Village who<br />

was splitting a mid-afternoon drink with a<br />

friend. “They don’t make it too sweet, and<br />

they keep it going.”<br />

And going, and going – Riviera is likely<br />

to go through about 25 bottles of tequila a<br />

week, thanks to the fandom their margaritas<br />

have gathered.<br />

“It’s just perfect,” Selvage said.<br />

Riviera Mexican Grill<br />

1615 S. Pacific Coast Hwy.,<br />

Redondo <strong>Beach</strong><br />

(310) 540-2501<br />

rivmex.com<br />

>> Runner-up: Pancho’s Restaurant<br />

3615 Highland Ave., Manhattan <strong>Beach</strong><br />

(310) 545-6670<br />

panchosrestaurant.com<br />

Fast-food<br />

burger<br />

Margarita<br />

Riviera Mexican Grill<br />

Believe it or not, the key to a perfect<br />

margarita isn’t how special the tequila is.<br />

“The secret is in the mix,” said bartender<br />

Ritchi Petroshanoff.<br />

It’s a simple mix, common to most margarita<br />

mixes: sugar, lemon and lime juices,<br />

and water, mixed just right. Just about any<br />

tequila would make a good margarita with<br />


Plumbing<br />

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Neighborhood business owner Keirstin Selvage sips a Cadillac Margarita.<br />

Photo by David Mendez<br />

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Thank You<br />

For Your<br />

Vote!<br />

In-N-Out Burger<br />

<strong>Beach</strong>es, palm trees, freeways, In-N-Out<br />

Burger. Few things are as emblematic of<br />

Southern California culture as its homegrown,<br />

family-owned burger chain – save<br />

for, perhaps, the drive-thru lines wrapping<br />

around the building, reminiscent of drivetime<br />

traffic.<br />

The company’s simple menu (which<br />

only recently added hot cocoa) and relatively<br />

low prices have helped ensure that<br />

the In-N-Out empire will continue its slow<br />

march across the Western United States,<br />

In-N-Out Burger<br />

3801 Inglewood Ave., Redondo <strong>Beach</strong><br />

20150 Hawthorne Blvd., Torrance<br />

(800) 786-1000<br />

locations.in-n-out.com<br />

>> Runner-up: Fatburger<br />

1698 S. Pacific Coast Hwy.,<br />

Redondo <strong>Beach</strong><br />

(310) 316-9205<br />

Ice Cream<br />

Parlor<br />

D E P E N D A B L E • P R O F E S S I O N A L • A F F O R D A B L E<br />

w w w . m a t t u c c i p l u m b i n g . c o m<br />





22 Easy Reader / <strong>Beach</strong> magazine • <strong>April</strong> 12, <strong>2018</strong><br />

F R E E<br />

E S T I M A T E S<br />

M e n t i o n t h i s a d w h e n<br />

s e t t i n g u p a p p o i n t m e n t .<br />

3 1 0 . 5 4 3 . 2 0 0 1<br />

2013<br />

ON CALL<br />

24 HOURS<br />

7 DAYS<br />

Handel’s Homemade Ice<br />

Cream<br />

Bridget Gray isn’t personally crazy<br />

about ice cream, but she’s happy to give<br />

her kids the occasional sundae.<br />

“If you’re going to have a treat, you<br />

might as well go all out,” Gray said. “I<br />

don’t eat much sugar, but I guess it says a

Siblings Sena and Stirling Gray eat sundaes at Handel’s. Photo by David<br />

Mendez<br />

lot if I’m not a sugar fan that I take my kids<br />

here.”<br />

Handel’s owner Paul Danylik appreciates<br />

that testament to the quality of his<br />

shop’s ice cream.<br />

“Overall, it comes down to the product…<br />

we have very good ice cream, and we take<br />

every step possible to make sure we have<br />

very good ice cream,” Danylik said.<br />

That quality (and the year-round sunshine<br />

in Redondo <strong>Beach</strong>) have combined to<br />

make his Handel’s the top performing store<br />

in the country.<br />

I can assure you we have the best quality<br />

available,” Danylik said. “It could be 60 degrees<br />

out — we’ll have people dressed like<br />

it’s 20 below, but they’ll still be out here.”<br />

Handel’s Homemade Ice Cream & Yogurt<br />

1882 S. Pacific Coast Hwy.,<br />

Redondo <strong>Beach</strong><br />

(424) 247-8861<br />

>> Runner-up: Manhattan <strong>Beach</strong><br />

Creamery<br />

1120 Manhattan Ave., Manhattan <strong>Beach</strong><br />

(310) 372-1155<br />

mbcreamry.com<br />

boutique wine shop in October 2001 –<br />

“probably the worst time we could have<br />

opened,” Fred said – but the last 16 years<br />

have led to a dedicated clientele that treats<br />

the shop like a second home.<br />

“I don’t think it’s just for the wine; it’s<br />

for Fred, and the people…this is the closest<br />

Entertainment cont. on page 25<br />

Spring Sale...Designer Wool Carpet and Flooring<br />

• Carpet & Flooring<br />

• Kitchen & Bathroom Remodeling<br />

• Design & Construction<br />

Wine Bar<br />

Serving the South Bay<br />

for 38 years!<br />

Friends of the Vine<br />

It’s just after 5 p.m. on Tuesday – shortly<br />

after Friends of the Vine opens – and already<br />

one of the wine bar’s regulars, Stella,<br />

is in her usual seat at the corner of the bar.<br />

“[She’s] the reason we’ve been open this<br />

long,” owner Fred Eguchi joked.<br />

Friends of the Vine owners Tracy and<br />

Fred Eguchi opened the Riviera Village<br />

Showroom 310-375-4545<br />

Warehouse 310-523-3648<br />

www.AmericanCarpetInc.com<br />

Service is Our Best Product<br />

23837 Hawthorne Blvd<br />

Torrance<br />

1617 Rosecrans Ave<br />

Gardena<br />

<strong>April</strong> 12, <strong>2018</strong> • Easy Reader / <strong>Beach</strong> magazine 23

Sports bar food<br />

Bartender Kyle Soto prepares for a thirsty Happy Hour crowd. Photo by<br />

Ryan McDonald<br />

Tequila Bar & Martini Bar<br />

Palmilla<br />

During Happy Hour on a recent Friday<br />

afternoon, a customer was sipping a cucumber-jalapeño<br />

martini made with Hendrick’s<br />

gin. She imbibed slowly, both out of caution<br />

for its potency, and out of reverence for its<br />

taste.<br />

“It’s delicious,” the woman pronounced.<br />

“Delicious” takes on a whole new meaning<br />

inside Palmilla, an upscale Mexican<br />

restaurant that opened on Hermosa <strong>Beach</strong>’s<br />

Pier Plaza in fall 2011 and has been packed<br />

ever since. First-timers rave about the refined<br />

take on street food classics such as<br />

tacos and enchiladas. Repeat customers<br />

warn not to fill up on the warm tortillas and<br />

honey butter (although you should have at<br />

least one). Cutting through these pungent<br />

flavors, and stimulating appetites and conversation,<br />

are the restaurant’s signature<br />

cocktails.<br />

There is a constantly updated list of margaritas.<br />

And for those who prefer it straight,<br />

bottles of tequila and mezcal in all shapes<br />

and sizes line the bar’s back wall. Some, like<br />

Don Julio 1942, are meant to be savored, not<br />

downed in a shot.<br />

Owing to demand from South Bay clientele,<br />

tequila is just a starting point. Vodka<br />

and other liquors are liberally incorporated<br />

by Palmilla’s inventive bartenders.<br />

The customer sipping the martini recalled<br />

how, when she came in the restaurant’s<br />

early days, the restaurant was at the leading<br />

edge of the cucumber-jalapeño margarita<br />

trend. Overtime, the restaurant’s bartenders<br />

adapted it in a variety of ways, including the<br />

gin-based martini she was then enjoying.<br />

“I don’t do well with tequila,” the woman<br />

said with a knowing smile.<br />

“Ah, me too,” laughed another customer<br />

at the bar.<br />

The two were surrounded by tequila, but<br />

nonetheless, they seemed thoroughly at<br />

home.<br />

Palmilla<br />

39 Pier Ave.<br />

Hermosa <strong>Beach</strong><br />

(310) 374-4440<br />

palmillarestaurant.com<br />

>> Runner-up, tequila bar:<br />

Coyote Cantina<br />

531 N. Pacific Coast Hwy.<br />

Redondo <strong>Beach</strong><br />

(310) 376-1066<br />

coyotecantina.net<br />

>> Runner-up, martini bar: Mangiamo<br />

128 Manhattan <strong>Beach</strong> Blvd.<br />

Manhattan <strong>Beach</strong><br />

(310) 318-3434<br />

Mangiamorestaurant.com<br />

Grunions’<br />

“unofficial models”<br />

Danielle and<br />

Sharon stand in<br />

front of the bar’s<br />

Friday menu<br />

board. Photo by<br />

Ryan McDonald<br />

Female bartender<br />

Kristina Cordova<br />

Coyote Cantina<br />

Kristina Cordova has been working at<br />

Coyote Cantina for almost 16 years. That’s<br />

a long time in today’s economy, and even<br />

more uncommon in the restaurant industry.<br />

What keeps her coming back, she said, is<br />

the customers.<br />

“Honestly, I don’t feel like I’m going to<br />

work. I feel like I’m going to hang out with<br />

friends or family,” Cordova said.<br />

Coyote Cantina is “more of a Southwestern<br />

restaurant,” as opposed to a traditional<br />

Mexican restaurant, Cordova said. Glancing<br />

at the menu, one sees less anxiety about<br />

mixing the novel and the traditional than<br />

might be found at a more fastidious restaurant.<br />

The result is that some of the restaurant’s<br />

favorite dishes are mash-ups, like the<br />

Mexican lasagne and the brie-and-mango<br />

quesadilla. For Cordova, what brings it all<br />

together is the way what comes out of the<br />

kitchen matches up with what’s behind the<br />

bar.<br />

“The menu is unique, with a lot of eclectic<br />

dishes. And tequila just pairs so well<br />

with that type of food,” she said.<br />

Cordova would know. She has to keep<br />

track of more 100 different types of tequilas<br />

behind the bar. Her favorite thing to use<br />

them for, and one of the customers’ favorite<br />

ways to consume them, is the famed “silver<br />

lightning” margarita. It’s a double shot of<br />

100 percent agave tequila, the restaurant’s<br />

patented margarita mix — “the secret is that<br />

it’s not as sweet as at a lot of places,” Cordova<br />

revealed — and a floater of orange<br />

liqueur. Think of it as a Cadillac margarita<br />

with a Corvette engine under the hood.<br />

Whether it’s a night on the town or a<br />

quick beer before dinner, a good bartender<br />

makes a good time easier to have. Cordova<br />

said she appreciates being selected, and<br />

Grunions<br />

It’s no longer unusual for bars to have<br />

great food, but Grunions has been doing it<br />

since before the word “gastro pub” was on<br />

everyone’s lips. Take a gander at a copy of<br />

the printed menu from 1974 that the restaurant<br />

keeps around. Then as now, the<br />

cheesesteak was the specialty. And, at<br />

$10.25, it’s still a bargain. (It definitely got<br />

beat by the Consumer Price Index.) That’s<br />

not to say the cheesesteak hasn’t gotten<br />

some company in the intervening years.<br />

Regulars will steer you toward the carnitas<br />

tacos. They are the perfect finger food to accompany<br />

the restaurant’s highly competitive<br />

trivia night. And an ever-changing menu of<br />

daily specials provides enough variety to<br />

keep things interesting for even the most<br />

loyal of patrons.<br />

1501 N. Sepulveda Blvd.,<br />

Manhattan <strong>Beach</strong><br />

(310) 545-9910<br />

grunionssportsbarandgrill.com<br />

>> Runner-up, North End Bar & Grill<br />

2626 Hermosa Ave., Hermosa <strong>Beach</strong><br />

(310) 379-5379<br />

northendbar.com<br />

plans to keep building relationships, one<br />

drink at a time.<br />

“We work really hard to make our customers<br />

feel...they’re not clients. They’re like<br />

our family, our friends,” she said.<br />

Coyote Cantina<br />

531 N. Pacific Coast Hwy.,<br />

Redondo <strong>Beach</strong><br />

(310) 376-1066<br />

>> Runner-up:<br />

Kathy Doel, Zane’s Restaurant<br />

1150 Hermosa Ave., Hermosa <strong>Beach</strong><br />

(310) 374-7488<br />

zanesrestaurant.com<br />

Kristina Cordova holds a Day of<br />

the Dead-themed bottle of KAH<br />

Tequila before she whips up another<br />

of her famed margaritas.<br />

Photo by Ryan McDonald<br />

24 Easy Reader / <strong>Beach</strong> magazine • <strong>April</strong> 12, <strong>2018</strong>

Neighborhood business owner Keirstin Selvage sips a Cadillac Margarita.<br />

Photo by David Mendez<br />

Entertainment cont. from page 23<br />

thing to family and home,” Stella said. “It’s<br />

that feeling of after work, you come home,<br />

sit down and have a drink, but you get to do<br />

that with all of your friends.”<br />

Friends of The Vine<br />

Riviera Village Music<br />

221 Avenida Del Norte, Redondo <strong>Beach</strong><br />

(310) 792-5940<br />

friendsofhevine.net<br />

>> Runner-up: Barsha Wines<br />

and Spirits<br />

917 N. Sepulveda Blvd.,<br />

Manhattan <strong>Beach</strong><br />

(310) 318-9080<br />

barshawines.com<br />

Poke<br />

DJ Black Sheep keeps the lights<br />

down and energy up.<br />

DJ<br />

DJ Black Sheep<br />

Diego “DJ Black Sheep” Rodriguez holds<br />

down residencies at Sharkeez, Tower 12<br />

and American Junkie, and is in talks to add<br />

a summer gig in the LA area or Vegas. “I<br />

try to incorporate every genre during my<br />

sets to keep it fun and unexpected,” he<br />

said. His 12 years of experience, he said,<br />

have given him “the ability to adapt to any<br />

audience they put in front of me.”<br />

DJ Blacksheep<br />

>> Runner-up: KC Campbell Vox DJ<br />

Jus' Poke<br />

There’s a certain rightness to Jus’ Poke<br />

winning this category, since they have been<br />

serving it since the days when most people<br />

didn’t know what it was and thought the<br />

name rhymed with “joke.” Folks know otherwise<br />

now because it has become wildly<br />

popular, but the first specialist keeps leading<br />

the pack by a mile. They keep it simple,<br />

serving six variations of marinated tuna<br />

with different condiments and greens and<br />

one tofu version. There are a few, small<br />

side items and soft drinks, but that’s it.<br />

And that’s all that needs to be there, because<br />

their small dining area and patio are<br />

filled just about any time they’re open.<br />

Jus’ Poke<br />

501 N. Pacific Coast Hwy., Redondo<br />

<strong>Beach</strong><br />

(310) 379-1133<br />

juspoke.com<br />

>> Runner-up: Hermosa <strong>Beach</strong> Fish<br />

Shop<br />

Plaza Hermosa<br />

719 Pier Ave., Hermosa <strong>Beach</strong><br />

(310) 372-3480<br />

thefishshophermosabeach.com<br />

If daily deals aren’t meeting<br />

your cosmetic goals, maybe it’s<br />

time to consider a relationship<br />

with Celibre.<br />

<strong>April</strong> 12, <strong>2018</strong> • Easy Reader / <strong>Beach</strong> magazine 25

Male<br />

bartender<br />

Joe Del Riego,<br />

Shellback Tavern<br />

There are a select number of professions<br />

in the world that one might call almost<br />

spiritual in nature but not in the least bit<br />

priestly — the taxi or rideshare driver who<br />

makes new friends nightly, the hairdresser<br />

who takes your head in his or her hands<br />

every few months and hears your tales of<br />

woe, and of course, the bartender at your<br />

favorite local spot who not only is a reliable<br />

source of good cheer but can also concoct<br />

a drink that soothes your very soul. Joe Del<br />

Riego’s ministry as a bartender has been a<br />

source of soulful comfort locally for three<br />

decades, including when he founded the<br />

Side Door bar in downtown Manhattan<br />

<strong>Beach</strong>, later when he further perfected the<br />

fine art of his martini-making at Mangiamo,<br />

and finally when he found his natural<br />

home at the Shellback Tavern. He’s<br />

been awarded best bartender at every stop<br />

along the way. Del Riego is a Manhattan<br />

<strong>Beach</strong> native who in his youth traveled the<br />

globe in the U.S. Navy and realized the<br />

best place in the world was where he<br />

began. He started bartending after leaving<br />

the military as a means to get through<br />

school before realizing it was his calling.<br />

“I needed to make money while I went<br />

to school full time,” he said. “It kind of<br />

seemed like it fit my personality, you<br />

know? So it started out as a part time thing<br />

to get through school and figured out what<br />

I wanted to do. I’ve been doing it over 30<br />

years now. At some point I said to myself,<br />

‘You know, this is what I am. I’m not looking<br />

to do something else. I am a bartender.<br />

I like meeting people, I like talking to people,<br />

I like making drinks.”<br />

Del Riego hopes the Shellback is his last<br />

stop. “I tell people, this could theoretically<br />

be my last job,” he said. “I’m 53. If [owner]<br />

Bob Beverly and Rico, the manager — if<br />

they keep me around another seven to 10<br />

years, I could retire from this place.”<br />

In the meanwhile, not a shift goes by he<br />

doesn’t feel grateful to be bartending in the<br />

old heart of his hometown. As far as he’s<br />

concerned, the Shellback has it all — he<br />

has a cast of stalwart regulars he’s known<br />

for years, and an international cast of newcomers<br />

who arrive nightly, allowing him to<br />

travel the world from his perch above the<br />

beach.<br />

“People fly into LAX from all over the<br />

world and they say, ‘We want to go see the<br />

beach.’ Where do they go? Shellback on a<br />

Friday night,” Del Riego said. “We get IDs<br />

from all over the world — Asia, lots of Australians,<br />

Europe. It’s a really good reminder<br />

of how fortunate I am to still be here. This<br />

is really a cool place.”<br />

Joe Del Riego (Shellback)<br />

126 Manhattan <strong>Beach</strong> Blvd.,<br />

Manhattan <strong>Beach</strong><br />

(310) 376-7857<br />

shellbacktavern.com<br />

>> Runner-up: Mike Benevidez (Ercoles)<br />

1101 Manhattan Ave., Manhattan <strong>Beach</strong><br />

(310) 372-1997<br />

Joe Del Riego behind the bar at Shellback Tavern.<br />

Photo by Mark McDermott<br />

Sports Bar &<br />

Neighborhood Bar<br />

Shellback Tavern owner Bob Beverly. Photo by Kevin Cody<br />

Shellback Tavern<br />

Almost everything changed in Downtown<br />

Manhattan <strong>Beach</strong> over the last couple<br />

decades as the formerly sleepy, little beach<br />

town became an affluent and even fashionable<br />

destination. The Shellback abides, as it<br />

has for 53 years now. Despite occupying one<br />

of the most valuable pieces of land in Southern<br />

California, perched just above the pier,<br />

the Shellback has transcended even its status<br />

as a local institution; it has become bastion<br />

of the resistance, a place one can still<br />

find the ramshackle old soul of Manhattan<br />

<strong>Beach</strong>.<br />

“Something we hear all the time, people<br />

say that coming in to the Shellback to get a<br />

beer and to sit back and look at the pier —<br />

it could be the ‘40s, the ‘50s, or the ‘60s, because<br />

that view has not changed,” said<br />

owner Bob Beverly. “It’s when you look the<br />

other way, that’s where the changes are. It’s<br />

like the Led Zeppelin song, ‘Look to the<br />

West’... We try to keep it pretty simple. I always<br />

figured all businesses are kind of the<br />

same — offer a decent product at a fair price<br />

in a friendly environment, and you can’t go<br />

wrong.”<br />

Several times over the years big offers<br />

have come in to buy the Shellback, but to<br />

Beverly this is about more than money.<br />

“I’ve lived in Manhattan <strong>Beach</strong> all my<br />

life, and most of my employees are from<br />

Manhattan <strong>Beach</strong>,” he said. “We just try to<br />

keep something alive in an ever-changing<br />

downtown. I’m 65 now, and I’ve tried to<br />

keep some of what I loved about old Manhattan<br />

<strong>Beach</strong> here. We’ve seen the rent skyrocket<br />

over the last ten years, but people<br />

keep coming in masses, at new volumes, and we manage to pay the rent. There’s not much<br />

left over for the owner, but that’s okay.”<br />

As for winning best sports bar, even the loquacious Beverly was left somewhat speechless.<br />

But one look out that window to the west shows a little bit of what voters were thinking —<br />

you don’t have to look at a bank of television sets to see sports, just look to the beach. And<br />

it’s a place where you just might run into a professional athlete, as Dallas Mavericks owner<br />

Mark Cuban famously did when he bumped into former Clipper star Blake Griffin at the<br />

Shellback when he was in the process of trying to steal teammate DeAndre Jordan from<br />

LA. Who needs a TV?<br />

Shellback Tavern<br />

126 Manhattan <strong>Beach</strong> Blvd., Manhattan <strong>Beach</strong><br />

(310) 376-7857<br />

shellbacktavern.com<br />

>> Runner-up: Grunions Sports Bar & Grill<br />

1501 N. Sepulveda Blvd., Manhattan <strong>Beach</strong><br />

(310) 545-9910<br />

grunionssportsbarandgrill.com<br />

26 Easy Reader / <strong>Beach</strong> magazine • <strong>April</strong> 12, <strong>2018</strong>

Kat Koontz serves<br />

up two Naughty<br />

Incredibles at<br />

Pancho’s. Photo by<br />

Mark McDermott<br />

Cocktails<br />

Pancho’s Restaurant<br />

Pancho’s victory in this category is a testament to the fact that a cocktail is more than<br />

what a bartender pours into a glass. The iconic restaurant on the corner of Rosecrans and<br />

Highland in Manhattan <strong>Beach</strong> has achieved institutional status locally for a number of reasons<br />

— its beautiful food, of course, as well as its live music and comedy and a staff that is<br />

unfailingly friendly and very, very good at what they do. And yes, Pancho’s serves a variety<br />

of cocktails and serves them well. But let’s not kid ourselves: drinkwise, the margaritas are<br />

what has put Pancho’s on the map. “It’s a Pancho’s recipe that has not changed in 40 years,”<br />

said bartender Kat Koontz, who is relatively new to the establishment but inherits a tradition<br />

a number of legendary bartenders have upheld for decades.<br />

There are variations, of course, including a delicious jalapeño margarita and the famous<br />

Naughty Maggie, which contains a shot of Cuervo gold and a float of Grand Marnier. Then<br />

there is the appropriately named Naughty Incredible, a 42 ounce margarita that will change<br />

your world.<br />

But again, these drinks are more than the sum of their parts. It’s about the experience of<br />

sitting in the restaurant’s unique bar, where regulars are enshrined in the “Boys at the Bar”<br />

plaque that honors “Big Dave,” who passed away in 1988, and “Duffy,” who passed away<br />

in 2014.<br />

“I’ve been coming here 35 years,” said Big John, a fishing buddy of owner Ab Lawrence,<br />

whose name is also on the plaque. “The food really stands out. The Wednesday night taco<br />

deal is great. The live music is great. And it’s a great place to have a drink.”<br />

Pancho’s Restaurant<br />

3615 Highland Ave., Manhattan <strong>Beach</strong><br />

(310) 545-6670<br />

panchosrestaurant.com<br />

>> Runner-up: North End Bar & Grill<br />

2626 Hermosa Ave., Hermosa <strong>Beach</strong><br />

(310) 379-5379<br />

northendbar.com<br />

<strong>April</strong> 12, <strong>2018</strong> • Easy Reader / <strong>Beach</strong> magazine 27

Live music club<br />

Citizen Cope playing Saint Rocke. Photo by Veronica Sardo<br />

Saint Rocke<br />

There’s something almost mystical about certain rooms that invite the spirit of live music. Plenty of rooms have stages and great<br />

sound systems and the other technical components meant to make amplified music transcendent; very few have that unnameable<br />

quality that makes songs come to life. Saint Rocke has it, and locals know it; the Hermosa <strong>Beach</strong> club founded by Allen Sanford<br />

has won this award for 10 years running.<br />

“Creating a good room requires some essential ingredients like sound systems and stages, but a great room is made by vibe and<br />

culture,” Sanford said. “It’s a room full of songs and<br />

memories, and each person who comes and creates a<br />

memory adds to the energy of a room. When I mention<br />

Saint Rocke in conversation, there is always<br />

someone with a story — ‘Remember that show? Remember<br />

this show?’ Over time, that energy contributes<br />

to the mysticism of a great room.”<br />

The venue has also been successful because of its<br />

bookings; its local shows, ranging from reigning local<br />

rock goddess Kira Lingman to the happily never-ending<br />

Cubensis jam to the epic appearance of Pennywise,<br />

are expertly curated. Just as significantly, Saint<br />

Rocke is the only local club where nationally touring<br />

bands perform. Bands that rarely play in such intimate<br />

settings regularly appear at Saint Rocke — last<br />

month, for example, the truly legendary Lee “Scratch”<br />

Perry graced the stage.<br />

“Saint Rocke literally saved live music in the South<br />

Bay,” Sanford said. “I went to Club Caprice in its waning<br />

days when I turned 21, and I didn’t see another<br />

live ticketed show locally until I opened Saint Rocke.<br />

I love live music, and I love Naja’s and other places<br />

that do live music, but there is something about seeing<br />

bands you’ve heard on the radio or grew up listening<br />

to in person. Saint Rocke has become the de<br />

facto place for live shows in the South Bay, and I think<br />

that’s worked for our community… an alternative to<br />

driving north to see live music.”<br />

Saint Rocke<br />

142 Pacific Coast Hwy., Hermosa <strong>Beach</strong><br />

(310) 372-0035<br />

saintrocke.com<br />

>> Runner-up: Lighthouse Cafe<br />

30 Pier Ave., Hermosa <strong>Beach</strong><br />

(310) 376-9833<br />

thelighthousecafe.net<br />

Wine shop<br />

wine shop on the corner of Pier Avenue and Monterey Boulevard in Hermosa <strong>Beach</strong>, has<br />

reached this status. The shop is a pervasive presence in the larger community, providing wine<br />

for dozens of charity events each year. The storefront itself has become a community hub,<br />

particularly with its weekly calendar of events, capped off by its almost legendary Friday<br />

night gatherings — some featuring winemakers, others focusing on certain regions, and, the<br />

most popular, wine pairings with Girl Scout Cookies. Uncorked has a wine club with a membership<br />

of 700 people; tellingly, only five of those members have their wine shipped to them.<br />

The rest come to the shop.<br />

“That is how local our business is,” said Kathy Knoll, who co-founded the shop along with<br />

Jeff Bonafede and Gerry Vasquez.<br />

Many of those customers don’t need to drive to Uncorked. They can simply take a nice<br />

stroll for a glass of wine.<br />

“It’s not cheap to live at the beach,” Bonafede said. “When people come home, they don’t<br />

want to get back in the car to go somewhere. It’s great to come hang out at Uncorked.”<br />

Uncorked is reminiscent of the little wine shops that so enliven life in Europe. There is not<br />

a whiff of pretension in the air, just a genuine love for sharing good wine, and a small staff of<br />

folks who make a point of learning their customers’ tastes.<br />

“We are really blessed to have a great staff,” Knoll said. “They are very knowledgeable, and<br />

they love sharing new discoveries with customers. Our manager, Anjilla, is amazing. People<br />

come to see different staff members certain days and nights.”<br />

Customers Debbie Fogel and Melinda Jackman join Uncorked staff members<br />

Janelle Sanchez, Nancie Hemminger, Jeff Bonafede, and Anjilla Piazza<br />

in a toast featuring the shop’s very own vintage, Pier Avenue.<br />

Photo by Mark McDermott<br />

Uncorked<br />

The rarest and most rewarding thing that can happen for a business is when it becomes<br />

both a vital part of a community and a community unto itself. Uncorked, the neighborhood<br />

28 Easy Reader / <strong>Beach</strong> magazine • <strong>April</strong> 12, <strong>2018</strong><br />

Uncorked The Wine Shop<br />

302 Pier Ave., Hermosa <strong>Beach</strong><br />

(424) 247-7117<br />

uncorkedhermosa.com<br />

>> Runner-up: Bacchus<br />

1000 Manhattan Ave., Manhattan <strong>Beach</strong><br />

(310) 372-2021<br />


Buying or Selling<br />

“Since 1992”<br />

Don Ruane<br />

Serving the South Bay <strong>Beach</strong> Cities and beyond<br />

Office: 310.546.3441<br />

Cell: 310.643.6363<br />

Email: Donruane@verizon.net<br />

DRE#01036347<br />

Slider stop sliders are almost too cute to eat. Photo by JP Cordero<br />

Sliders<br />

Slider Stop<br />

People love Slider Stop because everything<br />

about the experience is fun. Little<br />

sandwiches are served with a dizzying variety<br />

of flavors, and you can mix and match a<br />

few and have a varied and interesting lunch.<br />

When the sliders arrive they’re not only<br />

tasty, they’re cute. Any time you stop in<br />

you’ll see people taking pictures to upload<br />

to their social media.<br />

American<br />

BBQ<br />

Slider Stop<br />

2315 Artesia Blvd.,<br />

Redondo <strong>Beach</strong><br />

(310) 214-5200<br />

sliderstop.com<br />

>> Runner-up: Baja Sharkeez<br />

52 Pier Ave., Hermosa <strong>Beach</strong><br />

(310) 318-0004<br />

3600 Highland Ave.,<br />

Manhattan <strong>Beach</strong><br />

(310) 545-8811<br />

Sharkeez.com<br />

Lucille’s<br />

The hardest thing about dining at Lucille’s<br />

used to be finding a parking space,<br />

but since they moved that is less of an<br />

issue. Instead you have to grapple with<br />

what to order, since they have a remarkable<br />

variety of meats and flavors to choose from.<br />

Their giant smoker holds hundreds of<br />

pounds of beef and pork ribs, brisket, tritip,<br />

sausage, and two types of chicken, one<br />

marinated in cider. You could start at the<br />

top of the menu and work your way down<br />

on multiple visits, but the best thing to do<br />

is get a bunch of friends and family members<br />

together and order one of their multiitem<br />

feasts. Bring a lot of people, get a lot<br />

of food, and pay less than you’d expect –<br />

it’s Lucille’s recipe for success.<br />

Lucille’s Smokehouse Bar-B-Que<br />

21540 Hawthorne Blvd., #401B,<br />

Torrance<br />

(310) 370-7427<br />

lucillesbbq.com<br />

>> Runner-up: HopSaint Brewing<br />

Company<br />

5160 W. 190th St., Torrance<br />

(310) 214-4677<br />

hopsaint.com<br />

<strong>April</strong> 12, <strong>2018</strong> • Easy Reader / <strong>Beach</strong> magazine 29

New & Eclectic<br />

Tower 12<br />

Wait, say some people who haven’t been there. A place on the Pier Plaza has won best<br />

eclectic restaurant and best new restaurant? Yes it has, and deservedly so. The second floor<br />

restaurant is decorated like a hangout for an art-loving surfer, and the menu has burgers<br />

and pizzas like the bars on the block. But there are also American favorites like chicken pot<br />

pie and braised short ribs, and upscale items like scallop risotto a rich pasta carbonara,<br />

and real smokehouse barbecue. It’s enticing on the menu and even better in your mouth, a<br />

measure of how far standards have risen in the area.<br />

Tower 12<br />

53 Pier Ave.,<br />

Hermosa <strong>Beach</strong><br />

(310) 379-6400<br />

tower12hb.com<br />

>> Runner-up, eclectic: Baran’s 2239<br />

502 Pacific Cst. Hwy.., Hermosa <strong>Beach</strong><br />

(424) 247-8468<br />

barans2239.com<br />

>> Runner-up, new: Rabano<br />

2516 Pacific Coast Hwy, Hermosa <strong>Beach</strong><br />

(310) 318-1998<br />

rabano.com<br />

HopSaint partner Christina Oliva. Photo by Brad Jacobson<br />

(CivicCouch.com)<br />

Tower 12 owners Ron and Greg Newman, feeling right at home. Photo by<br />

Brad Jacobson<br />

Ethnic BBQ & Korean<br />

Gen server Kassandra Martin with beef brisket. Photo by Brad Jacobson<br />

Gen<br />

Gen is Korean for “The Beginning,” and it’s an appropriate name for reasons that the<br />

founders may not have considered. It is a good place for newcomers to tabletop grilling or<br />

to Korean food, because they offer a mild version of that cuisine served by fluent and helpful<br />

servers. It’s also the beginning of a culinary dialog that extends the style to other cultures.<br />

You can sample meats marinated in Hawaiian teriyaki sauce, Cajun spiced, or just plain<br />

enjoy natural flavors. Every culture has their variant on grilled meat, and here is where inquisitive<br />

diners can sample global grilling to their hearts’ content.<br />

Gen Korean BBQ House<br />

Crossroads Shopping Center<br />

24301 Crenshaw Blvd., Torrance >> Runner-up, BBQ: Silvio’s Brazilian BBQ<br />

(424) 328-0388<br />

20 Pier Ave., Hermosa <strong>Beach</strong><br />

genkoreanbbq.com<br />

(310) 376-6855<br />

Silviosbbq.com<br />

>> Runner-up Korean: The Standing Room Restaurant<br />

1320 Hermosa Ave., Hermosa <strong>Beach</strong><br />

(310) 318-1272<br />

thestandingroomrestaurant.com<br />

If the bagels at Manhattan Bread and Bagel are green is must be St.<br />

Patrick’s day. Photo by Kevin Cody<br />

30 Easy Reader / <strong>Beach</strong> magazine • <strong>April</strong> 12, <strong>2018</strong>

East of Sepulveda restaurant<br />

HopSaint<br />

190th Street starts at the top of a hill with a view of the ocean and ends at Figueroa in<br />

downtown Los Angeles. There's only one noteworthy restaurant along its entire length, and<br />

perhaps that contributes to what makes HopSaint special. All the creativity and culinary<br />

passion along those many miles is channeled into one place that bursts with energy. Steve<br />

Roberts and his team offer house-brewed beers alongside quirky but successful takes on<br />

American roots cooking. There’s a heavy influence of Southern cooking here, but also an<br />

irreverent experimentalism, and the daily specials show that the innovation keeps coming.<br />

There’s a great reason to dine east of Sepulveda, and its name is HopSaint.<br />

HopSaint Brewing Company<br />

5160 W. 190th St., Torrance<br />

(310) 214-4677<br />

hopsaint.com<br />

Bagel shop & Bakery<br />

>> Runner-up: Barans 2239<br />

502 Pacific Coast Hwy, Hermosa <strong>Beach</strong><br />

(424) 247-8468<br />

barans2239.com<br />

Manhattan Bread and Bagel<br />

The cult of the bagel has moved around the world. New Yorkers associate them with<br />

Eastern Europe, Californians associate them with New York, and South Bay residents associate<br />

them with a strip mall in Manhattan <strong>Beach</strong>. That‘s where Manhattan Bread & Bagel<br />

has been baking since 1992, and they’ve developed a loyal following in the ensuing quarter<br />

century. They have all the popular flavors and doughs, plus handmade spreads so whether<br />

you like sweet or savory, they have you covered. And if you don’t feel like a bagel, they<br />

offer artisan breads that include their superb pepper parmesan and a fine whole wheat<br />

loaf. Whatever you’re looking for that involves bread flour and yeast, look no farther.<br />

>> Runner-up bakery: Panera<br />

1511 Hawthorne Blvd, Redondo <strong>Beach</strong><br />

(310) 793-4129<br />

panerabread.com<br />

Dessert bakery<br />

Becker's Bakery<br />

If your grandfather went to a bakery in the South Bay, it was probably Becker’s. They’ve<br />

been serving baked goods since the 1940s, and their reputation is as solid as the old brick<br />

building that houses their ovens. This isn’t the place to go for wild or trendy items, but if<br />

you appreciate classic baked goods and techniques it’s a destination. South Bay residents<br />

start salivating as soon as they see the pink bakery box.<br />

Becker’s Bakery & Deli<br />

1025 Manhattan Ave., Manhattan <strong>Beach</strong><br />

(310) 372-3214<br />

Beckersbakery and deli.com<br />

Manhattan Bread & Bagel<br />

Sepulveda Shopping Center<br />

1812 N. Sepulveda Blvd., Manhattan <strong>Beach</strong><br />

(310) 545-7553<br />

manhattanbread.com<br />

>> Runner-up bagels: Noah’s Bagels<br />

330 Manhattan <strong>Beach</strong> Blvd. Manhattan <strong>Beach</strong><br />

(310) 937-2206<br />

Noahs.com<br />

>> Runner-up: Torrance Bakery<br />

1341 El Prado Ave., Torrance<br />

(310) 320-2722<br />

torrancebakery.com<br />

Michael Burstein is a probate and estate planning<br />

attorney. A graduate of the University of California,<br />

Hastings College of the Law in 1987, he is admitted<br />

to the California, Kansas and Oklahoma Bars and<br />

is a member of the Order of Distinguished Attorneys<br />

of the Beverly Hills Bar Association.<br />

As an estate and probate lawyer, Michael has prepared<br />

approximately 3,000 living trusts and more<br />

than 4,000 wills.<br />

An Estate Planning,<br />

Estate Administration,<br />

and Probate Attorney<br />

l Living Trusts<br />

l Wills<br />

l Powers of Attorney<br />

l Asset Protection<br />

l Veterans Benefits<br />

l Pet Trusts<br />

l Advance Health<br />

Care Directives<br />

l Insurance Trusts<br />

l Probate<br />

l Conservatorships<br />

l And Much More!<br />

Call us to schedule an appointment or for our<br />

FREE Guide:<br />

Selecting the Best Estate Planning Strategies<br />

111 North Sepulveda Boulevard, Suite 250<br />

Manhattan <strong>Beach</strong>, California 90266<br />

310-545-7878<br />

<strong>April</strong> 12, <strong>2018</strong> • Easy Reader / <strong>Beach</strong> magazine 31

Bar food<br />

Restaurant hamburger<br />

Ercoles<br />

Our winner for bar food has what is almost<br />

undoubtedly the smallest selection in<br />

the South Bay. If you like burgers, tacos, or<br />

hot dogs you’ll be right at home, because<br />

that’s the whole list. The burgers and tacos<br />

use meat fresh from Manhattan Meat Market<br />

next door, and it’s top quality. The portions<br />

are generous and prices are almost<br />

comically low, making this a great dinner<br />

deal even if you don’t have a drink. You<br />

probably will, and perhaps another one to<br />

follow it because they’re modestly priced<br />

and the classic cocktails are well made. It<br />

will be more trouble deciding what to have<br />

because the selection is so much larger, but<br />

that’s a problem you probably won’t mind<br />

having.<br />

Ercoles<br />

1101 Manhattan Ave., Manhattan <strong>Beach</strong><br />

(310) 372-1997<br />

m.mainstreethub.com<br />

>> Runner-up: Baja Sharkeez<br />

52 Pier Ave., Hermosa <strong>Beach</strong><br />

(310) 318-0004<br />

3600 Highland Ave., Manhattan <strong>Beach</strong><br />

(310) 545-8811<br />

sharkeez.net<br />

Breakfast omelet<br />

“Ode to Ercoles,” by Bob White.<br />

Photo by Kevin Cody<br />

A burger in name only.<br />

Chili<br />

Standing Room<br />

Our definitions of what a burger is have<br />

exploded during the last decade. It no longer<br />

raises an eyebrow when a chef tosses something<br />

outrageous on top of that beef patty.<br />

Or maybe it’s a turkey patty, or lamb,<br />

chicken, veggie, ostrich, or whatever else<br />

didn’t get out of the way fast enough. You<br />

can’t stand out on novelty alone, but you can<br />

on the dexterity with which you combine<br />

flavors. Many burgers at Standing Room<br />

have a distinct Asian fusion influence, with<br />

sweet, spicy, and herbal notes that pair off<br />

superbly. The standard burgers are formidable<br />

too. They’re huge, with the thick meat<br />

patty cooked just as you like it. The Standing<br />

Room serves much more than burgers,<br />

but that’s where they built their reputation.<br />

The Standing Room Restaurant<br />

1320 Hermosa Ave., Hermosa <strong>Beach</strong><br />

(310) 318-1272<br />

thestandingroomrestaurant.com<br />

>> Runner-up: Hennessey’s Tavern<br />

8 Pier Ave., Hermosa <strong>Beach</strong><br />

(310) 372-5759<br />

313 Manhattan <strong>Beach</strong> Blvd.<br />

Manhattan <strong>Beach</strong><br />

(310) 546-4813<br />

1712 S. Catalina Ave., Redondo <strong>Beach</strong><br />

(310) 540-8443<br />

hennesseystavern.com<br />

At Martha’s, it’s all about presentation. Photo by Chelsea Schreiber<br />

Martha's<br />

Could it be that the omelets at Martha’s<br />

taste a little better because of the ocean<br />

breeze, or perhaps their sunny patio or<br />

homey interior? We don’t know, but we suspect<br />

that there’s at least some effect. Perhaps<br />

the cooks and servers are a bit more<br />

inspired to do their best by their environment.<br />

Either way the egg pancakes are unusually<br />

light and fluffy, the fillings fresh and<br />

flavorful, and the hash browns on the side<br />

show up with the right balance of crisp and<br />

soft. An omelet here is a full meal, and<br />

32 Easy Reader / <strong>Beach</strong> magazine • <strong>April</strong> 12, <strong>2018</strong><br />

based on the number of bicycles parked<br />

here any time they’re open, a lot of patrons<br />

are working them off as soon as they depart.<br />

Martha’s 22nd St. Grill<br />

25 22nd St., Hermosa <strong>Beach</strong><br />

(310) 376-7786<br />

>> Runner-up: Eat at Joe’s<br />

400 N. Pacific Coast Hwy., Redondo<br />

<strong>Beach</strong><br />

(310) 376-9570<br />

originaleatatjoes.com<br />

HopSaint<br />

We hope you get hungry for chili only once a week, because that’s how often<br />

HopSaint serves it. Orders start coming out of the kitchen on Sunday at noon, and it lasts<br />

until it’s gone. On rare occasions they have some left over which they serve on Monday,<br />

but don’t count on it. This is so good, the long-simmered stew accented by smoky shreds<br />

and chunks of the burnt ends of meat from their barbecue. It’s served in a hot skillet topped<br />

with chopped purple onion, a dollop of sour cream and decorative cilantro leaf. On the<br />

side is the best, corniest cornbread you’ve ever had. It’s worth putting a recurring reminder<br />

in your phone’s calendar that tells you to head to HopSaint on Sunday for the best chili this<br />

side of Texas – any maybe there.<br />

HopSaint Brewing Company<br />

5160 W. 190th St., Torrance<br />

(310) 214-4677<br />

hopsaint.com<br />

>> Runner-up: Good Stuff<br />

1286 The Strand, Hermosa <strong>Beach</strong><br />

(310) 374-2334<br />

1617 S. Pacific Coast Hwy. Ste. 102 Redondo <strong>Beach</strong><br />

(310) 316-0262<br />

131 W. Grand Ave., C, El Segundo<br />

(310) 647-9997<br />

Promenade On The Peninsula,<br />

550 Deep Valley Dr., #151, Rolling Hills Estates<br />

(310) 544-8000<br />


Brewery<br />

King Harbor Brewing Company’s Tom Dunbabin, Phil McDaniel and Will<br />

Daines at their Redondo Brewery. Photo by Brad Jacobson<br />

(CivicCouch.com)<br />

King Harbor Brewing Company<br />

The South Bay is awash in really good beer. Beginning with the OG legends Strand Brewing<br />

and El Segundo Brewing nearly a decade ago, the area became an epicenter for the craft<br />

beer revolution that subsequently swept the country. King Harbor Brewing Company arrived<br />

on the scene exactly four years ago. Their taprooms at the brewery in North Redondo and<br />

on the International Boardwalk in King Harbor developed a vibrant social scene to go along<br />

with their extraordinarily companionable beers, such as The Quest, Swirly, and Abel Brown.<br />

“It’s more about the experience than just the beer,” said Tom Dunbabin, who co-founded<br />

KHBC with Will Daines and master brewer Phil McDaniel. “We are all about the quality<br />

of the beer. But we never wanted it to be about getting a beer and sitting by yourself. Drinking<br />

that beer should be part of hanging out after surfing the Cove all day, or hitting the golf<br />

course, and sitting down and talking about it with your friends…. Ultimately the most important<br />

things are: is the beer delicious, and are you having a good time? If those two boxes<br />

are checked off that’s all that really matters.”<br />

KHBC found the right brewer to carry out this vision. McDaniel has an all-star resume.<br />

He attended the Siebel Institute of Technology in Chicago and Munich, then worked as a<br />

shift brewer at industry-leading Stone Brewing and then became the lead brewer at Bruery.<br />

McDaniel has pushed the boundaries on just how fun a beer can be. Their Tiki Hut IPA<br />

has become popular as a tap handle throughout the South Bay, and their take on a Mexican<br />

lager, Cerveza Hermosa, is an historical revelation. “Growing up in Southern California,<br />

Mexican beer was a staple — crack open a Negra Modelo and instantly it's like going on a<br />

trip to Baja. That’s what we wanted to do. Our take on it was really to investigate the style<br />

— those Mexican beers were German, Austrian, and Czech lagers brought over more than<br />

200 years ago. Mexican beers later became big corporate beers, and they cut some corners<br />

for profit. We took it back to its roots and made a dark Mexican lager and named it after<br />

our favorite beach town, Cerveza Hermosa.”<br />

KHBC just keeps becoming more companionable, last year launching a canning operation,<br />

which means you can now take their beer to the beach, to the golf course, or for a sail out<br />

of King Harbor. It’s also about to be distributed in chains, including Whole Foods and Vons,<br />

and in beloved local liquor stores such as Oceanview.<br />

“Every business starts off with an idea, then sees what works and change what doesn’t,”<br />

Dunbabin said. “When we started, the main thing was doing something awesome in the<br />

South Bay. That is the one thing we’ve really stuck to, and we’ve constantly been trying to<br />

find ways to do it better. We are excited to be voted best local brewery again; it sort of reinforces<br />

that we are doing the right things.”<br />

King Harbor Brewery Company<br />

2907 182nd St., Redondo <strong>Beach</strong><br />

(310) 542-8657<br />

kingharborbrewing.com<br />

>> Runner-up: El Segundo Brewery Company<br />

140 Main St., El Segundo<br />

(310) 529-3882<br />

elsegundobrewing.com<br />

<strong>April</strong> 12, <strong>2018</strong> • Easy Reader / <strong>Beach</strong> magazine 33

Craft beer establishment<br />

Steak under $30<br />

The Bull Pen<br />

For decades, The Bull Pen has been as renowned for its steaks, in a variety of cuts, as it<br />

is for its “world-famous” burgers. “The quality of the meat is what he prided himself in,”<br />

said Josh Miner of his grandfather Cliff, the Bull Pen’s original owner. “It’s why we don’t<br />

do too much, as far as seasoning… we want the steak to stand out by itself.”<br />

In <strong>2018</strong>, the Bull Pen will celebrate its 70th year. “We’re just an old-school steakhouse,<br />

with three generations of clientele,” Miner said.<br />

Bull Pen<br />

314 Ave., I, Redondo <strong>Beach</strong><br />

(310) 375-7797<br />

bullpenredondo.com<br />

HopSaint brewmaster Brian Brewer. Photo by Brad Jacobson<br />

HopSaint Brewing Company<br />

HopSaint co-founder Steve Roberts was<br />

hip to craft beer long before it was even<br />

called craft beer. When he started Cafe<br />

Boogaloo in the mid-‘90s, most small independent<br />

breweries didn’t distribute beyond<br />

their own towns. So Roberts hopped in his<br />

truck and drove to the breweries. His tap<br />

handles in 1996 — which included the truly<br />

legendary Pliny the Elder — would still look<br />

like expert curation in <strong>2018</strong>. But Roberts,<br />

being who he is (visionary isn’t too strong<br />

of a word), didn’t stop there. HopSaint took<br />

things to another level entirely. Its food is,<br />

of course, spectacular — smoked BBQ and<br />

other Southern-tinged flavors with an authenticity<br />

the South Bay has never seen before,<br />

all of which of course pairs beautifully<br />

with good beer. And this is where HopSaint<br />

has truly set a new standard. Co-founder<br />

Brian Brewer is flat out one of the best<br />

brewers on the planet. In the coffee world,<br />

it’s called the Third Wave: first there was<br />

Folgers, then Starbucks, and now a host of<br />

small roasteries have taken the art to a level<br />

akin to fine wines.<br />

HopSaint represents the Third Wave of<br />

brewing. Brewer’s beers have a level of delicacy<br />

and detail capable of involving a beer<br />

palate entirely. Brewer said the trick is to<br />

adhere to traditional, time-tested brewing<br />

methods for different styles of beers while<br />

still being innovative and at the same time<br />

staying true to HopSaint’s ethos — which<br />

is all about finding the best ingredients.<br />

Liquor Store<br />

BevMo<br />

It’s not complicated to explain why one<br />

of the biggest corporate beverage outfits won<br />

Best of the <strong>Beach</strong>, even in a community that<br />

embraces its mom and pops shops. BevMo<br />

offers more than 3,000 types of wines, 1,500<br />

“We see that as a challenge, doing something<br />

new and still adhering to the flavor<br />

profiles we like,” Brewer said. “We want a<br />

lot of flavor in our beer, and we want it distinct<br />

and clean… We don’t want any brash,<br />

off flavors.”<br />

The HopSaint Pure Intention Pale is a<br />

model of clean, sharp flavor, while newer<br />

brews, such as the Kickstart My Tart is a<br />

wheat beer in the style of Berliner Weiss,<br />

but re-fermented with raspberry and two<br />

types of cherries. Always on the cutting<br />

edge, Brewer’s Don’t Cryo ‘Bout It IPA uses<br />

newly developed cryogenically processed<br />

Simcoe and Amarillo hops, resulting in a<br />

beer that is nothing short of elegant.<br />

“He is so good at what he does,” said<br />

Roberts. “It’s where the bar is set now, as<br />

far as I’m concerned — I’m not trying to<br />

brag about it, but I’ve been wanting to do<br />

this a really long time, and to have a brewer<br />

as good as Brian makes it all possible. He<br />

pays attention to all the details, all the little<br />

things, and that is why his beers are so<br />

good.”<br />

HopSaint Brewing Company<br />

5160 W. 190th St., Torrance<br />

(310) 214-4677<br />

hopsaint.com<br />

>> Runner-up: Tower 12<br />

53 Pier Ave., Hermosa <strong>Beach</strong><br />

(310) 379-6400<br />

tower12hb.com<br />

types of spirits, and 1,200 types of beers.<br />

They were pioneers in the liquor megastore<br />

business, and added the innovation of having<br />

their own wine curator, Wilfred Wong,<br />

a wine writer and industry analyst who<br />

tastes 8,000 bottles a year (that’s 40 a day).<br />

He’s become the corporate equivalent of<br />

Mexican under $30<br />

Coyote Cantina<br />

Coyote Cantina’s Mexican food is far from traditional fare. “The menu is very different…<br />

it’s more southwestern, with a southwestern Tex-Mex spin on all of our dishes,” said manager<br />

Kristina Cordova. There’s the Mexican Lasagna: triple-layered pasta stuffed with ground<br />

turkey, corn, black beans and ricotta cheese. Coyote Cantina also has a seafaring spin on<br />

enchiladas, wrapping crab and Maine lobster in corn tortillas, topped with tomatillo salsa<br />

and lime sour cream.<br />

“We’re very much a word of mouth kind of place,” Cordova said. “Which is great – we<br />

love the recommendations from people that come in and tell their friends to come, it’s really<br />

cool.”<br />

Coyote Cantina<br />

531 N. Pacific Coast Hwy., Redondo <strong>Beach</strong><br />

(310) 376-1066<br />

coyotecantina.net<br />

Robert Parker, giving wines his own ratings<br />

and identifying overlooked gems.<br />

"He is not a shill,” Robert Smiley, the director<br />

of Wine Studies at UC Davis, told the<br />

LA Times. “He knows what he’s talking<br />

about when it comes to wine.”<br />

>> Runner-up: Shellback Tavern<br />

126 Manhattan <strong>Beach</strong> Blvd.,<br />

Manhattan <strong>Beach</strong><br />

(310) 376-7857<br />

shellbacktavern.com<br />

Bullpen steak.<br />

>> Runner-up: El Burrito Jr.<br />

919 S. Pacific Coast Hwy., Redondo <strong>Beach</strong><br />

(310) 316-5058<br />

21141 Hawthorne Blvd., Torrance<br />

(310) 944-9200<br />

BevMo Redondo<br />

<strong>Beach</strong> sales associate<br />

Jeff Pedersen,<br />

manager<br />

Justin Johnson and<br />

assistant manager<br />

Steve Sandoval.<br />

Photo by<br />

David Mendez<br />

BevMo!<br />

bevmo.com<br />

>> Runner-up: Roberts Liquor<br />

74 Pier Ave., Hermosa <strong>Beach</strong><br />

(310) 372-8200<br />

34 Easy Reader / <strong>Beach</strong> magazine • <strong>April</strong> 12, <strong>2018</strong>

Original Band<br />

Andy and Renee and Hard Rain. Photo courtesy Andy and Renee<br />

Andy and Renee<br />

It’s become axiomatic that one must put in 10,000 hours to master any craft. Andy Hill<br />

and Renee Safier have probably doubled or tripled that number just as musicians and songwriters,<br />

but they’ve also put their time in on stage. They’ve been playing together since<br />

1986 and — along with their band, Hard Rain — have become one of the South Bay’s musical<br />

treasures. Their set list features 466 songs, including originals from their 16 albums<br />

and well-picked songs from the Americana/folk/rock ‘roll songbook. Combine that with a<br />

33-year musical marriage, and you’ve got the ingredients for a walloping good show each<br />

night Andy and Renee take the stage.<br />

“There are two benefits [of their long collaboration], one musical and one completely<br />

out of left field,” Hill said. “The musical benefit is the sheer number of songs we know<br />

how to play...Each gig uses 25 to 35 songs, so now we could do 10 nights in a row and not<br />

repeat a single song if we had to. The benefit that is unexpected is when you stay together<br />

a long time as a band, social groups form around you. You meet new people and those new<br />

people meet new people and they come to your shows, and become friends with more people,<br />

and then you’ve got a sizable number of folks who have gotten to know us and gotten<br />

to know each other.”<br />

It’s like a moveable musical feast, epitomized by the star-studded but almost family-like<br />

annual gathering that Andy and Renee have assembled called Dylanfest. Its 28th iteration<br />

is May 6.<br />

“Everybody makes a special effort to come to Dylanfest, some from out of the state or<br />

even out of the country,” Hill said. “There’s a real emotional and a little bit of a spiritual<br />

quality in getting all these people together in the same room and realizing as we look out<br />

over the audience that this is a gift music gave to us, without us asking or planning for it…<br />

. All these like-minded, generous, fun loving, life-embracing, celebratory folks.”<br />

The show goes on weekly as well, of course, every Friday at Ports of Call in San Pedro,<br />

and frequent Wednesdays at Chez Melange in Redondo <strong>Beach</strong>, where Andy and Renee can<br />

also be found at Orlando’s occasionally.<br />

Andy & Renee-Hard Rain<br />

(310) 346-9383<br />

andyandrenee.com<br />

>> Runner-up: Feed the Kitty<br />

feedthekitty.com<br />

Manhattan Meats, Inc<br />

Gourmet Meat & Seafood<br />

Our quality meats surpass any other for the best price around.<br />

Always the freshest foods to enjoy!<br />

1111 Manhattan Ave., Manhattan <strong>Beach</strong>, CA 90266 (310) 372-5406<br />

<strong>April</strong> 12, <strong>2018</strong> • Easy Reader / <strong>Beach</strong> magazine 35

Breakfast Muffin<br />

Servers<br />

Good Stuff server Gaby Donato, with a Coconut Pineapple muffin<br />

Good Stuff<br />

There’s no one muffin to single out at<br />

Good Stuff. The muffin menu at each<br />

restaurant seems to vary by the whims of<br />

the management, but that’s part of the<br />

charm.<br />

“It depends on the suggestions we get,”<br />

Athena Marin, the manager of Good Stuff<br />

Redondo <strong>Beach</strong>, said. “Some days, I’ll ask<br />

if we can do an Oreo Banana muffin, and<br />

we’ll have it the next morning. We always<br />

switch it up.”<br />

The combinations can sound odd, but<br />

work. Take, for instance, the coconut<br />

pineapple muffin. The exterior is chewy,<br />

with a slight crunch along the sharper<br />

edges, while the interior is soft, moist and<br />

gently sweet, with small chunks of pineapple<br />

throughout. Served warm with a pat of<br />

whipped butter on the side, it was reminiscent<br />

of the best aspects of a vanilla wafer.<br />

The holidays can see even stranger combinations,<br />

such as St. Patrick’s Day’s cantaloupe-flavored<br />

green muffin.<br />

“It sounds different, but it was good, and<br />

very sweet,” Marin said.<br />

Good Stuff<br />

1286 The Strand, Hermosa <strong>Beach</strong><br />

(310) 374-2334<br />

1617 S. Pacific Coast Hwy. Ste. 102<br />

Redondo <strong>Beach</strong><br />

(310) 316-0262<br />

131 W. Grand Ave., C, El Segundo<br />

(310) 647-9997<br />

Promenade On The Peninsula,<br />

550 Deep Valley Dr., #151<br />

Rolling Hills Estates<br />

(310) 544-8000<br />

EatGoodStuff.com<br />

>> Runner-up: The Kettle<br />

1138 Highland Ave., Manhattan <strong>Beach</strong><br />

(310) 545-8511<br />

thekettle.net<br />

Contemporary American<br />

Good Stuff<br />

Good Stuff’s roots trace back to a burger stand in West LA, and have spread to the South<br />

Bay, where its menu has evolved with the increasingly health conscious local residents. The<br />

menu has a variety of Blue Zones-inspired options, as well as flavorful wraps, bowls, salads<br />

and entrees that range well beyond what you’d expect for beach-side fare.<br />

Burgers are still an option, but even those options have evolved. The traditional burger<br />

hangs out alongside a Guacamole and Green Chile burger and a gluten-free veggie burger.<br />

Good Stuff<br />

EatGoodStuff.com<br />

>> Runner-up: HopSaint Brewing Company<br />

5160 W. 190th St., Torrance<br />

(310) 214-4677<br />

hopsaint.com<br />

Good Stuff Palos Verdes servers Hannah Saint and Tadeo Gonzalez. Photos<br />

courtesy of Good Stuff<br />

Hannah Saint,<br />

Tadeo Gonzalez<br />

Good Stuff Palos Verdes<br />

“They’re customer oriented, they’re very<br />

accommodating, and they’re comfortable in<br />

what they do. They both have a great sense<br />

of reading customers, knowing how much<br />

they want to be engaged,” Good Stuff owner<br />

Cris Bennett said of servers Hannah Saint<br />

and Tadeo Gonzalez. He said the two exemplify<br />

the Good Stuff ideal, with friendly<br />

smiles and “the ability to multitask,” allowing<br />

them to stay calm and comfortable even<br />

Bowls<br />

Paradise Bowls<br />

With locations just off the beach in both<br />

Manhattan and Hermosa, Paradise Bowls’<br />

superfruit bowls and smoothies are a hit<br />

among beach goers and particularly the fitness<br />

minded. Acai, pitaya and bee pollen<br />

are popular ingredients, alongside more<br />

common berries and citrus fruits.<br />

“We’re a family-owned business, so we<br />

see plenty of family, friends and regulars,”<br />

said manager Rachel Quane. “But summer<br />

is our busiest time… the line will go out<br />

the door.<br />

“People order, go to the beach for an<br />

hour, come back and enjoy their bowl,”<br />

Quane said.<br />

Paradise Bowls<br />

1246 Hermosa Ave., Hermosa <strong>Beach</strong><br />

(310) 374-5284<br />

919 Manhattan Ave., Manhattan <strong>Beach</strong><br />

(310) 798-7100<br />

Paradisebowls.com<br />

>> Runner-up: Rabano<br />

2516 Pacific Coast Hwy.<br />

Hermosa <strong>Beach</strong><br />

(310) 318-1998<br />

rabano.co<br />

when the heat is on.<br />

>> Runner-up: Stephanie Hawks<br />

(Rock’ N Fish)<br />

120 Manhattan <strong>Beach</strong> Blvd.<br />

Manhattan <strong>Beach</strong><br />

(310) 379-9900<br />

Rocknfishmb.com<br />

>> Runner-up: Phil Baranchik (The<br />

Strand House)<br />

117 Manhattan <strong>Beach</strong> Blvd.<br />

Manhattan <strong>Beach</strong><br />

(310) 545-7470<br />

thestrandhousemb.com<br />

Crepes<br />

Creme de la Crepe<br />

While Creme de la Crepe has spread<br />

across Southern California, opening outlets<br />

as far south as San Diego, the Hermosa<br />

<strong>Beach</strong>-born restaurant is still the crepe king<br />

of the <strong>Beach</strong> Cities.<br />

Creme de la Crepe offers 38 varieties of<br />

fruit-filled breakfast crepes, decadent<br />

dessert crepes and savory crepes from<br />

morning to evening. The rest of the menu<br />

is filled out with waffles and quiches, sandwiches<br />

and salads, and house-special entrees.<br />

Creme de la Crepes<br />

424 Pier Ave., Hermosa <strong>Beach</strong><br />

(310) 937-2822<br />

1708-½ S. Catalina Ave.<br />

Redondo <strong>Beach</strong><br />

(310) 540-8811<br />

Cremedelacrepe.com<br />

>> Runner-up: Yellow Vase<br />

1805 S. Catalina Ave., Redondo <strong>Beach</strong><br />

(310) 373-0013<br />

31248 Palos Verdes Dr. West<br />

Rancho Palos Verdes<br />

(310) 377-8813<br />

yellowvase.com<br />

36 Easy Reader / <strong>Beach</strong> magazine • <strong>April</strong> 12, <strong>2018</strong>

Chinese<br />

Farm to table<br />

French/<br />

Continental<br />

PF Chang's<br />

We’re more interested in bright, accessible<br />

flavors than obsessive authenticity in<br />

the South Bay, which is why the Chinese<br />

restaurant co-founded by a steakhouse<br />

owner gets the nod. Paul Fleming of Fleming’s<br />

Steakhouse liked Chinese food and<br />

teamed with a famous restaurateur to help<br />

create modern Chinese fusion, and they are<br />

credited with creating some dishes and introducing<br />

Americans to others like Dan<br />

Dan Noodles. Their culinary creations<br />

range widely, with some dishes showing<br />

distinct Thai, Vietnamese, and Japanese influences.<br />

Every dish has recognizable Chinese<br />

heritage, and that’s the way the world<br />

eats Chinese food now.<br />

Hook & Plow<br />

The name says it, the menu promises it,<br />

and the kitchen delivers. The cooking here<br />

is all about subtly accenting the flavors of<br />

top quality produce, and they blend raw<br />

and cooked ingredients with skill and flair.<br />

A few items are always on the menu because<br />

things like furikake-dusted french<br />

fries and beer-braised pulled pork aren’t<br />

seasonal. But there are frequent surprise<br />

offerings that take advantage of seasonal<br />

produce. The next time someone says there<br />

aren’t actual seasons in California you<br />

might take them here, because they can<br />

learn about the flavors of whatever is in the<br />

market right now.<br />

Hook & Plow<br />

425 Pier Ave., Hermosa <strong>Beach</strong><br />

(310) 937-5909<br />

thehookandplow.com<br />

>> Runner-up: HopSaint Brewing<br />

Company<br />

5160 W. 190th St., Torrance<br />

(310) 214-4677<br />

hopsaint.com<br />

Dominique's<br />

Chef Dominique Theval is the South<br />

Bay’s French treasure, a renowned culinarian<br />

who cooked in France and Asia before<br />

settling in Redondo. Nobody would have<br />

been surprised if someone with his resume<br />

had turned out ultra-fancy and fussy dinners<br />

with stratospheric price tags. Instead<br />

he has championed country French ideas<br />

with Californian and Italian accents, and<br />

the prices are moderate. Most main courses<br />

Entertainment cont. on page 39<br />

PF Chang’s China Bistro<br />

2041 Rosecrans Ave., Ste#120<br />

El Segundo<br />

(310) 607-9062<br />

3525 W. Carson St. R7 #166, Torrance<br />

(310) 793-0590<br />

Pfchangs.com<br />

>> Runner-up: Bobo Chinese Deli<br />

2114 Highland Ave., Manhattan <strong>Beach</strong><br />

(310) 546-3859<br />

Restaurant<br />

dessert<br />

Old Venice<br />

Everybody likes dessert, but there’s a<br />

special joy when you eat it as the Italians<br />

do. Don’t wait until after dinner, when<br />

your taste buds have already had a workout.<br />

The afternoon is a perfect time for<br />

espresso and dolci, like crisp, freshly made<br />

cannoli or a rich tiramisu that has the right<br />

balance of chocolate, liqueur, and sweetness.<br />

Old Venice will be happy to cater to<br />

your cravings with both Italian desserts<br />

and crisp Greek baklava or creamy rice<br />

pudding. Those who are watching the calories<br />

can enjoy gelato or other treats. They<br />

serve all of those and more at dinner too,<br />

but there’s something so decadent about<br />

eating this while the sun is high in the sky.<br />

Old Venice<br />

1001 Manhattan Ave., Manhattan <strong>Beach</strong><br />

(310) 376-0242<br />

oldveniceonline.com<br />

1001 Manhattan Ave. • Downtown Manhattan <strong>Beach</strong><br />

Reservations Recommended • (310) 376-0242<br />

www.oldveniceonline.com<br />

>> Runner-up: Cheesecake Factory<br />

605 N. Harbor Drive, Redondo <strong>Beach</strong><br />

(310) 376-0466<br />

thecheesecakefactory.com<br />

<strong>April</strong> 12, <strong>2018</strong> • Easy Reader / <strong>Beach</strong> magazine 37

Southern / Cajun<br />

Stephen Domingue announces Ragin Cajun’s return to Hermosa during the<br />

St. Patrick’s Day Parade. Photo by Kevin Cody<br />

Original Ragin Cajun<br />

They’re back in Hermosa, and back at<br />

the top of our poll. Stephen Domingue has<br />

been an ambassador for the authentic flavors<br />

and hospitality of Western Louisiana<br />

since 1992, and along with his sister Jeanine<br />

they keep the place authentic. The Southern<br />

roadhouse on Pier Avenue is where most of<br />

us first tried this richly flavored cuisine. Try<br />

their famous gumbolaya, étouffée, a thick<br />

and juicy blackened ribeye… heck try<br />

Happy Hour<br />

Tower 12<br />

Some places that offer a happy hour give<br />

with one hand and take with the other –<br />

the prices are lower on a few items, but the<br />

portions are smaller. Tower 12 is different,<br />

offering the same generous portions on<br />

most of their starters and full pours at less<br />

than full price. You can easily make a meal<br />

on these, and it will be a delightful one. If<br />

the low prices aren’t enough to get you to<br />

schedule a visit between 3 and 6 p.m. Monday<br />

through Friday, consider this: there<br />

will probably be no wait for a table, which<br />

won’t be the case later.<br />

Tower 12<br />

53 Pier Ave., Hermosa <strong>Beach</strong><br />

(310) 379-6400<br />

tower12hb.com<br />

>> Runner-up: Coyote Cantina<br />

531 N. Pacific Coast Hwy.,<br />

Redondo <strong>Beach</strong><br />

(310) 376-1066<br />

coyotecantina.net<br />

38 Easy Reader / <strong>Beach</strong> magazine • <strong>April</strong> 12, <strong>2018</strong><br />

everything, because it’s all good.<br />

Original Ragin Cajun<br />

337 Pier Ave., Hermosa <strong>Beach</strong><br />

(310) 376-7878<br />

ragincajun.com<br />

>> Runner-up: HopSaint Brewing<br />

Company<br />

5160 W. 190th St., Torrance<br />

(310) 214-4677<br />

hopsaint.com<br />

Italian<br />

Bottle Inn Hermosa<br />

A change in ownership last year hasn’t<br />

done a thing to dim locals’ enthusiasm for<br />

the original Bottle Inn Hermosa. On the<br />

contrary, there are rave reviews for the updated<br />

look at the same time as there is relief<br />

that the award-winning cuisine didn’t<br />

change much. There are a few new items,<br />

but the bedrock of the menu is still the sophisticated<br />

versions of pastas, risottos, and<br />

other classic dishes. Both decor and food<br />

were modernized just enough not to alienate<br />

old fans while attracting a new audience<br />

The Bottle Inn Hermosa<br />

26 22nd St., Hermosa <strong>Beach</strong><br />

(310) 376-9595<br />

thebottleinnhermosa.com<br />

>> Runner-up: North Italia<br />

840 S. Sepulveda Blvd., #110,<br />

El Segundo<br />

(310) 469-7695<br />

northitaliarestaurant.com<br />

Seafood (other than sushi) &<br />

Specialty Salad & Seafood Soup<br />

Hermosa <strong>Beach</strong> Fish Shop<br />

Hermosa <strong>Beach</strong> Fish Shop can do no<br />

wrong when it comes to all things seafood.<br />

Our readers voted them tops when it comes<br />

to fish restaurant in general, seafood soup in<br />

particular, and also for specialty salad because<br />

their grilled fish over a salad is a<br />

hugely popular item. Fish Shop’s strategy is<br />

to put fish in just about everything but the<br />

beer, and if somebody starts making a<br />

salmon ale this is where we might expect to<br />

see it first. They go beyond other local<br />

places in variety, serving three different<br />

soups alongside a velvety clam chowder.<br />

Their seafood chowder with sausage is<br />

smooth, rich, and satisfying, and the fish<br />

shop stew – cioppino by another name -- is<br />

about tomato broth goodness with seafood,<br />

celery, scallion, and a pinch of red pepper.<br />

At least a dozen kinds of fresh fish and shellfish<br />

are available, and you can get them in<br />

stews, soups, tacos, sandwiches, salads, raw,<br />

fried, in ceviche, or grilled.<br />

Hermosa <strong>Beach</strong> Fish Shop<br />

719 Pier Ave., Hermosa <strong>Beach</strong><br />

(310) 372-3480<br />

thefishshophermosabeach.com<br />

The Hermosa Fish Shop crew.<br />

Outdoor dining & Best View<br />

Strand House<br />

The Strand House has a fantastic view of<br />

the ocean from almost every table, but a few<br />

people each night enjoy it from a unique<br />

perspective: the three or four tables perched<br />

on the outside balcony. They get to enjoy the<br />

ocean breeze, or for the few weeks of winter<br />

we get, they bundle up against it. It has to<br />

be worth it even if you have to wear gloves<br />

and a scarf, the better to contrast untamed<br />

nature and the ultimate civilized dining experience<br />

in the area. To watch the sunset<br />

from this vantage point makes you feel like<br />

>> Runner-up Seafood: Bluewater Grill<br />

Seafood Restaurant<br />

665 N. Harbor Dr., Redondo <strong>Beach</strong><br />

(310) 318-3474<br />

bluewatergrill.com<br />

Thai / Southeast Asian<br />

Phuket Thai<br />

Even in the fast-moving South Bay restaurant<br />

scene some things don’t change. Phuket<br />

Thai has won or been a close second in this<br />

category for over a decade. It certainly isn’t<br />

their location, which is in a nondescript<br />

multi-use building and lacks the gaudy architecture<br />

of Southeast Asia. Their curries<br />

have the characteristic Thai balance between<br />

heat, tartness, herbal fragrance, and<br />

richness, their salads burst with citrus,<br />

basil, garlic, and freshness. Thai cooking has<br />

changed the way Americans perceive flavor,<br />

>> Runner-up salad: Good Stuff<br />

and Phuket Thai leads the way in the South<br />

Bay.<br />

Phuket Thai Restaurant<br />

901 N. Pacific Coast Hwy., 100 B<br />

Redondo <strong>Beach</strong><br />

(310) 374-9598<br />

phuketthairedondobeachca.com<br />

>> Runner-up: Bamboo Thai Bistro<br />

2208 Artesia Blvd., Redondo <strong>Beach</strong><br />

(310) 798-4618<br />

bamboothaibistro.com<br />

the luckiest person in the world, and in that<br />

moment, it’s just possible you are.<br />

The Strand House<br />

117 Manhattan <strong>Beach</strong> Blvd., Manhattan<br />

<strong>Beach</strong><br />

(310) 545-7470<br />

thestrandhousemb.com<br />

>> Runner-up: Blue Water Grill<br />

665 N. Harbor Dr., Redondo <strong>Beach</strong><br />

(310) 318-3474<br />


Entertainment cont. from page 37<br />

on his menu are less than twenty-five<br />

bucks, which is amazingly moderate for<br />

this level of cooking. Dominique’s is the<br />

place locals go when they decide they deserve<br />

to treat themselves and those they<br />

love, and our area is better for it.<br />

Dominique’s Kitchen<br />

522 S. Pacific Coast Hwy.<br />

Redondo <strong>Beach</strong><br />

(424) 247-9054<br />

dominiqueskitchen.com<br />

>> Runner-up: Creme de la Crepes<br />

424 Pier Ave., Hermosa <strong>Beach</strong><br />

(310) 937-2822<br />

1708-½ S. Catalina Ave., Redondo<br />

<strong>Beach</strong><br />

(310) 540-8811<br />

Cremedelacrepe.com<br />

Indian<br />

Addi's Tandoor<br />

The cuisine of Goa, a former Portuguese<br />

colony in India, has been coming into the<br />

spotlight over the last few years, because<br />

the Mediterranean-Indian fusion style is<br />

unique. We in the South Bay can proudly<br />

say we were first in the LA area to support<br />

it, because we’ve been dining at Addi’s<br />

Tandoor for 15 years. The flavors of Goa<br />

shine here, particularly the delicate seafood<br />

curries enlivened with spices and cooled<br />

with coconut milk. This is one of the few<br />

parts of India where beef is eaten, and you<br />

can get it with the famously spicy vindaloo<br />

sauce that was invented in this region.<br />

Even if you don’t know much about Indian<br />

food, you can sense that something different<br />

and interesting is going on at Addi’s.<br />

Addi’s Tandoor<br />

800 Torrance Blvd., #101<br />

Redondo <strong>Beach</strong><br />

(310) 540-1616<br />

addistandoor.com<br />

>> Runner-up: Bombay Tandoori<br />

5713 4111,CA-1, Torrance<br />

(310) 303-3185<br />

bombaytandooriandbanquet.com<br />

Mexican<br />

(over $30) &<br />

Sunday Brunch<br />

Palmilla<br />

The interior is startling, unlike any Mexican<br />

restaurant you’ve seen before, and<br />

that’s appropriate. It sets your expectations<br />

higher, and those expectations are met.<br />

<strong>April</strong> 12, <strong>2018</strong> • Easy Reader / <strong>Beach</strong> magazine 39

summercamps<br />


AdventureCamp<br />

Begins <strong>April</strong> 9<br />

w Annually voted the best "Kids Land Camp" in the South Bay, AdventureCamp at<br />

AdventurePlex allows kids to do what they love: have fun! It offers a variety of<br />

healthy, heart-pounding activities for kids to enjoy, like a five-level play structure,<br />

ropes course, rock wall and sports court. What's more, campers are also treated<br />

to fully chaperoned field trips to destinations like amusement parks and the beach.<br />

Younger campers, ages 4-5, enjoy camp programming tailored to their interests<br />

and needs, with activities ranging from instructor-led yoga and movement classes<br />

to an inflatable obstacle course and trips to the park. All activities are led by CPR<br />

and first aid-certified staff.<br />

(310) 546-7708<br />

Adventureplex.org<br />

Palmilla’s atmosphere immediately raises expectations.<br />

Palmilla serves Mexican food with mellow<br />

but flavorful sauces that enhance quality ingredients<br />

like fresh seafood and prime beef.<br />

It’s almost counterintuitive that this works,<br />

since our expectations are so different, but<br />

once you try items like the ceviches, achiote<br />

salmon, or slow-braised short ribs the wisdom<br />

of the strategy is clear. They offer premium<br />

tequilas and cocktails to wash it all<br />

down, making this your place to go for Mexican<br />

food with high style.<br />

Mediterranean /Middle Eastern<br />

& Rotisserie Chicken<br />

Palmilla Cocina y Tequila<br />

39 Pier Ave., Hermosa <strong>Beach</strong><br />

(310) 374-4440<br />

palmillarestaurant.com<br />

>> Runner-up: Ortega 120<br />

1814 S. Pacific Coast Hwy., Redondo<br />

<strong>Beach</strong><br />

(310) 792-4120<br />

ortega120.com<br />

Poulet de Jour<br />

We would like to inform our readers that<br />

people in the Middle East eat things other<br />

than roast chicken. We feel that this is necessary<br />

because the same two restaurants<br />

won in both of those categories, which we<br />

don’t think has ever happened before. The<br />

chicken at Poulet du Jour is of course worthy<br />

of the win, juicy inside with a crisp<br />

herb-rubbed skin that has just the right<br />

amount of give when you bite into it. It’s fall<br />

off the bone tender, and fantastic with or<br />

without their lethal creamy garlic sauce.<br />

Share a whole bird or order a half, or even<br />

a chicken sandwich, and enjoy the rice pilaf<br />

and salad that come with it, but spare a<br />

thought for the delicious falafel, regular or<br />

spicy hummus, and the delicious fried cauliflower.<br />

This is simple but perfect Mediterranean<br />

cooking, the flavors of one sunny<br />

land flourishing in another.<br />

Poulet De Jour<br />

233 N. Pacific Coast Hwy., Hermosa<br />

<strong>Beach</strong><br />

(310) 376-6620<br />

pouletdujour.com<br />

>> Runner-up: Chicken Maison<br />

2709 Manhattan <strong>Beach</strong> Blvd.<br />

Redondo <strong>Beach</strong><br />

(310) 725-0035<br />

3901 Pacific Coast Hwy., Torrance<br />

(310) 465-1050<br />

50-B Peninsula Center<br />

Rolling Hills Estates<br />

(310) 541-8080<br />

chickenmaison.com<br />

Aqua Surf<br />

Begins June 11<br />

w <strong>Beach</strong> fun, and surfing for kids and teens. Aqua Summer Camps instill ocean<br />

safety and surfing skills while creating lifelong skills, incredible lasting memories,<br />

and treasured friendships. Instructors tailor the experience based on the needs of<br />

each individual, while maintaining a group/family-style atmosphere. Aqua Surf<br />

accommodates complete beginners to kids and teens learning to surf at a prolevel<br />

with a 3 to 1 ratio (students to teacher) to ensure the highest quality of safety<br />

practices and personalized attention for each student. Students can either attend<br />

by the day or by the week. Summer camps run Monday - Friday, for the entire<br />

summer break. Half days run from 9 a.m. - noon. or noon - 3 p.m. and full days<br />

are from 9 a.m. - 3 p.m.<br />

(310) 902-7737<br />

AQUASURF.com<br />

info@aquasurf.com<br />

<strong>Beach</strong> Cities Volleyball<br />

Begins July 9<br />

w Established in 2000, the mission statement of <strong>Beach</strong> Cities Volleyball is to "Teach<br />

life skills and volleyball skills to young people." BCVC works very hard to help<br />

create successful, well balanced adults through wonderful volleyball experiences.<br />

BCVC teaches beginning, intermediate, and advanced players from different communities,<br />

ethnicities, and income levels. Priorities are to have fun and build volleyball<br />

skills. Players are placed in groups of similar age and experience, and then<br />

progress from station to station, followed by spirited competition allowing the players<br />

to practice the skills they just developed.<br />

(310) 546-9150<br />

<strong>Beach</strong>CitiesVBC.com<br />

<strong>Beach</strong>Sports<br />

Begins June 11<br />

w Make your summer awesome! Starting at age 4, <strong>Beach</strong>Sports Summer Camps<br />

are designed with parents and campers in mind. <strong>Beach</strong>Sports collaborated with<br />

lifeguards and local school teachers to create a program that is inclusive, fun, educational<br />

and, most importantly, safe for all their campers. Camp activities include<br />

surfing, boogie boarding, beach volleyball, ocean safety exercises, Jr. Lifeguard<br />

skills, skateboarding, various age-appropriate games and more! The flexible day<br />

pass system and extended hours make parents’ lives easy and allow campers to<br />

experience all the fun activities <strong>Beach</strong>Sports has to offer.<br />

(310) 372-2202<br />

<strong>Beach</strong>Sports.org<br />

40 Easy Reader / <strong>Beach</strong> magazine • <strong>April</strong> 12, <strong>2018</strong>

summercamps<br />


Camp Surf<br />

Begins June 4<br />

w Camp surf is "Los Angeles' Premier Surf School", according the LA Business Journal.<br />

It offers surf instruction in Manhattan <strong>Beach</strong> for all ages and abilities, with<br />

both private and group lessons. Lessons include summer surf camps, after school<br />

programs, birthday parties and corporate events. Instruction is available year round<br />

with a 1:4 instructor to surfer ratio. Surfboards and wetsuits are provided. Camp<br />

Surf also offers youth and adult volleyball classes and clinics through their Camp-<br />

Volley programs.<br />

(424) 237-2994<br />

Campsurf.com<br />

Destination Science<br />

Begins June 25<br />

w The fun science day camp for curious kids! Top notch, enthusiastic educators<br />

and leaders make STEM learning an adventure! Topics include: Science Makers<br />

& Inventors; Amusement Park Science; Transforming Robots; Rovers Rocketing to<br />

Space plus special Minecraft 101: Mod Design for campers entering 5th, 6th,<br />

7th grade only. Enroll now save $20/wk. Enroll for 3 weeks and save an additional<br />

$10/week.<br />

South Coast Botanic Garden - 26300 Crenshaw Blvd, Palos Verdes<br />

Richmond St School - 615 Richmond Street, El Segundo<br />

United Methodist Church - 540 Main Street, El Segundo<br />

Trinity Lutheran Church - 1340 11th Street Manhattan <strong>Beach</strong><br />

Valor Christian Academy - 525 Earle Lane, Redondo <strong>Beach</strong><br />

(888) 909-2822<br />

destinationscience.org<br />

The Academy by Ed!<br />

June 18 – July 20<br />

w Get it done and have some fun! Registration for the <strong>2018</strong> Academy by Ed! is<br />

open now! Browse the course catalogue to find enrichment classes for elementary,<br />

middle, and high school students, as<br />

well as high school advancement and<br />

credit recovery courses. Two sessions<br />

offered and both in-class and online<br />

options. With options ranging from<br />

college prep, writing workshops, cooking<br />

classes, photography, science and<br />

Spanish, your student is bound to find<br />

something to keep them engaged this<br />

summer.<br />

(310) 615-2650 ext. 1705<br />

ESEdF.org/academy<br />

Our Lady of Guadalupe<br />

School<br />

Begins June 18<br />

w Entering its 9th season in summer<br />

programming, Our Lady of<br />

Guadalupe offers 6 weeks of fun and<br />

learning. The program is divided into<br />

a 2-week Summer Adventures Camp<br />

and 4 weeks of Summer<br />

School/Camp for students entering<br />

<strong>Beach</strong> Cities Volleyball<br />

<strong>2018</strong> SUMMER INDOOR VOLLEYBALL CAMPS<br />

Beginning & Intermediate<br />

Five Locations: Palos Verdes, San Pedro, Torrance, Manhattan <strong>Beach</strong>, and Brentwood<br />

Dates: 7 week-Long Programs starting Monday July 9th through Monday August 20<br />

Players (boys & girls) separated into groups of similar ages & skill levels. Priorities<br />

are to have fun, develop volleyball skills, have fun!<br />

Beginning Camps for young athletes (7 or older) starting up!<br />

Intermediate Camps for players with some experience.<br />


www.<strong>Beach</strong>CitiesVBC.com 310.546.9150<br />



Our Lady Guadalupe<br />

Summer School Camp<br />

We are offering 6 weeks of fun and learning:<br />

• 2 week Summer Adventures Camp<br />

• 4 weeks of Summer School/Camp<br />

Academics, Enrichment,<br />

Performing & Visual Arts, and Summer Camp<br />

Join us this summer for learning, fun,<br />

friends, and great memories!<br />

Ages K-8<br />

Summer Registration please visit:<br />

summeratolg.com<br />

340 Massey Street, Hermosa <strong>Beach</strong>, CA 90254 • 310-372-7486 • ourladyofguadalupeschool.org<br />

<strong>April</strong> 12, <strong>2018</strong> • Easy Reader / <strong>Beach</strong> magazine 41

summercamps<br />


grades K-8 and their families. Offerings include academics, enrichment, performing<br />

and visual arts, and summer camp! Your summer at OLG will be filled with<br />

learning, fun, friends, and great memories.<br />

(310) 372-7486<br />

340 Massey St., Hermosa <strong>Beach</strong><br />

summeratolg.com<br />

• Private Parties<br />

• Private Lessons<br />

• Summer Surf Camps • Corporate Lessons<br />

• Birthday Parties • Group Lessons<br />

Our instructors are all CPR and First Aid Certified<br />

Los Angeles' Premier Surf School<br />

and<br />

The Official Surf School for the City of Manhattan <strong>Beach</strong><br />

424-237-2994 info@campsurf.com<br />

Create a chalk art<br />

drawing to commemorate<br />

Earth Day. On<br />

Saturday, <strong>April</strong> 21, the<br />

King Harbor Association<br />

hosts its Earth Day<br />

Chalk Art Challenge.<br />

Free and open to all<br />

ages. 10 a.m. - 2 p.m.<br />

Redondo <strong>Beach</strong> Marina,<br />

181 N. Harbor Drive,<br />

Redondo <strong>Beach</strong>. For<br />

more information visit<br />

VisitKingHarbor.com or<br />

call (310) 374-3481.<br />

42 Easy Reader / <strong>Beach</strong> magazine • <strong>April</strong> 12, <strong>2018</strong>

<strong>April</strong> 12, <strong>2018</strong> • Easy Reader / <strong>Beach</strong> magazine 43

summercamps<br />


Palos Verdes Performing Arts Conservatory<br />

w This summer, the acclaimed PV Performing Arts Conservatory will offer a series<br />

of exciting theatre camps for all ages and experience levels, and the opportunity<br />

to perform in a fully-staged, Broadway-style production of “Grease.” Camp Curtain<br />

Call, which introduces musical theatre to children ages 5-11, has three fun-filled<br />

sessions of Disney favorites: “The Lion King Jr.” (June 18-29); “Aladdin Jr.” (July 9-<br />

20) and “Mulan Jr.” (July 23-Aug. 3). Summer Master Class sessions and Dance<br />

Intensives provide professional training for students ages 10-18 who want to advance<br />

to the next level to become true triple threats. “Grease” auditions (ages 12-<br />

18) are May 10-11.<br />

(310) 544-0403 ext. 303<br />

27525 Norris Center Dr., Rolling Hills Estates<br />

PalosVerdesPerformingArts.com/SummerPrograms<br />

44 Easy Reader / <strong>Beach</strong> magazine • <strong>April</strong> 12, <strong>2018</strong>

<strong>Beach</strong> Cities Volleyball<br />

HIGH<br />


CAMPS<br />

Five Locations: Palos Verdes, San Pedro, Torrance, Manhattan <strong>Beach</strong>, and Brentwood<br />

Dates: 7 week-Long Programs starting Monday July 9th through Monday August 20<br />

For experienced Players from 12 to 15 looking to their high school careers, and high<br />

school players looking to potential college careers.<br />

<strong>Beach</strong> Cities Volleyball graduates consistently receive college offers each year, and<br />

are playing for their colleges across the country.<br />


www.<strong>Beach</strong>CitiesVBC.com 310.546.9150<br />

summercamps<br />


PCH Skateboard Camps<br />

Begins June 11<br />

w Learn to skateboard or take your skating to the next level! Summer camps in<br />

Manhattan and Redondo <strong>Beach</strong> provide beginner to advanced skateboarding<br />

instruction for boys and girls age 5 and up. Safety is the number one priority. All<br />

campers are required to wear a helmet, elbow pads, knee pads and closed toe<br />

shoes. The first-aid and CPR certified coaches are very talented skateboarders with<br />

a lot of knowledge to share with their campers. Don’t have pads or a skateboard?<br />

No worries! The camp offers boards and pads to loan! Campers also have access<br />

to <strong>Beach</strong>Sports programs as well with their flexible day pass system.<br />

(310) 372-2202<br />

PCHSkateCamps.com<br />

Performing Arts Workshops<br />

Begins June 18<br />

w Winner of BEST Summer Camp “LA Parent Magazine!” It’s the ultimate arts experience<br />

for kids ages 5-14. PAW teachers are nurturing, skilled instructors who<br />

have or are working towards their Bachelors or Masters degrees in their respective<br />

disciplines. Their teaching experience and knowledge combined with the PAW<br />

philosophy provides students with a level of training comparable to private studios<br />

and conservatories. “Our kids don’t need to be experts – just have a curiosity and<br />

love for performing,” says Cheryl Appleman, PAW President. “In each session<br />

campers participate in a creative performance which is free and attended by family<br />

and friends.” Award-winning camps include Musical Theater, Guitar, Laugh<br />

Out Loud, Rock The Mic, Filmmaking, Magic, Photography, Stage F/X Makeup<br />

and Debate Camp. Camps located in Manhattan <strong>Beach</strong>, Redondo <strong>Beach</strong>, El Segundo,<br />

West LA, and the Valley.<br />

(310) 827-8827<br />

PerformingArtsWorkshops.com<br />

South Bay Art<br />

Department<br />

Ongoing<br />

w South Bay Art Department aims to<br />

nurture individuality and confidence<br />

through personal, creative expression.<br />

Art classes encourage students to work<br />

from personal experience and interest,<br />

to enjoy the process of making art.<br />

There’s no right or wrong. SBAD offers<br />

inspiration and guidance to help students<br />

develop their own unique artistic<br />

voice. For younger students, classes<br />

are dedicated to preserving and celebrating<br />

a purity of artistic vision. More<br />

advanced students seek to reawaken<br />

this innocent spirit, allowing them to<br />

see the “same old things” in creative<br />

new ways.<br />

1075 Aviation Blvd.,<br />

Hermosa <strong>Beach</strong><br />

(310) 379-5879<br />

sbartdept.com<br />

u<br />

46 Easy Reader / <strong>Beach</strong> magazine • <strong>April</strong> 12, <strong>2018</strong>

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HOME &<br />


r<br />

Tour 3 distinct homes in the Portuguese Bend area on the PV Art Center’s<br />

Legends by the Sea homes tour <strong>April</strong> 20 and 21. Morning and afternoon<br />

shuttles depart from PVAC. Tickets $70 presale, $65 for PVAC member,<br />

$75 day of. Lunch included. pvhomestour.org.<br />

Catalina Paints<br />

Catalina Paints, formerly known as Supreme Paints, is a destination for top quality<br />

house paints as well as wallpaper and window coverings. The Manhattan <strong>Beach</strong><br />

location recently started carrying Farrow and Ball paints, and both the Redondo<br />

<strong>Beach</strong> and Manhattan locations carry Benjamin Moore, Cabot Stains, Hunter<br />

Douglas and a whole lot more.<br />

1002 S. Pacific Coast Hwy., Redondo <strong>Beach</strong>. (310) 540-4456<br />

708 N. Sepulveda Blvd., Manhattan <strong>Beach</strong>. (310) 376-2444<br />

Catalinapaintstores.com<br />

Custom Design & Construction makes<br />

remodeling fun and easy<br />

Custom Design & Construction has taken the stressful process of home remodeling<br />

and made it fun and easy. Begin with the Discovery phase, where an award-winning<br />

team works with you to explore all options within your budget range. By<br />

working with a single company that provides both design and construction under<br />

one roof, you don’t have to be the middleman and your exact final price is in<br />

place before work begins. That means no surprises down the road. Ask about<br />

easy in-house financing and if you aren’t sure where to start, enjoy a free home<br />

remodeling seminar or stop by the Design Center. Call Custom Design & Construction<br />

today! Lic. #524561<br />

2001 E. Mariposa Ave., El Segundo<br />

(310) 815-4815<br />

VisitCustomDesign.com<br />

Destination: Art<br />

Experience Destination: Art’s first big art exhibition of <strong>2018</strong>, “Spring Fling.” Art<br />

lovers, interior designers, and home and garden enthusiasts are invited to a Gala<br />

Public Reception Saturday, <strong>April</strong> 28, 4 – 7 p.m. for this special show and sale,<br />

celebrating the natural beauty of the South Bay and the work of local artists. This<br />

event can help you explore your “personal art signature” as you begin, or enhance,<br />

the use of art in your home. Visit this unique studio and gallery concept,<br />

open Thursdays - Saturdays 11 a.m. - 5 p.m., and Sundays 12 - 4 p.m.<br />

(310) 742-3192<br />

1815 W. 213th St., #135, Torrance<br />

destination-art.net<br />

Best Paints and<br />

Window Coverings<br />

1002 S Pacific Coast Hwy, Redondo <strong>Beach</strong> | (310) 540-4456<br />

708 N Sepulveda Blvd, Manhattan <strong>Beach</strong> | (310) 376-2444<br />

Handyman Schatan: avocation a vocation<br />

Matt Schatan helped several of his friends on their home-based projects, and he<br />

<strong>April</strong> 12, <strong>2018</strong> • Easy Reader / <strong>Beach</strong> magazine 47

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HOME &<br />


r<br />

often listened to their suggestions that he start his own company. Schatan did just<br />

that in July 1998. Handyman Schatan prospered from the start. It has meant a lot<br />

of work, but also a lot of satisfaction.”I am overwhelmed sometimes with the<br />

amount of work I have,” says Schatan, noting that he is often answering the telephone<br />

at 10 p.m. Work has been “busier than expected” and the rewards have<br />

been gratifying. He is on call from sunup to sundown. His goal to create a thriving<br />

enterprise has been quickly realized.<br />

(310) 540-4444<br />

Mattucci Plumbing<br />

At Mattucci Plumbing, the level of service you receive is a guarantee. For plumbing<br />

repairs and installations in the South Bay and Greater Los Angeles, Mattucci’s professional<br />

technicians are all about making services and equipment work as great<br />

as possible. Customer satisfaction is their #1 priority. Call today or book an appointment<br />

online. Their professional team is available whenever you need them<br />

and a live person will gladly assist you 24 hours a day.<br />

(310) 543-2001<br />

mattucciplumbing.com<br />

Pete Fer Plumbing Heating & Air Conditioning<br />

offers repairs, remodels<br />

Pete Fer Plumbing is a complete mechanical contracting company, providing<br />

plumbing, heating and air conditioning for new construction, remodeling, service<br />

and repair to commercial and residential customers. They provide 24 hour service,<br />

seven days a week through an automated emergency dispatch paging system.<br />

Mention <strong>Beach</strong> magazine to one of their service technicians and receive $20 off<br />

1815 W. 213th St, #135, Torrance<br />

310-742-3192<br />



• Reasonable & Reliable<br />

• All types of jobs<br />

welcome<br />

• No job too small<br />

MATT<br />

NOW<br />

OPEN<br />

310 540-4444<br />

unlic.<br />

48 Easy Reader / <strong>Beach</strong> magazine • <strong>April</strong> 12, <strong>2018</strong>

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HOME &<br />


your first service call.<br />

r<br />

(310) 831-0737<br />

2020 S. Mesa St., San Pedro<br />

Peveler’s Custom Interiors<br />

Peveler's Custom Interiors has been serving the South Bay and beyond for over<br />

38 years. A full service design-build construction company, their scope of work includes<br />

additions, second floors, complete house renovations, new construction,<br />

kitchen and bath remodeling. They manufacture their own custom cabinetry. Fully<br />

insured, licensed and bonded, as are all of their subcontractors. Peveler’s is not<br />

going to be the lowest price nor will it be the highest price in town. They will be<br />

the company that provides high value for your investment. Please visit their showroom.<br />

(310) 214-5049<br />

4203 Spencer St., Torrance<br />

pevelers.com<br />

Shilpark Paint more than green<br />

Shilpark Paint has excellent custom color matching skills, so you’ll always get the<br />

right color or find the perfect color to make your living space truly your own. Offering<br />

personalized, professional service, Shilpark makes unequaled customer satisfaction<br />

its highest priority. Being family owned and operated means their goal is<br />

your satisfaction. Shilpark is a proud dealer of Benjamin Moore Paint to deliver<br />

the finest products, with ease of use, longest durability, with the lowest V.O.C.’s,<br />

that meet the all the green standards!<br />

15617 Hawthorne Blvd., Lawndale. (310) 676-6760<br />

23134 Normandie Ave., Torrance. (310) 784-1920<br />

shilparkpaint.com<br />

Classifieds<br />


Handyman<br />

Services…<br />

Fix It Right<br />

the<br />

First Time<br />

What we do…<br />

Plumbing, Electrical,<br />

Drywall, Painting<br />

& more.<br />

Valente Marin<br />

310-748-8249<br />

Unlic.<br />

STONE<br />

MORRIS<br />

Cleaning & Restoration<br />

• Marble polishing<br />

• Travertine & Limestone<br />

honing & polishing<br />

• Tile & Grout<br />

cleaning & sealing<br />

Free Advice<br />

& Estimates<br />

Call George<br />

310-545-8750<br />

www.CleanRestoreProtect.com<br />

Lic. #1005861<br />

424.269.2830<br />


Linda Oreb Photography, LLC<br />

Phone (310) 528-6025<br />

www.lindaorebphotography.com<br />


• Serving the South<br />

Bay for over 35 years<br />

• Full Service Contractor<br />

• Complete Installation<br />

• New Construction<br />

• Remodeling<br />

• Second Floors<br />

• Additions<br />

• Cabinets<br />

4203 Spencer St., Torrance, CA 90503 (310)214-5049 • www.pevelers.com<br />

Appointments Are Recommended<br />

Showroom Hours: Tuesday, Wednesday, Thursday 10-5 • Friday 9-3 • Monday by Appointment<br />

Closed Saturday and Sunday • License #381992<br />

Visit Our<br />

Kitchen &<br />

Bath<br />

Showroom<br />

WINDOW<br />




KIRBY’S<br />



SINCE 1978<br />






FREE<br />



310-374-7895<br />


KirbysWindowCleaning.com<br />

your space in<br />

Reserve this section<br />

the next<br />

<strong>Beach</strong> Magazine<br />

Pub Date: May 10 • Deadline Date: <strong>April</strong> 27<br />

424-269-2830<br />

<strong>April</strong> 12, <strong>2018</strong> • Easy Reader / <strong>Beach</strong> magazine 49

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