Beach April 2018
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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
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