Show 419, April 3, 2021: Restaurateur and Nightlife Impresario Brent Bolthouse, The Bungalow Kitchen

The Bungalow Kitchen is James Beard Award-winning chef Michael Mina’s and hospitality veteran Brent Bolthouse’s freshly debuted joint partnership in Southern and Northern California. The Bungalow Kitchen is a new social dining experience and community clubhouse with two waterfront locations, one in Long Beach, California at Belmont Shore (2nd & PCH) with its second location in Tiburon (5 Main Street), California. The Bungalow Kitchen brings a chic and bohemian atmosphere, and features creative California Cuisine heavily inspired by local, seasonal ingredients with a robust wine list and custom cocktails.”

“The Belmont Shore location is designed by local Venice, CA based design firm Studio Collective.

The 10,000 square foot venue has an eclectic, residential vibe rich in custom furnishings and layered with unique artwork. Designed with the intent to create an atmosphere of attending a fabulous dinner party, The Bungalow Kitchen Belmont Shore is unlike anything loyal fans of The Bungalow (Santa Monica and Huntington Beach) brand have seen previously.”

“This specific venue gives the nod to the rich architectural history and the punk-rock edge of the Long Beach community. It puts a unique and utterly contemporary spin on the traditional Craftsman bungalow, maintaining certain classic structural elements (wood plank ceilings, large fireplaces, a covered porch) while simultaneously taking a sledgehammer to others and exposing what remains (wood stud and plywood walls, concrete floors, select structural members) and adds the sort of hip, eclectic furnishings one might expect to find in a local musician’s home lend this location an ambiance that is at once comforting and industrial, with a rock-and-roll twist.”

Brent Bolthouse joins us.

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Show 419, April 3, 2021: Chef & Restaurateur Michael Mina, The Bungalow Kitchen

Chef Michael Mina

The Bungalow Kitchen is James Beard Award-winning chef Michael Mina’s and hospitality veteran Brent Bolthouse’s freshly debuted joint partnership in Southern and Northern California. The Bungalow Kitchen is a new social dining experience and community clubhouse with two waterfront locations, one in Long Beach, California at Belmont Shore (2nd & PCH) with its second location in Tiburon (5 Main Street), California. The Bungalow Kitchen brings a chic and bohemian atmosphere, and features creative California Cuisine heavily inspired by local, seasonal ingredients with a robust wine list and custom cocktails.”

“Menu highlights at The Bungalow Kitchen include pristine shellfish served either ice-cold or hot charcoal-grilled; garden “punch” bowl, featuring crunchy, ice-cold garden vegetables served with Gazpacho shooters and three dipping sauces: Green Goddess, romesco and lemon-poppyseed; a comforting Short Rib ‘Pop-Tart’ topped with crispy shallots and drizzled with sauce bordelaise; signature house-made pizzas such as the Carbonara Pizza white pie with Crispy Guanciale, Yukon Gold potatoes, Pecorino Romano and drizzled with a poached farm egg; and Chef Michael Mina’s signature decadent Lobster Pot Pie featuring a whole Maine lobster, truffle-lobster bisque and root vegetables.”

A personal favorite menu item for Chef Mina is the King Crab and Endive Caesar. It’s drizzled with caper dressing and generously covered in parmesan cheese and garlic streusel.

It’s Dinner nightly with Weekend Brunch and a Late Night Menu offered after 10:00 p.m. Wednesday through Saturday.

MINA, led by James Beard Award-Winning Chef Michael Mina, is a San Francisco-based restaurant management company specializing in creating and operating innovative full-service and virtual concepts. Operating for nearly two decades, MINA currently manages over 40 virtual brands and brick and mortar outlets.” Chef Mina is also represented in Southern California with the Bourbon Steak restaurants in Glendale and at the Waldorf Astoria Monarch Beach Resort in Dana Point.

Chef Michael Mina joins us with kitchen tongs in hand.

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Show 255, January 6, 2018: Chef-Partner Raquel Jubran, Lasher’s Kitchen, Long Beach

Raquel JubranRestaurateur Ray Lasher surprised the Long Beach dining community when he closed the original Lasher’s in 2012 after a 15-year run. He’s now back in Belmont Shore on E. 2nd Street with a refreshed concept, Lasher’s Kitchen.

“It feels good to be in front-of-the-house again,” said Lasher. “The original restaurant was open for 15 years, and I enjoyed every minute of it. I continued working in the restaurant industry as a consultant. Then this location came along and it was a game changer.”

Lasher’s Kitchen, which opened last April, is a more casual concept than the original Lasher’s.  The 45-seat restaurant offers a contemporary design with a color palette of warm hues and wood accents, original artwork, and an intimate wine bar.  The restaurant also features a pet-friendly sidewalk patio and a communal table positioned front and center.

The menu has a few dishes, such as the clam chowder, fried green tomatoes, and glazed meatloaf, from the original restaurant, but Chef-Partner Raquel Jubran, better known as Chef Roq, is constantly creating new dishes often dictated by season.   The menu is divided into four categories:

  • Shareables
  • Journeys
  • Sidetracks
  • Sweet Destinations

Chef Roq’s signature dishes include Crispy Yuca Fries with banana ketchup and Aji Amarillo salsa, the pastry-filled Savory French Cigar with chicken and bacon ragout, Fleet Street Meat Pie made with braised short rib and root vegetables with a pastry crust, Braised Pork Belly with Cherry Cola Demi-Glace served on a crispy potato cake with tobacco onions, and Asiago and Cheddar Grilled Cheese.

Lasher’s Kitchen opens at 9:30 a.m. Saturday and Sunday for weekend brunch, which features an array of morning and mid-day favorites.  Social Hour, which takes place weekdays from 2-6pm, features a menu of shareable plates and $5 pours of selected red and white wines.  Every Wednesday Lasher’s Kitchen caters to oenophiles with its “no corkage fee” followed by Prime Rib Thursday for carnivores.  Fresh fish also plays a prominent role on the menu.

“It feels great to be back doing what I love,” said Lasher.  “And with the people I love – my wife, who is also a partner – as well as our daughters who help out at the restaurant after school and on weekends.  Having our former guests experience our new concept feels great, and we’re happy to be part of the Long Beach restaurant community once again.”

Executive Chef & Partner Raquel Jubran has returned to create the refreshed menu. She joins us.

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Show 234, July 29, 2017: Restaurateur / Executive Chef Arthur Gonzalez, Roe Seafood & Panxa Cocina. DINE LBC Long Beach Restaurant Week

Arthur GonzalezDINE LBC Long Beach Restaurant Week is set for August 5th through August 13th, 2017. More than 60 diverse Long Beach restaurants spanning 12 neighborhoods will offer special multi-course menus at affordable prices.

Encoring in DINE LBC are Chef Arthur Gonzalez’s Panxa Cocina (modern Latin Cuisine) and Roe Seafood (the home of seafood fanatics). We’ll meet the proprietor, Chef Arthur Gonzalez.

Panxa Cocina opened in December 2014 and is located on the corner of Broadway and Termino in the Belmont Heights neighborhood of Long Beach. Since opening, Chef Gonzalez has been serving both quality interpretations of classic dishes and daring new ventures into the uncharted territories of food.

Panxa’s interior reflects the hip sensibilities of the surrounding area while also paying tribute to its Latin and New Mexican roots. This ground-floor restaurant offers the choice to observe passers-by from many tables throughout the restaurant, or enjoy the full menu at the bar.

Roe Seafood is the new home for seafood fanatics in Belmont Shore. Roe offers inspired, handcrafted, mouth-watering seafood dishes that blend both seasonal and local ingredients with bold flavors and exciting tastes.

“All ingredients are fresh and in season. If you’d like to know where we source our fish, shellfish, vegetables, or breads, please ask.

Join us for lunch or dinner 7 days a week for the freshest and most delicious seafood you’ve ever tasted. You can always call us and order take-out, because everything on the menu at Roe is always ready to go.”

Roe Seafood just earned a 3-Star Review in the Long Beach Press-Telegram from veteran restaurant critic, Merrill Shindler.

 

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Show 232, July 15, 2017: Rance’s Chicago Pizza and DINE LBC – Long Beach Restaurant Week

Rance Ruiz and Aaron TofaniAuthentic Chicago-style Pizza in Long Beach (and Costa Mesa) from young proprietors who grew up in Orange County? You bet…

DINE LBC Long Beach Restaurant Week is set for August 5th through August 13th, 2017. More than 60 diverse Long Beach restaurants spanning 12 neighborhoods will offer special multi-course menus at affordable prices.

New to DINE LBC is Rance’s Chicago Pizza in Belmont Shore. They are already something of a local institution for Pan, Stuffed and Tavern styles of pizza. Also wings with praise-worthy, house-created sauces.

We’ll meet the proprietors of the dough, Chef Rance Ruiz and Aaron Tofani.

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Show 232, July 15, 2017: Rance’s Chicago Pizza and DINE LBC – Long Beach Restaurant Week Continued…

Race Ruiz and Aaron Tofani or Rance's Chicago Pizza at AM830Authentic Chicago-style Pizza in Long Beach (and Costa Mesa) from young proprietors who grew up in Orange County? You bet…and it’s Rance’s Chicago Pizza (Belmont Shore & Costa Mesa) a first-time participant in the upcoming DINE LBC Long Beach Restaurant Week.

They also are earning praise for their new wings with accompanying sauces, and salads with house-prepared dressings. The next Rance’s will be in the ambitious University Village center just North of the existing University of Southern California campus.

DINE LBC Long Beach Restaurant Week is set for August 5th through August 13th, 2017. More than 60 diverse Long Beach restaurants spanning 12 neighborhoods will offer special multi-course menus at affordable prices.

Just as many regions around the country hold city-wide restaurant week events, the participating Long Beach restaurants will be offering multi-course, “value-oriented” meals set at one of six price points: $15, $25, $35, $45, $55 or $65 per guest.

Founder and organizer Terri Henry, who brought restaurant week to Long Beach in 2014, said that besides attracting local “foodies”, Dine LBC allows those who view dining out as a luxury to also enjoy an exceptional experience. The nine-day event that includes two full weekends gives locals the opportunity to visit multiple participating restaurants and also allows those in neighboring cities who find it difficult to travel to Long Beach during the week more options.

“With recent minimum wage increases, overhead and cost of goods increases, an annual restaurant week drives much needed traffic into our valued restaurants”, said Henry, who said the event will span across twelve Long Beach neighborhoods and has a comprehensive marketing, advertising and PR campaign valued at over $500K to support the nine- day event.

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Show 215, March 18, 2017: Rick Reich, Proprietor, W.I.N.O, Brix at The Shore, Long Beach

Rick ReichWhen it comes to personable characters with their own sense of style on the Long Beach dining scene, Rick Reich of Brix at The Shore in Belmont Shore wears the befitting crown. It’s a taste of the Big Apple with its iconic, piled-high pastrami sandwiches, intimate wine bar ambiance and a standout rotating selection of craft beer. It’s all of 65-seats.

Brix at The Shore offers something the area is lacking: a place that caters to Generation X and Baby Boomers where these forty to sixtysomethings can make their own hangout with music from their era, everything from ‘80s alternative to Sinatra; a rotating wine list with an impressive and thoughtful selection of vintages; a collection of taps that pour craft beer; and an intimate environment that provokes casual conversation among its guests.

“I call Brix at The Shore an adult amusement park,” says owner Rick Reich, who also doubles as the restaurant’s sommelier. “Belmont Shore has plenty of places that appeal to college kids, but what the area was lacking was a hangout for a more established crowd who needed a place to unwind after work, enjoy a good glass of wine or beer, grab a bite to eat, and occasionally break out into song – trust me, it’s happens. We’ve had the entire restaurant singing to Dean Martin on a Saturday night. And that’s what makes Brix so appealing.”

The menu features an array of shareable plates, flatbread sandwiches, salads, deli sandwiches, artisan pizza, burgers and entrees.

We pull W.I.N.O Rick out of the kitchen (and from behind the well-stocked bar) to tell us all about it.

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Show 215, March 18, 2017: Farm Lot 59 Benefit at Roe Seafood, Long Beach

Arthur GonzalezBelmont Shore, Long Beach restaurant Roe Seafood (Owner / Chef Art Gonzalez) will host an “Electric Fundraiser” to benefit Farm Lot 59 on Wednesday, March 22nd from 4 – 7p.m. The food and cocktail-centric event is open to the public and proceeds will fund Farm Lot 59’s efforts to bring much needed electricity to the property.

“With recent vandalism and safety and security concerns, our need for electricity is greater than ever,” Farm Lot 59 founder and farmer Sasha Kanno said. “We’re excited to partner with Roe to help raise the funds needed to install power to the property so the farm can continue its mission to service the community and provide our youth with an ‘edible education’.”

100% of proceeds from Farm Lot 59 signature cocktails and appetizers will go to the farm, as well as 10% of the proceeds from Roe Seafood’s regular menu that evening. Guests are encouraged to call the restaurant in advance at (562) 546-7110 to reserve a table for dinner service.

Sasha KannoFounded by Sasha Kanno in 2010, Farm Lot 59/Long Beach Local is an agriculture-based official 501(c)(3) non-profit, organic and biodynamic farm that promotes the direct connection between farmer and consumer and serves as an educational resource for children through its Living Classroom program.

Farm Lot 59 grows vegetables, fruit and flowers without pesticides, herbicides or chemicals. Farm Lot 59 also creates local green jobs and grows healthy fresh food on a historically significant site, with an overall goal to make a difference in the local and global community by combining resources with the city, local partners, and friends.

Farmer Sasha and Chef Art Gonzalez are our guests,

 

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Show 192, October 9, 2016: Chef Art Gonzalez, Roe Seafood Xpress & Roe Restaurant, Long Beach

Arthur GonzalezWe know Chef Art Gonzalez from the popular Panxa Cocina in Long Beach. Chef Art has recently revived his fondly-remembered Belmont Shore casual spot, Roe Restaurant & Fish Market. It’s now morphed (after a substantial remodel) into Roe Seafood Xpress and the just opened, dinner only, Roe Restaurant. We’ve reeled in Chef Art to explain all the details.

“roe offers inspired, handcrafted, mouthwatering seafood dishes that blend both seasonal and local ingredients with bold flavors and exciting tastes.”

“roe is a lifelong dream-come-true to create a neighborhood restaurant for seafood connoisseurs – a comfy place neat the sea where people who love ocean-friendly seafood and have adventurous appetites are always rewarded with exceptionally fresh fish, inspired artisan cooking, and local flavors.”

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Show 168, April 23, 2016: Domenico’s Italian Restaurant, Long Beach

Domenico's iIalian RestaurantThe annual Dine LBC – Long Beach Restaurant Week is taking place April 23 – May 1, 2016. Each participating restaurant from twelve unique neighborhoods in the city offers a three course menu priced at $20, $30, $40 or $50, either per guest with wine pairing options at fine dining locations OR dinner for two priced at $20, $30, $40 or $50, where diners share an appetizer, each enjoy their own entree, then share a dessert at more casual establishments.

One of the participating restaurants in DINE LBC is Domenico’s Italian Restaurant, Long Beach’s oldest continuously operating restaurant as documented by the Long Beach Historical Society.

Domenico’s is one of the first restaurants to serve pizza in California. In 1954, Domenico and Beverly Spano opened Domenico’s in the Belmont Shore area of Long Beach. With a simple menu consisting primarily of made-from-scratch pizzas and the now famous house salad, Domenico and Beverly introduced their Italian fare to the Long Beach locals.

Before long the ground sausage, ground pepperoni pizzas, and the creamy garlic salad dressing became Belmont Shore traditions. Dom and Beverly soon opened Domenico’s locations in North Long Beach, Lakewood, Hawaiian Gardens, and Santa Ana. In the mid- sixties, the original Domenico’s was purchased by the Kenyon Family.

In 2004 Rochelle Kenyon retired, and the restaurant came under its current ownership.

Proprietor Mike Rhodes continues the traditions that have become synonymous with Domenico’s. The original recipes are still being followed, and its business has grown to new heights. The menu now also includes many delicious pasta dishes including Sausage Tomato Cream, Chicken Basil Cream, Angel Hair Chicken Fresco, and much, much more.

The pizza dough is prepared fresh daily as well as the marinara sauce and salad dressings. Even the signature Tiramisu is created in-house.

ated in-house.

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