Love and Salt is a restaurant story that begins with Cafe Pierre, a local classic restaurant birthed by Guy Gabriele in 1977 to bring a taste of France to Los Angeles’ South Bay. While Cafe Pierre was a beloved part of the community for nearly 37 years, in 2014, Guy and his daughter Sylvie Gabriele, now the owner of Love & Salt, closed the restaurant to bring new life to the iconic space with a revitalized look and Italian flair. As of last year a creative new chef (Chris Feldmeier ex- Moruno) is lighting the fire in the busy kitchen.
Think a Spring Peas & Squash Blossoms pizza from the wood-burning oven. It’s Tutti Frutti English peas, Shingai Farms squash blossoms, Meyer lemon and ricotta.
“Love & Salt is a philosophy: that food needs only two ingredients to be great. It’s a sensibility that informs the feeling in the restaurant and the dishes on the menu — Italian-inspired with Southern California soul. An approachable wine list and classic cocktail program similarly reflect the vibrant SoCal setting of the restaurant, located just steps from the Manhattan Beach Pier.”
“Love & Salt’s rustic menu is prepared simply with produce from local farms, and composed to encourage a fun and social meal with friends and family.”
We’ll get a tasty update from Proprietress Sylvie Gabriele.
Love & Salt is the latest addition to the dynamic Manhattan Brach dining scene. It’s located on the site of the long-running Café Pierre (and the ownership group includes the partners from the former Café Pierre.)
It’s now a high-energy Italian inspired restaurant under the culinary direction of partner Michael Fiorelli (ex- mar’sel at the Terranea Resort.) He blends accessibility and innovation with a menu that celebrates the soul of Italian cuisine reflected through a distinctly Southern California personality.
Guy Gabriele (the larger-than-life executive chef and co-owner of the former Café Pierre) created the eclectic wine list.
There are two chef counters in Love & Salt. One looks into the pizza prep station and the other view is right into the main kitchen with the highly visible wood-burning oven as the highlight. There is also an long community table running down the length of the space.
Co-owner Sylvie Gabriele (Farm Stand) is our guest. She is a 2nd generation South Bay restaurateur and Guy Gabriele’s daughter.