Show 368, April 11, 2020: Executive Chef & Proprietor Rob Wilson, Glasspar, Dana Point

Rob Wiilson of Glasspar“As executive chef and proprietor of the newly launched Glasspar in Dana Point, Rob Wilson draws upon decades of elite culinary and operational experience and childhood inspiration to present Glasspar’s menu of thoughtfully sourced, respectfully prepared, and creatively presented American seafood.” With dine-in not allowed during the ongoing health crisis Chef Rob has shifted his operation to create the Glasspar Seafood Market providing hard-to-find fresh seafood at better than supermarket pricing on Wednesday (2 to 6:00 p.m.) and Saturday afternoons (Noon to 4:00 p.m.)

For the duration Glasspar has artfully converted into a fresh seafood market. The restaurant, which originally ceased operations all together after the state-mandated dine-in closure, has now morphed its raw bar into a fresh seafood market.

“We saw an opportunity to meet a need in our community,” comments Chef Rob Wilson. “Supermarkets are barren, but we have access to fresh-caught, high-quality seafood from our partners at Superior Seafood and our raw bar is equipped to safely store and display it all. We’re in the business of feeding people and we’re happy to do our part by providing the community with the fresh seafood they can’t find at the market at better-than-supermarket prices.”

Guests are encouraged to place special seafood orders in advance by calling the restaurant at 949.240.6243.

In addition to fresh-caught seafood, the restaurant is selling bottles of wine from its cellar at a discount. Allowed by the temporarily relaxed ABC regulations, Glasspar is offering a selection of its signature pre-batched cocktails packaged in sealed containers to-go for at-home enjoyment.

We’ll reel Chef Rob is to provide the details.


Show 334, July 27, 2019: Crazy Fish Grill and Market, San Pedro

Dannesh Alam of Crazy Fish Grill and MarketSan Pedro’s Crazy Fish Grill and Market in Garden Village center is new to DINE LBC. Crazy Fish was founded by a group of five guys who share a “crazy” passion for fresh seafood. They just celebrated their one-year anniversary.

“We decided to take our passion for seafood and provide a fast casual restaurant that promotes sustainability without reducing affordability. We know that the City of San Pedro (Los Angeles) shares this passion with us, so we look forward to serving you fresh fish daily for years to come.”

Don’t miss the generously portioned Swordfish Sandwich with fries or the house-prepared Poke & Chips.

For Dine LBC they have a “Crazy” 3-course seafood meal for $25. Entrée selections include a choice of Swordfish Tacos, Local Halibut or Coconut Shrimp & Chips.

We’ve reeled in partner Dannesh Alam to explain more…