The Strand House: Good Food + Beach Vibes

May 16, 2015

If there's one thing that can make a great dinner even better, it's a great dinner with a view! I'm going to be honest here, it's hard to find really good food with an ocean view.  Sometimes a restaurant will skimp on providing great tasting food because they sit oceanside and figure that the view will raise the experience (and hopefully the taste) of the dishes. That's not the case with the Strand House in Manhattan Beach, the food speaks for itself.

Chef Greg Hozinsky has created a menu so good that you almost forget what's around you, like that ocean view, or your date! Just try the pasta with lamb sausage - so rich, comforting, and delicious. Crudo seems to be on a lot of menus and the The Strand House offers a great version with their Himachi Crudo served with avocado, tomato seed vinaigrette and sea salt. It's a fresh, clean, simple dish that's a perfect way to start your dinner.  

Two main entrees you should consider are the Grilled Prime Fillet of Beef, and the Branzino. Oh the Branzino! The Sea Bass has a crispy skin and very moist and flaky center. It's served over a black truffle risotto with crispy baby artichokes. This dish is perfection on a plate! Also, the grilled prime fillet of beef is tender and very flavorful with the herb truffle butter melting on top. 

For dessert, the petite doughnut platter is a great way to end dinner. Order a cup of coffee and you're having something classic but at a much more elevated level. Paired up with that ocean view, and you just had a great dinner.

Himachi Crudo: avocado, tomato seed vinaigrette, Red Alaea sea salt 

Hand torn Pasta Rags: lamb sausage, roasted fennel, tomato, pine nuts. 

Kale salad: red grapes, candied pumpkin seeds, goat cheese, farro. 

Buttermilk Parker house rolls: whipped sweet cream butter, fleur de sel 

Grilled prime fillet: potato purée, wild mushrooms, pea tendrils, herbed truffle butter 

Branzino: black truffle risotto, Piopini mushrooms, crispy baby artichokes English pea nage. 
Petite Dougnuts: Salted Caramel, Lemon Raspberry, chocolate and caramelized almonds, vanilla bean.

The Poacher: Bulleit bourbon, Carpano Antica sweet vermouth, Luxardo maraschino liqueur.