Butterscotch doughnuts at The Strand House
Oceanfront dining has never looked better now that The Strand House has opened in Manhattan Beach. The latest project from hospitality powerhouse Zislis Group—owners of the popular South Bay outposts Mucho, Rock ’n Fish and Shade hotel—The Strand House takes dining to a whole new level (four to be exact). Complete with an underground private tasting room, first-floor lounge, upstairs patio and lofty dining room, the restaurant occupies four floors that are modernly designed to feature large ocean-view windows and to accommodate up to 250 people.
On the menu? Tasty American fare prepared by executive chef Travis Lorton (Gjelina), consulting chef Neal Fraser (BLD) and pastry chef Seth Caro (Top Chef: Just Desserts). Made with local seasonal ingredients, the food includes a mix of charcuterie and cheese, fresh handmade pastas, wood-fired artisan pizzas and a variety of meat (spit-roasted suckling pig, rack of lamb, braised rabbit gnocchi, prime filet) and fish (grilled salmon, snapper, halibut). Inventive desserts like butterscotch doughnuts with powdered bacon and burnt peach jelly and raspberry and plum melba with fresh ricotta and buttered-corn sorbet are sure to become signatures. Don’t miss the creative cocktail menu and 24-bottle wine-dispensing system, which allows you to pour your own wine while waiting for a table. 117 Manhattan Beach Blvd., Manhattan Beach, 310-545-7470