Michael Zislis has done it again. Arguably one of the most successful restaurateurs in the South Bay, he can slash another notch on his “create a unique dining destination” belt with the opening of the Strand House in Manhattan Beach.
A Prime Manhattan Beach Location
The Strand House is located just steps from the Manhattan Beach Pier and the ocean front sidewalk for which it is named. Folks familiar with the location may think back to the days when the popular Beaches restaurant occupied the same address. Well, Beaches may be gone but the “life’s a beach” vibe and spectacular sunset views remain, updated with a heavy dose of elegance and bourgeoisie.
Wines on Tap and Crafty Cocktails
To make sure guests start their meal with the perfect glass of of wine or cocktail, The Strand House is equipped with a Napa Technology Wine Station. The self serve stations allow visitors to buy wine in three measurements: a taste, half glass, or full glass. Prices vary depending on the wine selected.
If wine isn’t your thing, there are plenty of other beverages to choose from. At the time I visited, the revular menu listed nine custom cocktails priced at $14 each. Of course I couldn’t try them all by myself, so I enlisted Nicole to help me sample a few.
- Tower 12 – a whiskey cocktail with fresh rhubarb juice and lemongrass cordial
- Hammerhead – a rum punch with licorice and spice flavors
- Sunset Over Manhattan Beach – a vodka martini with tangerine juice and blood orange cordial
- Au Pear – vodka mixed with muddled pear and house made ginger ale
My favorite was the Tower 12 but both of us agreed the Au Pear was the best of them all.
Appetizers and Salads
Moving into the meal, we were excited to try some new appetizers and salads.
The Hamachi Crudo ($18) was a hit, even with Nicole who is anything but a fan of raw meat. Along with the flavor the combination of textures went a long way. The fish was tender, the avocado moist and velvety, and the sea salt was crunchy.
We also tried the Heirloom Tomato Salad ($15), a beautiful representation of Californian gardening. In fact, some of the tomatoes in the salad were from owner Michael Zislis’s own tomato patch. I’m hoping the weather holds so that this seasonal dish can stay on the menu for as long as possible.
Wrapping up the appetizer course, we walked the plank of charcuterie platter with choices made by the chef. The selection of cheeses and meats made for a nice bridge to the entrees.
Surf, Turf, and Succulent Sides
Showcasing the best of their seafood and steak house capabilities, the chef selected two entrees for us to try, a sautéed New Zealand John Dory ($34) and a grilled Prime Hanger Steak ($24).
The John Dory was served with a basil nage that was stunning in presentation and flavor. The bright green sauce made the dish visually interesting and the flavor didn’t disappoint.
The sides ($8 each) at the Strand House are served family style in little cast iron pots. We sampled the Brussels sprouts and duck fat fingerling potatoes.
I’m a tentative fan of brussel sprouts, enjoying them when they are delicious, hating them when I have to cook them. These sprouts had me at “roasted in brown butter and maple”. They were smoky, sweet, and very tender. I wish my sprouts would turn out like this!
The duck fat fingerling potatoes were also a treat, slightly salty and rich in potato flavor.
Save Room for Dessert
It was close, but we managed to save room for dessert. My suggestion for your visit is to look at their dessert menu first and plan your consumption accordingly. Or just skip entrees altogether and go straight for dessert! The two desserts we tried were novel and delicious in ways we had never experienced.
The Raspberry & Plum Melba ($10) was a nice palette cleansing dessert but the real winner on this plate was the buttered corn sorbet. It was like eating a cold, creamy version of the sweetest corn Summer had to offer. I told Mr. Zislis they should open a sorbet shop next door and sell this stuff by the pint.
Competing for our dessert amazement and wonder were the Butterscotch Doughnuts ($10), sugary cubes of fried dough filled with a butterscotch center and topped with peaches. The real treat, though, was the bed of powdered bacon the doughnuts were served on. What appeared to be a bed of snow-like powder was actually a fluffy essence of doughnut flavor. Why can’t all doughnuts be served like this!?
Go for the Sunsets, Stay for Dinner
Some locals and fans of the old Beaches might yearn for days and menus past. To them I would suggest checking out The Strand House to see and appreciate the differences first hand.
Save up for a special dinner or just stop by for a drink and dessert. Make sure you get there just before sunset. The food and drinks may have changed but the view of the pier and the beautiful Pacific Ocean sunset that comes with it have stayed the same.
- The Strand House – Restaurant + Strandbar
http://www.thestrandhousemb.com
117 Manhattan Beach Boulevard, Manhattan Beach, CA 90266 (Map)
Looks like you enjoyed it as much as we did! Good thing you had a drink buddy with you! We both went for the margaritas which were really good. The hamachi and the donuts were awesome. We had the pork tenderloin which was very good too but I’ll have to check out the steak next time. Yes, beautiful views, definitely a special occasion restaurant.
Yes, I’m a fan. I’ll be back for more of that corn sorbet!
This place looks fantastic. Your review is so good and the photos make me want to run right down there. That old pier is such a nostalgia trigger. Thanks.