Manhattan House Redux: The Sweet Summer Menu to Savor

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Chef Juan Torres, right,  restauranteur Brett Schwartz, left

What can we say about Manhattan House? Located in Manhattan Beach, this is a restaurant that as we’ve said before, could hold its own in DTLA, or the heart of the “other” Manhattan. Sophisticated, fresh, farm to table cuisine; a buzzing atmosphere; and a terrific, supportive staff combine to make a stellar dining experience.

We were delighted to meet the restaurant’s new chef, Juan Torres. His take on the restaurant’s cuisine will veer into the Italian-inspired, while keeping the focus on seasonal ingredients.

“We are going to be introducing six fresh pastas made in-house every day. We’ll also be including whole animal butchery twice a week. I’ve been training our staff on the pasta as we speak, eight hours a day we’ve been working on it,” Torres attests.

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We began our meal with cocktails: the gorgeous La La Land and the spicy The Thriller.  The latter features a heady mix of Karma tequila blanco, Cointreau, fresh kumquat and serrano chili, and lime juice, served on the rocks. I thought La La Land was something special, a smoky flavor permeating the Grey Goose La Poire, with lemon, vanilla, Chartreuse, and dill, served up.

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Each made a great companion to our first courses:  a lush heirloom tomato burrata salad, with balsamic and EVOO;  and a crisp, deliciously spiced yellow tail crudo, which thin shavings of fresh zucchini, onion, and red pepper.

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Both were beautifully presented.

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Gluten free and vegan never tasted as good as with the roasted cauliflower, a heady mix of the cauliflower with crispy buckwheat, celery, pomegranate, pine nuts, and a lemon caper vinaigrette. Light yet entirely fulfilling, it’s a perfect summer dish.

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The house take on beet salad is no slouch, either. A variety of golden and red beets accompanies pistachios, mixed greens, armidda, and a light balsamic dressing.

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But perhaps the most sublime dish is the saffron risotto with sweet corn and basil. Golden, delectable, and rich, it is not heavy, suffused in flavor, and wonderfully aromatic.  Truly something to savor – and I don’t say that lightly.

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Squid ink pasta with was an intense dish, earthy, hearty, and seemingly infused into the house-made spaghetti noodles. With it, we tried the La Vida Pura, another perfectly suited on-the-rocks craft-cocktail, this made with Del Maguey ‘Vida’ mezcal, grapefruit juice, passion fruit, mint, and Peychaud bitters.

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We finished with a whole branzino special. A perfect fish, rubbed with garlic salt and pepper, grilled over zucchini and a lettuce and tomato salad, it was flavorful, tender, simple, and utterly beautiful.

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But let’s not forget dessert: two very different dishes here. We had the restaurant’s signature Panna Cotta, creamy and smooth, a blend of vanilla, raspberries, and basil.

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And we were able to try a brand new desert, a light, fragrant granita, with rose’ jelly. Slightly astringent, it was both refreshing and unique, the rough texture of ice contrasting just about perfectly with the smooth jelly beneath it; the flavor sophisticated and edgy.

Be aware that because specials, fresh ingredients, and seasonal favorites come and go, you may not find the same dishes daily.  But rest assured, what you do find will be delicious.

There is only one more thing to say: no matter where in LA you live, you should spend an evening at Manhattan House. There’s plentiful, free lot-parking, too. Dinner nightly; brunch on Sunday.

Manhattan House is located at 1019 Manhattan Beach Boulevard, just off Sepulveda Blvd.

  • Genie Davis; photos by Jack Burke

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