by Dennis Richardson
Cowriter: Anthony C. Stafford
Sea Level at The Shade Hotel Redondo Beach has been a go-to destination for Californian coastal cuisine with a modern twist since its inception in 2016. This year, the restaurant has undergone a culinary transformation with the introduction of a refreshed menu for harmonious flavors and revamped land and sea offerings.
To complement this gastronomic journey, Sea Level has welcomed Martin Herrera as the new General Manager. An acclaimed sommelier, named South Bay’s 2023 sommelier of the year, Herrera is overseeing the transformation of Sea Level’s wine and beverage programs, ensuring they stand out as top choices in the Los Angeles and South Bay areas. With a refreshed menu and an expert in charge, Sea Level continues to offer an exceptional dining experience that celebrates the bountiful offerings of Southern California.
Drawing inspiration from Southern California’s abundant fresh seafood and locally sourced produce, the refreshed menu is a feast for the senses. Diners can indulge in delectable dishes, like:
- Australian Swordfish served with blistered heirloom tomato and Nardello peppers, forbidden rice, mint and lemon oil;
- Ora King Salmon paired with charred yellow peaches from Regier Family Farms, lemon yogurt, Israeli couscous, cucumber, red onion, basil and tomatillo jus;
- Sun Golds & Burrata featuring sun gold tomatoes from Munak Farms, toasted sourdough bread, confit leek, white balsamic vinegar, picked pearl onion and melon cucumber from Coleman Farms and wild rock arugula from Colman Farms;
- and Charred Brentwood Corn made with grilled corn from Dwelley Farms, harissa butter, coriander, citrus, radish and puffed wild rice.
These culinary creations showcase the finest flavors of the region while maintaining a modern and intimate dining experience right on the waterfront, solidifying Sea Level’s position as a premier dining destination in the South Bay. The best part? There are even more options to choose from!
Dinner & Cake by The Ocean
During our recent visit, we had the opportunity to try out a few of the new menu items, plus some of the popular classics that Sea Level is known for. On this particularly windy evening, manager Edwin and waiter Daniel took care of us. Greeted with smiles and their warm personalities, both were knowledgable and had plenty to recommend, while also delivering the most perfect pairings. Our dining experience included a personal in-table fire pit to combat the chill of the sea breeze, and a perfect view of the sunset.
First up, Daniel brought out a dozen oysters and a few cocktails: Milo’s Quittin’ Time (Junipero gin, cucumber, mint, fresh lime, agave), a Blood Orange Margarita (Mico Blanco, Blood Orange Puree, Lime, Agave, Tajin Salt Rim), and a show stealing Golden Hour (Woodford Reserve, Apple Cider, Acai, Cinnamon, Simple). Flavorful, sweet, and refreshing, these drinks set the mood for what we were preparing to experience while complementing the various meats and veggies on their way.
Appetizers and entrees followed soon after the cocktails, with the new Sun Golds & Burrata, addicting Spicy Tuna on Crispy Rice (ginger wasabi aioli, avocado, jalapeño, sweet soy reduction), and Roasted Tri-Colored Carrots (topped with honey & yogurt), then Ora King Salmon and 40 Day Dry Aged New York Strip (featuring Green Garlic Cauliflower Purée, Demi Glaze, Hen of the Woods, and Pickled Horseradish).
The Sun Golds & Barrata are reminiscent of mozzarella, tomato, and basil salad, yet elevated into a unique and seemingly lighter dish that suits Sea Level’s appeal. A popular plate, it really feels like it’s not enough to order just one Spicy Tuna on Crispy Rice. This dish is everything one can love about freshly sliced and glazed fish, plus the addictiveness that is anything crunchy. These textures and flavors challenge you to eat just one, but not even four pieces are enough.
Sweet, salty, and creamy, the Roasted Carrots were not only beautiful to look at, but also eat! Bathed in an unexpected combination of honey and yogurt, we found the carrots be an excellent and seemingly simple dish that may need to be copied at home! With a flavor profile so flexible, they could go with anything the chef threw our way.
Arugula and sour dough, change the game when paired with confit leek and white balsamic vinegar. Their Ora King Salmon danced atop the fun texture of light and delicate couscous, while the green garlic flower purée created a soft blanket of flavor beneath the New York Strip for what we dubbed Sea Level’s King & Queen entrees for their incredible land and sea offerings.
To finish things off, we sipped cappuccinos alongside the Caramelized Peach Cake, with vanilla bean ice cream, and bourbon Caramel. It can’t be explained how much everyone should experience this creation, as this cake deserves the full-sized, 9-inch diameter treatment. Imagine the two southern favorites, peach cobbler and pineapple upside down cake, had a baby and you’d probably be left with this stunning creation. A hot cake accompanied by a cold scoop of ice cream is blissful, and this one in particular should always finish out your Sea Level outing.
There’s no better time to visit Sea Level at The Shade Hotel Redondo Beach. With the arrival of fall, the new menu celebrates the rich flavors of the season, using locally sourced, hearty fruits and vegetables, and aromatic spices to create dishes that capture the essence of land and sea. All of this, while enjoying the restaurant’s stunning waterfront views, promises a culinary adventure that beautifully complements the season and makes it an unforgettable autumn dining experience.
by Dennis Richardson
Discover Culinary Bliss in Surf City
Fogo de Chão, the globally-celebrated luxury Brazilian restaurant, is now ready to welcome epicurean connoisseurs of Huntington Beach. Located on the vibrant Beach Boulevard (7901 Edinger Ave.), and nestled within the bustling Bella Terra shopping haven, this culinary sensation opened on Monday, September 25. Marking its triumphant entry into Surf City, this culinary haven is the second in Orange County, complementing its sibling at the Irvine Spectrum Center.
Fogo de Chão’s culinary influence extends far and wide, with other LA-area locations in Pasadena, Los Angeles, Beverly Hills, Woodland Hills, and El Segundo. As if that’s not enough, the brand is riding high on its fourth consecutive year of impressive 15% annual growth, with Southern California expansion plans in the pipeline.
A Gesture of Goodwill: Fogo de Chão Gives Back to Huntington Beach
In a heartwarming gesture of community integration, Fogo de Chão is dedicating a portion of its first week’s sales to Robyne’s Nest, a noble organization that empowers underprivileged students to complete their high school journey successfully. And that’s not all! Additionally, the brand has teamed up with Eduardo Escobar, the Los Angeles Angels’ stellar third baseman and Fogo enthusiast, to host a community meal event on September 28th. Over 1,000 individuals in need will be treated to a wholesome and hearty meal. Escobar will grace the occasion with his presence, standing side by side with the local Fogo team as they welcome him to his new Orange County home.
“We’re excited to expand our footprint in Orange County and to continue to share the Culinary Art of Churrasco with food explorers who are seeking new discoveries in Surf City soon,” said Barry McGowan, Chief Executive Officer of Fogo de Chão. “As we grow our brand in new and existing cities globally, we remain dedicated to serving our local communities as we have for the past 45 years. That’s why we’re excited to collaborate with Robyne’s Nest and Eduardo Escobar who bring support to so many throughout Huntington Beach and beyond.”
A Glimpse Inside Fogo de Chão Huntington Beach
Crafted in collaboration with the world-renowned architecture and design agency Harrison, Fogo de Chão’s new Huntington Beach venue is a sensory masterpiece. The expansive dining room revolves around an open churrasco grill, where guests can relish their meals while observing the gaucho chefs’ mesmerizing dance of butchering, preparing, and grilling various cuts of protein over an open flame. The establishment also boasts an inviting outdoor dining patio, towering wine cases, a pristine white Carrara marble Market Table, on-site dry-aged meat lockers, an exuberant indoor Bar Fogo area for all-day happy hours, and exclusive private dining spaces to elevate any occasion.
At the helm of the Huntington Beach team is General Manager Cristiano Machado, a Fogo veteran with a twelve-year journey that began as a gaucho chef in Las Vegas. Cristiano’s illustrious career has seen him ascend through various leadership roles, from gaucho to gaucho trainer and assistant manager. Cristiano and his dedicated team are thrilled to become an integral part of the Huntington Beach community and are set to provide over 100 employment opportunities for talented individuals committed to delivering an extraordinary dining experience to all patrons.
Fogo Huntington Beach offers a range of menu selections and prices to fit guests’ needs for lunch and dinner, including:
• Full Churrasco Experience – The signature prix-fixe menu selection that includes all premium and classic cuts, plus the fresh and seasonal Market Table & Feijoada Bar and authentic Brazilian side dishes.
• Indulgent Cuts – Guests can enhance their experience with a 20 oz. Wagyu New York Strip that is carved tableside on a Himalayan salt block to complement the cut’s intense marbling and buttery texture. A decadent, dry-aged 32 oz. Long Bone Tomahawk Ribeye or 24 oz. Wagyu Ribeye is also available to order for the table.
In addition to these options, the menu also includes the following:
• Weekday Lunch – Includes the seasonal Market Table & Feijoada Bar, plus family-style service of Brazilian side dishes for $18 per person. Guests may choose to add a single cut of fire-roasted meat or have the Full Churrasco Experience.
• Weekend Brazilian Brunch – Includes the Full Churrasco Experience combined with Brazilian-inspired brunch items like Braised Beef Rib Hash and made-to-order waffle and omelet stations.
• All-Day Happy Hour – Guests can enjoy $10 Brazilian-inspired cocktails, $8 glasses of South American wines, and $5 Beer all-day every day, in the dining room, patio and bar.
• Bar Fogo – The Huntington Beach bar offers an elevated experience with a warm, timeless design and dedicated bar staff designed to allow guests to linger while enjoying smaller, shareable plates like a Picanha Burger or Lobster & Shrimp Tacos.
• Inclusive Menu Options — Guests can discover options for all dietary tribes from vegan to pescatarian and more. These nutrient-dense dishes include entrée alternatives to the Churrasco experience like Chilean Sea Bass, Seared Tofu & Black Bean Pasta and Cauliflower Steak, or indulgent appetizer options like jumbo shrimp cocktail and Seafood Tower.
• Fogo To-Go & Catering — Bring the Fogo experience home with individual churrasco entrees, à la carte offerings, full-service catered events with on-site grilling and ready-to-eat or ready-to-grill options.
• Group and Private Dining — Whether celebrating a special birthday or hosting a corporate meeting, the Huntington Beach location has a dedicated sales manager and offers customizable menus, beautiful private and semi-private dining spaces and complimentary A/V equipment.
A dining experience for all ages, children six and under enjoy complimentary dining at Fogo Huntington Beach, and ages seven to twelve dine at half-price for the Full Churrasco Experience. Fogo de Chão Huntington Beach is located at 7901 Edinger Ave.
by Dennis Richardson
It’s time to get your drink (and grub) on!
Prepare to indulge in a night of sheer cocktail delight as Fogo de Chão cordially invites you to their National Caipirinha Day Bar event! On Thursday, September 14th at 6:30 pm, embrace the fiesta of the year, happening at all Fogo locations nationwide — including across SoCal — from the glitz of LA to the charm of Woodland Hills.
For only $29, you can enjoy a myriad of caipirinha flavors, accompanied by an array of delectable Bar Bites, like Spiced Chicken Sliders, Queijo Assado, Brazilian Empanadas, and more — all in celebration of National Caipirinha Day (which actually falls on the 13th of September).
The caipirinha is the national cocktail of Brazil, and it’s made with only three simple ingredients: cachaça, lime and sugar. The refreshing elixir is a customizable masterpiece that has taken the world by storm, with viral videos showcasing its charm. But what is cachaça? It’s a distilled spirit born from the fresh-pressed juice of sugarcane, known as garapa—a delightful cousin to white rum, both in taste and origin.
Fogo de Chão, the celebrated Brazilian restaurant boasting over 70 locations, has been a trendsetter for 25 glorious years. They’ve not only embraced the classic caipirinha but have infused it with extraordinary flavors, including the bold notes of strawberry hibiscus and the fiery kick of mango habanero. Caipirinhas have become such a hit among guests that in addition to serving them in Bar Fogo, Fogo de Chão goes the extra mile by wheeling a mobile caipirinha cart right to your table to keep up with the demand!
Raise a glass and toast to Brazil’s spirit at Fogo de Chão’s National Caipirinha Day Bar event, by reserving here!
by Dennis Richardson
There’s a new booming restaurant in town, so make sure you say “Hey!”
On August 5th, Hey, Sunshine Kitchen, a new, fast casual, plant-based, and all non-GMO restaurant, celebrated their grand opening. The restaurant’s delicious and vibrant plant-based menu features warm bowls, fresh salads, and hot tacos and sandwiches, served up with house-made pickles, sauces, and drinks. Even the sides are noteworthy, with fresh takes on sweet potato fries, coleslaw, soups, and more!
Perfect for summer, Hey, Sunshine Kitchen features a variety of refreshing drink choices, like wild blueberry lemonade, strawberry mint lemonade, and spiced hibiscus tea. Stomachs are grumbling and mouths are watering by just thinking about it.
Showing their dedication to the environment we all rely on, Hey, Sunshine Kitchen also partnered with Friends of Ballona Wetlands, offering the unique opportunity for guests to take home a complimentary plant with the purchase of an entree.
On Mondays only, Hey, Sunshine Kitchen will supply a limited amount of pollinator-friendly plants, curated by Friends of Ballona Wetlands.
Firm believers in not just serving food, but also dishing helpful information about how we can all do our part to look out for our planet, Hey, Sunshine Kitchen is walking the walk, too. How about a scoop of education with that meal?
If you’re looking to pick up a quick and fulfilling meal (and pollinator-friendly plant) from Hey Sunshine Kitchen, the fast-casual restaurant is located in Culver City, at 3863 Overland Avenue Culver City, CA 90232.
It was a long journey to the opening of Hey, Sunshine Kitchen, as expressed by Co-Founders, Heather Golden Ray and Jenny Engel, and we had the opportunity to ask the duo some questions about how the restaurant came to be, what to expect in coming years, and more. Read on for more details below.
A Q&A With Co-Founders Heather Golden Ray & Jenny Engel
Q: Please share what your roles are at Hey, Sunshine Kitchen and describe to readers what this opening has meant for you and your team.
We are sisters, mompreneurs, and lovers of the planet. We have been business partners since 2007 in the plant-based space. We opened our first restaurant, Hey, Sunshine Kitchen earlier this month! Our restaurant is plant-based, non-GMO, and our ingredients are high quality. We are a fast-casual concept in Culver City seeking to inspire our community to nourish their inner shine through plant-based eating.
Q: How long did it take to get from the initial vision to the eventual opening day, and what did that process entail?
It took us truly a lifetime to bring this to fruition. Each moment leading up to this built upon itself in some magical way. Zooming in, about four years ago, the idea crystallized, and we set the wheels in motion. The process that followed was a roller coaster of emotions and challenges, an odyssey that could fill the pages of a book! The initial stages involved meticulous planning, all while maintaining a focus on our core values: exceptional vegan cuisine and sustainable practices. Navigating the regulatory landscape and city procedures demanded resilience. We took each challenge in stride, committed to translating our vision into reality. Our opening day was the culmination of countless hours of hard work.
Credit: James Michael Juarez
Q: How did you come up with the concept of Hey, Sunshine Kitchen, and how did you want to differentiate it from other fast-casual restaurants?
We came up with the idea for Hey, Sunshine Kitchen as a way to promote healthier eating within our community. We wanted to create a space where everyone no matter their dietary preference, could enjoy flavorsome, innovative, and hearty plant-based meals. Through Hey, Sunshine Kitchen, we hope to showcase how delicious and satisfying plant-based food can be.
Q: Were there any unforeseen moments when things got tough and you doubted yourselves or if it was even worth attempting? If so, how did you overcome these challenges?
Absolutely, the journey of opening a new vegan restaurant came with its share of unforeseen challenges. Navigating these hurdles required determination and adaptability. For example, convincing some traditional diners to try vegan cuisine posed a challenge. To address this, we focused on educating our customers about the benefits of plant-based eating through menu descriptions and engaging staff. Remembering our initial purpose and the passion that ignited the idea of the restaurant kept us going. We leaned on our supportive team and sought guidance from mentors in the restaurant industry. Embracing adversity and finding solutions not only strengthened our determination but also reinforced our commitment to providing Culver City with a delicious vegan dining experience.
Q: How did you come up with the menu offerings?
We played with so many iterations of the menu for years. We had a plant-based BBQ idea at first, but ultimately, we decided on super fresh and healthy warm bowls, salads, tacos, and sandwiches that are all eco-friendly and non-GMO, plus pop with vibrant color and flavor. We wanted to create a space where everyone could enjoy flavorsome, innovative, and hearty plant-based meals. Through Hey, Sunshine Kitchen, we hope to showcase how delicious and satisfying plant-based food can be.
Q: Can visitors expect seasonal items?
Being five weeks in, we currently don’t have specific seasonal items on our menu, but it’s a concept we are eagerly working towards as we continue to grow and evolve.
Q: It may still be early, but are there any plans or desires to open other locations in Southern California?
Yes, we do plan to open other locations regionally and expand within California and be able to grow even beyond that. Over the next few years, we will focus on our restaurant here in the Los Angeles area and see where that takes us. Eventually, we are hoping to grow nationally and potentially franchise out.
Q: What are the main priorities that go into what you offer, and how do you ensure your standards are met? For example, sustainable sourcing and freshness?
Our main priorities revolve around offering quick, delicious, and sustainable plant-based options. Freshness is crucial in fast-casual dining. Our menu is designed to incorporate seasonal produce, ensuring that every dish bursts with flavor and nutrients. Our chefs are trained to execute with precision, crafting meals that align with our culinary vision. Our commitment to sustainability, freshness, and taste remains unwavering, reflected in every plant-based meal we serve.
Q: Can you explain the importance of partnering with Friends of Ballona and why this environmental cause is important to you?
We are incredibly proud of our partnership with Friends of Ballona Wetlands to help support pollinator conservation. Through this partnership, Hey, Sunshine Kitchen will be giving complimentary pollinator-friendly plants to guests on Mondays while supplies last, when they purchase a meal. It is important for us that anyone that comes to Hey, Sunshine Kitchen for a dining experience is that they understand our passion for sustainability and the health of our planet.
Q: Is there anything coming on the horizon that you’d like to tease?
While we’re incredibly passionate about our current venture and dedicated to making it the best it can be, we also have aspirations to bring Hey, Sunshine Kitchen to more locations. The response we’ve received from the Culver City community has been amazing, and it has further fueled our dreams of expanding our reach.
Q: What are your goals for the next 5 and 10 years?
Ultimately, our overarching goal is to grow Hey, Sunshine Kitchen into a beacon of mindful consumption, inspiring individuals to choose ethical and sustainable options that benefit both themselves and the planet. By focusing on these core principles, we aim to create a legacy that extends far beyond delicious meals, enriching the lives of both our patrons and the global community for years to come.
by Dennis Richardson
Co-Writer: Anthony C. Stafford
Update (4/26/23): Story has been updated after trying Fogo de Chão’s new Dry-Aged Meat Cabinet offerings.
If you’re near Woodland Hills, get ready to amp up the date night routine! Recently, Fogo de Chão celebrated their grand opening, complete with a ribbon cutting ceremony, and words from all of the incredible team members who make the Brazilian dining experience what it is today: esteemed, transcendent, and irresistible.
We had the pleasure of visiting Fogo de Chão Woodland Hills, where we were treated to far more than our stomachs could realistically handle in one evening, but what our minds are sure to never forget. The new Woodland Hills location captures the modernity of today’s interior standards, while somehow accomplishing the exposed-yet-sheltered feeling of a covered outdoor feeling. The high ceilings and large windows gave the restaurant an airy and spacious feel, allowing plenty of natural light to flow in and create an inviting atmosphere. Meanwhile, in the middle of the restaurant, complementing the bar, was the signature Market Table overflowing with top-quality fresh produce, seafood, greens, and charcuterie.
The hot menu side options included Pão de Queijo, soft and cheesy rolls that melt in the mouth; Queijo Assado, a fire-roasted Brazilian cheese topped with Malagueta honey — adding a sweet and tangy twist to the dish; Farofa, Garlic Mashed Potatoes, and Caramelized Bananas. The meat offerings featured a seemingly endless variety, including Lamb Picanha (Cordeiro), Pork Ribs (Costela de Porco), Chicken (Frango), Double Bone-in Pork (Bisteca de Porco), Pork Loin (Lombo), and more.
If you’ve ever been to a Fogo location, you may be familiar with the red/green card system, which indicates that you would not like to receive more, or would like to receive more cuts of meat, respectively. Juicy, flavorful, and tender are the default here, while the servers are your best friends — knowledgeable about each cut of meat, its preparation, and adding a personal touch to the dining experience.
Dessert options were all enticing, with Molten Chocolate Cake, Tres Leches Cake, and Crème Brûlée – a vanilla bean custard with caramelized sugar topping and fresh berries – yet, the full menu offers even more, complete with Açaí Cheesecake, Key Lime Pie, and Papaya Cream. All perfectly divine ways to end an exquisite meal!
This month, Fogo de Chão is introducing their new Dry-Aged Meat Cabinets, which feature premium cuts that are dry-aged for a minimum of 42 days, creating the tender, juicy, melt-in-your-mouth flavor. While most other steakhouses purchase meat already dry-aged, everything served at Fogo is the only one that dry-ages in-house for a minimum of 21 days for wet-aged meat cuts, and a minimum of 42 days for their dry-aged premium cuts, creating that tender and delicious flavor Fogo is known for.
We also had the opportunity to give these new offerings a try, and it’s incredible to think that Fogo continues to elevate the bar even higher! The 21-day wet-aged meats that many may be accustomed to from Fogo de Chão are known for their tender, juicy signatures. But the 42-day dry-aged meats deliver even more robust flavor profiles – all while maintaining the signature expectations. A delicate balance of expectation meets familiarity as Fogo shines in what they do best, coupled with their house wines that have a pairing for every palate’s favorites.
It’s always a good time for Fogo de Chão, even if you’re on the most limiting of diets. A fun tidbit for those who don’t know, we were also informed that you can come into Fogo and shop their cuts of meat! Add friendly neighborhood butcher to the growing list of amazing things you can get from here! From vegetarian, pescatarian, and vegan options, to everything in-between, Fogo remains one of the restaurant industry’s leading examples of what makes this Brazilian dining experience stand out and above others, as they continuously make donations to feed local communities in need.
