Atta Girl - Hermosa Beach

TIL SoCal is one of the five Mediterranean climates. And what better way to celebrate than with a menu full of food?

If you didn't have the Classic Hummus, did you even eat? This lovely chickpea classic is accented by a pickled cauliflower and a squeeze of citrus.

Roasted Spiced Eggplant has caramelized peppers to sweeten the smoke. Both dips are served with their signature buttermilk pita, a pillow-soft puff with an aroma that sates your soul. 

Can't get enough of that pita so use it to wrap up some Grilled Lamb + Beef Kofta. I've never had a meatball melt in my mouth like this one, and the side of impossibly crispy potatoes dips well in creamy garlic. 

It's just Wild Mexican White Shrimp on stick, but it is a delicious shrimp with lovely sides such as quinoa, and I love it all the same. 

If this is lunch, I MUST try the dinner. That menu has even more to it, with extra mouth-watering mezzes and a small section of promising pastas made in-house. If anyone asks where to eat by the beach, Attagirl is where it's at. 

Sora Sushi - Hermosa Beach

Normally I would only come here for Barsha, but a friend recommended some sushi two doors down. 

Enter Sora Sushi and you won't know what to think. The decor is simple, super-casual but the sushi is quite legit. Quality cuts, a creative chef who knows what he's doing, at prices that are undoubtedly a deal. 

A mere $50 for the Omakase Nigiri, 11 pieces of chef's choice and a cute dab of dessert if you're dining in. Highlights include salmon toro seared with a dab of truffle mayo, tunas both fatty and lean, fresh ikura with minimal fishiness, sweet shrimp with a deep-fried head, fresh uni, a juicy slice of wagyu, and chef's own tamago in which the sweetness is offset by a hit of vinegar. 

Dessert is a choice of creme brulee in matcha or yuzu, where you can't go wrong. The matcha is earthier, the yuzu has more sugar. 

Good stuff, great people, a family-run business you'll always be happy to support. Come for something casual but legitimately good. 

Redwood Pie - Hermosa Beach

How about some crust with character? Pizza has had a heyday thanks to the pandemic DIYs, and it was only a matter of time before sourdough starters seeped their way into pizza crust. Redwood combines these things for a wonderfully airy yet super chewy, sour-finish crust that cradles quality ingredients for a most unforgettable pie. 

The slices take more work than most, as the end-crust tends to require a bit more chewing, but the fragrant finish of an unapologetically obvious sourdough is irresistible. There's no other pizza that tastes like this, a combination both unique AND awesome. 

I'm a monster who's never loved pepperoni, but their Classic Pepp is one of few where I can understand the appeal. These little flavor-bomb circles are full of oil, savor, and salt. They hit the palate hard but in a way that is pleasant. 

I prefer the softer Soppressata, long floppy slices of salami dotted with hits of black olives for extra umami. The red sauce is really smooth, a slightly tangy tomato that abuts the mixture of meat and melted cheese but doesn't intrude.

The white pizzas are a milder contrast to the reds, a swipe of fresh olive oil to highlight the toppings and the cheese. Ricotta adds a rich creaminess to the Bianca to contrast the chewy mozzarella. Spinach and olives cut through the cheesiness and the cream. 

The D-Fresh is bolder with spicy sausage, pungent garlic, and pickled serranos that add a pleasure-burn. Not for those who can't handle heat. 

THIS is what pizza should be. Seemingly understated, straightforward, carefully curated. Not too many toppings, very little noise to distract from a very memorable, totally unforgettable, and utterly addictive pie. 

Barsha - Hermosa Beach

The coolest restaurant in the South Bay, the best in the Beach Cities. The nondescript strip mall it sits in is hardly anyone’s aesthetic, but venture inside for a memorable menu and soak up the unbeatable vibe. There’s only ceiling fans beating in the beach breeze, and they frequently blow out the mood-lighting candles that illuminate every table. Our servers fight a valiant but losing battle, lighting and relighting ours with every change of plates, even when we tell them there’s no need for such trouble. Service is that dedicated and is rendered with a genuine warmth and merriment that shows this place is built on joy. 

And the plates are joyful as well. Starters are strong, as the Hand of Fatima kicks off our meal with five fingers of fabulous, and we soon find out that everything on the menu really is that good. 

My faves here are the aromatic, herbaceous pesto and the rich and salty tapenade. The other fingers are loaded with juicy olives, earthy harissa or a creamy-smooth hummus, all of which are delectable when caught by the tiny tines of crusty bread. 

The sides are as strong as standalone dishes, approachable items like Sumac Shishitos, which have a bitter, tangy finish punctuated by vivacious wedges of preserved lemon with an almost-candied peel. 

Zaatar Fries are crisp and fryer-fresh, generously dusted with an earthy, herbal mix. 

All of our entrees are hot plates of hearty comfort, starting with the a warm and stewy Beef Cheek Cous Cous. Every chunk of melt-in-your-mouth meat is saturated with a tomato-pepper soak, texture added by grainy bits of couscous and shreddy strips of squash.

Lamb Meatballs are big flavor-bombs, crispy crust sheltering tender meat, meeting fat globules of m’hamsa for a clever contrast of textures. 

Gumbo was that night’s special, a dark roux with shrimp, crab, andouille sausage, and seasoned with a Tunisian twist. The shrimp are succulent, the crab adds a sea-breezy base to give everything else a flavor boost, and a giant fried okra has a breading that beats all breading.

Dessert is another special, my personal favorite of all desserts; the Bread Pudding. Soft, sweet, gooey, creamy, drizzled with caramel, it’s everything you’d ever want. 

Don’t let my photos talk you out of eating at Barsha. Between the poor lighting and the monochrome colors of meat and tomato, it’s hard to tell what we even ate. But believe me when I say the flavors are anything but dull. The spices mixes are perfection, the flavor combinations are complex and feel so complete - I can’t think of a single element missing from any dish, and every plate has an incredible beauty and warmth. I guarantee the food at Barsha will amaze you, in a way that defies description.

Baran's 2239 - Hermosa Beach

A tiny space with impeccable service, constantly abuzz as drinks and conversations flow. It's not a place to get drunk and rowdy but also not so suitable for intimate heart-to-hearts on a Friday night. But boy, is it a fun place to eat. 

The menu is pretty focused yet impressively varied for a place this size, and service is so attentive; one item at a time with a change of plates after every dish. They must have the fastest dishwasher in town.

I guess the cuisine is "new American", but there's inspiration from all over. Yakitori Meatballs are our opening course, sizable skewered spheres packed with delightfully tender chicken and pork. The charred onion tare is deep and dark, and the crispy chicken skin on top is just a great idea. Unfortunately, someone here has a heavy hand with the salt, more than my palate is primed to tolerate. I recognize that it's a personal preference, but I will say that for me, the more delicate flavors were buried.

My friend declares the Maple Apple Salad the best salad she's ever had, and I don't disagree. The frisee brings the texture and crunch, the radicchio adds a sharp contrast to sweet apples, which jive so perfectly with cheese and sweet pecans. The dressing is very present, and it's exactly the right amount.  

We take a risk with the Blue Crab Spaghetti, which is not their strongest dish. The crab is briny, the sauce supposedly a miso butter with a slight burn and a lot of lemon. A refreshing dish on a summer night, but the amount of lemon overpowers much of the dish. 

The Indian Egg is one of the more creative concoctions I've had to date, and that gooey soft-boiled yolk is divine as it oozes all over. The sausage is heavy on the salt, but if you eat a few cucumber slices in every bite of the lamb and egg, the yogurt tempers the heavy meat, and the cukes neutralize the salinity to make the flavors fuller. 

Salad aside, this Smoked and Fried 1/2 Chicken might be my favorite. The batter is perfectly even and absolutely exquisite, the smokiness permeates every piece, and the soy gastrique is just so good, the chef's kiss balance between salty and sweet. I wish they sold those pickled Fresno chiles by the jar. 

We couldn't resist the Coffee Toffee Pudding, and it is an adorably understated cup of comfort, a not-sweet cream, covering a warm and gooey cake beneath. Whoever sugared this dessert was not the person who salted the food, and I prefer the simplicity for sure.  

I liked it, but there were some mixed feelings overall. Plenty of potential and a couple of standouts, but the salt and the lemon soured the experience some. I do love the concepts and creativity, and I would also like to see a little more polish overall.

Ryla - Hermosa Beach

I came to Ryla on a recommendation from a food friend I kinda trust, but don't worry, Ryla checks out. It's the first of its kind in Hermosa, Baran's notwithstanding. A seasonal, farmer's market-fresh menu of Asian competently-fused, it's worth a try if you're willing to spend and unwilling to drive. 

The Hokkaido Scallop Crudo makes a safe starter, a pretty plate of flowery-fresh scallops in a drizzle of fermented tomato water. 

The White Sesame Caesar Salad is actually incredible, a memorable spin on a mundane money-maker. The dressing is creamy and sweet with sesame for extra umami, and the anchovies make it pop. 

Nashville Spiced Hot Chicken Karaage has a batter that is the pinnacle of crisp and crunch, spiced up just enough to make a splash but not so much you're choking on the paste. The chicken can stand alone, but the charred scallion mayo dip is sublime.

I can never say no to Mexican Street Corn Esquites, and this one is a wow. It's street corn on crack, amplified by earthy poblano, extra-creamy crema and extra grainy-creamy cotija cheese. SO much cream but I can't complain.

Grilled New Zealand Tai Snapper has a coconut broth that is so lovely. Take a spoonful of this snapper (which could have used a touch more seasoning) on a spoon and sip the broth. There's a spicy kick to this soup, and a bit of lime adds a perfect touch. The mussels are amazing, but their role in this dish is unclear, and the pile of tasteless, steamed-soft carrots and daikon were confusing. 

Ox Tongue Curry Rice has cubes of meat that melt away. Summer squash and carrots throughout, could have been cooked more, and I wish there was a few more morsels of meat to balance. As you can clearly see, the dish is mostly squash and the curry isn't one to remember.  

I liked it overall, and I like some things a lot, but I really can't say I loved it. Lots of potential, and some dishes really pop, but I've had better, especially in LA. It's fine-dining good and Beach-Cities great, but compared to LA, it just doesn't equate. Oh 

Oki Doki Sushi - Hermosa Beach

 

The sushi is alright. Decent quality, pretty fresh. Never had a problem, can always rely on them to deliver the mid-range goods. 

Harbor Combo if you're hungry. Eight pieces with a choice roll, spicy tuna will work. The chef will choose all the standard sushi, and you have a nice, expected mix of salmon, tuna, and yellowtail, and shrimp. 

Oki Doki Combo if you're starving. Same sushi, extra pieces. A couple extra to fill you up. Opted for the Cali roll, no wrong decisions here.

Tokyo Combo if you'd like a little less. The Crunch Roll is filling as it's stuff with shrimp tempura, and you get five pieces to munch. Not bad for dinner, perfect for lunch. 

Tempura if you prefer-a. The shrimp and veg come with five of each to scratch your deep-fried itch. 

Be a sushi snob if you will, but I'm quite fond of Oki Doki for the consistent quality at a consistent price. Slurp into a sushi coma without going broke on a Netflix night, and have fun with the rolls if you're feeling a little fusion. 

Playa Hermosa Fish & Oyster - Hermosa Beach

WHAT? How did I not know about this place?! How did I go to freaking Palmilla and attempt to eat at Tower 12 and not know that this little house of awesomeness was RIGHT HERE?

Of all the places I've gone to on the pier, this is one of the best so far, tied for first with the pork shoulder at Hermosa Brewing. Hand-selected fresh seafood all day and all night, great service, and a surprisingly spectacular menu, especially for DineLA.

Oysters to start. Love 'em or hate 'em, an acquired taste...like me. I love these. A good amount of butter, a dash of brine. A great balance - I may have forgotten the variety, but I haven’t forgotten the flavor. 

I traded an oysters for a Peruvian Scallop. It's a disc of tender sweetness, smooth and pretty like the shell they serve it on.

The Albacore Tuna glows in a lake of ponzu. Citrus brightens, and a flash of Fresno chili cheese uplifts an airy, almost-buttery meat. Fried quinoa chips add a quick and delicate crunch.

Bacon asserts some savor and smoke in a Clam Chowder full of cream, loaded with chunks of chewy clams.

I can honestly count on one finger the number of times I’ve ever been impressed by Swordfish. This is the one. I hate swordfish - it’s steak-like in texture and turns into the texture of dried-out chicken breast if you so much as blink while you’re cooking. What Playa Hermosa did to theirs is witchcraft. I've never had swordfish this tender and juicy, and TBH I've never even had swordfish tender AND juicy at the same time. They season it just enough to bring out some buttery and savory notes too. I can’t believe this is swordfish - their chef is a genius. 

The main event: Maine lobster. My first Lobster Thermidor, a foolproof, fail-proof tail smothered in cheese. You really can't go wrong with that combination, and doesn't love some fresh tail?

I seriously can't believe this place. Best seafood in Hermosa so far, and I am coming back for more ASAP. Great place to chill and eat like a freaking king.