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The Strand House

The Strand House Restaurant Review:

The Strand House is a collaboration between consulting chef Neal Fraser (Redbird) and Michael Zislis, the local restaurateur extraordinaire behind ROCK'N FISH and Rock & Brews, as well as the Shade Hotel. The multi-leveled restaurant makes the most of its location with large windows framing the Pacific Ocean and Manhattan Beach pier. The view is best observed from the dining room and bar on the upper level, which has a handful of tables on the deck. The Strand Bar occupies the first floor, and there is also a wine cellar below that can double as a private dining venue. The Strand House is not meant to be a white tablecloth temple of gastronomy, but they are serious about the food here. Chef Greg Hozinsky executes the constantly changing menu, which might kick off with appetizers like king crab legs, braised rabbit gnocchi, or lobster cavatelli with English peas and mascarpone. Consider composing a spread of house-made charcuterie and cheeses, which range from California’s Point Reyes Toma to a more serious Epoisses from Burgundy, France. Among the highlights from the main dishes is grilled rack of lamb with charmoulah and almond polenta. If being by the ocean puts you in the mood for seafood, opt for branzino served with chanterelles, corn, herb spaetzle and English pea nage. The wood-fired pizzas are also quite popular and feature toppings such as wild boar sausage. For dessert, you might be tempted with orange olive oil cake with rosemary frosting or gourmet doughnuts in flavors like caramel with fleur de sel. The concise wine list offers a number of quality offerings and a good selection by the glass. Bottles are organized by price, starting a bit high at $50. Signature cocktails include The Strand House Margarita, while beers go beyond the expected staples with several options on draft. Service is efficient. The restaurant can get noisy when the crowds converge, but if you come early to watch the sunset you can certainly have an enjoyable experience.