Just in time for summer, try these old-school restaurants and bars that remain as vibrant as ever
LAist is part of Southern California Public Radio, a member-supported public media network. For the latest national news from NPR and our live radio broadcast, visitThe South Bay is jam packed with plenty of food and drink options to choose from at various historical locales. Here's a shot of Redondo Beach at sunset.In these challenging times, the need for reliable local reporting has never been greater. Put a value on the impact of our year-round coverage.
Spoon House’s most popular order is tarako style which features al dente pasta tossed with salted cod roe, butter, and soy sauce . If more traditional spaghetti sounds appealing, go for the Mexicana or California-style with avocado, sliced cucumber, imitation crab, and light mayo . Truly any request is doable according to the customizable tri-fold menu , but don’t forget to try a signature warm, crumbly honey-bran muffin…400+ are made daily according to general manager Jeff Byron.
Shortly after Levine passed away in 1970 and Rumsey moved on to other ventures in 1971, South Bay restaurateur Paul Hennessey took over and handed booking responsibilities to South Bay resident and jazz enthusiast Gloria Cadena who just so happened to be the mother of Dez Cadena, founding member of iconic Hermosa punk band Black Flag.
According to bartender Frank, he has made upwards of 200 Fire Chiefs in a six-hour shift, and a busy summer Saturday can yield more than 300 Fire Chief orders with the restaurant now at full capacity. A few Fire Chiefs amongst friends, especially during Tony’s nightly sunset countdown tradition, can lead to some interesting nights and rough mornings, and the two-story restaurant has seen plenty of those in its 70 years of existence.
Though the food is more than serviceable, patrons don’t typically stop at Tony’s to eat; they’re here for the nightly live music, stunning views, Fire Chiefs, and tiki bar vibe, and you should be too.There’s something mystical about walking into a vintage L.A. steakhouse. Perhaps it’s because mid-century restaurants are becoming an endangered species in town.
The Lomita restaurant is housed in a nondescript beige building on an industrial section of PCH, sporting an unmissable red sign, green awnings, multiple live fish tanks, and the fun, old-school push cart dim sum service. The carts only roll around during lunch hours nowadays, but they are still quite popular with selections ranging from savory turnip cakes and BBQ pork buns on the low end to pork siu mai dumplings and beef tripe on the high end.
However, family legal issues, over-extension, noise complaints, and rent increases caused 25 of the 26 restaurants to close, and Bart’s son Jeff Earle is the proprietor tasked with keeping the final restaurant afloat on the Palos Verdes Peninsula.
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