dineL.A. is a 14-day event sponsored by LA Tourism and takes place twice a year. The event showcases LA as a premier dining destination while highlighting the diversity of culinary experiences L.A. has to offer. Enjoy special lunch and dinner menus at hundreds of LA-area restaurants. After perusing the online menu, I selected Sea Level at the Shade Hotel.
Sea Level is located in the picturesque King Harbor Marina and my first visit there was for happy hour. Since that time, executive chef Craig Hopson took over the kitchen and I was thrilled at the prospect of enjoying his cooking again. Hopson has worked in restaurants in Europe, New York, and most recently LA.
I was drawn towards Sea Level’s dineL.A. three-course pre-fixe dinner. It was a good deal at $45 per person. Despite the lifting of outdoor dining, I placed my order to-go. The order for three was nicely packed in two large flat bottomed brown paper bags. Everything conveniently remained upright during the entire ride home.
The first course is a choice between Matzo Ball Soup, Avocado Salad, and Crispy Chicken Bites. The Avocado Salad is served in a deconstructed fashion. On the bottom are fresh avocado slices topped with green goddess dressing. Crisp lettuce and beautifully sliced radishes are layered on top.
The chicken bites were indeed crispy with a honey-flavored exterior. They are accompanied by a sweet and sour dipping sauce that probably included some sriracha sauce as well. This dish would make an excellent happy hour item as it pairs nicely with a beer.
Bucatini all’Amatriciana is a classic Italian pasta dish that achieves a full flavor from black pepper, chili, pecorino, and quite a bit of guanciale, which is cured Italian pork cheek. Hopson gives this a Mediterranean twist by adding Greek olives and capers. The bucatini and guanciale work well with the tomato olive caper sauce.
Their online menu lists Peruvian Marinated Chicken with warm potato salad and green beans. Instead, we received traditional roast chicken, roasted potatoes, and fresh green beans. A dijon sauce accompanied this dish. Everything was cooked perfectly.
The third entree available is a Cioppino seafood soup. It is made with a seafood stock loaded with shrimp, mussels, scallops, fish, tomato, and saffron. Sliced fennel bulbs nicely complemented the flavor of the delicious broth.
Both desserts were tasty: a Crème Brûlée with chocolate chai cookies and a Giant Cream Puff surrounded by fresh berries.
dineL.A. runs through Sunday, March 14.
dineL.A.
discoverlosangeles.com/dinela
Sea Level at the Shade Hotel, 655 N. Harbor Dr. Redondo Beach, CA 90277
rb.shadehotel.com