Located at 2708 E. 4th Street in Long Beach | tel. 562.439.8822
PIZZA returns October 1 + NEW FINAL CALL Happy Hour
Now taking reservations for groups of all sizes!
Reserve here online for groups up to 15. For more, please click the “book an event” button below.
ORDER DELIVERY OR TAKEOUT
Want to host a special gathering at Restauration? Click below for groups of 16+ guests.
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Events
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9th Annual URBAN FARM DINNER
23Sep 2018Sunday- 4:00 PM -Dinner at sunset, dessert under the stars in a farm setting, a feast for your eyes, ears and mouth! Enjoy appetizers and an amazing MULTI-COURSE dinner created from fresh, local ingredients by local chefs while listening to awesome music and taking in the beauty of an urban farm.
Bring a jacket or cozy sweater!Tickets are $150 per person or $840 for a group of six.
This is a fundraiser for Growing Experience Urban Farm, all chefs are donating their time and staff for this event.You’ll receive an appetizer or course from each chef!
Host Chef:
Chef Paul Buchanan – Primal Alchemy CateringParticipating Chefs:
Landon Pulizzi & Greg Daniels
The New RestaurantBrad Neumann
TastePaddy Glennon
Superior SeafoodMichael Puglisi
Electric City ButcherKenji Jampathong
Sushi Private ChefPhillip Pretty
RestaurationAlex McGrourdy
4th & OliveMichael Poompan
Coronado MarriotAdam Navidi
Oceans & EarthSam Goldman
SamtheChefJustin Hansohn & Warren Hellerud
Anandamide PsychedelicatessenKyle Johnson
Market Lover ChefAlex Weiser
Organic Tehachapi Grain Project BreadCarlos Garcia
Lost CarPete Lehmar
GladstonesDina Amadril
Long Beach Creamery Ice CreamRich Mead
The FarmhouseMusic by:
John Zell, Rachel Albright, Bill Child, Allysandra,Event is BYOB. Please bring your favorite beer, wine or beverage of choice.
We will be sending our final menu to The Wine Country in Signal Hill. They will create a list of wines that will pair well with our menu.
The Latest
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OC Weekly Feature / Farm-to-Table
Long Beach Chefs Are Working Towards a True Farm-to-Table Cuisine featured in OC Weekly.
“I started last year leasing only four plots,” Restauration executive chef Phillip Pretty says proudly motioning in the direction of rows of freshly sprouted squash marked with a stake bearing his restaurant’s logo. “Right now, I’m getting about 50 to 60 percent of my produce from here.”
