Located at 2708 E. 4th Street in Long Beach | tel. 562.439.8822
FIRE UPDATE
We are heartbroken to share the news that there was a fire at Restauration around 12am on Thursday, November 8th. Part of our restaurant was severely damaged. Thank you to the team of first responders who helped save the building and contained it so quickly. EVERYONE IS SAFE! Details of the cause are still unknown. We will be closed until the damage can be assessed and a reopening established.
Many of our neighboring small businesses have been gracious enough to offer their space for us to continue to serve Chef Philip Pretty’s awesome food. After the insurance dust settles we will announce any upcoming events and places we will be dishing out great food while we wait for our little neighborhood bistro to rebuild and undergo repairs.
Thank heavens for insurance, but it’s a long road for sure! Some of our friends have started a GoFundMe for our team members to help them with wages during this transition. If you are interested in their fund you can donate HERE. We are also offering a gift card promotion in another effort to support our team. Buy a gift card to use when we reopen and we’ll use those funds now to help pay our team. It’s a win-win! Gift cards can be purchased HERE.
ORDER DELIVERY OR TAKEOUT
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Events
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4th Fridays on 4th Street
28Dec 2018Friday- 6pm -Activating the business district on the Fourth Friday of every month, from about 6 to 9 p.m., attendees can expect to enjoy extended store hours, food and drink specials, discounted merchandise, pop up shops, art shows, live music, bike valet, double decker bus rides, and more along the thoroughfare along 4th street.
The event is free and open to the public.Walking or biking to the event is strongly encouraged. A bike valet will be provided by the Port of Long Beach.
The Long Beach Trolley will be running up & down 4th Street.
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.”
