Uncategorized

Press-Telegram – Alcoholic drinks for take out salvation for some Long Beach businesses during coronavirus

dana tanner, owner of restauration, holding a to-go container of fresh watermelon sangria

Long Beach’s restaurants and bars, shuttered for in-person dining and drinking during the coronavirus “safer at home” orders, have one thing in their favor: they can now sell beer, wine, and cocktails to go.

“It has been a life-saver,” said Dana Tanner, one of the owners of Restauration on Fourth Street. “The moment I read the new rules, I said ‘sangria!’ I knew our customers would enjoy sipping sangria and remembering their meals on our patio.”


Dana Tanner from Restauration with the Sangria that customers can order off the the to-go menu in Long Beach on Friday, April 24, 2020. (Photo by Brittany Murray, Press-Telegram/SCNG)

Tanner was right: people have been rushing to order Restauration’s seasonal, made-from-scratch drinks. The restaurant currently offers two sangria varieties: watermelon blueberry white, and orange blackberry Spanish red. Each 32-ounce container serves four and sells for $17. On Thursdays, Restauration donates $4 from each sangria sale to the California Restaurant Association Foundation, an organization that works to support the food service industry.

Jay Krymis, owner of Padre and Mezcalero on Broadway, also said he was pleased by ABC’s policy.

“In general, alcohol makes people happy,” Krymis said. “This change allows us to bring a little fun to people’s homes.

Padre currently offers a selection of drink kits for four, as well as pre-mixed, two-serving options: 16-ounce kit mixers sell for $20 and range from “Tommy’s Margarita” to “Oaxacan the Garden” (a blend of mint, cilantro, basil, red bell peppers, jalapeno, pineapple and lime juice). Mixers can be purchased with or without spirits, which sell separately for $20. Specialty libations, with names like “Vaya Con Dios” (gem and bolt mezcal, cynar, gran classic, and mole bitters) and “Slap and Tickle” (milagro tequila, papaya, fig jam, ginger, vanilla bean and lime), cost from $9 to $12.

Ubuntu Café on Nieto, which opened mid-February and welcomed in-house diners for one month before the city’s “safer at home” order, sells handmade drinks in take-away bottles. Their 16-ounce “Traveling Bloody Mary,” which takes three days to craft, features vodka-infused sake with jalapeño and wasabi and sells for $12. Ginger lemonade, with yuzu vodka-infused sake, ginger beer and lemon juice, is also $12.

To-go kits are also the ticket at Lola’s Mexican Cuisine, with locations on both Fourth Street and Atlantic Avenue. A four-pack of Lola’s Margarita is available for $15; the Spicy Watermelon Margarita, which serves six, costs $20. Owner Luis Navarro said the drinks are made with fresh ingredients and are “nice and strong.”

Navarro’s newest enterprise, Portuguese Bend, is a distillery on The Promenade. It offers five different to-go cocktail options: “Yaas Please,” “Paniolo Bottle,” “Nut’N Vodka Bottle,” “PB Pimms Cup” and “Rosa Collins Mix.

“Our hand-crafted, pre-made mixers,” Navarro said, “bring the nostalgia of sharing a specialty cocktail with friends to your mini-bar to enjoy at home.” Each kit contains fresh juice and yields four-to-six drinks. Rosa Collins sells for $15; the other four selections cost $25. Anyone who spends $30 receives a free house-made hand sanitizer. Long Beach Tap House on Second Street, meanwhile, offers a non-traditional temptation: boozy milkshakes. The new tap house offers a variety of alcoholic milkshakes for $12, allowing customers to enjoy childhood favorites with an adult twist.

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.”

Chef Philip Pretty

Ateriet November 2017

Chef Phil Pretty featured in Ateriet on becoming a chef, why coming home to Long Beach is great & much more.

Chef Phil Pretty

 

Women Rule at Dine LBC

“In a year that saw millions participate in the Women’s March and the debut of empowering films like “Wonder Woman,” an event that showcases Long Beach restaurants is putting women in the spotlight.

The emphasis makes sense, as women lead several of the restaurants participating in this year’s Dine LBC, which kicks off Saturday and ends Aug. 13, offering food deals at more than 50 Long Beach eateries. Diners will be able to get prixe fix dinner deals ranging from $15-$65 that cover the culinary gamut, from Latin, to Thai, American, Italian, to Asian and all sorts of fusion cuisines.”

– Richard Guzman, Press-Telegram

Click here to continue reading

Screen Shot 2017-08-03 at 5.33.42 PM

Dine LBC Recommendations- Mad Hungry Women

Screen Shot 2017-08-03 at 12.52.48 PM

Restauration — this lovely neighborhood spot is perfect for lunch or dinner. My favorite place to sit is in the back garden surrounded by greenery. The menu is simple, yet creative, with solid offerings at reasonable prices. One of the best in LBC.”

Click here to see more recommendations from Mad Hungry Women

Carnivorr’s Top 10 Picks for Dine LBS Restaurant Week

Screen Shot 2017-08-01 at 9.25.00 AM

“Hey, Long Beach foodies! The most delicious week of the year in the LBC is rapidly approaching – do you know where you’re eating yet? Dine LBC is August 5-13, and here are my top 10 Restaurant Week picks:

Restauration – This is another favorite spot in terms of ambiance – I could sit forever in Restauration’s spacious garden patio. And let’s be honest, if I’m gonna spend a long time somewhere, the food must be good too. Restauration is serving up some of the most creative dishes in town! I love the brunch here – make sure to order the Duck Confit + Waffle, the Freedom Toast (French toast topped with ice cream!), and the Biscuit Breakfast Sandwich.”

Click here to continue reading.

Screen Shot 2017-08-01 at 9.27.05 AM

The Perfect Date Night Restaurants in Long Beach

Screen Shot 2017-08-01 at 9.30.30 AM

“My favorite time of the year! It’s restaurant week in Long Beach! Dine Long Beach starts on August 5th-13th! Yes, nine days of dinning deals. I LIVE for dining out, trying new dishes, sipping on some wine and of course having a romantic date night with JB. (Especially at cute mom & pop restaurants!) There are so many different trendy cuisines in this tasty city! From Thai food, steakhouses and even vegan options,there is a taste for every bud and a price for any budget. Jb & I dined at two out of the fifty something restaurants that are participating in Dine Long Beach.”

-Autumn Rodriguez, GRLWITHBANGS

Click here to continue reading

 Screen Shot 2017-08-01 at 9.16.11 AM

Sunset Magazine November 2016

Long Beach is on the radar in Sunset Magazine for California’s hottest new creative-hub-of-a-beach-town. Restauration was featured as a hot spot in Rose Park South neighborhood!

sunsetmag

LA WEEKLY: According to a Home Town Chef…

laweeklyshot

Check out Chef Phil’s picks for his favorite spots in Long Beach that was featured in the LA Weekly this October 2016!

Where Chef’s Eat

Featured in the Grunion Gazette

Restauration-Grunion-Gazette
DINING PROFILE: Instagram-Worthy Food, Dog-Friendly Patio Define Long Beach Restaurant
By Kurt A. Eichsteadt

Customers at Restauration restaurant are ordering with their smart phones. In the restaurant.

“It just started in the last six months,” owner Dana Richardson said. “They’re getting pictures from social media and showing it to staff, saying, ‘I want that.’ The only drawback is because we’re constantly altering our menu to reflect seasonal ingredients, the picture might be of something we’ve taken off the menu.”

Also new is the covering over one of the nicest patios in the city. It’s still open air and there’s no longer that direct sun to deal with.

It’s a dog friendly patio with benches along two of the walls, a wood burning oven and numerous planters where fresh produce are grown and harvested to use in the food.

Read the full article on the Grunion Gazette.