THIS RESTAURANT IS CLOSED Costa Manhattan Beach Awards

THIS RESTAURANT IS CLOSED Costa Manhattan Beach Restaurant Review:

About the chef: Chef Josiah Citrin is best known for his Santa Monica restaurant Mélisse, which after 20 years relaunched as an exclusive 14-seat dining room featuring a prix-fixe menu within his Citrin. After high school, the Santa Monica native trained in Paris at Vivarois and La Poste, and following his return to the States worked at Wolfgang Puck’s Chinois on Main and Granita; he then went on to cook at Patina. In 1996, he debuted JiRaffe with fellow chef Raphael Lunetta, and in 1999 opened Mélisse. Citrin also owns Charcoal Venice, Dear John’s and Openaire at The Line Los Angeles hotel.

The décor: Located on bustling Manhattan Avenue, just blocks away from the Manhattan Beach Pier, Costa Manhattan Beach is casual with a modern, beachy elegance. Windows open out onto the sidewalk letting in ocean breezes and offering lively people watching. Exposed brick and wooden beams are framed by tones of seaside grey, and cobalt glass and aqua ceramics gleam on tabletops. Locals like the lively happy hour at the long, sleek bar.

Likes: Excellent cocktails, dynamic small plates and fresh seafood.
Dislikes: Dismal parking.

Food & Drinks: Expanding his culinary empire to the beach, Citrin celebrates California coastal cuisine and puts a spotlight on fresh seafood, pasta, steaks and elevated vegetable dishes. Sharing small plates over cocktails or wine is a perfect way to explore his culinary talents. Consider a fresh, bright, halibut ceviche with mango, green curry and lime. Tender octopus with sweet potato, preserved lemon and a harissa rub is also a standout. Have some fun ordering the tableside Caesar for two --- it’s a tad pricey at $24, but won’t disappoint traditional Caesar fans. The well-composed, locally sourced vegetable dishes are a boon to vegetarians, and we greatly enjoyed the savory roasted carrots with passionfruit gastrique, Fresno chilies and mint. Pastas include linguine with crab, cavatelli with lamb ragoût, and spicy arrabiatta paccheri. For mains, the Pacific sand dabs with olive and tomato relish are light and pleasing, and the Wagyu sirloin chewy but flavorful. Desserts are highlighted by an indulgent tres leches “banoffee” with Turkish coffee ice cream. The wine list is all French and California, where you can go big with a bottle of Caymus Cabernet from Napa or sip a pleasant Santa Ynez Chenin Blanc by the glass. Craft cocktails are first-rate, whether it’s a mezcal concoction with guava and habanero or a more traditional bourbon drink.