When you park your car at Manhattan House, the new Manhattan Beach pub, you might walk past the greenery in the parking islands without a second glance. But take a closer look and you’ll see an edible garden whose herbs, flowers and fruits will later make an appearance on your plate.
It’s the first clue that Manhattan House’s sourcing practices are deeply rooted in its neighborhood community. In addition to the onsite kitchen garden, the restaurant also grows organic produce at Pacific Elementary School down the street (via a partnership Growing Great) and microgreens at Deep Roots Garden Center around the corner. The goal is for the restaurant to ultimately be 30 to 40 percent self-sustaining from produce raised within walking distance.
Chef Diana Stavaridis’s New American menu, which she describes as “hardcore seasonal,” emphasizes dishes driven by the local spoils. Vegan black-eyed pea fritters with yellow curry ($18) incorporate savory grown onsite, while the wild mushroom toast ($16) has an array of mushrooms sourced from Hermosa Beach. The swoon-worthy “carratology” ($14) is an ode to carrots (grown at the school) with 11 different preparations of the vegetable from pureed to pickled.
Proteins are sourced with equal care: all meats are antibiotic- and hormone-free, beef is grass-fed and fish is wild-caught almost exclusively from the Pacific. Standout meat dishes include lamb meatballs laced with Turkish spices ($15) and a juicy Cook’s Pig Ranch pork chop served with lollipop kale ($41).
Too bad The House isn’t our home.
1019 Manhattan Beach Blvd., Manhattan Beach