In order to reinvent the seafood-eatery formula of their oceanside neighborhood, a group of restaurateurs looked elsewhere, to what they name in their bio as the "only other coastal location in the U.S. that matches the allure of Manhattan Beach." As a result, The Hamptons' seafood-focused cuisine and oceanic decor stays true to its namesake. Executive chef David Linville crafts a menu of gourmet-inspired, yet casual dishes that range from tender crab cakes and seared scallops with risotto to fish tacos and lobster rolls. Inside the sea-foam-hued dining room, blue-glass floats suspended in fishing nets cast an underwater glow across rows of tables to the lobster traps above the bar. There, 14 types of craft beers rush from the taps, and red and white wines pour freely into glasses or the tackle boxes of fishermen angling for tuna sommeliers.
When the bakers at Cake Bakeshop decide what creation to craft each day, they usually use one important criterion: are the ingredients for this recipe in season? If the answer is yes, then they add it to their roster of small-batch bakery items for that day. This means that their ovens can be cooking anything from fruit tarts in the summer months to pumpkin-spice blondies in the fall. During the cool winter months, they rely upon the interplay of nonfruit flavors such as their ginger-molasses cookies and brown-butter rice-krispies treats. No matter what the season, however, they create traditional three-tier cakes—including german chocolate and the slightly sweet-and-sour margarita—topped with edible decorations and swirls of buttercream for customer celebrations.
Six months prior to Nothing Bundt Cakes' grand opening in 1997, best friends Dena Tripp and Debra Shwetz toiled away in the kitchen in order to perfect a bundt-cake recipe that would lavish palates with flavors reminiscent of homestyle treats of days past. Within today's bustling bakery, cake crafters mingle high-quality ingredients, such as fresh eggs, real butter, and cream cheese sourced from spelling-bee-champion cows, to whip up such flavors as chocolate chip, pecan praline, and white-chocolate raspberry. Sweet scents waft from the shop’s ovens as customers select their frosting-flecked dessert from sizes ranging from towering tier cakes to individual Bundtlets, a size ideal for the solo snacker.
Oceana Bistro Cafe's floor-to-ceiling windows and outdoor patios unveil sweeping vistas of the Pacific Ocean. Located just down the street form the neighborhood eatery, the sea provides more than just idyllic scenery—it yields fresh scallops, shrimp, and crab for gastro-pub-inspired fare. Chefs tailor their cooking style to suit the time of day. At lunchtime, they layer casual, deli-style sandwiches with Boar's Head meats, leaf lettuces, and seasoned mayo. At dinner, they take a more gourmet approach, grilling fine meats (among them, filet mignon and ahi tuna) until they achieve a supple texture and jail stripes. Chefs pair the dishes with locally produced wines and craft brews.
we modified the traditional east coast sub shop(while holding on to the old style)and modidied it to a more california feel...and added a bunch of variations the standard...there are definetly sandos(sandwiches!) that you wont find anywhere else in the world!!!