At Kah Asian Restaurant & Lounge, Chef Vit Suttichanond blends Thai, Japanese, and Chinese flavors into pan-regional cuisine that Easy Reader News has praised for its presentation and its approachable flavor combinations. Familiar Thai curries and noodle dishes fill most of the menu, although wok-fried orders of kung pao chicken and meaty fried rice lend distinctly Chinese touches as well. The sushi chefs also breathe new life into sushi-bar staples with inventive aesthetic details, such as the crimson slivers that explode from the center of the dynamite roll.
Sconce-lit walls and exposed ceiling beams surround the dining room's gleaming wooden tables. Separated by a line of high-backed booths, the lounge area's backlit bar brims with potent spirits and a collection of bottled sakes that diners can knock over in hopes of winning an enormous stuffed animal.
Manhattan Beach is known for its warm sunshine and welcoming waves, which surfers chase on the beaches of the historic El Porto district. It's the type of place that lends itself to relaxation and laid-back personalities. That's why Clint Clausen was surprised how hard it was to find his ideal dining trifecta: organic coffee, fresh cuisine, and friendly smiles. Most local cafes seemed to lack at least one of these key ingredients, so he started his own. Named after his four daughters, the restaurant teems with eats that are as comforting as they are healthy. Between cups of steaming Lamill coffee, guests can taste breakfast's sweet side with a stack of caramel-pecan pancakes or explore its savory flipside with a 4DK omelet stuffed with spinach, ham, and roasted mushrooms. At dinnertime, the kitchen bolsters the menu with draft beers, more than a dozen types of wine, and Angus rib-eyes as hearty as Paul Bunyan's handshake.
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.
Skewers loaded with chopped veggies, meats, and shrimp sizzle atop oversize grills in the bustling kitchen at Magic Skewers Restaurant. Waiters ferry speared eats through the wood-paneled dining room to hungry diners waiting in high-backed booths, or wrap up to-go orders for patrons to munch or javelin-toss through their car windows on their way home.
Though Jasmine Micaela Sharp and Aimee Goeppner managed to cross paths in the same Pilates class one day, the journeys that led each one to that class were much different. Aimee became serious about taking care of herself after having six children, knowing she needed to boost her energy and equip her body to deal with a lot of activity. Jasmine, meanwhile, had been battling obesity since she was a child, turning to sports as an adolescent and later to Pilates and yoga to help slim her silhouette. Their success with Pilates led them to co-found formu+La Pilates + Juice, where they even use Pilates machines of Jasmine's own design. Today, those who come to their studio find a class selection that includes everything from traditional Pilates and gentle flow sessions to beachfront yoga and SVELTE courses focused on lengthening the body.
Of course, Pilates is only half of what they do at formu+La. Jasmine grew up in central California where she had easy access to fresh fruits, honey, mint, and veggies, and Aimee is so infectious with her love of nutrition that she even has a 1-year-old who adores beet juice. After a class, students can head to an onsite juice bar that serves cold-pressed juices, nut milks, and tonics made strictly from organic local produce and herbs, including plant-based nutritional products from VEGA. The beverages are designed to replace the water, electrolytes, and pocket-stashed snacks lost during exercise, fulfilling the second part of Aimee and Jasmine's motto—Feel Your Body, Fuel Your Body.