Hailing from Spain, tapas bars epitomize social dining. Participants share hot or cold appetizers, often standing, and usually while enjoying wine or a cocktail. Celebrated chef David LeFevre enhances the tapas bar concept in his “social house” restaurant Manhattan Beach Post, colloquially known as MB Post. Long, rustic communal tables constructed of salvaged oak encourage conversation and foster a lively, often noisy atmosphere. Guests sample their way through a varied seasonal menu “subject to change at the whim of the chef,” including tapas staples like charcuterie and aged cheeses, olives, and bread, plus many small plates that serve up more exotic dinner fare.
Menus printed daily feature LaFevre’s handwritten additions and commentary. The hasty scrawls make it seem as if the chef spontaneously crafts miraculous flavor combinations based on high-end produce scores during the morning shop. Each dish is crafted to stand alone, including the delightfully light pomegranate couscous with lavender feta, marcona almonds, grapefruit and mint. A Meyer farm beef ribeye dish bathed in black truffle butter proves a consistent crowd favorite, and regulars always order LaFevre’s famous bacon cheddar buttermilk biscuits with maple butter, a light and flaky, melt-in-the-mouth flavor experience.
MB Post serves exquisite seafood plates like seared diver scallops and grilled shrimp with lentils, chorizo, and lime, but diners craving a seafood meal should walk fifty feet to the restaurant next door. Fishing with Dynamite (FwD) is LaFevre’s newest restaurant, which draws from his extensive experience preparing shellfish and other seafood.
Shellfish platters meant for sharing contain chilled oysters, clams, shrimp, mussels, lobster, and King Crab Legs. Diners have raved about the grilled octopus with cranberry beans and the roasted beets salad with citrus, goat cheese, and pistachio. For dessert, the tangy taste of LaFevre’s individual Key lime pies is a guest favorite. Both restaurants offer several craft selections on tap as well as many of the hottest bottled crafts. Handcrafted cocktails and red and white wines enhance the dining experience.
Like its sister restaurant, FwD fills up fast, even on weeknights. Reservations are not necessary, and folks waiting for a walk-in seat can enjoy evening views from nearby Manhattan Beach Pier.
Menus printed daily feature LaFevre’s handwritten additions and commentary. The hasty scrawls make it seem as if the chef spontaneously crafts miraculous flavor combinations based on high-end produce scores during the morning shop. Each dish is crafted to stand alone, including the delightfully light pomegranate couscous with lavender feta, marcona almonds, grapefruit and mint. A Meyer farm beef ribeye dish bathed in black truffle butter proves a consistent crowd favorite, and regulars always order LaFevre’s famous bacon cheddar buttermilk biscuits with maple butter, a light and flaky, melt-in-the-mouth flavor experience.
MB Post serves exquisite seafood plates like seared diver scallops and grilled shrimp with lentils, chorizo, and lime, but diners craving a seafood meal should walk fifty feet to the restaurant next door. Fishing with Dynamite (FwD) is LaFevre’s newest restaurant, which draws from his extensive experience preparing shellfish and other seafood.
Shellfish platters meant for sharing contain chilled oysters, clams, shrimp, mussels, lobster, and King Crab Legs. Diners have raved about the grilled octopus with cranberry beans and the roasted beets salad with citrus, goat cheese, and pistachio. For dessert, the tangy taste of LaFevre’s individual Key lime pies is a guest favorite. Both restaurants offer several craft selections on tap as well as many of the hottest bottled crafts. Handcrafted cocktails and red and white wines enhance the dining experience.
Like its sister restaurant, FwD fills up fast, even on weeknights. Reservations are not necessary, and folks waiting for a walk-in seat can enjoy evening views from nearby Manhattan Beach Pier.