C2090-420 000-297 250-311 000-886 C2160-667 1Z0-053 Hp2-B29 000-890 1Z1-591 LOT-756 E20-555 000-M236 70-235 HP2-T23 A2150-536 SGO-001 A2010-571 RH302 642-091 070-639 000-373 E20-017 070-515 HP0-729 GCIA 650-059 HP2-B44 9A0-142 000-431 000-719 LOT-926 MD0-235 70-244 650-173 1Y0-200 EW0-200 CSM-001 50-565 SG1-001 050-676 COG-706 1Z1-877 MB3-465 MB3-701 NS0-120 070-552-Csharp 642-355 70-554-Csharp HP3-X11 920-257 C_TFIN52_65 090-077 TB0-115 98-365 P2090-025 1Z1-895 C2010-652 646-057 050-892 E20-830 000-971 EE0-602 050-864 GD0-110 70-271 090-056 642-533 920-133 HP0-264 000-N24 E20-326 642-996 646-046 BH0-005 922-080 642-164 HP2-Z25 HP0-781 C2140-130 70-330 BCP-410 1T6-215 642-747 HP0-045 070-501 000-863 MB6-509 920-431 HP0-D11 920-470 310-200 00M-640 C2080-474 70-552-VB 1Z1-868 MB3-409 50-690 000-962 EE0-505 M2020-248 000-M38 HP0-Y38 070-552-VB 70-667 4H0-110 70-518 E20-517 P6040-025 HP0-277 70-262 May I Set Up A Cot at Fishing with Dynamite? | Rabbit Hole

May I Set Up A Cot at Fishing with Dynamite?

Contributor Kara Lichtenstein is moving in with her boyfriend, Fishing with Dynamite, in Manhattan Beach, CA

By Kara Lichtenstein on December 2, 2013

I recently returned from a trip to California, and I must say… I kind of wish I hadn’t. Instead, I would have preferred to move right in to Fishing with Dynamite–Chef Dave LeFevre’s beachside seafood sanctuary. From the moment I walked in to the 30 minutes I spent digesting on the beach just a block away, a childish grin never left my face. I think I found… The One. I started with a simple yet perfect bloody mary. It was not a cheeseburger-topped, bacon-wrapped, let’s-get-everything-cool-and-throw-it-on-top bloody mary. Just a solid, honest one with a perfect horseradish kick and some castelvetrano olives to snack on. No bullshit, because none was necessary. At the time, I didn’t realize how much the No Bullshit theme would carry through the rest of my meal.

First up came the raw Peruvian scallops, kissed only by a grapefruit supreme and droplet of citrus pesto. Clean, unadulterated perfection. Anything more would be a travesty. And that’s what I love about LeFevre–he knows when to stop. Better yet, he stops. He adds just enough to enhance the ingredient without manipulating its integrity. Restraint is a beautiful thing…

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My love affair continued as I sank my teeth into the plump, jumbo shrimp, dusted with fresh dill. “I wish I could eat this clean, fresh seafood every day,” I thought to myself… Hence the whole cot thing. I moved on to the nothing-but-meaty-crab crabcake, tuna tartare whose heat and sweetness from pickled pineapple took turns glowing throughout, fish tacos that tasted as beautiful as they looked (and they looked like rainbows), perfectly crispy, salt-studded arctic char lyonnaise… The list goes on. And every time a new dish hit the table, I had to pick my jaw up off the floor from the last one.

Dessert was no exception. I mean, pretzel and chocolate bread pudding. Are you seeerious? Just picture it. Bread pudding comprised of torn soft pretzels instead of bread (it’s one of those things that makes you ask yourself “why didn’t I think of that?”), chocolate, salted caramel sauce, and homemade ice cream. It’s a flavor combination everyone loves, reinvented into a sweettooth-stroking, soul-soothing dessert. That’s why it’s brilliant. Why didn’t you think of that? Because Chef LeFevre did.

Key lime pie–always good, never extraordinary. Until now. Now it’s perfect. Not only does it look like a gorgeous flower, with its perfectly toasted meringue peak petals, and paper-thin lime wheel leaves, but it tastes like the key lime pie you always fantasize about when eating other key lime pie. I’m telling you, it’s perfect. The balance of tart and sweet, the ratio of meringue to custard, the graham cracker crust… It is THE quintessential key lime pie.

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Adding a layer of beauty to highlight ingredients at the peak of freshness, and then stopping, is Lefevre’s gift. No frou-frou bullshit… No bacon-and-butter-make-everything-better shortcuts. Just wonderful food, made better. And in my eyes, perfect. I left saying that if I had to choose one restaurant to dine at every day for this rest of my life, this would be it. I’m aware of the weight of that statement, and it stands. I told you–I think I found the one. Absolute restaurant marriage material.

LeFevre, my lease is up in a month. I think it’s time to take our relationship to the next level. Leave the key under the mat.

I eat and drink a lot of things a lot of the time. More by Kara Lichtenstein

Follow on Twitter / http://instagram.com/hungryinchicago



Fishing with Dynamite
1148 Manhattan Ave, Manhattan Beach, CA ‎
(310) 893-6299 ‎
@eatfwd & @ChefDLeFevre

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