With SO many new restaurants popping up in Long Beach these days, how do you even chose where to go? I had been hearing here and there about a place called “Restauration” in Long Beach, but it wasn’t until our paths crossed at OC Weekly’s SummerFest event that I realized how soon I needed to make it over. At the event, I was blown away by the little fried doughnut topped with oxtail jam that was being put out every ten minutes or so. When that tray was set out, the delicacies were almost instantly snatched up, and it was time to patiently await the next round. (Yes- this was the only booth that literally had people waiting like children on Christmas day). That small bite was extraordinary. Honestly, I wasn’t even going to try it because it sounded so weird- but O.M.G. I have not stopped raving about it.

Long story short, I was determined to try more culinary creations from Restauration- and ASAP.

ANYWAYS- back to the restaurant itself. The word “Restauration” is a combination of two others : restaurant and restore. A perfect name for a restaurant where you can come sit awhile, relax, and feel refreshed after your meal. By using farm-fresh produce, locally sourced, and seasonal ingredients, you can tell that all the dishes are carefully crafted and won’t leave you feeling gross or bloated. Fun Fact : Restauration has their own 1000-square foot plot of land in Long Beach that they rent and grow herbs, flowers, squash, and lettuce.

Last night, I had the pleasure of dining on the gorgeous back patio around five o’clock – the perfect pre-dinner rush time. Pictures and details are unable to truly describe the simple beauty and warm, inviting atmosphere of the fifty-seat patio surrounded by gardens, candles, handmade benches and tables, and the intriguing dishes seen on those tables. The service was spectacular as well – my waitress, Allie, was so sweet and helpful. As I looked over the menu, each and every dish was so intriguing because I really had no idea what to expect with any of them. I finally made a couple choices, and was very satisfied with them all!

• Organic Harvest Farm Salad : Restuaration’s own lettuce, “berry goddess” dressing, roasted beets, grapes, and humboldt fog goat cheese. I was extremely surprised when the dish was brought out. Instead of typical crumbled goat cheese on top of the lettuce, there was one, little, fried ball of the goat cheese. Humboldt fog has a bit of a different taste than typical chèvre, but it was still very good. I loved the refreshing dressing and perfectly roasted beets.
• Squash Pizza : I had to FORCE myself NOT to eat the last slice because I felt like such a pig. This is one of the yummiest pizzas I have yet to consume- and get this …. it is VEGAN! Yes. CASHEW CHEESE! *cries* So light and refreshing from the home-grown squash slices, micro-greens, pesto, sunflower seeds, and small dollops of cashew cheese- which you would not even notice if you didn’t know it was there… so don’t let that steer you away if you are not vegan! Pro Tip : dip the pizza in the green goddess or buttermilk dill sauces!
• Charred Grilled Cabbage : This dish was literally like a puzzle. I stared at it and its’ entirety for quite awhile before I started my attempt at deconstructing and consuming. A layer of golden polenta, topped with a huge, half-head of grilled cabbage, surrounded by “sun choke confit morel mushrooms”, and a dollop of snail butter. There were so many flavors with each bite that left me so perplexed. It was hard to pinpoint each flavor- but YES I loved that fact. The cabbage was SO perfectly cooked- making it my favorite element of the dish, especially coated in the snail butter. Overall, this is just something you have to try for yourself. I am still trying to figure out how to talk about this because it was just SO complex.
• House Cut Fries : Don’t be fooled into thinking that you are going to be getting some skinny, frozen, McDonald’s fries. No- these are more like THICK, freshly fried potato wedges with PERFECT seasoning. If you don’t like potatoes, I highly suggest just ordering these for the smell. When they landed on my table, I wanted to shove my face into the plate because they just smelled SO divine- and tasted just as great!

 

• Banana Nut Cake : Obviously, after the food being so mind-blowing, I could not pass up dessert… especially when I saw a banana nut cake. No, I am not ashamed to admit I ate it all myself because I just couldn’t waste any of this magically delicious treat. I mean, c’mon. Where have you ever seen or heard of SUNCHOKE ICE CREAM!?!?!?!?!?! Or FLAMBE GREEN BLUEBERRIES?!  Yeah, probably no where around here. All I can say is that I need to find myself a sun choke ice cream maker and supplier, because I am low-key addicted now… To this whole dessert, as a matter of fact.

 

If I haven’t convinced you already, just check out the rest of the menu here : http://www.restaurationlb.com

I am STOKED to continue dining at and watching Restauration grow. Chef Philip Pretty- you are extremely talented, and have an amazing knack for taking beautiful ingredients, and turning them into something even more beautiful.