Let's Talk Kaboom 'Fishing With Dynamite' Manhattan Beach

It’s a gift to have good friends and a landslide to have even
better contacts.

Last night my hubby and I were treated to the soft opening
of “Fishing With Dynamite”, David LeFevre’s new Shell Fish restaurant right
next door to the enormously successful and popular “Manhattan Beach Post Restaurant”.

The energy in this small place (35 seats I think) was not
only palpable but also electric and explosively fun.

The selected few guests were high on anticipation, hunger
and all things new and fresh from the great partnership of David and Jerry
Garbus.

The staff was ready, armed with a phosphorescent positivity
that illuminated the tiny space with an incandescent happiness. This was a trial
run and success permeated the evening.

It’s not always JUST about the food; yes food is what drives
the culinary bus but atmosphere is King.

This little place has MOXIE and the invited guests were lapping it up and damn,
that moxie tasted delicious.

Shall I start with the Oyster selection? My munching orders
were to slurp and slurp I did; satiny, lustrous salty brine made my taste buds
smile. Wellfleet’s from MA, Forbiddens from VA, Wildfires from NY and more. You
didn’t think Taste buds can smile? Well where have you been hiding, it‘s a
known fact that they do.

The Shrimp. I could write a whole essay on the ‘flava’ of
the Shrimp alone! They were buttery, dilly and I actually had to arm wrestle my
husband for the last one. I won… A true Gastronome will not be denied.

We sampled the Grilled Asparagus with a tarragon bearnaise;
the bearnaise was a cloud of rich, opulent goodness (my cholesterol my not
agree). I tried to lick the serving dish when no one was looking.

The Albacore Tuna Tartare was a startling mouthful of gusto.
The kimchi furikake warmed me up; I was glowing neon. The crunch of the hidden
bed of diced cucumber cooled the shock and awe my palate was enjoying.

The worrisome part of the night was Mom’s Cape Cod Squash Rolls.
These tasty balls of pure comfort food (with accompanying butter) present some
serious competition to the Bacon Buttermilk Cheddar Cheese Biscuits next door.

Rounding off the night was the Maple Pudding with Rosemary
Sandies. Gentle in the sensory overload department which was exactly what the
tongue wanted. Sweet, smooth, a bit of salt and crunch. It was not lady like to
attempt to lick the remnants out of the chalice, though I did consider it.

The take home treat was the sleeve on our coffee/tea paper
cups. The logo, so beautifully designed, has some simple language, “MAKE IT
BLOOM”. At first I wasn’t quite sure what the deeper message was, but Chef Dave
to the rescue to point out the small print. AMAZING. The sleeve is embedded
with seeds that once planted (after a good moisten) will bloom a
well-established little basil, chive and parley mini herb garden! GENIUS!!!

Thank you Chef and Jerry for your endearing love of your
craft by sharing love through food. You both are genuine to the core, and I’m
honored to be a part of your culinary community.