M.B. Post: Social House

As many of you know by now I am a "foodie" through and through. If you know me personally you will most likely hear me mention something about a new restaurant I love... or hate... the best seasonal ingredients I can't get enough of, and I'll also obnoxiously rant on and on about the nutritional benefits as if you care at all...which you don't. Speaking of, did you know that quinoa is a protein packed grain that aids in cleansing the body and colon due to its sufficient fiber and antioxidants? I know you're impressed tremendously and even though I'd love to talk more about colon cleansing and the further benefits of quinoa, we have more important things to cover, like my NEW FAVORITE RESTAURANT.

M.B. Post people...M.B. Post! How did I not eat here sooner?! I am a South Bay native that prides herself in either trying, or if my wallet can't support it, researching the heck out of every new eatery from Redondo Beach to the Valley...well, not quite the Valley, but close enough. Thank goodness I finally stopped in to sit and unwind at this "social house" located just a couple blocks from the beach in Manhattan Beach. The ambience is inviting and hip, just where you want to be on a Friday night. Communal wooden tables, open rafters, and low lighting paired with vintage accents to pay homage to the postal office that occupied the space years ago are just a few details that make this place a hit. 

But lets not forget about the food. Lets cover the basics shall we? The dishes are served as small plates that are meant to be shared but easily stand alone. There is something for everyone, health nut and lumber jack alike. My favorite part? The unique fusion of flavors, textures, and the details that make each plate irresistible. Tuna Tart Tar for instance. Many restaurants make a fine Tuna Tar Tar with avocado, sometimes marinated seaweed or mango and maybe a couple other recurring ingredients...Tuna Tar Tar at M.B. Post? It comes served in a clear glass cup resembling a yogurt parfait, filled with smooth and buttery tuna topped with whipped red curry and crunchy salty and slightly sugared peanuts. The flavors unfold with every bite. Hints of coconut paired with red curry. Then a crunch of sweet and salty followed by a light airy texture filled with flavor. Yes please, thank you, Sir David LeFevre! 

Speaking of, Chef David is responsible for the unique, inventive, and the uncommon but welcomed flavors he has masterfully combined in his award winning menu. Exotic cuisines from all over the world are represented effortlessly in every dish.
Another favorite of the night was the "Hen of the Wood Mushrooms" served in a skillet atop a bed of creamy polenta, crispy shallots, and pedro ximenez (white grape grown in regions of Spain also used to make intense dessert sherry...thank you wikipedia). Who thinks of these things?!( Chef David does... pay attention!) The mushrooms paired with the mild but creamy polenta complimented the crispiness of the shallots and the deep flavor of the pedro ximenez. Use of texture? Check. Interesting ingredients that comliment each other? Check. Rich in flavor but light on the gut? Check yah! Its no wonder M.B. Post was voted top 11 restaurants in 2011 and is nominated for the 2012 James Beard award for "Best New Restaurant". Were there enough time to cover the extensive menu of bread options, cheese plates, cured meats, vegetable dishes, seafood, meat and sugary goodness, not to mention the fresh squeezed and refreshing cocktails, I could go in detail about why I loved each dish and how it's changed my life. For now, you'll just have to trust me and see for yourself that M.B Post is worth the wait (if you don't make a reservation, get there before 6), and worthy of the rave reviews. Take a look at the menu at M.B Post and be sure to tell Chef David how you liked it, I did.

"PUSHING DAISIES"

french 75 w/ tariquet vsop, bubbles, grapefruit, rose, black pepper

"OLD GEORGE"

• salty dog w/ chopin, grapefruit, basil, raspberry pepper jam

I normally do not drink as I would rather have a huge piece of cake over a sugary cocktail anyday. At M.B., they are known for their fresh squeezed, unique flavors for a truly delightful experience. No novice choking on the fiery burn in their throat...smooth sailing to the last drop.

ROASTED BRUSSEL SPROUTS

 emmental, hazelnuts, sage

Emmental is a Swiss cheese that is very savory and flavorful, but not potent and sharp. Combined with the hazelnut crunch and herbal fusion of the sage, these brussel sprouts were a rich and satisfying dish. I would have licked the plate had it not been for what my sister calls "manners".

SPROUTING BROCCOLI

 capers, lemon, parmesan, chili flakes

Many of us have had these flavors together, but this dish was actually the favorite of the whole evening. None of us could figure out why it was so flavorful and addicting, but this is not your run of the mill broccolini. It's the ratio of salty capers with tangy and tart lemon, paired with bold parmesan and chili flakes that make this dish outrageously crave-able. 

• DIVER SCALLOPS

   shrimp-ginger dumplings, katsuo dashi broth
• Smokey, sweet, tender, and robust. Simple perfection
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• POMEGRANATE COUS COUS

   lavender feta, marcona almonds, weiser farm mixed melon, mint
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• Say Whaaaaaat? Yes, that good. Marconi almonds ensure that buttery crunch we all love in an almond. Pomegranate seeds pop along the crunch of the nuts, balancing the smooth lavender feta that all come together in harmony. I could compare it to fire works in your mouth...seriously, who thinks of these things?! Genius.

We finished the night off with French Press brewed from Intelligentsia coffee. My favorite coffee at my new favorite restaurant...how do they do it?

M.B. Post lives up to its slogan, "social house". You cannot help but be drawn into conversation and a good time.

Kim and Lizzie: Social animals

 And sometimes you bump into the Chef on the sidewalk and scare him into taking a picture with you... Chef David was friendly, laid back, and had a great sense of humor. I tried telling him we had everything on the menu before realizing that would be impossible and he told me I was far too small a person to have done that. I am 5'11'' and played water polo in college. Obviously the man does not know me... but because of the compliment, I will be back very soon(;