Hartland’s—the project from the team at the Belmont Shore gem that is Liv’s, chefs Rob White and Kristine Schneider—will officially be extending its menu into the evening come next Wednesday, Feb. 5. Running from noon to 8PM Wednesdays through Sundays, Hartland’s dinner and lunch menu will span from the humble burger to caviar’n’chips.
“It’s really about attempting to—in a really unstable hospitality environment—figure out what works best,” Rob said. “I want everyone to be able to enjoy, first and foremost, the space. And with that, if they want beer and a burger, they can have that. If they want bubbles and a shrimp cocktail, they can do that. It’s about making it neighborhood-y without cheapening the experience.”



Hartland’s is a unique position within the Long Beach food scene.
Hartland’s is a particularly specific situation: Perched on the second level of the 1900 Ocean lobby, Hartland’s is simultaneously removed from yet smack dab in the middle of one of Long Beach’s most restaurant-rich neighborhoods, Alamitos Beach, after it took over the space formerly occupied by Plunge. And by removed, I mean pretty removed. One must be buzzed through the lobby, hop upstairs, walk past the City Love salon, and then find the Hartland’s space. Part market. Part residential hang-out. And part wine bar. And part restaurant. There is no question that Hartland’s is, well, a vibe.
Of course, for those commuting, don’t bother with parking. Rob gets that—immensely.


Chefs Rob White [left] and Kristine Schneider [right] of Liv’s and Hartland’s. Photos by Brian Addison.
But what the team is vying for is a truly community-centric space. It’s for the seemingly endless amounts of strollers along the beach path and bluff sidewalks. The walkers and runners along Ocean and Broadway. The picnickers that forgot their picnic. And—likely of most importance at the moment—catering to the hundreds of residents of one of the tallest buildings in Alamitos Beach.
“It’s been this back-and-forth of sorts,” Rob said. “Figuring out what to put in the market”—one can find everything from beer and cereal to pasta and tinned fish—”and what to put on the menu because it is really the residents of the building guiding us first. And our hope is to eventually reach the outside and have those passersby come in on the regular.”



The menu is accessible but not cheap, quality but not outrageously priced.
The most expensive thing you’re going to find on the Hartland’s dinner and lunch menu is caviar and chips—and that makes sense. Served with Rusty’s Island Chips, a decent dip of Tsar Nikolai caviar, some crème fraîche, and some chives, it is the only thing hovering a couple bucks above $30. And to be honest, it’s a nice treat with some bubbles and that view.
And then there are just some outright winners that span classy to humble. On the one hand, a beautiful layout of King Salmon slices across a bed of sahawiq-slash-zhoug sauce saturated in cilantro, dill, and serrano chile—a sauce worthy of pretty much any chip, French fry, bread, salad, or dipping device. On the other hand, a plate of calypso beans from Washington, doused in sherry butter and Grana Padana cheese that oozes memories of pasta e fagioli without the pasta.



Hartland’s fries—old-school, thick-but-not-steak-y—can be rightfully ordered on their own or come with the straightforward but hearty burger and, a personal fave, Rob’s fried chicken and pickle plate. The latter comes with a house-made hot sauce and a gorgeously thick, happily dill-ed out ranch—both again worthy of fry-dipping.
It’s an approachable menu that you can gladly gussy up with dollops of caviar add-ons

A glance at Hartland’s dinner and lunch menu
From the simple to the decadent, Hartland’s dinner and lunch menu is as accessible or luxurious as you want it to be—and that’s kind of the whole point.

King Salmon crudo: King Salmon | Maldon salt | Olive oil | Zhoug sauce

Heirloom beans: Beanstory calypso beans | Sherry butter | Grana Padana | Herbs

Marinated olives: Castelvetrano olives | Olive oil | Chile de arbol | Lemon leaf and peel | Marjoram

Steak Caesar salad: Hangar steak | Baby gem | Endive | House-made Caesar dressing | Parmesan

Wagyu cheeseburger: Kobe Wagyu beef patty | Cornichon aioli | Crispy onion strips | Pickles | Cheddar | Fries

Rob’s fried chicken: 1/2 boneless Jidori chicken | Pickles | Dilly ranch | House-made hot sauce | Fries
Hartland’s is located at 1900 Ocean Blvd. on the second floor. Its dinner and lunch menu will debut on Wednesday, Feb. 5 and run from noon to 8PM Wednesday through Sunday.