Liv’s—the massively underrated seafood space in Belmont Shore—will be closing up shop as its lease nears an end on 2nd Street. It also means Our Spot Coffee, the incredible coffee pop-up that has had a residency at Liv’s since May of this year, will be looking for a new home.
The decision from owner and chef Rob White comes because it “simply makes sense right now. We’ve been searching for more spacious places across the city to move the concept toward,” White said. “But we haven’t had much luck. I’ve never really been part of something where we had to turn so many people away because we couldn’t accommodate their party size. It’s frustrating: people would call in for a party of six, and it’s like, ‘Yeah, we’ve got one table that’s a high top.’ And that’s not comfortable, nor a reflection of what we’re trying to serve up at Liv’s.”
Chef Rob White shucks a black magic oyster at Liv’s in Belmont Shore. Photos by Brian Addison.
White, who also runs the equally underrated Hartland’s concept at 1800 Ocean, emphasized that it wasn’t necessarily about the lack of growth—”The growth was there”—but more about the inability to grow to the capacity they needed. After all, it’s been a rotating bit of businesses: The original Aroma di Roma. Then Pandor. Then Chicken Bodega.
“Frankly put, I just don’t think we’re giving people the experience that I’ve always envisioned for that concept,” White said. “It needs to be a space where you can sit down and be comfortable, and come with a big group of friends. Or you can go for a business lunch, and the acoustics are good. Those little details matter and it’s what I want for my brand.”
When will Liv’s close? That’s up in the air.
While the space was never really intended for a full-service restaurant, it was something White and Chef Kristine Schneider somehow masterfully succeeded in doing. But with the formal decision to move beyond 2nd Street, the question of when they will shutter is a question. End of October could be a possibility, given the lease ends there. But White isn’t opposed to working with the landlord for a month-to-month option to run throughout the year.
So this will not be your immediately last change to see, from his spot behind the bar lined with stools, Rob working through a pile of oysters. On any given day, he’s shucking, arranging, and dressing them with care. Some get the luxurious touch of caviar and crème fraîche. Others are served with his house-made cocktail sauce and ribbons of freshly grated horseradish…
And the oysters at Liv’s are no ordinary shellfish. He carries extraordinarily stellar oysters like the Black Magic variety flown in from Canada’s far east, just above Nova Scotia. Their texture is firm, their brine sharp and clean, with an earthy finish that lingers. They’re the kind of oysters that prove simplicity can be perfection—so pristine they hardly need a garnish. It’s these details that have earned Liv’s such a faithful following.
Don’t forget the fried fish sandwiches, shrimp and grits, salmon crudo, and lobster sandwiches.
What about Our Spot Coffee, the coffee pop-up that has had a residency inside the restaurant?
Chris and Ali McColl, the founders behind Long Beach’s most innovative coffee spot, aren’t interested in pouring just another latte. And their residency at Liv’s gave the McColls a steady home base without sacrificing the playful experimentation that’s made their pop-ups so beloved. But they need a new home.
“We’re actively searching,” Chris said. “Liv’s has been such a steady, great home for us. It’s allowed us to build up a clientele throughout Belmont Shore, the Heights, and beyond. Now is the time to find a new space to continue our adventure in creating what we believe to be the future of the coffeehouse.”
Chris has long called Our Spot the “fourth wave” of coffee, following the third wave that largely introduced people to properly and ethically sourced beans, a more minimalist approach to offerings (as opposed to second wave shops like Starbucks), and the idea that light roasts bring out more defining characters of a coffee bean.
And for him, this fourth wave is much more than creating fantastically modern coffee drinks. It isn’t solely about an unbelievable mezcal negroni-inspired drink that involves palo santo, black pepper, and zero alcohol. It is not soley about acid-adjusted peach reductions that meld beautifully with premium matcha or blending drinks with coconut water to heighten viscosity. It’s also about transparency in his business. You can ask Chris almost anything about what he does—even the numbers—and he will inform you. Witnessing this wildly beautiful project in real time all the more makes the trip worthwhile for coffee lovers and novices alike. And that means finding them a new home, just like Liv’s, is utterly important.
Liv’s is located at 5327 E. 2nd St.
