Missed previous Long Beach Food Scene Intel updates? We got you covered, boo: Click here for the full archive.
Long Beach Food Scene Intel is a series from Brian Addison that will recap food news throughout the city, both news that needs just a quick mention or repeated news where you might have missed the full features.
Mural for Toma, taking over former Lupe’s space, goes up in DTLB
Toma (stylized ¡Toma!) has taken a step toward opening with the completion of its front facing façade that sees the removal of Lupe’s blue floral pattern in exchange for a lovley, minimalistic cacti take from artist and Long Beach Walls alumni Alepsis Hernandez. Toma will hopefully be opening its doors within the coming weeks, according to co-owner Michel Verdi-Krymis. Announced in October of last year following Chef Jason Witzl’s sale of his mariscos space, Toma comes as a welcomed addition to a space that has been empty for several years now.
Water’s Edge closes in Downtown Long Beach
Sometimes, we need to have uncomfortably frank conversations: The biggest bummer about the abrupt closure of Water’s Edge is that we lost another Black-owned business and have another empty commercial space in DTLB. But there is also a conversation about quality that needs to be had: This business was initially owned by the son of the company’s founder, Collin Mitzenmacher; it was the first location of Water’s Edge he would own and originally existed on Pine Avenue. He then sold the business to its next owners, Keyla and Roger Whitenhill. And from an investment angle, reeked of bad vibes: Moving the space directly across the street from a long-loved veteran wine bar, Water’s Edge also had wildly inconsistent product because of the way in which it “produced” wine—something I am certainly convinced wasn’t explained to the Whitenhills though I am hoping I can eventually have that conversation with them.
Water’s Edge picks a region they’re interested in, anywhere from Argentina and Australia. And, if the vineyard is willing to sell them grapes, Water’s Edge then sends their equipment to the winery to go through a process known as thermovinification. Think of it as the hot-press to cold-pressed juices: Before fermentation, grapes are heated to near-boiling points—hot enough to annihilate wild yeast but not hot enough to burn off its sugar—and the juice is sealed. Water’s Edge receives that juice and, blending it on his own, ferments and creates the wines that will be offered. It is the least desired grape juice of the winery that is then packed up, hyper-fermented, and sold with no quality control because they are receiving juices from multiple vineyards and vintages throughout their business tenure. The result? Bad wine.
Wicked Wolf in Wrigley unveils fall cocktail menu
After unveiling their solid summer cocktail menu, Wicked Wolf is back at it with their fall menu, previewed above. Featuring a ton of infused spirits—from a carrot-infused gin and pear-infused vodka to a chai-infused rum and date-infused cognac—there is much autumn-ness to be found in their menu. And as always, they’re one of our best.
A genuine NYC-style chopped cheese (chesse)? Just maybe.
Signs have been up since June about the hopes of a genuine NYC-style chopped cheese coming to Long Beach. Taking over what used to be V-Burger—which went up for sale in late 2023—expectations have been high for the space. Can we trust the words of someone who spoke to an employee? We shall see. Here’s what JuJu Rozay had to say: “Good news, the chopped ‘cheese’ place going in at 4th and Cherry is going to be run by real New Yorkers that own bodegas in NYC… He said they are working on getting it open soon but assured me it would be the authentic NYC chopped cheese.”
We. Shall. See.
East Long Beach rising star Bar Becky is now open for lunch
For those follow me well, they know I love me some Bar Becky. Whether it is Chef Johnathan Benvenuti’s take on a vegetarian prix fixe or what they offered up the moment they took over the space, Bar Becky is definitively one of the best restaurants in the city. And now, they are open for lunch—albeit briefly: Fridays and Saturdays from 11:30AM to 2PM. Praise the lunch gods!
Battambong BBQ celebrates four years of Cambodian barbecue
The Cambodian Cowboy—community leader and pitmaster Chad Phuong—is celebrating four years of serving Cambodian-Texan barbecue. He’ll take over the Ten Mile parking lot with a party that includes Shlap Muan (the city’s best wings) and Ida’s Sweets (one of the best dessert popups around). For those who don’t know his story or haven’t had his barbecue, you’re missing out on a vital Long Beach food scene cog: Battambong BBQ seamlessly blends Cambodian cuisine and Texan barbecue into a singular, distinctly Long Beach experience.
Mexican-American barbecue fusion popup Big Brian’s Meats turns two
Speaking of barbecue, the Mexican-American fusion barbecue popup that is Big Brian’s Meats is also having a birthday. The charming patriarch of the popup is celebrating two years as a purveyor of food. He’ll be celebrating with a full-on party at Syncopated Brewing come Saturday, Sept. 14 from 2PM to 9PM, live music from Extra Medium included.
For the full feature on Big Brian’s Meats, click here.
Union @ Compound kicks off supper club series
- Sept 12, 6PM: “A Fungi Feast” (Reserved Dinner Seating; Tickets $90 pp (wine pairings +$35)
Long Beach Mushroom Founders Justin and Mia Nguyen join Union Chef Eugene Santiago in the kitchen for an adventurous fungi feast for the senses. This local family operated urban mushroom farm, led by seasoned growers, have provided Long Beach and Los Angeles area chefs with sustainable mycelium while continuing to seek interesting and new varieties. Guests are taken through a creative 5-course menu with dishes like Oyster Mushroom Rockefeller, Chanterelle Mushroom Dumplings and a Porcini Mushroom Meringue dessert, to name a few.
- Oct. 16, 6PM : “A Kamayan Inspired Dinner:” Reserved Dinner Seating
Union celebrates Filipino Heritage Month with an evening that will take guests on a culinary journey together with the intergenerational chefs of our community and time-honored culinary traditions. Joined by Chef Brennan Villareal from Got Your Back Long Beach and Luna Sallusti of Buvons, among others, this celebratory dinner will draw inspiration from the communal style of dining referred to as Kamayan which translates to “hands” in Tagalog. A bounty of varying dishes presented over banana leaves, guests are encouraged to share in this chef-led meal that has roots in ageless Filipino traditions that will ensure an intoxicating dining experience.
- Nov. 14, 6PM: “Friendsgiving Supper”
- Dec. 12, 6PM: “A Festive Zaferia District Holiday Celebration of Culture & Cuisine”
Coffee Parlor (aka COPA) is hiring for a line cook
One of the city’s best coffee shops (along with likely taking the title of East Long Beach’s best coffee shop), Coffee Parlor, is hiring. “I’m looking for kitchen staff for COPA and baristas,” said owner Josh Knight, who also owns Pizza Parlor next door. “Pay is good, tips are good. Win, win.” Knight is specifically looking for a kitchen line cook.
Please email Jobs@coffeeparlorlb.com with your resume.
Ellie’s launches into two wine dinners for September
The Monday Suppers at Ellie’s have become a staple in the prix fixe dining world in Long Beach, allowing Chef Jason Witzl to flex in a way that he can’t quite do on the regular. And this month is no exception.
“Our Monday Suppers have been so much fun the last year-and-a-half and we wanted to do something slightly different this month,” said Molly Sirody of Ellie’s. “We are offering wine dinners with our friends at Tablas Creek on Sept. 9 and 23. The cost is $125 per person, which is inclusive of the wine pairing. We are so excited and hope to see a lot of you Cronies there!”
ICYMI: This Long Beach pizza tour visits four pizzerias in a double-decker booze bus
Speak Cheezy owner Jason Winters and his director of marketing Brooke Scheer have partnered up to do what they hope will be a regular event: The Long Beach Pizza Tour. Come Sunday, Sept. 22, a red double-decker bus will come to pick up a crew at The Altar Society in DTLB. After that, a 4.5-hour, four-pizzeria tour will commence.
Click here for the full feature.
ICYMI: Shirley’s Temple, Long Beach area’s sole zero-proof bar, will permanently close on Sept. 29
This one is a bummer—whether or not you drink. Essie of Shirley’s Temple, our only zero-proof bar concept in the area, has consistently been a part of the community.
Last day of operation is Sept. 29.
