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Long Beach Food Scene Intel is a series from Brian Addison that will recap food news throughout the city. This is news that needs just a quick mention, is developing, or repeated news where you might have missed the full features.
600 Tacos opens in DTLB
Taking over the former Baja Cali space on Pine Avenue between 9th and 10th Streets—the middling taqueria closed back in December of 2024—600 Tacos has officially opened its first brick-and-mortar. The owners created a rapid turnaround of the space and said they are stoked to move beyond their rightfully popular food trucks and into the realm of permanent food spaces.
The Wicked Wolf to host all-ages afternoon tea at Partake Collective in DTLB.
After hosting mocktails for nearly every dinner of the inaugural Long Beach Grand Prix Fixe, The Wicked Wolf owner Thea Mercouffer saw an opportunity (like competitor Chef Jason Witzl did) with the DTLB space that is Partake Collective. They will finally host an all-ages afternoon tea—their current afternoon tea cannot accommodate those under 21 at their Wrigley bar location—come Nov. 30 and Dec. 28.
Full-service Afternoon Tea includes: one passionfruit mimosa (NA version available), one pot of tea, two cucumber sandwiches, two chicken salad sandwiches, a scone with clotted cream and jam, a madeleine, macarons, other sweets and fruit. Bottomless mimosa available for separate purchase.
To book your place, click here.
Alder & Sage to host wine dinner with new chef
Alder & Sage has a wonderful new chef in Chef Matthew Roberts, but the restaurant won’t flip to nightly dinner service—space and walk-in constraints make that unrealistic. However, Chef Matthew and Kerstin are carving out focused evening moments, including a (hopefully) monthly food-and-wine dinner he runs solo, plus a future collab dinner with guest chefs and more nighttime-focused events.
The first big one lands December 4 with Chris Cherry of MAHA in Paso Robles. While the menu hasn’t been finalized, one can think single-origin courses—with ingredients like abalone and purple urchin—with possible neck-cuts of land protein, maybe a pasta… It’s very Chef Matthew: ingredient-led, edited, and built to match wine without pyrotechnics.
Teryaki J’s to move into former Adalberto’s space on 7th Street
Bellflower staple Teriyaki J’s will be taking over the space on 7th Street that recently accommodated Adalberto’s first local location after it closed. It is a straightforward, no-frills spot serving teriyaki plates that have built up a loyal patronage in Bellflower. The menu centers on grilled chicken, beef, and shrimp, all cooked over an open flame and finished with their sweet-and-savory teriyaki sauce. Portions are generous—piled over rice with a simple salad on the side—and it is a fast-paced space. Which is why I am sure they are thrilled to have a drive-thru…
La Parolaccia’s annual Cars & Focaccia returns Nov. 30
Plenty of old cars—from Lamborghinis and Ferraris to Alfa Romeos and Fiats—and plenty of focaccia—stuffed with mortadella, straciatella, and pesto—will be invading La Parolaccia for the annual tradition come Nov. 30. In the words of master pizzaiolo Michael Procaccini, “It’s just all our favorite shit put together.”
Allora… Andiamo!
Smog City to move out of Steelcraft and into new Cal Heights home
Smog City, the brewery that opened its first Long Beach taproom with the opening of Steelcraft in Bixby Knolls back in 2017, will be saying farewell to its shipping container space and hello to Cal Heights. Taking over the short-lived Verdes space across from Roxanne’s on Wardlow, this space will showcase Smog City’s food for the first time, along with its well-known beer.
“We are reaching out from behind the taps, stepping off the brewhouse floor, and diving right into your bellies with Smog City Heights: Eats & Drinks,” the space shared. “Our new Long Beach location will bring everything you know and love about Smog City, including our signature warmth, hospitality, and exceptional beer, paired with an elevated fast-casual food experience that brings the full Smog City story full circle. As we look ahead, we will also be celebrating the final chapter of our time at SteelCraft LB, where we have been fortunate to serve this incredible community for years. This move is not a goodbye but the beginning of an exciting new chapter. We cannot wait to share more soon.”
Carson legend Domenick’s to close after nearly 70 years of operation
Whether you loved it for the nostalgia or are too young to remember it being good, any business hitting nearly 70 years of operation is worthy of applause. And Domenick’s is doing just that, becoming a place that took ownership in a city often in the shadow of L.A. to the north and Long Beach to the south. Just shy of its 70th birthday next year, the long-loved Carson pizzeria will be shuttering Dec. 31.
Here’s the message they shared on social media:
“Domenick’s Pizza House has been a proud part of the Carson community. It all began in 1956, when Domenick Sr. opened the doors on Avalon Boulevard. What he started was carried through the generations by Domenick Jr., who, alongside his children Theresa and Tony, devoted their lives to the business upholding the family recipes, values, and sense of community that made Domenick’s a Carson tradition.
“We’ve been blessed with incredible staff, many have been here for over 20 years and generations of loyal customers who became friends and family. Your support has meant the world to us through every pizza dough rolled, every sauce simmered, and every birthday, team party, and Sunday dinner shared around our tables. And though the ovens will soon cool, the familiar smell of garlic drifting down Avalon Boulevard will always be remembered by those who knew and loved this place.
“Rising costs have made it difficult for small, family-run restaurants to stay competitive, and this decision has not come easy. But after so many years of memories, we take pride in knowing we’ve been a part of Carson’s story — and yours. Our final day of service will be December 31st. From the bottom of our hearts, thank you for being part of our journey. May the warmth, flavor, and family spirit of Domenick’s live on in every memory shared.
ICYMI: This Feast of the Seven Fishes dinner from the team at Ellie’s is nothing short of wondrous
Kind of obsessed, Long Beach.
The team behind Ellie’s and Ginger’s—led by Chef Jason Witzl and FOH extraordinaire Molly Sirody—is tackling a tradition that most Italians and Italian-Americans know very well and most food-centric Americans know from the stress-inducing series that is “The Bear.” It’s the Feast of the Seven Fishes, taking over Partake Collective’s R&D kitchen—the same place that hosted my inaugural Long Beach Grand Prix Fixe chef competition—across December, with tickets now on sale.
It not only marks some of Chef Jason’s best food—including my favorite dish he served while competing in the Grand Prix Fixe—but has some noticeable deviations from Ellie’s that showcase his desire to look beyond his Alamitos Beach staple.
For the full feature, click here.
ICYMI: With new sandwiches, Dilly’s proves it’s one of Long Beach best sandwich (and beer tap) shops
The city (and county)’s best tap list. Some of the finest sandwiches around. Incredibly kind, humble owners. There’s not much to not love about Dilly’s.
But I can give you plenty more reasons for adoration with their new sandwich offerings—including a magical little wonder dubbed ‘The Carrot.’ Whole carrots, dusted with salt and oil, are blasted until al dente in a roaster, paired with chunks of bright, umami-soaked kimchi and plenty of cheese in a talera roll. It is an unexpected ball of tart, plenty of salt, creaminess, and the tiniest bit of sweet. It is a wonder of a sandwich.
For the full feature, click here.
ICYMI: A ‘departure from ego:’ New chef at Alder & Sage in Long Beach churns out its strongest food
I just love the new chef and menu at Alder & Sage. Chef Matthew Roberts is an incredibly kind, humble creator whose love of produce shines in every dish. From house-made duck liver pâtés to blue corn polenta showered in chanterelles, it marks the space’s best food in years.
