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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, is developing, or repeated news where you might have missed the full features.

Auld Dubliner ‘Flight Nights’ brings rare whiskey for tasting

The Auld Dubliner. Photo by Brian Addison. Flier courtesy of business.

I’ve long extolled the virtues of The Auld Dubliner’s Friday Night Flights series, where co-owner David Copley uses his both his Irish charm and connections to bring to Long Beach some of the finest master distillers and brand ambassadors of Ireland. (Just this past week, he had David Cummins of the mightily fine Dingle Distillery—one of the most underrated whiskey purveyors out there.) It’s not only a reflection of the space’s dedication to both historic and contemporaneous Irish culture,

This round? The unveiling of Shed Distillery’s Drumshanbo whiskey. And if these brown spirits are any reflection of their Drumshanbo Gunpowder gin—one of the finest and most beautifully bottled gins—this is a total treat. What to expect? Four full tastings paired with a small snack, deep to surface -level conversation about the spirits (depending on how much you personally want to dive with questions), and the chance to try some whiskies you will likely not be finding on the shelves at stores.

To reserve, email: david@aulddubliner.com

Walt’s Wharf ‘will re-open’ as it still builds back up after fire

It’s been a year—almost to the day—that the beloved Walt’s Wharf space in Seal Beach caught fire. And it’s been a year since they’ve opened their doors. (This isn’t the first time the seafood space has caught aflame: In 1993, the restaurant took on a fire shortly before that year’s Christmas parade along Main Street.)

In a heartwarming post on social media, the restaurant said: “With our building being over 100 years old, its repairs are being handled delicately and with lots of TLC. Our teams are working hard and as swiftly as permitted and possible to complete this timely task. Please trust and know that Walt’s Wharf will return. The Babcock family—the business has not sold despite the rumors—is still at the helm. Your valid gift cards will still be honored; we’ve received numerous calls about that. And our team—old and new—is ready to see and serve you again. Still no exact reopen date but rest assured, [it’s coming].”

Tantulum celebrates 20 years on the Long Beach waterfront

As first reported by the Press-Telegram, Tantulum in Alamitos Bay is celebrating 20 years of serving the community—and has a new menu with items loved by its founding owner.

“Back in 2005, the late Denny Lund renovated what was then Houlihan’s located at the end of the Marina Pacifica Mall. He moved the bar area from the middle of the restaurant to a place with great views of Alamitos Bay. The menu was developed by executive chef JD Robertson, who has been creating unique dishes at Tantalum since December 2004.”

Knead shares photos of Signal Hill space under construction; opening near

After an announcement all the way back in July of 2024, Knead is quickly moving forward with construction at their soon-to-open Signal Hill location following permitting passage. And they have pictures to prove it.

Since opening in 2017, Knead Donut owners and father-and-daughter team Huey and Amy Behuynh have introduced Long Beach to not only its best donuts but the way in which the Cambodian community has influenced donut making region wide—and now, they are expanding their donut-shaped footprint by opening a fourth location in Signal Hill, following one in Cerritos and another near Pacific Coast Highway location at Clark.

The new location–taking over the former Chinese Combo space at 2160 E. Willow St.—is something the Behuyns couldn’t pass up.

R Kitchen in Lakewood celebrates 10 yeras of soul food

As Black-owned restaurants—especially soul food joints—have seen a drastic dwindling across the past decade and a half, R Kitchen in Lakewood is turning 10 this year. The longtime staple has been active within the community—from fundraisers and sports events to catering and community gatherings—and it honestly could always deserve more love.

ICYMI: Long Beach’s Sura Korean BBQ rings in Lunar New Year with new chef—and a bit of elevation

Restaurants deserve applause for simultaneously evolving but understanding their patronage enough to hold onto them. Straddling the line between the need to stay true to traditional Korean cuisine but amp up the style and flair with which it is presented, Sura Korean BBQ’s new executive chef, Andy Uk Chang, has both tiny tweaks and entirely new dishes that give breaths of fresh life to our food scene.

Just gorgeous.

For the full feature, click here.

ICYMI: Remembering Dickie Babian: Legendary Long Beach bar owner dead at 90

We lost a legend, Long Beach.

Come Feb. 5, Dick Babian—the dive bar legend known as “Too Fast, Too Furious”—would have turned 91, giving us yet again a round of shaka signs and his advice for extended living: “Salt. Put salt on your food—it’s a preservative, of course.” However, the man wanted a nice, even number to go out on: After celebrating his 90th year, Dickie passed on the morning of Tuesday, Jan. 21.

For the full feature, click here.

ICYMI: Favorite things I’m eating right now in Long Beach: Jan. 2025

From venison carpaccio and Korean short rib tartare to tacos de canasta and Cambodian soup, here are some of my favorite things I was eating across Long Beach this month.

Eat well, be kind.

Click here to read the full article.