Ah, the underrated Long Beach restaurants list—easily my favorite to put together every year. And for 2025? It has officially arrived.
Back in 2017, when I first published this list on Longbeachize, it instantly became one of my most-read pieces. That response said something important: Long Beach’s food scene wasn’t just growing; it was thriving. And our neighbors and friends were eager to discover gems tucked between the headliners.
That hasn’t changed. If anything, the scene has only deepened, making lists like this both fun and impossible. Fun because there are so many stories and flavors to spotlight; impossible because it will never feel complete. There will always be more restaurants deserving the same recognition that, for reasons of space and sanity, simply don’t make it here. Still, that’s why this list exists: to shine a little extra light where it’s needed.
So, in no particular order, let’s dig into some of the most underrated restaurants Long Beach has to offer…
Second Owl
5272 E. 2nd St.
For Chef Regan Chantrirak—who, with his wife Pason, opened The Second Owl in Belmont Shore—the journey to what he feels is a “proper space to experience the food of our cultures” isn’t just a story of evolution. After all, he started in a cramped kitchen. And he was slinging takeout at the height of the pandemic in Signal Hill when the pair opened Owl Owl. And now, they stand with a full-service restaurant on 2nd Street.
Second Owl seems to—at least right now—take Thai into an arena which simultaneously harbors but eschews traditions. In a truly profound sense, Chef Regan’s belief is that his food is not confined to imaginary boundaries. With that, it reflects a larger sense of pride and ownership among Long Beach chefs. It reflects the quiet revolution in how more and more are not just evolving their craft but owning their taste. And when it comes to The Second Owl, it is taking Thai and Lao food into new realms.
Owl Owl Thai’s second location—rightfully dubbed The Second Owl—is, well, an entirely different fowl. Nestled in the heart of Belmont Shore, the second iteration represents a distinct evolution from its predecessor in Signal Hill. Where the original space leaned into fast-casual efficiency—perfect for a city locked down when it opened in 2021—this new iteration steps confidently into full-fledged creativity.
For Brian Addison’s full feature on Second Owl, click here.
Black Pork
1916 W. Willow St.
Black Pork owners Veronica Lopez and Luis Mendiola have created a West Long Beach food space unlike any other. Tomahawk ribeyes on the weekends. Mussels in a warm bath of white wine, cream, and Guajillo chiles. Perfectly fried empanadas—the best in the city. A Latin American interpretation of Italian porchetta. Massive Cuban sandwiches that rival the best in the region. The finest clam chowder west of the 710 (and yes, I mean better than the almighty Chowder Barge).
With a bikini bar on one side and a dive bar on the other, Black Pork’s DIY-chic space acts as a dichotomy. Their smoker stands proudly just off the sidewalk of the southern half of Willow Street, west of the 710. The aromatic plumes drive everyone from neighbors across the street to passersby in cars to head toward it, with many a vehicle heading westward busting a U-ey.
Bar Becky
3860 Worsham Ave.
Bar Becky emerged in early 2024, transforming the space formerly known as Remix. It was something else altogether, far more alluring. It was a haven for the city’s sexiest yet most comforting food in East Long Beach. And it’s just outright strange that it is not consistently packed. (Though this past Long Beach Food Scene Week proved the space to be the most popular offering among the 85 participants.).
Since then, it’s been anchored by the formidable culinary vision of “Hell’s Kitchen” alumni Chef Johnathan Benvenuti. With help from the family, he has turned the venue into one of the city’s most exciting yet underrated dining destinations. Deep flavor. Attention to detail. A palpable sense of soul. Bar Becky has quietly cemented itself in the local food scene—even if it hasn’t grabbed the mainstream headlines.
What sets Bar Becky further apart is its elegant celebration of vegetables and produce, especially via farmers market-inspired tasting menus. These veggie-forward offerings are more than merely being meatless. They’re crafted, elevated, and thoroughly sophisticated. They draw on the freshness of seasonal ingredients to win over even the staunchest carnivores. It’s this balance—between comfort, creativity, and conscientious sourcing—that gives Bar Becky a quietly daring edge.
The spot’s real claim to “underrated” status came via a standout ticketed dinner earlier this year. A gathering of “Hell’s Kitchen” alumni hosted in the same space. And it showcased why Bar Becky deserves broader recognition in Long Beach. The buzz around that event, coupled with Benvenuti’s quietly powerful cooking, reminds diners that Bar Becky isn’t just another neighborhood restaurant—it’s a culinary gem that rewards discovery, introspection, and return visits.
For Brian Addison’s latest feature on Bar Becky, click here.
Tanuki Curry House
2201 E. Willow St. #G (in Signal Hill)
Tanuki Curry House may seem like just another small—or even tucked‑away—spot in Signal Hill. But it delivers something rare: glorious, proper Japanese curry in a city that’s long deserved it. Chef Erwin Angeles—a Philippines-born, classically Japanese‑trained veteran known for his decade-long work at Kihon—finally brought this rich, balanced, deeply savory dish to the local scene. His curry doesn’t rely on gimmicks—it’s about umami, slow-cooked depth, a whisper of sweetness, and velvety texture. For Long Beach, that’s a game changer.
Tucked into a mini-mall inside a former sushi shop, Tanuki Curry House has quietly become a sanctuary for anyone who knows what proper Japanese comfort food tastes like. There’s an effortless perfection in every plate: the curry is flavorful without overwhelming, rich without heaviness, and precise without fuss.
What makes Tanuki Curry House truly underrated isn’t just the quality of the food—it’s how quietly remarkable it is. No flashy marketing, no hype—just complex, comforting curry in a humble space. Chef Angeles’s disciplined, authentic approach fills a gap in the city’s culinary map. And those who discover it leave knowing they’ve found something worth shining a spotlight on. It’s the kind of place that diners go back to. And not because it’s loud or trendy, but because it gets one very specific thing exactly right.
EA Seafood
1607 E. Wardlow
EA Seafood’s hyper-rapid rise in its early days wasn’t just about good food. It’s about filling a void Long Beach has felt for far too long. But as of late, the space has largely depended on take-out. And the interior—warm, welcoming, with Chef Jerry Wu always there to greet—feels disappointingly empty. Considering this the old-school Cantonese joint Long Beach has long deserved, that deserves to be rectified.
While our neighbors up north and down south are spoiled with an endless parade of stellar Asian restaurants, this city has long been left hanging when it comes to the kind of old-school Chinese cooking. Ones that pay homage to Peking. Or Cantonese. And Szechuan. Or Shanghainese. And then there’s the Cantonese tradition, stretching from the banquet-hall greatness of NBC Seafood to neighborhood staples like Auntie Kitchen, all the way to the luxe polish of Bistro 1968.
EA Seafood steps directly into that lineage. It’s a local answer to decades of culinary icons. And it does so with a chef who knows his way around the wok and actually gives a damn. Chef Jerry isn’t interested in shortcuts; he’s interested in craft. His menu is already sprawling, but the decision to layer on dim sum—a 50-plus-item lineup, no less—speaks volumes. Because let’s be honest: taking on dim sum is no small feat. Pulling it off with this kind of breadth and care? That’s what puts EA Seafood in the conversation.
For Brian Addison’s latest feature on EA Seafood, click here.
Pizza Parlor
2936 Clark Ave.
Pizza Parlor is East Long Beach’s quietly celebrated, dough-driven sibling of Coffee Parlor. And it is the kind of spot that sneaks up on you. Wildly consistent, creatively energetic, savagely underrated, this is East Long Beach’s best pizzeria. (That is a helluva statement given Long Beach’s crazily solid pizza game.) And with an upcoming expansion that will allow its creatives to flex more, it will very much be one of the best all around.
Run by Long Beach native Josh Knight, it has quickly become a neighborhood staple. And it’s done so by leaning into comfort classics with craft at the center. His sourdough pies, with a chewy, blistered crust, anchor the menu. Think pepperoni cups crisped at the edges. A mushroom-forward white pie. Or the hearty meat-lover’s. The space has grown from a hidden corner to a dining room packed with regulars chasing that perfect slice.
But pizza is just the start. Pastry chef Megan Waterbury brings balance with desserts like seasonal galettes and slices of olive oil cake that are anything but afterthoughts. Knight has also built a collaborative spirit into the menu, partnering with other Long Beach makers to keep offerings fresh. From breadsticks perfect for dipping to weekly specials that highlight seasonal produce, Pizza Parlor LB proves East Long Beach doesn’t just deserve great pizza—it deserves a carby, creative hub that keeps evolving alongside the community.
For Brian Addison’s full feature on Pizza Parlor, click here.
Loquat Oysters
Various locations; check Instagram
Tucked under a bright orange umbrella at the Bixby Park Farmers Market, Loquat Oysters has become one of Long Beach’s most delightful weekend rituals. Run by locals Lucky and Liz Huon, the tiny truck isn’t just a place to grab a quick bite—it’s an oyster bar built out of passion and play. Their offerings shift weekly, from Canadian Beausoleils topped with caviar to Penn Coves finished with a Cambodian-inspired mignonette, each one balancing tradition with personal flair. The menu also branches out to scallops seared with chile oil, karaage-fried oysters drizzled with scallion oil, and an ever-changing lineup of raw and dressed bivalves sourced from top purveyors.
While the raw oysters sparkle with bright toppings, the real stars are the grilled versions, cooked over Japanese charcoal and finished with toppings like bone marrow, spicy miso, or garlic butter. What once baffled locals unfamiliar with hot oysters has now become a house specialty, winning over skeptics with bold, smoky flavors. For Lucky and Liz, this new chapter is as much about community as it is about food: creating a space where quality, culture, and creativity converge. As Liz put it with a smile while greeting a regular, “It still gets to me that we have regulars.” Loquat Oysters may have started as a passion project, but it’s quickly become one of Long Beach’s most joyful—and delicious—traditions.
For Brian Addison’s full feature on Loquat Oysters, click here.
Chez Bacchus
743 E. 4th St.
Tucked into an oft-forgotten stretch of 4th Street in DTLB, Chez Bacchus still feels like a secret the city hasn’t fully caught onto yet. Afternoon tea on the weekends (along with an underrated brunch). Spirit and wine dinners. Tastings for the community.
The space is warm, moody, and surprisingly transportive—an atmosphere that mirrors the ambition of its leaders: sommelier John Hansen, whose palate is as sharp as his storytelling, and chef Danny Le, who quietly crafts plates that punch well above the restaurant’s current recognition. Together, they’ve built a dining room where European bistro charm collides with Long Beach casualness, offering a place to linger over a glass of wine that’s been meticulously chosen and food that deserves more attention than it often gets.
What makes Chez Bacchus stand out isn’t just its polish but its accessibility. Hansen’s wine program pairs old-world bottles with surprising newcomers, always approached without pretension, while Le’s menu walks the line between classic and inventive—comfort-driven dishes layered with subtle technique. In a city constantly chasing the next big opening, Chez Bacchus remains a rare kind of gem: one that doesn’t clamor for attention but earns it quietly, night after night, through consistency, care, and the kind of hospitality that makes you feel like you’ve stumbled into something special.
For Brian Addison’s latest feature on Chez Bacchus, click here.
LaMon Bakeshop
2742 E. Broadway
LaMon Bakehouse is more than just a neighborhood bakery—it’s the story of an immigrant determined to create a new home through food. Founder Monica Recio, who spent over a decade honing her craft as a pastry chef, immigrated from the Philippines and carved out her career while quietly working behind the scenes in Los Angeles kitchens. After years of farmers markets and pop-ups, she finally opened her own storefront in Long Beach in late 2023, bringing with her both the technical finesse of European patisserie and the nostalgic flavors of her Filipino upbringing.
That fusion is what makes LaMon special. The menu marries tradition and experimentation: crisp, layered Sans Rival; airy ube cheesecake that’s as vibrant as it is indulgent; passion fruit calamansi bars that balance tart and sweet; and earthy black sesame financiers that nod to Asian flavor traditions while maintaining French technique. Monica doesn’t just replicate dishes—she reimagines them, weaving together her cultural past with Long Beach’s diverse and adventurous palate.
But LaMon is also about accessibility and community. Monica envisions her bakehouse as a welcoming space, one that demystifies fine pastry by making it approachable to everyday customers. Her challenges—navigating costly permits, securing space, and establishing herself in a city where representation for Filipino desserts is still limited—have only sharpened her commitment to building something sustainable. In a food scene often defined by reinvention, LaMon Bakehouse stands out by staying rooted in both craft and culture, serving pastries that are as much about heritage as they are about indulgence.
For Brian Addison’s full feature on LaMon Bakeshop, click here.
Altar Society
230 Pine Ave.
I love restaurants that continue to grow—and while there may have been hiccups and middling things about Altar Society when it first opened, it is unquestionably some of the city’s best bar food. Pizza? Solid. Burgers? On point. Now, with a stellar new brewer on hand to up their beer game with Adrianne Hodapp they could be one of the most solid spaces in DTLB period.
Housed inside a beautifully restored 1924 Spanish Colonial Revival church, Altar Society Brewing is one of Downtown Long Beach’s most striking spaces. The soaring ceilings, stained glass, and arches create an atmosphere unlike anywhere else in the city, blending reverence for history with the hum of a modern taproom. It’s the kind of space where grabbing a pint feels less like a routine stop and more like stepping into a communal hall, a reflection of how Long Beach’s beer scene has grown to embrace not just flavor, but setting and story.
For Brian Addison’s latest feature on Altar Society, click here.
Buvons
1145 Loma Ave.
After months of testing dishes in the kitchen—and even running a coffee pop-up in the meantime—Buvons Wine Barhas officially opened in Zaferia as the restaurant extension of the beloved Buvons Wine Shop. Under the guidance of chef-owner Alicia Kemper and service director Luna Sallusti, the space delivers a French-meets-California menu rooted in seasonality and simplicity. From sunchokes presented in multiple textures alongside vibrant Rosalba radicchio, to house-made ricotta topped with peas, herbs, and citrus from their own garden, the food feels both rustic and refined. Dishes like scallops with yuzu-butter sauce, mussels in white wine, smoked eel carbonara, and playful boards of “seasonal dippins” underscore Kemper’s vision of a bistro that honors French tradition while embracing California’s abundance.
Of course, the food is designed to complement one of the city’s best natural wine lists, curated directly from Buvons Wine Shop next door. Nearly 20 bottles span funky oranges to classic champagnes, including a house pour sourced from Jacques Lassaigne, the product of Kemper’s years-long relationship with the winemaker.
More than just food and wine, though, Buvons Wine Bar represents resilience: Kemper painted the walls, hand-sanded benches, and even enlisted her mom to sew the curtains, all to create a space that felt truly her own. In a city that craves thoughtful, intimate dining, Buvons Wine Bar emerges as a cozy, French-centric bistro that feels both personal and essential to Long Beach’s evolving food scene.
For Brian Addison’s full feature on Buvons, click here.
OMG Burgers & More
4712 E. 7th St.
When Valerie Page and her husband Billy opened OMG Burgers & More in Belmont Heights, they weren’t just bringing cheesesteaks and Philly water ice to Long Beach—they were realizing a dream two decades in the making.
Inspired by Billy’s Philly roots and Valerie’s reputation as the family’s “Queen Bee” in the kitchen, the couple turned a tiny shack on 7th and Park into a tribute to comfort food and community. Their cheesesteaks—built with Cooper Sharp cheese and Amoroso-style rolls sourced from Bread Artisan Bakery—are easily the best in the city, while their colorful water ice menu (including the beloved “Jo-lati,” named after Billy’s late mother) has quickly become a hit with neighborhood kids and adults alike.
But OMG goes far beyond cheesesteaks. Valerie keeps the menu tight, thoughtful, and deeply personal: patty melts on sourdough dripping with Cooper Sharp, tubs of perfectly reheated mac’n’cheese, chili’n’rice plates that feel like after-school nostalgia, even scallion-flecked sides made from scratch. For the couple, OMG is about more than food—it’s about roots, resilience, and love. Valerie and Billy built their business with the same devotion they bring to family, feeding kids who come up short on lunch money and treating every regular like kin. In a city that can sometimes overlook small neighborhood gems, OMG Burgers & More is proof that the heart of Long Beach dining still beats strongest in its mom-and-pop kitchens.
For Brian Addison’s full feature on OMG Burgers & More, click here.
Cali Chilli
4111 N. Viking Way
Since opening in Lakewood Village in 2022, Cali Chilli has been steadily redefining what Indian food can look like in Long Beach. Owner Praveen Nair and his team aren’t chasing strict “authenticity” so much as creating a bridge—welcoming newcomers to Indian flavors while giving seasoned fans something fresh. The sleek, playful space matches a menu that’s constantly evolving, pushing beyond stereotypes of cheap curries and chicken tikka. Instead, diners find dishes that balance tradition with creativity, from butter-drenched lobster panang and Kashmiri-spiced sea bass to chicken momos with house-made Szechuan mayo and cheese-jalapeño kulcha that fuses Indian comfort with California indulgence.
That ambition has propelled Cali Chilli beyond Long Beach: a second location recently opened in Downtown L.A.’s Little Tokyo, complete with a sprawling footprint and patio space that encourages brunch and cocktail culture. Guided by the philosophy of Michelin-starred Chef Manjunath Mural, who sees Indian cuisine as inherently dynamic and layered, Cali Chilli rejects the notion that it must remain niche or bound by tropes. Instead, it celebrates Indian food as fluid, contemporary, and endlessly adaptable—making it not just a neighborhood favorite but one of the region’s most forward-thinking kitchens.
For Brian Addison’s latest feature on Cali Chilli, click here.
Hartland’s
1900 Ocean Blvd. (inside the lobby on the second floor)
Perched inside the 1900 Ocean building with sweeping views of Alamitos Beach, Hartland’s has found its footing by going all in on all-day brunch. The sibling to Belmont Shore’s Liv’s, Chef Rob White and newly added Chef Zoe Moore realized the space couldn’t juggle three menus without stretching the team thin—so brunch became the centerpiece.
It’s a smart move that plays to Long Beach’s breakfast obsession while keeping the kitchen nimble, offering everything from omelets and burritos to a stellar burger. Standouts include a sesame miso soba noodle salad layered with mint and Thai basil, a hearty grain bowl topped with poached egg and chili oil, blackened shrimp and cheesy grits with tomato jam, and—perhaps the star—the sausage biscuit sandwich, built on house-made pork sausage, soft scrambled eggs, cheddar, and maple butter.
What makes Hartland’s special isn’t just the food but the setting itself: a tucked-away, hybrid space that feels part wine bar, part living room, and full-on restaurant. Getting there means being buzzed upstairs past salons and lobbies, only to discover a hidden hangout that feels like a neighborhood secret. White knows parking is a headache, but Hartland’s is built for locals in motion—the dog walkers, stroller-pushers, and especially the residents upstairs who are just an elevator ride away from a biscuit sandwich or bottle of wine. With mimosas, craft beer, and a menu that feels both thoughtful and approachable, Hartland’s has evolved into the kind of community-driven brunch spot Long Beach didn’t know it needed.
For Brian Addison’s latest feature on Hartland’s, click here.
Mangiafoglie
2306 E. 4th St.
Mangiafoglie, the first brick-and-mortar from chef and vegan pizza pop-up veteran Paul Reese, has brought fresh life to 4th Street in the former Scholb space—and with it, the most innovative vegan food in the region.
Years in the making, the restaurant reflects Reese’s philosophy: bridging the gap between vegan and non-vegan dining by creating Italian food that stands on its own. With a team of passionate cooks and collaborators, Mangiafoglie leans into craft and creativity, turning plant-based cooking into something both comforting and inventive. The space itself mirrors that ethos—warm, textured, and community-driven—serving as a new anchor for a neighborhood still mourning the loss of past staples like Portfolio.
The menu highlights that balance of innovation and tradition. Eggless pastas pair with purple potato gnocchi in truffle cream, pizzas topped with house-made sausage and pepperoni nod to Reese’s pop-up roots, and dishes like pizza montanara—fried dough topped simply with tomato, salt, and oregano—let quality ingredients shine. His inventive touches, like lemon “bottarga” crafted from preserved citrus and nori or house-made parmesan built from potato starch and fermented tofu, underscore the team’s commitment to reimagining Italian classics without compromise. More than a vegan restaurant, Mangiafoglie is a celebration of good food, community, and resilience—a space as much about the people it feeds as the plates it serves.
For Brian Addison’s full feature on Mangiafoglie, click here.
Pita Pitaki
3401 Cherry Ave.
For the second year in a row, I include Pita Pitaki. Such a genuinely glorious Greek gem for Long Beach. While its charming, absolutely awesome owner, Penelope Marangos, has moved beyond its walls—she has long been the heart of this hidden Greek gem—her family continues to run it as they always have. As a result, it isn’t just a great Greek restaurant; it’s one of the most consistently quality Long Beach restaurants around.
Casual. Unfussy. This vastly underrated little space—definitively the most underrated Greek restaurant in the city, if not the region—serves up delectable versions of the Greek classics you love (including, no joke, the city’s best Greek salad dressing). Reasonably priced, substantially portioned, and also one of the most underrated places for sweets, Pita Pitaki has everything you want from an immigrant-owned space.
Unafraid to challenge that often bland American palate, the Marangos family embraces their Greekness to a depth that should be reflected by all immigrants when serving their food.
Ruta 15
1436 E. 7th St.
Co-owner Richard Mosqueda and Executive Chef César Sánchez envisioned more than a seafood spot when they opened Ruta 15. They wanted a restaurant that embodied the cultural heartbeat of Mexico’s coastal states along the famed Carretera Federal 15.
The result is a vibrant celebration of mariscos as both food and tradition: whole fish grilled red and green in homage to Gabriela Cámara’s pescado a la talla, pulpo zarandeado flamed in Nayarit style, and a stuffed coconut overflowing with aguachile, mango, and cubes of fresh coconut flesh. Even the sides shine, from esquites laced with soy and ginger to house salsas—like a smoky salsa macha with Yahualica chiles—that anchor the experience in both tradition and innovation.
What makes Ruta 15 remarkable is its duality: deeply rooted in Mexican mariscos culture while unafraid to bend boundaries. Sánchez’s vegan ceviche of portabella mushrooms, tossed with peanuts and avocado sauce, captures the spirit of ceviche without seafood; tostadas made from cactus flour or charred corn tortillas evoke backyard asadas; and enchiladas suizas or Sonoran-style ribeye tacos round out the menu for non-seafood lovers. More than just Long Beach’s newest restaurant, Ruta 15 feels like a bridge—between states like Sinaloa, Jalisco, and Nayarit, and a city hungry for bold, soulful seafood. It is, without question, one of Long Beach’s most exciting new tables.
For Brian Addison’s full feature on Ruta 15, click here.
Noble Rotisserie
6460 Pacific Coast Hwy. #125
Opened just months before the pandemic, Noble Rotisserie has never had the luxury of stability—but owners Sidney and Steve Price have turned challenge into mission.
One of the few independent restaurants at 2nd & PCH, Noble has become a community anchor, hosting fundraisers, feeding displaced families, and redefining what allergen-friendly dining can look like. Born from the Prices’ experience raising two children with severe food allergies, Noble is among the country’s rare restaurants built around allergen safety, giving families the chance to eat out without fear. Yet Sidney is quick to point out the food stands on its own: this isn’t “allergy food,” it’s simply good food.
And the food proves her right. Their rotisserie chicken stands tall alongside the city’s best, while dishes like the deconstructed chicken pot pie, short rib bowl over sage polenta, barbecue ribs, and cornbread show real comfort and craft. Brunch is an underrated highlight, and lighter options like the harvest bowl make Noble as versatile as it is soulful. More than a restaurant, it’s a “tastiest nonprofit” in Steve’s words—a place where nourishing the community, from school events to disaster relief, matters as much as what’s on the plate. In a city full of options, Noble Rotisserie quietly sets the standard for what it means to be a neighborhood restaurant worth showing up for.
For Brian Addison’s latest feature on Noble Bird, click here.
A&J Seafood Shack
3201 E. Anaheim St.
Tucked into a modest strip‑mall window at the corner of Anaheim and Obispo sits one of the most underrated Long Beach restaurants. A&J Seafood Shack is a small but mighty takeaway spot that punches well above its weight in flavor and creativity. Open daily and with a new location San Pedro, it’s a beloved fixture in Cambodia Town, drawing on family recipes and regional street‑food traditions from Phnom Penh to Oahu’s North Shore.
Despite its compact size, the shack offers an impressive array: wok‑tossed lobster shimmering with aromatics, garlic shrimp that nods to Hawaiian food‑truck staples, savory lemongrass‑beef baguette sandwiches, smoky Khmer sausages over rice, spring rolls, crispy salmon with mango salsa and tangy tamarind sauce, salt‑and‑pepper shrimp, grilled oysters, and more.
What truly sets A&J apart is how lovingly and boldly it blends flavors. Think Cambodian‑inflected yet unafraid to flirt with coastal comfort. Loyal diners (myself included) rave about the garlic shrimp’s tropical savor, the crispy salmon’s crunchy–tender contrast, and the beef stick sandwich’s vegetal crunch and chargrilled lemongrass richness. It’s a place that feels casual and unassuming—an outdoor counter with picnic‑table seating—yet delivers meals that evoke moments from Oahu to Phnom Penh in a few thoughtful bites. Whether you’re craving bold seafood, savory sandwiches, or imaginative fusion, A&J proves that fishing for big flavors doesn’t require a big price tag—or a big dining room.
Vino e Cucina
4501 E. Carson St. #105.
At Vino e Cucina in East Long Beach, dining feels like a step outside the city’s strip-mall rhythm and into something slower, warmer, and unmistakably Italian. That’s thanks to owner Lorenzo Mottola, a Milan native whose approach to hospitality reflects nearly three decades in restaurants across Europe and the U.S.
For Lorenzo, food isn’t a transaction—it’s time shared. He greets tables with stories and wine suggestions, ensuring meals unfold with patience and conviviality. The result is a restaurant that feels like family, serving simple yet soulful dishes—like fiori di zucca flown in from Puglia, mozzarella-stuffed squash blossoms drizzled with honey—that turn eating into an experience of “dolce far niente,” the sweet pleasure of idleness.
The food mirrors that ethos: cacio e pepe made with handmade spaghetti, Pecorino Romano, and toasted peppercorns that achieves a perfect creaminess without excess; paccheri pasta tubes filled with saffron cream sauce and shrimp; or a lightly fried barramundi topped with San Marzano tomatoes and olives. Each dish embodies the unfussy but deeply flavorful essence of Italian cooking. In a part of Long Beach long dominated by chains, Vino e Cucina offers not just quality cuisine but also rare authenticity: a place where wine and food are inseparable, where guests are encouraged to linger, and where hospitality feels less like service and more like an invitation to slow down.
For Brian Addison’s full feature on Vino e Cucina, click here.
For previous versions of my listicle, Underrated Long Beach Restaurants:
