Long Beach Food Scene Week 2026 is upon us, coming July 31 through Aug. 9—and with it, it brings over 100 restaurants, pop-ups, coffee shops, and bars together in the name of special menus, collaborations, one-offs, and celebrating our food culture.
I understand that’s a lotta restaurants—more than quadruple the inaugural Food Scene Week—and only the most ambitious will try to hit most of them, let alone all of them. Here are some personal favorites that I want to highlight as we support one of our largest economic and cultural drivers during a period of slow business. (Fun fact: LBSFW is hosted annually in August because restaurants agreed across the board that it is a particularly slow time for them operationally.)
To explore the 100-plus menus and offerings for Long Beach Food Scene Week 2025, click here.
NOTE: Some of the pictures might not represent the dishes you receive. This is for many reasons: For some, I was given samples while they spent time figuring out plating. Or they used AI, which is noted. Maybe I’ve had the dish before, but they altered the plating since I last photographed it. Or they photographed it themselves and changed something. However, as I experience the final dishes throughout the week, I will update them as needed.
Mussel toast from Olive & Rose
Cost? $18
Where? 255 Atlantic Ave.
Olive & Rose is Chef Philip Pretty and Lauren Michaelis’s most soulful endeavor—and their spring and summer menus this year, under the watchful tenure of Chef de Cuisine David Villatoro, continue to ring true. This isn’t to say it lacks the quality of his Michelin-starred space, Heritage; no. Rather, the methodical approach that defines Heritage’s style is eschewed in favor of food that fits the vibe of Olive & Rose.
And for LBSFW, they continue that soulfulness with an homage to California. Using the never-fail bread from Hey Brother Baker, stacks of house-pickled mussels, escabeche-style—bright, briny, buttery—are dotted with garlic aioli before being forrested with an array of dill, coriander, parsley, mint, and magic.
Cold matcha soba noodles with duck breast (鴨ロースと茶そば) from Homareya
Cost? $20
Where? 145 E. 4th St.
Homareya—Long Beach’s first, proper izakaya space from Kyoto-born Chef Yoya Takahashi—isn’t interested in recreating the ubiquitous Americanized vision of Japanese dining found Stateside. Instead, the intimate space embraces the warmth and conviviality that make neighborhood izakayas such beloved institutions across Japan: linger over food. Sake. And conversation—whether or not you’re in a rush. That tradition stems directly from Chef’s Yoya’s Kyoto roots and his desire to create a place that feels like an extension of home.
The Kyoto matcha soba at Homareya is a dish that quietly captures what makes his cooking so compelling—so you can imagine how stoked I was when he said he wanted to feature it for Long Beach Food Scene Week 2026. Earthy, subtly bitter matcha is worked directly into the buckwheat noodles, served cold in a light broth. Slices of soy-roasted duck breast that are rich without becoming heavy sit on top. And, for a gentle sweetness and assertive smokiness, charred-over-coal Japanese long green onion (negi).
Tuna melt from Proudly Serving
Cost? $11
Where? 6332 E. Pacific Coast Hwy
Proudly Serving might be serving humble food, but it comes with a wonderful in-tuneness that showcases culinary care in creating it all. Their Long Beach Food Scene special, a modest tuna melt, reflects that.
“We at first thought to buy high-quality canned tuna, but then I said, ‘No,’” said Executive Chef Everton Trefilio, who said they should sous-vide a fresh tuna—something his previous workspace, Barsha in Hermosa Beach, used to do with their Tunisian-style fish.
This one is California-ed out. Capers. Parsley. Cayenne. Lemon. It’s bright, perfectly salty, and between two thick white bread slices and plenty of American cheese, it is hard to put down.
Three-course tasting menu at Black Pork
Cost? $31
Where? 1916 W. Willow St.
It was a hit last year and should be again this year.
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—part of this year’s LBFSW menu. Perfectly fried empanadas—the best in the city and also part of this year’s LBFSW menu. 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).
For 31 bucks, you’re getting those aforementioned mussels. A choice of a beef or chicken empanada. ANd then your choice of braised short rib or pork belly skewers, each coming with rice or mashed potatoes.
The collaborative efforts of Noble Rotisserie and Nonna Mercato
Cost? $18 each
Where? 6460 E. Pacific Coast Hwy. #125
Noble Rotisserie—certainly one of the city’s most underrated spaces—has not only moved locations but has also decided to open its collaborative spirit for Long Beach Food Scene Week 2026. Partnering with Nonna Mercato on a select group of breads—classic sourdough; a date sourdough; and a baguette—they have created three phenomenal sandwiches, all of which are worth devouring.
Top two choices? Their gochuchang chicken sandwich on Nonna’s baguette or their insanely good chicken salad on date sourdough.
Three-course Oaxacan tasting menu from Viaje
Cost? $39 per person
Where? 5224 E. 2nd St.
Viaje is a gem of a Mexican space for Belmont Shore, blending an array of regional Mexican cuisines with an elevated touch.
First course: a tlayuda smothered in beans, chorizo, ribeye, avocado, avocado puree, Serrano chile, onion, and magic. Main entree was an utterly smooth, 7-days-to-make mole Oaxaqueño—the space brought up a cook from Oaxaca to teach the kitchen the sauce—with chicken, rice, and plantains. And, to finish it off, some churros. And for $39 a person, fairly priced.
Also, and I kid you not: best paloma I’ve ever had. Go, go, go.
The collaboration efforts of Terrible Burger and Shady Grove Foods (inside Midnight Oil)
Cost? Varies
Where? 255 Long Beach Blvd. on Tuesday, Aug. 4 only
The great souls behind Terrible Burger, Ryan and Nicole Ramirez, have long been some of the city’s finest collaborators. Whether it is a chile relleno burger with Lola’s or a partnership with myself, Chuntikis, and Midnight Oil for a Long Beach Last Call event, the pair are always open-handed with their love of partnerships.
This is no exception: Bringing on the smokey talent of Dennis Robicheau of Shady Grove Foods, the pair have created an ode to fast food staples, tackling everything from Taco Bell’s Crunchwrap Supreme to McDonald’s Filet-o-Fish to Carl’s Jr.’s Bacon Western Cheeseburger.
The LBFSW pastas from The Italian Homemade Company
Cost? $21; $26
Where? 6460 E. Pacific Coast Hwy. (inside the 2nd & PCH complex)
The Italian Homemade Company—the San Francisco-founded casual eatery that prides itself on simple, straightforward, well-made pasta—is easily one of Long Beach’s most underrated spaces. Humming with the kind of warmth that can’t be cheaply manufactured but doesn’t feel exclusive or pretentious. Their pasta—rolled, cut, and shaped by hand each day—is the soul of the space. Affordable enough to be a weekly indulgence, yet crafted with the kind of attention that betrays generations of Italian muscle memory. Its Italian owners and operators never want their restaurant to feel exclusive; they want to make fresh pasta accessible, something that doesn’t demand a reservation weeks in advance or a paycheck to match.
Their LBFSW menu exudes that philosophy. Two pastas. A spaghetti aglio olio, drenched in garlic, a chile-infused olive oil, and plenty of breadcrumbs, is a pitch-perfect representation of the dish: garlicky, salty, slightly spicy, buttery. And then, a pasta dish I’ve been waiting to come to Long Beach: Cavatelli allo scoglio. A poem for the ocean, this version features baby octopus, clams, mussels, and a white wine-cherry tomato sauce. Bellissimo.
Wagyu pastrami sandwich from Alder & Sage
Cost? $24
Where? 360 Cherry Ave.
In what is arguably the most un-Alder & Sage dish to come out of the space—this sandwich has little to do with anything but pure comfort—Chef Matthew Roberts has created a warming, outright decadent sandwich. House-made wagyu pastrami. A load of creamy, gooey Emmental cheese. House pickles. A house Russian dressing lined with pickled Fresno chiles. All stuffed between Hey Brother Baker sourdough.
Three-course tasting menu from The Second Owl
Cost? $65 per person
Where? 5272 E. 2nd St.
There’s something particularly special about The Second Owl in Belmont Shore—and that particularly includes the work of Chef Regan Chantrirak. Pushing the interpretation of what Thai and Lao food can be Stateside—things like his exceptional sea bass larb and tom kha kai crème brûlée immediately come to mind—there is no question that Chef Regan’s first-ever tasting menu be a must-visit.
Thai-style stuffed chicken wings are adorned with a tamarind glaze. Filet mignon is dressed with mushroom tartar and rice paper tuille. Grilled duck leg sits in a bath of red curry, melding pineapple, lychee, and red grape with basil oil… Simply fabulous.
Jerk burger collaboration between Stormburger and Tev’s Kitchen
Cost? $12 (burger only) | $19 (combo)
Where? 5801 Cherry Ave.
Wonderfully rich. Collaborative in nature. Quality ingredients. This is a SoCal burger at its finest and everything Stormburger as a brand represents. Two 1/4lb jerk-infused beef patties using Tev’s Kitchen proprietary blend, layered with pickles, sautéed BBQ-grilled onions, two slices of American cheese, tomato, and lettuce, all between a fresh, sliced bun.
Taco León from Sonoratown
Cost? $6
Where? 244 E. 3rd St.
Last year, Sonoratown sold over 600 of its LBFSW-specific torta. And while it is not returning, they are bringing back a personal favorite, a limited offering of theirs: their Taco León. Firstly created in honor of Carín León’s appearance in Los Angeles earlier this year, the taco is stacked. Flour tortilla and melted Jack are topped with a roasted Anaheim chile, carne asada, shredded cabbage, salsa chiltepín, and an avocado salsa.
LBFSW empanadas at OBRA HandBakery
Cost? $4.79
Where? 6240 E. Pacific Coast Hwy.
There’s an exclusive LBFSW empanada with creamy mac & cheese and OBRA’s signature, slow-cooked ropa vieja. They even have LBFSW name stamped on it—how could I not include it on this list?
The most fulfilling part of all this—outside of eating it, of course—was watching Chef César and his team work like a well-oiled machine. I know these places are already under an immense amount of stress, so to be able to create something special for all of us is nothing short of extraordinary and heartwarming.
‘Cambodian Cowboy Dry Noodles’ collab between Phnom Penh Noodle Shack and Battambong BBQ
Cost? $23
Where? 1644 Cherry Ave.
In what is one of the most exciting returns from last year’s LBFSW, the mighty Phnom Penh Noodle Shack has once again partnered with the Cambodian Cowboy himself for a special smoked dry brisket noodle.
I’ve always noted that Cambodian food in Long Beach is more than a cuisine; it is the essence of a community nearly eradicated from history. Those who escaped the genocide made their home here in Long Beach after being taken to Camp Pendleton by rescuers from the U.S. military. For that reason alone, Long Beach is home to the most traditional, concentrated cluster of Cambodian cuisine.
With this collaboration, you see Shack owner Moulino Tan—the son of original owners Bun Heu Tan and Maly B. Tan—and Chef Chad Phuong of Battambong showcase the beautiful evolution of Cambodian culture, cuisine, and community. And it culminates in this gorgeously layered fusion dish.
The Addison pistachio cheesecake from Luna’s Desserts (inside Los Reyes del Tacos Sabroso)
Cost? $12
Where? 2345 E. Anaheim St.
When chef, baker, and owner Karla Montesinos texted me asking me about flavors I thought would be cool for a cheesecake, I went to the same thing I asked Nonna Mercato for when it came to my engagement party cake: pistachio and cherry. I had no idea she would actually make it.
This creamy, dreamy pistachio cheesecake is made with a house-made pistachio butter, semi-sweet chocolate drizzle, fresh berries and cherries, and roasted pistachios. A wonder of a sweet.
Sausage Sando from Brother’s Keeper BBQ
Cost? $12 (sandwich alone); $17 (combo)
Where? 3701 E. 4th St.
Given his extraordinary win at barbecue legend and James Beard award-winner Kevin Bludso’s local competition and his back-to-back wins at the Long Beach BBQ Festival, Brother’s Keeper BBQ owner and pitmaster Maurice “Mo” Stewart is a culinary power worth watching for. Especially since he opened his brick-and-mortar in the old MVPs/Prime by Shenandoah space.
Debuting for LBFSW, this features their “Sausage of the Day”—sometimes it’s cheddar jalapeño, others it’s a traditional hot link or something else… It’s served on a Hawaiian bun with coleslaw, spicy pickled onions, and Carolina Gold mustard sauce.
They also have a 2-Meat-2-Side Lunch Special. Guests can choose any two of their smoked meats and two sides, served with a honey butter cornbread muffin, spicy pickled onions, and BBQ sauce on the side for $34.
The Cala-‘Brian’ Sicilian Oyster collaboration between Loquat Oysters and Brian Addison
Cost? $6 per oyster
Where? Inside Everywhere (2122 E. 4th St.) on Saturday, Aug. 8 only
When texting Liz and Lucky Huon about what they wanted to do for Long Beach Food Scene Week 2026, I threw out my own idea for an grilled oyster: A play on my grandma’s Sicilian dish, pasta c’anciuova e muddica atturrata, or pasta with anchovies and breadcrumbs. A compound butter is made with anchovies, garlic, and Calabrian chiles before being added to a grilled oyster and topped with breadcrumbs.
It turns out, they were making various versions of compound butter, loved anchovies, and began messing around. And Lucky brilliantly came up with the cala-“Brian” name, which was hard not to grin at. Even better? The city’s best oyster shucker is celebrating their 2nd year in business at Everywhere on 4th Street; this will be a one-day offering on Saturday, Aug. 8 only.
Squash blossom and corn fritters from Dolores
Cost? $19
Where? 2105 E. 4th St.
It’s been genuinely fun to watch Chef Luis Navarro play around with Dolores, his rebranded concept—with his wife and partner Brenda Rivera—that took over his former Social List space on 4th Street. It’s comfort food for the community of 4th Street.
And his Long Beach Food Scene Week 2026 special is no exception: fritters. Instead of the traditional Italian-style stuffed-and-fried squash blossoms, he melded them with corn into fritter discs, topping them with piped ricotta that is blended with lemon zest, Parmesan, and chives.
Teishoku Omakase from Kihon
Cost? $70 per person
Where? 300 The Promenade N.
Part of what makes Chef Erwin Angeles and Kihon underrated was their always-from-the-beginning refusal to follow the Long Beach script for sushi. Moving over to a westerly, entirely new space next to its old one, Kihon has been the space that taught Long Beach about traditional, quality Japanese sushi. For decades, the city’s sushi scene catered heavily toward volume and good ol’ American taste in sushi. Cambodian- and Thai-tinged, with giant menus padded with deep-fried rolls, sauces on sauces, and novelty combinations that favor spectacle over subtlety.
At Kihon—only next to Homareya and Sushi Beluga—can you find traditional sushi at a quality that is worthy of the cuisine in Long Beach. Which is why this absurdly valuable omakase with Chef Erwin so special.
A small sashimi appetizer. Clear soup. Some tempura. A bowl of refreshing sunomomo. A 5-piece set of nigiri. And, for giggles, a roll.
Khmer Smash Burger from Lemongrass Khmer Grill
Cost? $13
Where? Ambitious Ales (4019 Atlantic Ave.) on July 31 and Aug. 7 only.
This is, personally, my favorite burger in Long Beach. And I am not alone: food lover and all-around great human Luca Servodio—the guy behind LA Countdown—agrees with me: After eating 100 burgers across L.A. County, he gave this burger a spot in the Top 20. And it also snatched the inaugural Burger Bash win—from both audiences and judges.
Even more? It’s a proud baby of Long Beach Food Scene Week, debuting two years ago. Launched in 2024 in honor of my celebratory food week, MealsDotKom owners Chef Rasmey Kom and wife Crystal Millar opted to focus on something outside their meal-prep-centric concept. Hence Lemongrass Khmer Grill. Leaning into Chef Rasmey’s Cambodian roots, their stellar lemongrass burger has become a fan favorite. Layered with papaya salad, cilantro, jalapeño, and cheese, this is one of the best fusion burgers you can have in the city.
The Super Oyster from Telefèric
Cost? $15 per oyster
Where? 6420 Pacific Coast Hwy. #160 (inside the 2nd & PCH complex)
Really, Brian? A $15 oyster? Yes. But hear me out: Two years in, Telefèric has established a respected reputation for Spanish classics ranging from paella and jamón Ibérico to plenty of tapas and cocktails. Having grown immensely in culinary prowess since its inaugural menu, they have filled the void of proper Spanish food.
And this oyster is a rightful flex that reflects their place in the food scene. A fresh oyster is topped with tuna tartare and salmon roe. It is an umami bomb, where pops of salinity from the roe mesh with the creaminess of the tuna and the oyster’s briny nature.
“Kampot” chicken wings from Shlap Muan
Cost? $15
Where? 2050 E. South St. #105
Husband-and-wife team Hawk and Sophia Tea’s heritage—a mixture of Cambodian, Chinese, and American cultures swirled into one beautiful familial pot—lead the way for what I would call, no questions asked, the best wings in the city. Surely, Shlap Muan (which means “chicken wing” in Khmer) offers some stellar takes on Cambodian classics—kuyteav, lok lak, garlic noodles upon garlic noodles—but it is their dedication to the humble but mighty chicken wing that is cause for celebration.
And for LBFSW, Hawk brings back the hit flavor that debuted during last year’s LBFSW: Kampot. Hyper-peppery, ultra-tangy, extra sticky, this magical wing should honestly be a permanent addition to their menu—but I am happy it is becoming a LBFSW tradition instead.
Taco de chicharrón de pulpo y pork belly ranchero from Ruta 15
Cost? $12.50
Where? 1436 E. 7th St.
Last year, they had one of the best offerings during LBFSW—their stellar soft-shell crab taco—and this year is no exception: This wildly packed taco features braised and tender octopus next to fried bits of octopus. Paired with pork belly slow-braised in a tomatillo-chile de árbol sauce, it all sits atop a bed of lentil relish and topped with leche de tigre aioli, xnipec salsa, and pickled onions. Once again, a truly memorable culinary experience brought to you by Ruta’s much-loved Chef Cesár Sánchez.
The collaborative efforts of The Breakfast Bar and Chef Johnathan Benvenuti
Cost? Varies
Where? 70 Atlantic Ave. | 3404 E. 4th St.
The Breakfast Bar owners Joshua and Pamela Beadel have done what few restaurateurs with legacy spaces do: Realize their menu is a tad stale and are willing to bring help. We already knew they brought in Chef John Benvenuti of the now-shuttered Bar Becky to revamp their whole permanent menu. What we did not know is that they brought him to do a special summer menu that will be a focus for Long Beach Food Scene Week 2026.
His famous “Mom’s Carrots”? He turned them into pancakes. There are eggs in purgatory, his play on the Italian classic. Pork chops with fresh peach compote… It feels, in a sense, we have a bit of Chef Johnathan back.
‘Typhoon Shelter’ chicken wings (避风塘鸡翅) from EA Seafood
Cost? $25
Where? 1607 E. Wardlow Rd.
EA Seafood subtly updates its menu throughout the year—and that includes for Long Beach Food Scene Week. There’s a new, solid, textural wonder of a jellyfish dish. A battered and fried cod with broccoli, slathered in a glazy, peppery sauce… But there is nothing more comforting than the space’s battered-and-fried chicken wings.
Marinated in Shaoxing wine, soy sauce, white pepper, and salt, the wings are then battered in a cornstarch slurry before being fried until thick and crisp. Topped with jalapeño and fried bits of garlic, it has a crunch that can be heard across the dining room and a tenderness that is worthy of the humble fowl too often dismissed as a pedestrian protein.
Mole blanco from Lola’s Mexican Cuisine
Cost? $39
Where? 2130 E. 4th St. | 4140 Atlantic Ave.
At first, Lola’s Mexican Cuisine—a 15-year Long Beach food scene staple—brought the famed mole Oaxaqueño from Chef Susana Trilling for the first Long Beach Food Scene Week back in 2023. It was then followed by Chef Luis Navarro’s reintroduction of his elusive but beautiful mole rosa. Last year, he created a roasted pineapple mole. And now, officially cementing mole as an LBFSW tradition, he is taking on something he has never made before: mole blanco.
The resulting mole blanco is every bit as complex as its reputation suggests. The list of ingredients seems endless. Honeycrisp apples, yellow raisins, white chocolate, and plantains act as its base. Habaneros for the heat. An herbal array of cinnamon, cloves, anise, black pepper… And almonds, pine nuts, and sesame seeds for that nuttiness.
The result is a wonderfully spicy, gently sweet, and richly nutty dish without allowing any single flavor to dominate. Chef Luis pairs the labor-intensive mole with a hanger steak and charred toy box squash, creating a dish that celebrates both the depth of Mexican culinary tradition and his own continued evolution as a chef—exactly the kind of ambitious, one-off creation that Long Beach Food Scene Week was designed to inspire.
Cold brew old fashioned from Wolf’s Brew
Cost? $6
Where? 4145 Norse Way
Sitting on the border of Long Beach where it meets Lakewood, Wolf’s Brew Coffee is one of the most underrated shops in this city. The space comes courtesy of Bryer Garcia and his father. Since opening in 2018, the tiny-but-mighty space offered a coffee-starved neighborhood something beyond the corporate iteration of the bean.
And they are bringing back a much-loved creation of the space, their cold brew old fashioned, where cold brew, brown sugar Bitters, orange bitters, and an orange slice create a wonderfully refreshing concoction that is also dangerously downable.
