Liv’s in Belmont Shore will be shuttered for plumbing maintenance from April 15 through April 19. That, for owner and chef Rob White, opens an opportunity to showcase Liv’s in a space, neighborhood, and way he had never been able to do before.
And that is via a pop-up at his perched-above-the-ocean space that is Hartland’s, where he will offer oysters, lobster rolls, burgers, Italian shrimp sandwiches, shrimp cocktails, and more. When? April 15 through April 19 from 4PM to 9PM nightly.
What to expect from the Liv’s pop-up at Hartland’s…
Chef Rob White—along with Chef Kristine Schneider, who runs the day-to-day operations of Liv’s—has always had a rightful obsession with seafood. And Liv’s is the tangible expression of that obsession.
Here’s the full menu being offered at the Liv’s pop-up at Hartland’s.
- East Coast Oysters: oysters
- Oyster Shooter: oyster shooter
- Liv’s Way: caviar | crème fraîche | chives
- Crackers and Caviar: Tsar Nicoulai Estate caviar | crackers
- Shrimp Cocktail: house cocktail | fried horseradish
- Liv’s Burger: Oh La Vache cheese | horseradish aioli | caramelized onion | pickles | hand-cut fries
- Spicy Garlic Shrimp: crispy garlic | paprika butter | grilled sourdough
- Bread & Butter: bread | olive tapenade butter
- Crispy Calamari: fried serrano | house cocktail | lemon aioli
- Caesar Salad: manchego | lemon | breadcrumbs
- Add fried oysters: 5 fried oysters
- Scallion Fritters: ricotta-based house dough | furikake | crème fraîche | Tsar Nicoulai caviar
- Seafood Chowder Bread Bowl: seafood chowder | Gusto bread bowl
- Fish & Chips: buttermilk slaw | pickles | hand-cut fries
- Nashville style option: Nashville-style seasoning
- Shrimp Tacos: slaw | homemade hot sauce
- Lobster Roll: served warm | pickled Fresno chile | hand-cut fries
- Add caviar: caviar
- Italian Shrimp Sandwich: pickled Fresno chile | red onion | celery | oregano | mayo | brioche bun | Caesar salad
- Toffee Butter Cake: sticky date cake | house vanilla ice cream
Hold up—what is Liv’s?
Liv’s has carved out a space in Long Beach by pairing polished raw seafood, thoughtful wine, and an unmistakably California sensibility. Much of that identity comes through owner and chef Rob White and, especially, Chef Kristine Schneider. The latter’s background—from growing up in Visalia surrounded by agriculture to working at Michael’s on Naples—shaped a cooking style rooted in locality if not an outright sense of regional awareness.
Though owner-chef Rob White originally built Liv’s around his own vision, Chef Kristine says he entrusted her to lead the kitchen as he expanded into new projects—like Hartland’s—giving the restaurant a collaborative energy that now defines its menu.
That spirit of reinvention mirrors Chef Rob’s own path. Liv’s occupies a space that was once intended as an extension of his chicken concept, but when that business stalled, he pivoted toward the restaurant he had long imagined opening later in life. A seafood-forward spot: Oysters. Raw preparations. Approachable hospitality. Rather than waiting for the “right time,” Chef Rob abandoned the safer concept and leaned fully into the risk, transforming the restaurant into a place where he is still often found behind the bar shucking oysters himself.
And what is Hartland’s?
Hartland’s is the ocean-perched, all-brunch-all-day sibling to Liv’s.
After cycling through multiple menu approaches in its early months, the restaurant has simplified its service to better fit both its striking yet tucked-away location inside the 1900 Ocean building and the realities of running a hospitality space right now. As Chef Rob puts it, the goal remains to “make Hartland’s feel like a neighborhood place without sacrificing quality.”
The shift is practical but also deeply tuned to Long Beach dining habits: brunch has always been a local comfort zone, and Hartland’s now leans fully into that while keeping enough range to satisfy nearly any table. Mimosas, beer, hearty plates, and lighter fare all coexist, helping the restaurant bridge the gap between destination dining and casual neighborhood stop-in. It also gives the kitchen a tighter focus which, in turn, has grown its patronage: You’ll now found Hartland’s packed with brunchers each weekend.
The Liv’s pop-up at Hartland’s, located on the second floor of 1900 E. Ocean Blvd., will be hosted April 15 through April 19 from 4PM to 9PM.
