What To Eat at David LeFevre's Fishing with Dynamite, Opening Tonight in Manhattan Beach

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Fishing with Dynamite Photo: Fishing with Dynamite

David LeFevre, the former executive chef at Water Grill who made Manhattan Beach mandatory after opening M.B. Post in 2011, is ready to debut his next project tonight in the South Bay city. Fishing with Dynamite is this seafood obsessive's latest ode to fins, shells, scales, and claws, a small, bright and beachy space where he's further narrowing his focus on live shellfish and fish dishes crossing the tides of time, region, memory, and the moment.

On a menu broken down into sections like "Old" and "New" school, the chef is offering Western classics like Maryland Blue crab cakes, loup de mer, and Atlantic lobster with Pernod butter, while on the more contemporary section, LeFevre concentrates on contemporary favorites like Steelhead trout served with lemongrass yogurt, albacore tuna with kimchi furikake, and miso black cod with pickled ginger and adzuki beans.

The raw bar ups the ante of what's typical with specifically sourced goodies like Peruvian scallops, Littleneck clams, and PEI mussels, while an oyster menu is particularly deep and lobsters stir in a live tank. Original cocktails were engineered to suit the seafood-centric menu, with craft beers on draft providing additional backup.

Opening tonight at 5:00 P.M., you can see Fishing with Dynamite's full food and drink menus below.

Fishing with Dynamite, 1148 Manhattan Ave. Manhattan beach; 310-893-6299.

MENU

NO SCHOOL

FwD Fries 5
rosemary malt vinegar mayo

Farro and Beet Salad 7
roasted beets, arugula, orange, feta, beet chips

Grilled Asparagus 8
bearnaise, tarragon

Creamy Polenta 6
parmesan reggiano, mascarpone, rosemary

Confit Pork Belly 14
anson mills white corn grits, bitter greens, green tomato chutney

Grilled Flat Iron Steak 18
roasted shishito peppers,grated diakon, lime soy gastrique

OYSTERS

Served Chilled on the Half Shell each 1/2 doz 1 doz
Olympia....................WA, USA 3.25 19.00 35.75
Miyagi......................CA, USA 2.75 16.00 30.25
Naked Cowgirls........WA, USA 3.00 17.50 33.00
Kumamoto................WA, USA 3.50 20.50 38.50
Wildfires..................NY, USA 3.00 17.50 33.00
Forbidden.................VA, USA 3.25 19.00 35.75
Sampler Platter........Try each oyster on the bar!

All of your oysters and shellfish are served chilled with horseradish, lemon, and your choice of 2 of the sauces below:

Oyster Driven Sauces
Mignonette,Cocktail, Ponzu, Pico de Gallo

Shellfish driven sauces
Yuzu Koshu Mayo Saffron Aioli Remoulade

RAW BAR
Served Chilled on Shaved Ice with choice of 2 Sauces
each, 1/2 doz., 1 doz.

Littleneck Clams 2.50 14.00 26.00
Peruvian Scallops 2.00 13.00 22.00

1/2 lb., 1 lb.
Prince Edward Island Mussels 9.00 16.00
Jumbo Shrimp 15.00 27.00

Half, Whole
Atlantic Lobster 20.00 38.00
Dungeness Crab 22.00 40.00
California Sea Urchin 15.00

An Assortment of Chilled Shellfish Served Chilled on Crushed Ice
The SS Minnow (serves 1-2) 39.00
The Queen Mary (serves 3-4) 75.00
The Mothershucker (serves 5-6) 145.00

OLD SCHOOL

New England Clam Chowdah’ 6/10
neuske’s bacon, weiser farm potatoes, house made oyster crackers

Crispy Sword Squid 13
lemon, cauliflower, zucchini, harissa spiced marinara, yuzu koshu mayo

Maryland Blue Crab Cakes 16
in-house dill pickles, whole grain mustard remoulade

Steamed Manila Clams 15

Sautéed Loup de Mer 17
caramelized onion, fennel, red wine reduction

Poached Half Atlantic Lobster 21
aromatic vegetables, pee wee potatoes, pernod butter sauce

NEW SCHOOL

Thai Shellfish & Coconut Soup 11
shrimp, mussel, rice noodles, kaffir lime leaf, coriander

Albacore Tuna Tartare 12
Shrimp chips, spicy aioli, asian pear, kimchi furikake

Grilled Octopus 18
White beans, date-tomato ragu, preserved lemon, kalamata olive tapenade

Black Miso Cod 16
japanese eggplant, adzuki beans, pickled ginger, thai basil

Steelhead Trout 14
lemongrass yogurt, turmeric cauliflower, capers, sultanas, mint

AFTER SCHOOL

Key Lime Pie 7
graham cracker crust and kaffir lime meringue

Maple Pudding with Rosemary Sandies 6
buffalo trace bourbon, candied pecans

Pretzel and Chocolate Bread pudding 8
salted caramel sauce and vanilla ice cream

COCKTAILS

Regalo de Dios
sour w/ hacienda de chihuahua, strawberry, rhubarb & serrano 12

The Drowsy Chaperone
gibson w/ g’vine, dolin dry, pickled onion & castelvetrano 12

Innocents Abroad
sparkling cocktail w/ starr, passionfruit, lavender & thai basil 12

Rag Doll
fizz w/ old grove, blueberry, rosemary, egg & violet 12

The BFG
lemon drop w/ tito’s, chamomile, honey, lemon & smoke 12

Original Gangster
boulevardier w/ white dog, aperol, vya sweet & grapefruit 12

Branding Iron
beer flip w/ oro acholado, egg, vanilla, nutmeg & witte bier 12

Through The Looking Glass
jabberwok w/ no.3, fino shery, dolin dry & orange 12

BEER

ELEMENTAL PILSNER by Lightning - 5.6% abv, pilsner, poway, ca 7.5
WITTE by Ommegang - 6.7% abv, belgian style wheat, cooperstown, ny 7.5
RED BARN SAISON by Lost Abbey - 6.7% abv, farmhouse ale, san marcos, ca 8.5
MISCHIEF by the Bruery - 8.5% abv, belgian style golden ale, placentia, ca 9.5
24th STREET by Strand - 6.1% abv, american pale ale, torrance, ca 6.5
RACER 5 by Bear Republic - 7.0% abv, india pale ale, healdsburg, ca 7.5
GUBNA by Oskar Blues - 10.0% abv, imperial ipa, longmont, co 9.5
JAMAICAN RED by Mad River - 6.5% abv, red ale, blue lake, ca 6.5
DUCHESSE de BORGOGNE by Brouwerij Verhaeghe - 6.2% abv, sour, belgium 12.5
OLD RASPUTIN by North Coast - 9.0% abv, russian imperial stout, fort bragg, ca

Earlier: David LeFevre Does Not Endorse Actual Fishing With Dynamite [GS]