Last week I was talking about the glut of seafood restaurants that have come to Los Angeles recently. With a lot of the new LA restaurants, there tends to be a formula of small plates, communal tables and cavernous spaces opening. I do love eating local California cuisine, but can we please branch out from kale, poke and artisanal toasts?
Love and Salt opened in Manhattan Beach a few months ago and yes has some high ceilings, communal seating and thickly stacked starter toasts, but their California cuisine comes with an Italian twist. Would it make a difference?