(EXPERIENCE MAGAZINE) — Manhattan Beach, CA — The Experience Magazine was invited to the Shade Hotel in Manhattan Beach for their dineLA Dinner Menu. This is the zinc@shade lounge. It’s a craft kitchen with chef De Cuisine Graham Norton at the helm.

Zinc@Shade Martini

Graham has been busy for the last year elevating the menu into something new. He sure has made a great menu for dineLA.

House Made Tomato Soup
Chef Graham Norton from Zinc@Shade (L) with Erwin Glaub (R)

When we arrived, we asked to watch the Grammys instead of the football that was on and they were very kind to accommodate. The service is top notch at Zinc, the restaurant. We started out with a signature vodka artisan cocktail. For our first course we had the roasted squash and quinoa salad which got the palette going for our main course. The main was the seared saffron salmon which was made to order to our liking. Chef Norton explained that they will be converting to wild instead of the farm raised which was served for the dine L.A. dinner menu. Chef Norton expertly combines flavors to make a delicious meal.

Maine Seared Saffron Salmon with confit, baby heirloom tomato and Parmesan
Roasted Squash and Quinoa Salad, rocket arugula, agave orange vinaigrette, local gala apples, pomegranate seeds, toasted pecans and goat cheese

For our dessert we had the flourless chocolate cake with caramel and fresh strawberry and whipped cream. The dinner was served with a wine pairing and we got to choose the one we liked after a tasting of the ones being served. Chef Graham Norton spoke to us about his process for dine L.A. and explained some of the ingredients and tastes of his great dine L.A dinner menu.

Zinc@Shade Hotel Flourless Chocolate Cake, Caramel and Fresh Strawberry

We will most likely go back to try out his regular menu soon. Check out zinc@shade in Manhattan Beach. This is a great spot for cocktails, they have global fare and a beautiful roof deck.

About Erwin Glaub

Erwin is the founder of the Experience Magazine (EEWorldNews.com)

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