Remember how Patina Group chef Jason Fullilove clocked out of LACMA last fall to explore an opportunity in Malibu? That very project is the the forthcoming Malibu Pier Restaurant and Bar from the forces behind Lark Creek Restaurant Group. As one would hope from a restaurant anchored at a pier, Fullilove's seasonal New American menu is heavy with ocean animals, all sourced sustainably. Since Malibu Pier isn't slated to open until April now, he's still fine tuning his bill of fare, but thus far eats are divided between crudo and cooked starters, salads and soups, seafood entrees, and desserts.
Raw Nantucket Bay scallops are served with avocado, serrano chili, lemon and radish; curried Dungeness crab tops warm flatbread; and a Malibu Pier Stew is studded with mussels, clams, sea bass, octopus, and saffron pasta pearls. Fullilove's menu is rooted in seasonality enough so that management will print copies daily. The restaurant also proudly supports west coast meats, local foraging, and organic/biodynamic farming.
· A Look at the Imminent Malibu Pier Restaurant & Bar [~ELA~]