The exterior of Brooke Williamson’s cozy gastropub on Pacific Coast Highway is dark and simple, with only a neon sign to guide you. The interior is sparse and clean with a few Pier One-style candles scattered about. One large mural of a bygone era of Redondo Beach graces the back wall. A narrow mirror runs the length of the room at eye level so that you can spend your time admiring yourself if your dining companion turns out to be a bore.
Actually, if you get bored you can always eavesdrop on your neighbors, as tables are set close together, although not uncomfortably so. The din during the busy dinner hour causes people to sometimes shout across the table to be heard. It is best to arrive early to score one of those coveted seats. They open at 5pm on weekdays and 3pm on weekends. If all of the tables are full, there is a chalkboard to your left where you can write your name as if you were waiting to play darts. Another chalkboard displays the large selection of craft beers.
The menu is arranged by small plates leading to several large plates. The prices are so reasonable you may assume you will need to order three or four small plates to make a meal. Slow your roll, there, buddy. Two plates each are more than most people can handle. Even the “light” plates like roasted brussel sprouts are so generous they beg to be shared. Ask for a few serving spoons so you can all dig in with abandon.
In addition to light bar snacks, dishes range from the healthy French and wax bean salad in a light vinagrette to the decadent crab mac and cheese, both of which I highly recommend. Our table swooned over the shell-on black vinegar shrimp, which were thoughtfully split and deveined. The Arame chicken drumettes are reminiscent of Polynesian wings with the extra kick of red curry. Brown sugar pork ribs are richly laquered and falling off of the bone.
Amongst the large plates are their famous pretzel burger and a pulled pork sandwich on a croissant, which is kind of an overly rich combo. The rockfish was perfectly cooked and mildly seasoned so that the delicate fish was not overwhelmed.
Hudson House is our go-to place in the South Bay now. You can find my entire family there adding to the cacophony.
