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Manhattan Beach's Fishing with Dynamite Named Among Top 22 Restaurants in L.A.

Apr 23, 2021 07:56AM ● By Jeanne Fratello

Photo Credit: Fishing With Dynamite

Manhattan Beach's Fishing With Dynamite seafood restaurant has been named one of the top 22 restaurants in Los Angeles by OpenTable.

Fishing With Dynamite takes its place among such standard-bearers as Lawry's Prime Rib in Beverly Hills and newer stars such as Providence in Hollywood and Republique in Hancock Park.

Additionally, Fishing With Dynamite (also known locally as FWD) is the only South Bay restaurant to appear on the list.

"The FWD team and I were extremely pleased and humbled to be included with such excellent restaurants," David LeFevre, owner and chef of Fishing With Dynamite, told DigMB. "There are so many wonderful and talented teams mentioned in [OpenTable's list], and I'm very proud of our entire team that contributes and makes Fishing With Dynamite a special place for our guests."

LeFevre gave credit to all of Fishing With Dynamite's front and back of house teams, especially Chefs Alice Mai, Ray Hayashi and Adam Bussell; as well as managers Caroline Cueter, Tracy Shortle and David Ferrier.

"I am so humbled and grateful to be surrounded by such wonderful people who love soulful, pristine seafood," said LeFevre.

"The Best Seafood in Los Angeles"


Open Table wrote that its top 22 restaurants "have defined the city’s dining scene, nourished residents, and established Los Angeles as a global destination for anyone who loves food." 

OpenTable had this to say about Fishing with Dynamite:

"For the best seafood in Los Angeles, head to Manhattan Beach, where Fishing With Dynamite serves some of the city’s most expertly shucked bivalves alongside globally inspired fish dishes within a stone’s throw of the Pacific Ocean. Chef and owner David LeFevre offers several raw bar platters that give diners a taste of the restaurant’s intentionally sourced shellfish, such as the “Mothershucker” that places bicoastal oysters on a tray with a whole lobster, Alaskan king crab, and the signature Peruvian scallops that are presented in their own shell with a bit of citrus. The rest of the menu at this tiny spot is basically an encyclopedia of seafood preparations from around the world, drawing inspiration from New England for the bacon-packed “chowda” bowl, or El Salvador for the shrimp pupusas."

Open Table, a restaurant reservation and rewards system, is a worldwide leader in merging technology and the restaurant industry.

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