Lou-e-Luey’s -From its placid, bayside piers and wharfs to the crashing surf and diving pelicans along its coastal beaches, Redondo Beach offers a myriad of eclectic venues for shoreside dining. As one of the top tourist destinations on the west coast, our region has also become a magnet for a throng of noted chefs and restaurateurs who happily accommodate the growing desire of their clientele for gourmet fare that is served in a setting overlooking the water.


Redondo Beach International Boardwalk

As it turns out, Lou-e-Luey’s a great restaurant on the scene is now rated by many as being one of the best. Although Lou-e-Luey’s, and adjoining sister restaurant Delzano’s, first opened their doors in the summer of 2002 the properties have already built a strong following among local and visiting diners alike.

   

Situated in Redondo Beach, both establishments offer a stunning view of Redondo Beach Bay. Lou-e-Luey’s, however, actually extends out over the bay and gives diners the illusion of being calmly adrift, particularly during the changing of the tides. It is no wonder that tables here tend to fill up quickly; Lou-e-Luey’s is co-owned by the well-respected master David Letchworth and Rafael Solorzano, who first partnered to open Lou-e-Luey’s, this casual Baja seafood restaurant next door. That partnership and restaurant were so successful that they decided to work together on a more upscale concept, and the idea for Delzano’s was born.

While the restaurant has a separate kitchen offering a baja seafood style menu served in a casual environment near a well-stocked bar, Lou-e-Luey’s is a purveyor of rare specialties that, with the capable assistance of Chef de Cuisine Rafael Solorzano, utilizes premier ingredients from around the globe to set a new standard for waterfront cuisine. When paired with any of the fine wine and or margaritas, these creations are guaranteed to titillate the palates of the most discerning epicureans.

 
       Rafael Solorzano (left)                     Our Charming Server Jill  (right)

On the evening of our visit, my guest and I were greeted in the foyer by the amazing chef and owner Rafael Solorzano who promptly led us to one of the many tables beyond the breakwater that have an unparalleled view of the Redondo Beach bay. As the current from a rising tide swept past the support pilings beneath us, the full moon reflected off the surface of the water and practically made us feel as if we were passengers on a relaxing dinner cruise.

In addition to his cultivated expertise in managing the restaurant on a day-to-day basis, Rafael has also developed a refined taste and also brought us a couple of their most popular cocktails to try before dinner.

Our assiduous charming server, Jill appeared tableside and made a few excellent suggestions in regard to appetizers that might be of interest to us. There were so many inviting possibilities that we finally decided upon 4 selections that offered a variety of taste treats to sample.

 
"Ceviche de Marisco"                              Chicken Tortilla Soup

The first one we received is aptly described on the menu as "Ceviche de Marisco", and features a variety of fresh fish, scallops, shrimp marinated and cooked in lime juice served with avocado. We were not big fans of Ceviche, but I must say that this was the best Ceviche we have ever had in our lives! Absolutely fantastic, fresh, and I can’t describe the flavor, you must go there to try, and it was divine! But I practically had to drop my napkin in a fit of delight as I quickly consumed the outstanding ceviche. Cut from large, fresh halibut steaks that are flown in from Alaska on a regular basis, these little chunks of heaven are marinated in citrus juices and then combined with a few subtle seasonings to render one of the best interpretations of this south of the border favorite that I have ever had the pleasure of eating.

Next we tasted their signature Chicken Tortilla Soup, garnished with avocado and queso fresco. The soup was smooth, delicious and magnificently rich, it is hard pressed when it comes to competing with the shock value of the names of the other two items. Let's face it, to some people the concept of combining one of America's most elite menu items with a couple of its most common snacks might seem a bit blasphemous; but be assured that chef Solorzano knew exactly what he was doing when he collaborated to create these delicious and authentic flavorful dishes.


Halibut Fish and Chips

Next we tasted the Halibut Fish and Chips. The rich combination of flavors was simple but elegant. The fresh and delicious halibut on the other hand, was coated with a tasty beer batter, which concealed a delectably plump. Our first bites of this masked marvel immediately reminded us that this was definitely not a ballpark level nosh. The chips were also delicious and impossible to eat just one.


Crab Salad

Next came the not to miss Crab Salad again, one of the best and the freshest blue crab you will ever find in a salad, with baby greens
avocado, tomato and mango vinaigrette.  
Fiesta Combo (Crab Cake, Coconut Shrimp, Tempura Scallops)

The entrées we were served epitomized Lou-e-Luey’s at taking traditional recipes that are already outstanding and then elevating them to yet a higher level. My guests were amazed by Chef Solorzano’s generous portion of Fiesta Combo that was lightly fried and served Crab Cake, Coconut Shrimp, (the best one in town) and Tempura Scallops with a mango salsa, chipotle tamarind sauce, served with rice and vegetables. These tasteful culinary entrees left us both impressed.
 
Shrimp and Steak Skewers

My Shrimp and Steak Skewers was nothing less than superb. The perfectly cooked pieces of tenderloin were savory beyond description, and alternately topped with Tamarind chipotle BBQ glazed and grilled pineapple with rice and vegetables. Each of these crowning touches added its own mouth-watering spin to the flavor of the steak beneath it. Chef Solorzano deftly teemed this work of art with a glass of a delicious beer that left all of us blissfully satiated.


Sea Bass served on a sizzling platter, Vera Cruz Style

We also had the pleasure of trying our last entrée; the Sea Bass, served on a sizzling platter, Vera Cruz style on a bed of rice and vegetables. I have no words to describe our wonderful and fresh this dish was, I must say that if I lived closer to this restaurant, I would eat there every single day, because this is a place that you can’t miss, I would say that this is the best Seafood restaurant in the entire South Coast area.


Flourless Chocolate Cake

A feast of this magnitude can make the consideration of dessert a somewhat challenging prospect, but our attentive server, Jill, insisted that we give it a try anyway. After limited protest, we agreed with her proposal and enjoyed a petite selection of sweet treats that included handmade decadent flourless chocolate cake and the lemon pie. Both were simply divine. Do not miss this restaurant if you love fresh and delicious food with an amazing view and great service. I truly recommend and wanted to give special thanks for the amazing and unforgettable dinner to the talented Chef and owner Rafael Solorzano.


Lemon Pie
Lou-e-Luey’s is located at the north end of the famous Redondo Pier Boardwalk,  Open Wednesday through Monday from 4 PM to 10 PM, Friday through Sunday Noon to 10 PM. Closed Tuesdays.


For map and location click Here!

For more information please visit their website at www.lou-e-lueys.com