ROCK'N FISH Two, L.A. Live

ROCK’N FISH is a seafood and steak house featuring an array of the savory dishes influenced by the flavors of New Orleans and Asia. It is a casual place people
will go before or after a sports event or concert. It has brought its unique
coastal vision to downtown Los Angeles as it has opened a
second venue in the new L.A. LIVE complex.

Housed on the site of a long-time Manhattan Beach institution, the Hibachi Restaurant,
ROCK’N FISH carries on the tradition with some of the Hibachi’s signature dishes
and cocktails at both its Manhattan Beach and new LA LIVE locations. It is owned
by Michael Zislis, founder of the Zislis Group and proprietor of the Mucho Ultima
Mexicana restaurant, the luxury boutique Shade Hotel, and Zinc Lounge.

It’s that relaxed ambience that has made ROCK’N FISH a favorite in Manhattan Beach for nearly nine years. Built on the site of the legendary Hibachi Restaurant, ROCK’N FISH carries on the tradition by serving some of the former eatery’s signature dishes, sauces and cocktails. Their amazing bar is a wonderful
place to meet and to enjoy a delicious cocktail with your friend.

Highlights of the seafood and steak house’s menu include Kapalua rib-eye beef in a
pineapple marinade with “Hibachi” teriyaki, hot and sweet New Orleans barbecue
shrimp over sticky rice, and signature oak-grilled artichoke appetizer.

Long Island Ice Tea Golden Sun Mojito

The new L.A. LIVE location builds on the Manhattan Beach favorites by adding an oyster bar and extending its wine list. Also unique to the ROCK’N FISH L.A.
LIVE location is the largest and most sophisticated wine preservation
system in Los Angeles (The Wine Station by Napa Technologies).

Other things have not change, says Zislis, founder of the Zislis Group
and proprietor of the Mucho Ultima Mexicana restaurant, the
luxury boutique Shade Hotel, and Zinc Lounge.

Dungeness Crabmeat Cocktail Rock'N Margarita

The menu is amazing and there is food for every single taste. We started our tempting
dinner with the Ice Cold Seafood starters; we ordered the Dungeness Crabmeat
Cocktail, served with spicy mustard aioli, and their signature cocktail sauce
on the side. A delicious and wonderful way to start our meal. The
crabmeat was fresh and the sauce went perfect with it.

Spicy Ahi Tuna Roll

Next we tried their Spicy Tuna Roll with fresh Ahi and
cucumber served with soysauce, wasabi and pickled ginger, this was also delicious and to add some extra spicy I ordered extra pepper. Also great appetizers to be shared, especially if you want to try all of their delicious specialties.

Going forward to the appetizers and starters, we could not miss the New England Style Clam Chowder, a rich and hearty chowder with smoked bacon, yes;
we had the large bowl, it was impossible to not love this soup,
one of the best we have ever had.

New England Clam Chowder Crispy Calamari

Then, I spotted a table across from ours eating their Crispy Calamari, and oh yes,
we had to try and again, another success! It was served with tartar sauce and
their signature cocktail sauce, it was very crispy and I’d say again, the
best we ever had. If you love Calamari, this is a way to go!

Another winner their Signature Oak Grilled Artichoke served with roasted garlic aioli. I would eat this dish, every single day of my life, no doubts about that. Simply the
best of the best. The artichoke was not dry, it was moist, and to be honest, you
could even eat it without the sauce; it was so good, that I had to repeat it.

Oak Grilled Artichoke Louisiana Crab Cakes

And if you love Crab Cakes like I do, yes, do not miss theirs. The pan-fried Louisiana Crab cakes served with spicy remoulade and tartar sauce was to die for! I love
it, it was like those crab cakes you see on TV but better taste and all
of the items, had a beautiful presentation as well.

If you love salads, I would say they have a large variety of freshly prepared salads,
with dressings such as blue cheese, ranch, vinaigrette, sesame, vinaigrette, Louie, or
old hibachi…Ours was the Seattle-Style Shrimp and Avocado Louie. A delicious
salad that could be even a meal by itself. With shrimp, avocado, tomato, green
olives, and hard-boiled eggs atop of a bed of iceberg lettuce and red cabbage.

Seattle-Style Shrimp and Avocado Louie

As far as dinner, it was truly an experience to be remembered! We started with an amazing selection of entrees, such as: Alaskan Halibut from the Oak Grilled Seafood
served with two freshly prepared Rock’N sides; Sticky rice and Mashed potatoes!

Alaskan Halibut

From the Seafood Specialties, my choice was the Australian Cold Water
Lobster Tail, which was delicious broiled and brushed with drawn
butter served with Shoestring Fries and Sautéed Spinach.

Australian Cold Water Lobster Tail

From the Oak Grilled Steaks, my guest tried the Signature Kapalua Rib-Eye,
a hand cut, then marinated for 72 hours in their pineapple-soy marinade,
served with “Hibachi” teriyaki sauce, the sides were the Oak Grilled
Veggies and their delicious Spicy Mac’N Cheese.

Signature Kapalua Rib-Eye

And the final item we also loved was from the Manhattan Beach Surf’N Turf,
the Filet Mignon and Australian Cold Water Lobster Tail with
Sweet Potatoes and Cole Slaw.

Filet Mignon and Australian Cold Water Lobster Tail

As far as desserts, which we truly were eager to try, we tasted the
Sticky Toffee Pudding, and their to die for Crème Brulee.

Sticky Toffee Pudding Crème Brulee

Now open for lunch and dinner, the new 6,000 square-foot, 240 guest capacity ROCK’N FISH shares the location with Fleming’s Prime Steakhouse, Katsuya,
Yard House, the Beverly Hills Farm and Rosa Mexicano. It sits within easy walking
distance of the NOKIA Theatre, the Staples Center, Club Nokia, The Grammy
Museum, The Ritz Carlton and the J.W. Marriot Resort.

Owner Michael Zislis says ROCK’N FISH was recruited along with
the other eateries for a diverse and exciting mix of menus
representing the best of Los Angeles.

For map and location click Here!

For more information please visit their website at www.rocknfishlalive.com

Today is: Thursday, April 18, 2024