McKenna’s by the Bay takes full advantage of this prime piece of Long Beach real estate. The light off shimmering water reflects through the windows and warms the Cherry Wood interior. Flames from the wood fired grills in the very open kitchen flashes off stainless steel and etched glass.

I visited this stylish eatery on a Thursday night. Normally, I would have, as a dinner companion, a member of the fairer sex. Not this night. It was my youngest son’s 13th birthday and I wanted him to experience fine dining. We have eaten thousands of meals together, but we have rarely “dined” together.

How I go about crafting a perfect dining out experience is to first, peruse the wine list. There are many occasions when the evening’s wine is chosen first and the food is then matched after. My eyes poured over the listings, which include nearly 30 wines by the glass. This is an enlightened way to market pedigreed wine. (Sadly, I saw no dessert wines listed).

I had in mind a meal beginning with freshly shucked oysters. McKenna’s even proclaims a small counter seating space as an “Oyster Bar”. Here a diner may sit and watch skilled hands open the delectable bivalves for immediate enjoyment. There were three varieties available this evening. There were Fanny Bay’s from British Columbia, plump, well formed and slightly sea-salty, Malpec’s, a mild and delicate type and Kumamoto’s, renowned in these parts. My plate consisted of a sampling of all three ($17.50 per dozen) and I pronounced the Fanny Bay’s to be this night’s winner.

Our server, Michael, was in confident control of the experience. He was in total synch with what I had envisioned for the evening. I had already internally selected the Frogs Leap Sauvignon Blanc ($8.50 per glass) as my first course wine. When I placed the order for the oysters, he promptly suggested a Sauvignon Blanc. Had he read my thoughts or did this personable young man posses superior product knowledge? It was the latter. The Frog’s Leap had the right balance of crisp acidity and fruitiness to balance out the seductive textures of the oysters.

Michael and the "Boys in the Kitchen" certainly rose to the occasion. He brought me a beautiful piece of apple wood grilled Wild Salmon ($28). My Salmon was plated in the modern fashion, meaning vertically. The base was Vodka, Basil Cream Sauce that had a drizzle of Balsamic Vinegar “spider-webbed” through it. Resting on the base was a bed of a pan-fried, crusted Risotto. The Salmon was next, topped with sautéed Spinach. The entire dish was garnished with a slice of heirloom tomato and a basil/tomato chiffonade.

Again, Michael and I were on the same page. I was intrigued from the beginning with the La Crema Pinot Noir ($12 per glass) and was hoping that I would have some excuse for ordering it. Salmon is perhaps the only fish where a light bodied red, such as Pinot Noir, might be a suitable companion. Michael had immediately suggested this varietal and I once again was impressed by his product knowledge. The velvet sheen smokiness of the La Crema played in perfect harmony with the wood fire inspired Salmon.

My son has still not developed the adventuresome palate that his old man has, so he was content to have the mesquite-grilled top sirloin and jumbo battered prawns as his entrée ($38). Professional kitchens tend to use a simple color system for identifying meat preparation. The Top Sirloin came out the precise shade of pink that says, “medium rare”. The prawns were enormous and the batter was “tempura-like” not quite as light, but surely not heavy, “pancake-like” either. Both entrée’s came with a salad and I ordered the house Caesar salad to be served AFTER the main-course. This old habit dies hard.

McKenna’s is old school when it comes to the small touches. Everything points to a combined staff that takes pride in their work and leaves nothing to chance. I love the fact the when ketchup came to the table for my son’s shoestring fries, it wasn’t in some crusty half-filled bottle. It was in what is called a “monkey dish” in the trade, meaning a small wide bowl. Nice touch. Your water glasses are smallish “milk” glasses and the water “pitcher” is actually a glass milk jug…remember those? I liked the presentation.

John Faber has another winner on his hands. This is not by accident. He knows what he is doing and has the right people doing the right jobs for him. He also has the good fortune to be located in a spot most restrautuers would gladly make a deal with the devil to have. But as good as the view is, the best view is that of the plate.

McKenna’s on the Bay is open 7 days a week for dinner. Lunch is served Monday thru Friday. They have a full bar and live acoustic entertainment on occasion. All major credit cards are accepted. Reservations are always suggested but not required. Valet and Self Parking are also available and there are proper moorings if you come by boat. The phone number is (562) 342-9411. They are located in the Alamitos Bay Landing restaurant/shopping complex overlooking the Long Beach Marina, near the back road bridge to Seal Beach.

-Gordonn Blue

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Similarly, my life in Seattle was all about great seafood. Feasting on Salmon the way it was meant to be prepared, cooked over an alderwood fire like the indigenous peoples of the Northwest have been doing for countless millennia, gives one a connection with the food that is part gastronomic and part spiritualistic. There is a communion with the fish that generates a respect you never get from eating a steak.

This is probably why I am drawn to the cuisine of Japan. Here is a culture that is all about Ritual. This reflects in the way in which the food is both prepared and presented and it shows true reverence. This island nation sustains itself on the sea and so it befits their culture that they demonstrate a deep appreciation for the bounty the sea provides. Maybe it’s also because the sea can be a very dangerous place to make a living. The effort it takes to bring fish to the table cannot be underestimated.

I have stumbled into hole-in-the-wall sushi joints where I was the only Caucasian and felt so at home because I shared in the love for what was placed before me. I have also posed with the fabulous people in the swank spots where the seeing and the being seen was more important than the appreciation for the skills of the men behind the simple, artful counters. Guess which ones were really the most fun.

Long Beach has a respectable array of quality sushi restaurants. Devotees of a particular establishment will argue loudly about why their favorite place is the best. This is good. It shows passion and loyalty and a sense of ownership to one’s favorite hangout.

One of the standout businesses that call Long Beach home is Yen Sushi and Sake Bar. It was here that I stopped by for lunch and a lesson in Premium Sake.

Yen is two-year old business that occupies prime real estate between Bono’s and La Creperie on 2nd street in Belmont Shore. I like the minimalist, artistic interior where nothing distracts from the business at hand, enjoying quality fish presented in a very eye-catching manner. I also appreciate the style of service which is friendly, and yet, in a very quaint way, formal. Modern day service often mistakes familiarity with friendliness. At Yen, you are accorded the respect that you deserve. You are treated as an honored guest and not merely as a customer. There is a difference.

One of the features that separates Yen from the others is the high-quality selection of premium Sake that is available. I have learned, over the years, that Sake can be as nuanced and interesting as any single malt or vineyard select. And, like with any agricultural based product, it starts in the earth.

Let’s first answer the age-old question. Is Sake a wine or a beer? This is like, “is a tomato a fruit or a vegetable?” Well, a tomato is a technically a fruit and Sake is technically a beer. Not a wine? No. Wine uses fruit, which during the fermentation process, yeast eats natural sugars, which it converts to alcohol. Beer uses grains which must have its starches converted to sugar, which is then fermented into alcohol. This is a two-step process that wine doesn’t have to go through.

One of the by-products of fermentation is the creation of both heat and carbon dioxide. Traditional beer captures the CO2, which is where the bubbles come from. Sake allows the CO2 to escape into the atmosphere. No bubbles. Sake is also produced in a brewery where you would expect beer to come from.

But, I digress. The quality of any given Sake is a direct result of the quality of the rice used and the milling process, which is where the whole fermentation thing gets going. In milling rice for a premium Sake, the object is to get to the center of the grain where the starches are. The Japanese call this the Shinpaku or “White Heart”. Everything else, the proteins, fats, amino acids, which all negatively affect final flavor, have to be milled away to get to this desirable core.

The two highest grades for Sake are Ginjyo (Premium) and Dai Ginjyo (Super Premium). In the former, 40% of the grain must be milled away. In the latter, 50% of the grain must be milled away. And, the rice isn’t good old Uncle Ben’s either. There are exacting classifications for which varieties can be used. This whole process IS VERY DELIBERATE.

Yen has a fair selection of each of these two high quality styles and I would urge anyone who seeks to experience the finer things in life to partake. A final word on the enjoyment of Premium Sake: True Aficionados know that heat disrupts the balance found in great Sake; therefore they are best enjoyed chilled. Be prepared to open the wallet, though. This amount of dedication and handcrafting doesn’t come cheap. But neither does a top-end Single Malt Scotch or a Single Barrel Whiskey or a well aged Blue Agave Tequila.

I liked Yen Sushi and Sake Bar for lunch. It was prompt, but unhurried. It was healthy and it satisfied both my appetite and my artistic sensibilities. I promised myself to return on a Thursday evening when they have a live Jazz combo performing. The thought of jazz played in this intimate space with its extremely gracious staff serving a lively crowd on a Belmont Shore Thursday sounds rather appealing, don’t you think?

Yen Sushi and Sake Bar is located at 4905 E. 2nd st (at St Joseph Ave.) (562) 434-5757
Lunch is served Monday thru Friday from 11am to 3pm.
Dinner is served every night of the week
Live Jazz on Thursday from 7pm to 9:30pm
All major credit cards are welcome

-Gordonn Blue

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What is it about this concept that produces gross revenues estimated to be in the vicinity of $115 million a year? One could certainly point to their upscale designs occupying prime real estate or the very deliberate selection of music that loudly plays. Perhaps it’s the highly acclaimed “American Fusion” menu that boasts over a 100 items created by Executive Chef Carlito Jocson.

Well, yes, those are all important to this chains success. But, It’s beer that steers this ship. In Long Beach, there are 250 separate beers on tap. That’s right, on tap. This is no small feat. It takes approximately 5 miles of tap lines to service the bar. And, think of this: there is somewhere in the neighborhood of 6,000 gallons of beer being cooled by nearly 2,000 gallons of coolant per hour. These are heady (the pun is intended) numbers.

The ideas that are behind The Yard Houses phenomenal success are fairly obvious. What isn’t so apparent is their management philosophy. Steele Platt, Founder and CEO, Harald Hermann, President and COO and the above-mentioned Carlito Jocson were enlightened enough to offer equity shares to key employees. What this does is makes owners of the management staff. Customers benefit because there is always somebody on premise that thinks and acts like an owner. The term “customer care” then takes on a much higher meaning.

Perhaps this is one of the reasons that The Yard House has won so many industry awards. If only more operations were so inclined.

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But, It would be a grievous error to assume that this is the ONLY "Wine Country" in California. There is another notable area which has been producing award-winning wines for several generations that is only now coming into its own and is gaining the respect of wine drinkers everywhere...Temecula Valley.

Temecula Valley is it's own AVA or "American Viticulture Appellation" and is in the Southwestern corner of Riverside County, located 500 miles South of San Francisco and is equidistant to San Diego and Orange County.

Temecula Valley is part of what is known as "The Inland Empire" and is at an elevation of 1,400 feet above sea level on a plateau between peaks of the Coastal Mountain Range. Although the average rainfall is low and the days during growing season are very warm, the nights are cooler because of the ocean breeze drawn through "The Rainbow Gap" and "The Santa Margarita Gap".

These low passes in the Coastal Mountain Range are perfect conduits for cool air that lingers throughout the night and into the morning which quality vinifera" loves. It's all about microclimates and Temecula Valley makes the most of what it has been blessed with.

Wines from here are made from vines that find perfect drainage in the decomposed granite that makes up the valley floor. Even higher up on the adjacent hillsides, the soil is perfect for grape varieties that need "dry feet".

I traveled to this very accessible wine country the past weekend with my "dearest companion" and sampled some of the best that the Temecula Valley wineries have to offer. We were fortunate to have a guide for the experience, Peter Poole, former owner of Mount Palomar Winery and currently a much sought after consultant to new and existing ventures in the area.

Peter and I have known each other for more years than either one of us will readily admit to. I've watched him as he took over a winery that his father had begun in the 60's and turn into one of the most prestigious operations in the State.

Peter was one of the first California winemakers to plant Mediterranean varieties in his vineyards. He also helped begin a trend to producing wines made from Italian varieties such as Cortese (Piedmont's very best white wine, also known as Cortese di Gavi) and Sangiovese, a variety of much acclaim in its native Tuscany. This grape is the main component of Chianti and is also used to produce the exquisite Brunello di Montalcino

These "Cal-Italia" grapes produce some outstanding wines that both pay homage to the land from whence they came as well as being very much a part of the New World where production techniques are as modern as modern can be.

The climate of Temecula Valley is ideally suited for these and grape varieties found in the Rhone Valley of France such as Syrah and Viognier, the former being a full and intense red and the latter being a steely and refreshing white.

Peter had decided that we should inspect a representative group of wineries that spanned the economic breadth of Temecula Valley operations. We would visit a high-end, high dollar winery, a moderate, family owned one and a modest winery where the colorful character of the owner permeated every nook and cranny.

South Coast Winery, Resort and Spa is an impressive structure that houses a first class restaurant, a full service spa and individual "villa's" that are richly appointed and offer the weary vinophile luxurious respite after a hard days tasting. The winery itself is a fully functioning, large-scale facility that has been turning out some impressive wines.

We purchased the requisite "5 tastes" package which include glassware for $10. It was a very busy Saturday and the staff behind the counter were scurrying to service the large volume of visitors to the tasting room. We started with whites and I led with the Viognier. This is NOT one of my favorite varietals. Too many Viogniers that I have tasted recently have a finish reminiscent of the white "pith" of a grapefruit. This sourness does not fit my ideal of a wine as a food companion.

I must acknowledge that the variety has become quite popular with those expanding their wine vocabularies and I know I should respect it's Old World heritage. I just don't find a usefulness to the wine when there are so many others that I find more desirable.

We also sampled both of the currently available Chardonnays as well. One was the 2005 Barrel Select Chardonnay, which spent 10 months in new French oak barrels and the other was the 2006 Chardonnay sans Chene which was fermented in stainless steel and has never seen even a splinter of wood.

The obvious purpose of the two disparate production methods is to show off the skills of the winemaker and to highlight both the quality of the raw product, (the grapes) and the ways in which the same ingredients can be so different in taste when aged in oak or not.

The pendulum swing between overly oaked California Chardonnays of the recent past and the steely, under oaked Chardonnays more aligned with classical Burgundian standards and now more in vogue is very telling.

When California Chardonnays were all the rage, the French begrudgingly, started to copy the Califorrnia style, foregoing the centuries of wine making techniques that wines such as Grand Cru Chablis are known for. But, there was a curve in the trend line and now as the French are giving more oak to their wines, Californians are seeking cleaner tastes where wood is not something you’re hit over the head with.

My own pronouncement on the two I sampled were that either could stand alone as a wine of substance and pedigree. I found them both interesting and both worthy of future investigation.

Next on the list was a 2005 Muscat Canelli. Italians have been cultivating this variety for thousands of years and its DNA can be found in every noble variety of the Old World. In Italy, it is known as Moscato di Canelli. We know of the grape primarily from its transformation into the sweet, sparkling Italian Asti Spumante. One other interesting bit of information about this “Mother of all Grapes” is that it is currently being grown and produced into wines in Texas, New Mexico, Colorado, California and Oregon as well as in many other countries around the world.

Peter directed us to another of his favorite spots for our next visit. This time we would stop in at Stuart Cellars. The owner/winemaker of this 36-acre vineyard is Marshal Stuart and he was present at the tasting room on this particular Saturday.

Marshall has a viticulture degree From UC Davis and has put together a varietal palette that allows him to create wines that showcase their geographic largesse.

His whites include a Riesling, a Viognier, a Pinot Grigio, a Sauvignon Blanc, a Chardonnay and a Blanc de Noir, White Merlot. All of these varietals benefit from the microclimates around Temecula and Marshall Stuart works his land in a very intelligent way.

His Reds have a nod to Italy with an award winning Sangiovese. The remainder of his red wine production is split between the Bordeaux classics; Cabernet Sauvignon, Merlot, Cabernet Franc and Malbec. He bottles them in a blend called Tatria and he also offers them as stand-alones.

There is a Pinot Noir at his winery, but the grapes come from Santa Barbara and as much as I treasure this aristocratic grape, I was looking for a sense of Terroir. I chose only to drink from wines that had their genesis in the valley proper.

There is much to like about Stuart Cellars. The wines are very approachable and the scale of his operation, which includes his comfortable tasting room, made me want to visit again.

The last stop for the day was at one of the oldest wineries in the Valley and one that showed very little accommodation to being a 21st Century tourist destination, Hart Winery. Peter has spoken very highly of the owner of this rustic, no nonsense winery. The winemaking community throughout history and from all over the world has among it certain special breeds. These are the “characters”, the iconic personalities from which legends, myth and lore spring.

Perhaps Joe Hart is such a man. There is a sense of creative forces behind his image He cannot be thought to be merely the same size as Life.

His tasting room is merely space adjacent to his production facilities. One step through the door and I knew I was at a winery. It was the smell of grapes and barrels and all the other things that make wine, wine. I was comfortable and at ease in a nanosecond.

His wines are mostly vineyard designated. I appreciated this. This trend of hyper explaining Place when making wine is enlightened. It also shows a craftsman’s pride in signing the completed work. If you understand that wine is so very connected to the soil and the sun that falls on that patch of earth, then considering the vineyards uniqueness predescribes the wine.

An example of Hart Winery is a 2003 “Old Vine” Zinfandel that originates from the Lopez Ranch in Cucamonga Valley. The vines are 84 years old and are very low producers. The vineyards are atop alluvial soils of rock and gravel which drains any water that falls on the vines naturally. There is no man-made irrigation.

Granted this particular wine does not originate from Temecula, but it shows where Hart’s head is. His other offerings are spread between classic Rhone-style wines like Syrah and Grenache, as well as a Spanish influenced Tempranillo, A Cal-Italia Sangiovese, and the Bordeaux triumvirate of Cabernet Sauvignon, Merlot and Cabernet Franc.

When I go back to Temecula Valley, I know that I will pay a return visit to Hart Winery. I am also sure that I will again seek out the wines of Stuart Cellars. As much as I liked the wines at South Coast Winery, I felt way too much like I was just another “fresh off the tour bus” member of the tourist horde. The tasting room was too big, too impersonal, too much like Orange County and not enough like Temecula. I’ll drink their wines again, I’m sure. I just won’t subject myself to their visitor accommodations.

There are more trips to be made to Temecula Valley, more wines to drink, more laughs to share with my old friend, Peter. I’m looking forward to the Fall and post crush celebrations. I will, of course being sharing with you the highlights of these visits.

And, finally some advice: Don’t ignore Southern California’s very own ‘Wine Country”. You’ll think you know about California wines, but you won’t really know.

-Gordonn Blue

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Today, Long Beach is a city driving as hard and fast into the future as the cars that race it’s streets during the Long Beach/Toyota Grand Prix. People from all around the world immediately recognize the postcard view of the Long Beach shoreline because of the presence of the iconic Queen Mary. It’s 2007 and Long Beach no longer has anything to apologize for.

The city is a Southern California hub. A rapidly expanding port, one of the largest anywhere, brings foreign goods to eager U.S. consumers as it also ships America’s products to a waiting world. Half way, between Los Angeles and Disneyland, Long Beach is a destination for countless conventioneers and tourists who treasure its waterside beauty and modern amenities.

A thriving downtown nightlife and entertainment culture gives the city a most cosmopolitan feel. Eager urban homebuyers snap up loft-type condominiums soon after coming to market. The restaurant scene is a complimenting mix of well-respected national chains and fabulous freestanding operations. Small, boutique eateries dot the local landscape and offer the adventurous diner a diverse culinary experience.

The rest of the country may look upon Southern California as merely being a homogenous continuation of the Greater Los Angeles Sprawl, but the discerning traveler knows that Long Beach stands alone as a singular point of interest.

Make Long Beach part of your itinerary when visiting “The Left Coast”. And, if you live in these parts, make a point of coming to “The Beach” for an evenings entertainment. You’ll fast become one of the many who understand that Long Beach is nobody’s stepchild.

-Gordonn Blue

Fans of Iron Chef will discover that the creations of Marc Briones, former Iron Chef Hawaii, have resurfaced at daVinci Ristorante, near the Long Beach airport. Boasting credentials that include Spago, Left Bank and San Francisco’s 5th Floor, Briones brings an exhilarating new menu to an already cutting-edge kitchen.

Since its inception, daVinci Ristorante has earned a reputation for culinary flair and a signature ambiance, but the arrival of Briones lends a reinvigorated sense of style and daring to this dynamic atmosphere. The restaurant dwells within one of the most jejune office building facades on Spring Street, but when the elevator doors open at the top floor, guests find themselves transported into the world of Leonardo daVinci. The accomplishment is nothing less than a landmark fusion of art and innovation, in both environment and food.

The décor itself is a marvel to behold. Amid Roman columns, with Renaissance-inspired murals adorning every wall, guests are treated to a one-of-a-kind dining experience. Flanking the elegant bar – with a stunning wine "cellar" perched overhead in a glass-encased room for all to see – plasma screens disguised as the canvasses of classic paintings display images that change every few moments to reveal one of daVinci’s famous works. And from the expansive windows surrounding the dining area, guests can watch the planes come and go from the tarmac beyond. The idea of flight, after all, was another passion of daVinci.

As for the food, it epitomizes the spirit of invention and adventure embraced by both Leonardo daVinci and Marc Briones, two pioneers who have inspired progress and experimentation. The signature salad – spinach tossed with dried cranberries, candied almonds, ricotta and apples, drizzled with strawberry infused balsamic dressing – sets the stage for amazing things to come. Regulars tell me that ranking among their favorite dishes are the stuffed ravioli, the four-cheese gnocchi and the flame-broiled veal porterhouse, glazed with brandy-roasted garlic sauce. Being a fan of game, I tried the venison. Perfectly seasoned, absent of any trace of fat and served rare, I can say without hyperbole that it was the best venison I’ve ever eaten.

Meals, while higher in price than a steak house or café, are certainly worth the price. Compared to other high-end restaurants in the city that offer less in terms of quality and presentation, the cost here qualifies as competitive. But for those just looking to drop by the bar to enjoy a fine drink and a great appetizer with a serene backdrop, daVinci’s is also the perfect place. The restaurant spares nothing in its ambitious approach to a sensory dining experience, complemented by unparalleled aesthetics.

Along with Chef Marc Briones, daVinci Ristorante team members include David Neary, owner; Ezekiel Blattler, general manager; Cory Assink, wine director; and Travis Eppes, manager. Together, these hospitality experts dedicate themselves to ensuring a classy and elegant, yet comfortable, time.

And for all of this, daVinci’s still pushes the envelope, presenting patrons with an offer unmatched by any other restaurant in the city. In association with Silver State Helicopters, and honoring the vision of the man commonly acknowledged as the father of the helicopter, daVinci Ristorante is hosting “Friday Night Flights.”

First, enjoy a flight of three distinct red or white wines from the cellar, then climb aboard a waiting helicopter for a breathtaking flight over scenic downtown Long Beach and the historic Queen Mary.

Guests can partake of this unforgettable experience every Friday night between 5:00 p.m. and 9:00 p.m., at a cost of $50 per person. Helicopters hold up to three people. Reservations are required and can be made by calling 562-685-8111.

Wine Director Cory Assink offers a tip to Long Beach locals: make reservations for the first tour along with dinner. After enjoying your libations and soaring high above one of America’s most diverse cities, a set table will be waiting for you back at the restaurant.

DaVinci Ristorante is located at 2801 East Spring Street, 3rd Floor. Parking is valet, and complete details of operating hours and menus can be found online at http://www.davincilb.com/

The Easter Parade has long been a holiday tradition in film and on the east coast, but seldom do we see one in California. But this year, Belmont Shores is orchestrating a unique Easter Parade that’s strictly for the dogs.

On April 8, Easter Sunday, the Haute Dog organization will be hosting an Easter Parade & Pet Adoption Fair along the streets of Belmont Shores. Approximately 500 dogs, all attired in their Easter bonnets, will take to the sidewalks of 2^nd Street for a 12-block parade route spanning the areas between Roycroft and Granada avenues. The parade is expected to last one hour.

Parking in the vicinity is free (the meters don’t run on Sunday), and the event is open to public participation. The entry fee is $10 per dog when registered online prior to the event date. The registration form can be located at this link.

Registration on the day of the event is $20 at the Haute Dog tent at the corner of Livingston Dr. and St. Joseph’s Ave., from 11:00 a.m. to 2:30 p.m.

The event will include a judged costume contest, prizes and awards, and most importantly a pet adoption fair. Instead of candy and eggs this year, bring home a puppy that desperate needs the love of a good family.

For more information on the event, please visit the organization’s website here.

Are you looking for something different to do at night? Do you find yourself terribly bored between St. Patrick’s Day and Easter? Then watching the running of the grunion’s for you.

A lot of people think grunion are urban myths like “snipes” of the eponymous hunt, which is a hoax perpetrated upon the hapless. But grunion are real, and between March 19 and 22 you can watch them wriggle to the shores to lay their eggs.

The California Grunion are known primarily for their unique spawning behavior, in which the fish come ashore at night during high tide for approximately four consecutive days following a full or new moon. The females ride waves to shore and use their tails to dig a hole in the sand to lay the eggs. Spawning generally lasts less than 30 seconds. Place your own joke here.

Females lay between 1,600 and 3,600 eggs during each spawning session. Watching this process has become a local tradition for many generations of residents and promises to be a surreal experience for the uninitiated. The best place to see the grunion is the ocean side of the Belmont Shores peninsula.

Celebrate St. Patrick’s Day in style and tradition with the Queen Mary Pub Crawl.

That’s right, it’s everything you love about this day of Irish national pride and patriotic drinking, without the storied Irish guilt.  And it’s all happening this March 17!

Beginning at 1:00 p.m., an old English double-decker bus will shuttle groups of revelers to Long Beach’s top four Irish pubs to savor the best in regional drink, food, entertainment and charm.  After that, buses will return the groups to the Queen Mary’s Observation Bar for a prolonged nightcap in the ever classy and elegant Art Deco lounge.

The buses will depart at 1:00 p.m. from the Queen Mary, stopping in order at the following pubs: Limerick’s, Gallagher’s, Auld Dubliner, and then the Observation Bar.

The price is $59.00 per person and includes the following: 

• Guest appearance by Wee-Man
• One pint of beer, ale or stout at each pub
• Traditional finger foods
• Customized “Pub Crawl” T-shirt
• Live entertainment

For the St. Patty’s Day connoisseur, VIP tickets can be purchased for $89.00 per person, offering all of the above amenities plus: 

• Party with Wee-Man throughout the entire event
• An extra drink at the Queen Mary, in addition to the pints of beer at the pubs
• Unlimited food

Participants for the event will need to be registered between 11:00 a.m. and 12:45 p.m. in order to board the buses. 

Interested parties are encouraged to visit the ticketing website and order online.  For more information, call the Queen Mary at 562-499-1673.

For the die-hard partiers, we also recommend reserving a stateroom aboard the ship.  The hotel is offering a special for the event.  To make a reservation at the special $119.00 rate, call 562-432-6964 and mention “Pub.”  Enjoy!

The Queen Mary is located at 1126 Queens Highway in Long Beach, CA 90802 [map].

The barbershops of the 20th century have become the bygone relics of Americana, nostalgic symbols of our country's unique past to be entered into the annals of our cultural history. Most men and women now visit unisex hair salons for their hair care and beauty needs. But the rich history of the barbershop should not be lost on new generations or commoditized for expediency, because these businesses served a social function as well as a practical one. The traditional barbershops, the icons of small town middle America, were gathering places for men, where discussions of politics, society, human interests and entertainment occurred in a comfortable setting. These were the social clubs of the everyday Joe, just as beauty parlors were for the everyday Jane. But as younger generations sought newer places to congregate, the atmosphere of both the American barbershop and beauty parlor melded into a more systematic, sterile, and process driven business.

Thankfully, the owners of Dean Anthony on Second Street in Belmont Shores [map] have reinvented the concept of the barbershop. They have taken the traditional qualities of the barbershop and given them a 21st century makeover. As Scott, the owner of Dean Anthony, says, “We wanted a place with the traditionalism of the barber shop with a modern feel. Long Beach, particularly Belmont, is progressing to be a top Southern California destination. It seemed like the perfect location and time to offer a salon for men to be casual, unwind and even socialize with friends. While it has an exclusive feel, it's also a place for camaraderie.”

Today, some people might question the idea of opening a "men’s only" salon, but the owners have also taken the same concept and applied it to the Bella Salon of Naples, Dean Anthony’s sister salon for women. The purpose of each is to provide their clientèle with the most comfortable and tranquil environment possible. With Dean Anthony, Scott realized that men who frequented unisex salons weren’t completely relaxed during their visits, often overcome by the sterility of the shop, the powerful scent of perm chemicals and the worry of offending the woman in the next chair by venting to the barber or discussing affairs of the heart. That’s not to say that men in salons are vulgar, but sometimes boys want to be boys. This would seem to be the motto of Dean Anthony, and in this regard the salon delivers big!

Upon entering the lobby, customers are greeted pleasantly and offered a beverage. And not just water or coffee. Clients can enjoy a soda, a beer and a snack during their visit. Each station is equipped with a television screen at eye-level for entertainment. In the backroom, where shampooing and bodywork take place, customers can also amuse themselves with video games available on the shop’s PlayStation II or X-Box gaming consoles. And if you just want to waste time hanging out with other gents, Dean Anthony invites you to do so.

At Dean Anthony, the haircut is an experience. You can come in for a Scruff Trim & Coif (starting a $5), a Classic Cut (for $39), or other services that include highlights, coloring, frizz control and more. For extra time in the chair, men can get a mini manicure or facial for an addition $8. They even offer haircuts for the kids, which are $25 and include a shampoo, cut, rinse, and styling.

Dean Anthony, being a full service men’s salon, provides a complete suite of services to address every man’s needs. There are massages, skin treatments and facials, pedicures, manicures and waxing, but Dean Anthony is all about the shave. The is the favorite service of nearly every regular customer, many of whom came in for a custom shave to prepare for a special occasion but now come back for it regularly. I must admit that I am one of those customers. The shave at Dean Anthony is an experience in and of itself. During the shave, you’ll be treated with hot towels, warm scented lather, exotic lotions, a close straight razor shave, and a mini facial. It is easily one of the most relaxing things to do without spending a fortune.

There are many specialty cut and shave packages available at Dean Anthony, and the menu of services can be viewed here. Each one promises guests a rich and soothing experience. The Tuxedo Time package, for example, is the granddaddy of them all. Tuxedo Time includes a classic haircut, a signature shave, a 90 minute Sports & Stretch Massage, 20 Digit Dressing, and a deep cleansing facial. The package costs $344 and lasts for five luxurious hours.

For my money, however, I wholeheartedly recommend a haircut and the Modern Man Shave. After a full shampoo and cut, enjoyed while nursing a beer (my preference), you’ll undergo one of the most relaxing shaves of your life. This is a five-towel shave and mini facial. The whole thing takes about an hour, and you’ll feel mellow all day after.

Dean Anthony is certainly in my Top 2 of Things to Do in Long Beach, without a doubt. And it’s not just the services, or the products used, or the abundant amenities, or even the alcohol; it’s also the people. The staff and the customer treatment at Dean Anthony are unparalleled. I spent the entire time chatting with Craig, the best barber I’ve ever had, instead of playing video games or watching TV. Dean Anthony has gone out of its way to find a skilled, professional, and well-rounded group of barbers who know what being a barber is all about. If you fancy yourself a Renaissance Man (for this century, at least), then Dean Anthony is a MUST! More than that, it should be a habit.

Dean Anthony is located at 5287 Second Street in Belmont Shores, between La Verne Ave and Glendora Ave [map]. For more information, visit them on the web or call 562-434-DEAN (3326).

Dean Anthony is open Monday through Friday from 9 a.m. to 9 p.m., Saturday from 9 a.m. to 6 p.m., and Sunday from 10 a.m. to 4 p.m.