Showing posts with label mb post. Show all posts
Showing posts with label mb post. Show all posts

Monday, March 17, 2014

Revisiting M.B. Post With New Cocktail Menu

M.B. Post recently launched new cocktails and I took the opportunity to revisit the place, not just for drinks but some dinner also! It's been a while since I've been there and the place was better than I remembered.

beetOn their cocktail menu they include the original cocktail that inspired theirs. The new cocktails ($12.50 each) include drinks like Longshanks (Penicillin with Compass Box "Oak Cross", beet, honey, lemon, thyme). This was one of my favorites, I love the subtle beet flavor. While it might sound strange, it's a great and well balanced drink.

Given the season, there's also King Philip's Bounty (Mojito with Starr, blood orange, mint, lime, tarragon)
Untitled
Strong but deceptively sweet and refreshing.

I was glad I ordered the bacon cheddar biscuits. I had forgotten just how good these were, but I was reminded right away! So buttery and flaky, and that delicious fluffy maple butter on the side... these are a must order! We got to dinner pretty late after a long class (scuba lesson), so we gobbled these right up.

Bacon cheddar biscuits

MB Post's menu always features a handful of specials. That night, they had a Saffron risotto with blue crab, shrimp, sword squid, English peas, squid ink rice crackers ($19)
Risotto 
The flavors of the seafood are sweet and delicate, wonderful with the saffron. The crispy crackers provided a nice contrast to the creamy risotto.

Thursday, March 1, 2012

Brunch at M.B. Post (Manhattan Beach, CA)

I knew that the bacon cheddar biscuits at MB Post would be perfect for brunch. What I didn't know was that Chef David LeFevre had a lot more under his sleeves.

We even went from sweets to savory to sweets again. While waiting for the fourth person in our group to arrive, we started nibbling on the Sticky Buns with pecan and brown sugar ($6). This one's a must-get for the sweet-toothed, or just to share with the group.

IMG_6894

Between the four of us, we tried many a great cocktails ($12 each), from the Last Rites (Sangria with Compass Box “Oak Cross” Scotch, lambrusco, pear, quince, hibiscus) to the Bloody Mary-derivative, the Coughlin’s Law (Tito’s Vodka, Belgian Pilsner, tomato, dill, bacon, and quail egg) and MO-PHO-JITO (mojito w/ starr, kaffir lime, mint, ginger, coriander honey).
cocktails

A bowl of oro blanco grapefruit salad with grapes and honey is a lovely way to either start or finish light.
Oro Blanco
The fruits in this bowl was so sweet and fresh, they barely needed anything else!

Sunday, June 19, 2011

David LeFevre's M.B. Post in Manhattan Beach

Some of you would love the bacon cheddar biscuit with maple butter, or caramelized pork jowl, or skirt steak with a bold chimichurri sauce. Some would prefer delicately steamed fish, served atop boiled bok choy and  a subtle sauce, or a light appetizer of couscous mixed the tartness of pomegranates and crunchy marcona almonds. Whichever camp you're in, M. B. Post will satisfy.

Start with a choice of three carbs, each paired with its own spread. Our favorite was the bacon cheddar buttermilk biscuit with maple butter ($5), but we also enjoyed both the fleur de sel pretzel with horseradish mustard ($4) and grilled naan flatbread with harissa yogurt ($4).

Bacon Cheddar Biscuits
Los Angeles Magazine featured his recipe for the bacon cheddar biscuit here.

The cheese and charcuterie board was also impressive with its slew of condiments, from different types of mustards to honeycomb to fruit preserves and pickled vegetables.
Cheese and Meat Board


Avila's HeirTheir craft cocktails are $12 each and they have interesting variations on popular classic and tiki drinks. I particularly enjoyed the Avila's Heir (margarita with corralejo reposado, serrano, mandarin, yuzu) and Sun Also Rises (Blood and Sand with Compass Box "Oak Cross", rhubarb, blood orange). I had ordered My Landing Strip (aviation with Hendricks, creme de violet, candied orange) but I thought it had too much creme de violet for my taste.

Gourmet Pigs   © 2008. Template Recipes by Emporium Digital

TOP