Killer Shrimp, a Marina Del Rey Favorite for Over 30 Years

Even though Marina Del Rey hasn't really been LA's foodie destination, there's one place that's been consistently busy since they opened 30 years ago. The restaurant shut down for a bit, but thankfully reopened. Killer Shrimp got their popularity from their namesake dish (more on that later) and has expanded into a spacious space with a harbor view in MDR.

So, the killer shrimp. The original signature dish is a bowl of shrimp in spicy cajun-style broth and served with a French bread. Now, you can choose shrimp, crab, lobster, or all of the above. I tried the one with shrimp, crab, and lobster for $38.

The shrimp and dipping the bread into the spicy tomato-based broth is definitely the best part, though!

They now have a full menu beyond the killer shrimp dishes now. We tried the scallop "sashimi" appetizer (it was seared, so not technically a sashimi)

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Gin and Tonic Festival at The Bazaar at SLS Beverly Hills

I should've written this post earlier, but hopefully you caught my Instagram post about the Gin and Tonic Festival at The Bazaar that's going on for the month of April! If not, you still have a week or so to go check it out.

There are seven different G&Ts on the festival menu, the most impressive of which is the Vacuum Siphon ($40 and serves two). You can order this to custom make your own gin by choosing the botanicals, herbs and spices you want, but the bartender will also have suggestions as to what combinations would work well.

This is usually only available at the bar, where the gin will be made right in front of you using a siphon and dry ice. Basically, the gas created from the dry ice creates pressure that pushes the liquid to the upper chamber, where it is infused with the botanicals.

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Spring Cocktails at Accomplice Bar (Mar Vista)

Accomplice Bar in Mar Vista first made it onto the go-to list of LA cocktail lovers thanks to Gabriella Mylnarczyk's fun drinks. But even though she recently left the bar, the cocktail program is still going strong thanks to the great bartenders there that collaborated on the latest menu.

Some of my favorite drinks from the current menu include Matchamaker (rice washed Kikori whiskey, yuzu liqueur, coconut rum, matcha, aguafaba). It's a tropical whiskey sour that had a pretty complex flavor profile!

Red Hook (rye, punt e mes, maraschino) is a great drink for those who prefer a more spirit-forward drink. It's nicely balanced.

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