Address: 844 Hermosa Ave, Hermosa Beach, CA 90254
Items:
- Appetizers: smoked trout salad w/ mustard vinaigrette, roasted brussel sprouts, grilled Korean wings with kimchi, grilled lamb lollipops w/ rosemary, lemon, & garlic
- Entrees: HOT's burger w/ cheddar cheese, onion, avocado, tomato, Mexicali burger w/ oaxaca cheese, roasted poblanos, corn-jalapeno mayo, fried onion rings
- Tacos: hamachi, oxtail, spicy tuna, Mojo chicken, duck confit, steak & potato, fried chicken
- Alcohol: 2008 San Luis Obispo Petite Sirah, 2008 Andiron Farrier Sauvignon Blanc from Alexander Valley, and the Duvel Green from Belgium
Victoria and I attended our first ever media event at HOT's Kitchen a few weeks ago, and it was super exciting knowing we'd get to hobnob with other foodies. Having rarely visited Hermosa Beach, we got dressed up with our +1's and headed out for a good time :P. Overall favorite dishes were the smoked trout salad and roasted brussel sprouts; both had a nice smoky flavor and the brussel sprouts were deliciously crunchy while the beets had a nice earthy finish. Additionally, the HOT's burger seasoning was flavorful, and we would definitely order the burger again, yum! As for the tacos, I would skip the hamachi and Mojo chicken for the spicy tuna and ingenious fried chicken tacos instead. Perhaps our favorite part of the meal were the suggested wine and beer pairings as we sampled almost all of them, and left the restaurant fuller and "sillier" than when we first arrived. We had the opportunity to meet Chef Sean Chaney and "Beer Geek" Mike Siordia, to round out our meal. We love finding out the history and concept behind any restaurant (i.e. we watch a lot of Food Network and Travel Channel) so this was a special treat. HOT's Kitchen was a fun place to grab drinks & snacks and made our first foodie event a success! Hopefully we'll get to visit again in the future.
--v & y
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