DARREN WEISS CHEF/OWNER DARREN’S RESTAURANT

 Warm, welcoming and hospitable describe Chef Darren Weiss and his new restaurant, Darren’s in Manhattan Beach, Calif.

“For me, cooking has always been about having fun and being creative,” says Weiss. “It’s also a very rewarding thing to do because when you cook for people, you’re sharing yourself with them through different interpretations of dishes and use of ingredients. In the end, it’s all about making people feel welcome and making them happy.”

Weiss has always had a passion for cooking and has never let what some might consider a huge obstacle (Darren is deaf) deter his dream. After graduating from The Culinary Institute of America in Hyde Park, NY in 1996, Darren set out to put what he’d learned in the safe confines of a cooking school environment to the test. His first stop was at the Grand Wailea Resort & Spa in Maui, Hawaii where sharpening culinary techniques against the backdrop of time constraints provided him with a solid foundation and valuable hands on experience. He also worked at David Paul’s Lahaina Grill, Grand Wailea Resort and Spa in Wailea, Hawaii and Avalon Bar and Grill in Maui.

In 1998, Darren left Hawaii and returned to his native Santa Monica, securing a spot at Rockenwagner where he worked as both pantry and line cook. At Rockenwagner, Darren enjoyed the invaluable experience of working under the guiding influence of Chef Hans Rockenwagner. Clearly, working for Rockenwagner was a turning point for Darren, giving him the experience and the confidence to open his own restaurant, Café Catalina.

The Redondo Beach eatery, which opened in 2000, had challenging location issues as it was situated in a small strip mall. But, the word started to spread about Weiss’s unique interpretations of game, exotic fish and shellfish and in no time, Weiss had built a loyal following and had earned some critical nods from Los Angeles-area food writers. Weiss had a successful five-year run with Café Catalina.

With stints at Villa Sorriso in Pasadena, Calif., I’Cugini in Santa Monica and an
Executive Chef Position at La Bahia Restaurant at Horseshoe Bay Resort, Darren continued his quest to continue learning, both from a culinary and business standpoint.

Wanting to once again run his own show, Darren began looking for a space where he could showcase his talent for creating American fare with Mediterranean and Asian influences. In October, 2007 Darren found a new “home,” securing what was formerly the home of Avenue.

“This is a very exciting time for me,” says the 40 year-old Weiss. “It’s good to be back in the South Bay after a brief hiatus and I hope to see some old friends and make lots of new ones. We want people to come in and feel really comfortable and at home – regardless of whether they’re wearing denim or velvet.”

Weiss resides in Manhattan Beach, California.

BART THOMPSON GENERAL MANAGER DARREN’S RESTAURANT

Entrée (back to top)

Loch Duarte Scottish King Salmon
All Natural Raised Salmon crusted with Sweet Chili and Peanut; Sushi Style Sticky Rice;
House Pickled English Cucumber; Lemon Grass Sake Buerre Blanc
29
Center Cut Filet Mignon
8 oz Tournado Cut; Sugpo Asin Pink Sea Salt; Mashed Potato;
Haricot Verts; Mixed Wild Mushroom Sauce
36
1/2 Australian Rock Lobster Tail & Duck Breast
Tahitian Vanilla Butter Poached Lobster; Pan Seared Duck Breast;
Wilted Puple Kale; Chestnut-Parsnip Puree; Port Reduction
38
All Natural Dry Sea Scallops
Cold Water Sea Scallops; Saffron Risotto; English Sweet Peas; Apple Compote
31
New Zealand Sea Bream
Duo Potato Gratin; Rapini; House Brined Pink Peppercorn Buerre Blanc
33
Brasied Lamb Shank
Applewood Smoked Bacon Corn Risotto;
Cipollini Onions; Meyer’s Lemon Marmalade; Garlic Confit Glace
29
Pork Chop
Pan Roasted thick 14 oz Pork Chop; Succotash of Herbed Winter Vegetables;
Prune Bordelaise Sauce
31
Braised Buffalo Goulash
Creamy Polenta; Cippolini & Pearl Onions; Cilantro Crème Fraiche;
Air Dried Lemon; Toasted Hazelnuts; Horseradish Zest
28
Free Range Half Chicken
Broccolini, Baby Carrots; Mixed Heirloom Pee-Wee Potato Confit; Juniperberry Essence
24
Fresh Mushroom Gnocchi
Hand-made Russet Potato Gnocchi; Mixed Seasonal Wild Mushrooms;
Sweet Corn; finished with Light Truffle Cream Sauce
23

Party of 6 or more, 18% gratuity will be added to the bill.
Courtesy to fellow clientele, please feel free to use the cell phone outside.
Entrée Split Charge $4.00

Desserts (back to top)

Coconut Semifreddo
Toasted Macadamia Nuts; Banana, Raspberry and Mango Coulis
9
Pumpkin Crème Brulee
Burnt with Sugar; Cinnamon Chocolate Hazelnut Biscotti
10
Selection of Gelato and Sorbet
Please check with your server for our Chef’s selected flavor of the day
10
Chocolate Hazelnut “Souffle”
Vanilla Bean Ice Cream
10
Fresh Seasonal Mixed Fruits and Berries
Frangelico Crème Chantilly
10
Cheese Selection
(ask your server for Cheese Availability)
Market Price

BAR MENU (back to top)
Happy Hour: Half Price
Monday - Friday 5:00-6:30pm
Monday - Thursday 9:00pm till Close; Friday and Saturday 9:30pm

Hand Packed Angus Burger
Brioche Bun, Boston Lettuce; Charred Onions;
Choice House Salad, French Fries, or Sweet Potato Fries
16
Panzanella Salad
Baby Arugula; Sweet Heirloom Grape Tomato; Mixed Heirloom Tomato;
Feta; English Cucumber s; Avocado; Croutons; Balsamic Basil Dressing
13
Bruschetta
Marinated Hierloom Tomatoes; Melted Burratta Cheese;
Aged White Balsamic; Black Pepper Gastrique
12
Caesar Salad
White Anchovy; Brioche Croutons; Shaved Asiago Cheese;
Toasted Pine Nuts
11
USDA Prime Hanger Steak Frites
Prime graded Hanger Steak; Kennebec Potato Fries;
Tellicherry Peppercorn Compound Butter; Bordelaise Sauce
15
Hawaiian Ahi Poke
Diced Ahi tossed with Mild Soy Sauce; Sweet Onions; Seaweed Salad;
Wasabi Tobiko; Fried Yam Chips
16
Florida Pink Shrimp Ravioli
Ravioli stuffed with Goat Cheese, Pine Nuts, and Shitake Mushroom; Rock Shrimp; Corn Cream Sauce; White Truffle Oil
14
Eggplant Roll
Fresh Mozzarella; Basil; Roasted Peppers; Moroccan Tomato Sauce
11
Sweet and Spicy Lobster Chowder
Duo Sweet Potato; Shitake Mushroom; Sweet Corn;
Thick Coconut Broth
14
Twin Blue Crab Cakes
Cucumber Salad; Tarragon Mustard Remoulade
15
Duck Taco
Duck Confit stuffed in Wonton Taco; Avocado;
Corn Relish; Cilantro Crème Fraiche
14
Cheese Platter
(ask your server for Cheese Selection List)
M.P.
Charcuterie Platter
(ask your server for Meat Selection List)
M.P.

Courtesy to fellow clientele, please feel free to use the cell phone outside.