The Beach House — casual seaside dining and live entertainment

The Beach House
906 West Beech Street
(Corner of Wisconsin Street)
Long Beach
(516) 2008-8733
 
Recommendations:
Buffalo style Flash Fried Calamari
Panko-Breaded Fresh Mozzarella
Peel ‘n’ Eat Shrimp
Mussels & Chorizo
Grilled Chicken Caesar
Summer Salad
Lobster Roll
Chilean Sea Bass
Cajun Rib Eye
Tuxedo Bombe
Individual Tiramisu
 
Seaside casual, The Beach House exudes a festive presence to western Long Beach, starting with its patio dining. On a daily basis, clientele can enjoy exotic drinks, sensational food and timely tunes by live musicians.

Now in its third year, The Beach House is owned and operated by a well-seasoned team of restaurateurs: Rob Richards, Tim DelGrosso, Kevin Killarney and Ben Freiser, who is also the catering manager. The restaurant is managed by Allen Levy, and the kitchen by talented Chef Matt Serra. Servers are young, energetic and attentive. This is a place done correctly on every level.

Offering a gourmet twist on pub food and beyond, the menu has something for every taste and hour. Portions are generous. Starters range from $8 to $25 for a sampler. Salads are $15 to $21. Entrees range from $12 for a burger to $25 for seafood paella. Desserts are $7 and $8, and there’s a children’s menu as well. As for nightly specials, Monday is Wing Night, and Tuesday, a Lobster Bake for $29.95.

Wednesday Wine Night means half-priced bottles and a $10 Tapas Menu. Prime Rib Night is Thursday — a 16 oz. center-cut with trimmings for $21.95. Cocktails know no limit in creativity, and Martini Samplers (“flights” — three small ones with a theme) are always fun.

Flatbreads and herbed butter arrived with our chilled bottle of Pellegrino. Buffalo style calamari had just enough heat and ultimate tenderness; mandarin ginger glaze is an alternate option. Beautifully presented, triangles of panko-crusted mozzarella included tomato slices, roasted red peppers, fresh basil and a drizzle of balsamic.