Restaurant Opening: Montauk and The Den at Montauk By Writer and Contributor NJ Jaeger
The Hollywood Riviera in Redondo Beach first by imagined by developer Clifford Reid in the late 1920’s as a clubby stylish beach retreat for Hollywood has found a new champion in experiential marketing trailblazer Lavae McClinnahan and his Peninsula Hospitality Concepts. Montauk, and the Den at Montauk, at 1611 Catalina Avenue, now serve as the northern anchor for Riviera Village’s buzzing beachside restaurant row.
McCinnahan’s easy 1000-watt smile will make you feel part of the Montauk community from your first visit. Montauk is named for the hamlet that sits on the eastern tip of the Hamptons on Long Island known for its eclectic beauty, windswept shores and warm relaxing vibe. McClinnahan’s love of that area is the reason he decided to build his dream restaurant and jazz club at Montauk’s sister location, the Hollywood Riviera.
The Experience of Quality
Montauk, just steps from the blue Pacific, is an immersive experience, the kind of place that feels like an instant legendary destination with its luxurious laid back Ralph Lauren styled interiors and a picture perfect topiary encircled patio that steals the spotlight as the prettiest in the city.
Montauk’s classic menu rotates seasonally to capture nature’s excellence in seafood for brunch, lunch or dinner. The Den at Montauk, McClinnahan’s intimate jazz lounge, is drenched in moody, modern supper club sophistication and features dynamic satisfying small plates paired with stunning cocktails served in Ralph Lauren vessels so sparkling you’ll want to savor every drop.
Southern California’s Central Avenue jazz scene moved out to the beach in the 1960’s finding a laid back sandy home at The Lighthouse in Hermosa Beach. Musician greats like Miles Davis, Stan Getz, and Conte Candoli enjoyed a busy scene of bookings in Los Angeles. The Lighthouse All-Stars made it the most influential jazz space in Los Angeles. Now the tradition continues with McClinnahan’s refined listening experience for live jazz, The Den at Montauk.
Montauk by Design
Letisha Moody’s world class Ralph Lauren-inspired concept is turning heads with its sleek tailored look at alfresco dining and curated entertainment. Dining at Montauk day or night is like being invited into Ralph Lauren’s personal beachside compound. Designed by a rising star in the culinary world, Ralph Lauren’s trademark Americana esthetic is beautifully incorporated throughout every corner of Montauk’s entrance, patio, dining room and lounge from the deep navy corduroy wall covering to the crisp white table linen, luxurious caramel leather banquettes and tasteful milk glass wall sconces. During the day Montauk is a bright seamless indoor-outdoor experience with exotic wood and glass double doors that swing open to reveal the white-washed stone patio, crisp white table linen and servers in Ralph Lauren dress. At night engraved brass chargers glint under the soft glow of lacquered brass table lamps. If you look closely among the ocean-themed art displayed throughout the main dining room, passageway and jazz lounge, you may spot a discreet homage in the claret framed black and white portrait of the young Ralph Lauren near the entrance.
PENINSULA HOSPITALITY CONCEPTS
Owner Lavae McClinnahan and General Manager Lindsay Shelton
Owner Lavae McClinnahan’s Vision
McClinnahan’s prevailing food influences come from the fresh seafood he prized during a boyhood spent on the shores of Maryland and New York and the jazz club traditions he explored on his travels through New York, North Carolina and New Orleans.
McClinnahan has always been passionate his philosophy of food and the craft of ingredient-driven cooking that it embodies. McClinnahan’s opening menu will showcase the best purveyors and farmers in the region like Luxe Seafood, Kai Gourmet and Rocker Meats.
McClinnahan describes the vision, “A balance between a little bit of innovation with a lot of classic. We want to be able to put things on that are classic and make them above and beyond what you would normally find in any other place. We’re trying to add classics with some takes and some actual specimens that are a little harder to find. Seafood is my focus but not everyone wants seafood all the time. We will have a good amount of rotating pasta, lobster gnocchi, those kinds of things; vegan options, steaks, and duck will all be there.”
Exploring his plans for special event menu Clinnahan explains that there will be a host of prefix options, family-style options and custom menus for clients when possible. Interest in booking Montauk for special events and buy outs has been high, and with McClinnahan’s vast event production capabilities and experience it will be a strong focus for the team over the next few months.
General Manager Lindsay Shelton
In Shelton McClinnahan has found the perfect team captain to fulfill his dream of bringing the formal but approachable seafood fine dining and sophisticated after-hours jazz to Redondo Beach. A native, Shelton loves everything that makes the South Bay special and believes that the South Bay’s ethos is: hospitality.
For Shelton and her team food is the language that unites us and creates memories. As a master mixologist Shelton is pioneering new spirits worth the hype, and an exciting wine list that is among the best in the California. “I’m very curious and love trying new things to see where that takes us into the personality of these cocktail menus. We definitely have some secret tricks up our sleeves. I’m very excited about them and our lead mixologist coming on the team to help me oversee this program comes from a background where mixology and culinary are very integrated. We will take the opportunity to play with sneaky little bites like caviar and fresh produce, and try things that articulate cocktails, beverages and nonalcoholic beverages in ways that are refreshing and fun.”
Montauk’s timelessly chic restaurant bar features deftly built alcoholic creations, creamy or bone-dry whites, seductive reds defined by terroir, and spirit-free drinks flavored by botanicals perfect for brunch, lunch and dinner. In contrast, The Den at Montauk’s after-hours bar reflects McClinnahan’s and Shelton’s shared interest in bringing a unique limited production tasting program experience to the community.
“We feel excited about the very luxurious and refreshing options that enhance the table experience in every way, and really celebrate a very, very, well rounded experience. We truly love to celebrate both East Coast and West Coast living and the complementary seasonality and individuality that comes from that, so the idea was how do we curate an experience that allows people to step into the room and be completely immersed.
Seasonality is a huge part of how we want to share and showcase these menus so every day you have the opportunity to experience something new with us,” Shelton says.
Shelton’s engaging style and operational acumen is reflected in the healthy and special culture she creates for her teams. Shelton’s has been quick to recognize and reward talent and is hiring passionate locals who embrace all of the highest qualities in culinary hospitality. “Recognizing the humanity in the room even during the busiest of times is paramount,” Shelton says. Shelton’s greatest desire is for diners to experience the highest level of service, happiness and satisfaction without exception on every visit.
*Restaurant Dress Code: Montauk, and The Den at Montauk, available on the website: http://www.MontaukinRedondo.com
NJ is a storyteller who has written in many voices for clients in health, education, entertainment, food, sport and politics. Her firm managed publicity for documentary films, book authors and the U.S. Championships. NJ received the Lynn Weaver Award from the Entertainment Professional Publicists Society for her lifelong commitment to philanthropy and community volunteerism.