All posts by abell

LUNCH SPECIALS

Monday-Friday 11AM-4PM *Dine in Only!

    • TWO TACOS & SALAD
    • PIG MAC WITH FRIES pork patty, special sauce, pickles, cheese, onion, lettuce, sesame seed bun
    • CRISPY CHICKEN SANDWICH pickles, white pepper caramelized onion aioli, served with shoestring fries
    • GRILLED CHICKEN SALAD spinach, cabbage, manchego, papadew pepper, marcona almonds, tomato basil vinaigrette

Hot’s Kitchen is worth a trip across the 10

by Scott Bridges
L.A. Biz
June 7, 2013

The South Bay is a world of its own, with its own colorful cast of characters and, of course, its pub crawl of a bar scene. The enclave is isolated from the rest of L.A. by 405 traffic and its location south of the 10. It’s just not a part of the dining conversation. There are a few establishments working to change that, however, and among the best is Hot’s Kitchen in Hermosa Beach.

For anyone south of LAX, this is very good news. Chef/owner Sean “Hot Sauce” Chaney (of Hot’s Cantina, North Hollywood), for whom the restaurant takes its name, presents a modern take on American comfort foods, as well as those from north and south of the border.

The beachside café may look like a regular burger and taco joint, but Hot’s Kitchen is more like haute cuisine working undercover. Hot seamlessly blends high art and street foods into single dishes.

Furthermore, every aspect of the restaurant attempts to be eco-friendly, including hormone-free, grass-fed beef, reclaimed wood for the bar, recycled plastic bottles used for chairs. Beer is served from kegs, not bottles or cans.
Why you should go:

The dining room at Hot’s Kitchen is typical of a Hermosa Beach eatery, open and airy, with sports playing on TVs at the bar and throughout. No white linens, classical music or romance; instead, it features a bustling atmosphere with a friendly vibe – perfect for a casual get-together.

What to order:
Hot’s Kitchen has the most exotic tacos I have yet to encounter – about 50 on the menu at any given time, and no matter what else you’re having, these should be sampled. Categories include chicken, beef, pork, ocean, vegetarian and, the exotic.

I sampled a handful: Korean, featuring beef, with kimchee and green onions; Ancho, with pulled pork, cilantro, crispy onions and ancho barbecue sauce; Thai, with chicken, spicy peanut sauce, carrots, roasted coconut and green onions; Eel, which includes enoki mushroom, avocado and eel sauce; Tofu Curry, with tomatoes, peas, green onions, yellow curry and sriracha. There are also exotic tastes for the bold – Italian Sausage, Gyro, Alligator, Duck Confit, etc.

Burgers are the other star of the menu, and buns are made fresh daily by Breadbar Bakery – possibly the best buns in town. From classics like the Chili Cheese Burger and BBQ Bacon Burger to original selections such as the Old Rasputin, with fried fungus, Rasputin sauce, roasted tomato, goat cheese and Dijon mustard; and the Spanish Burger, with Serrano ham, Manchego cheese and Piquillo pepper spread.

And for dessert, ice cream sandwiches come courtesy of Milk, with flavors like salted caramel, grasshopper, peanut butter and more.

For drinkers:
There is no hard alcohol here, instead, there is a wide array of artisanal beers, one of the better selections in town – about three dozen beers are available every day, and everything is on tap. There is also a strong wine list, and about 90 percent of those wines are from relatively local vineyards.

What people are saying:
Freelance critic and KABC radio show host Merrill Shindler wrote for the Daily Breeze, “Hot’s Kitchen, where the motto is ‘Small Plates – Family Style Dining” – a motto that doesn’t really express what needs to be expressed, which is: ‘Hot’s Kitchen – Where There Are More Tacos Than You’ll Find in All of Mexico!”

Eating in Bed, a local blog, had this to say: “These were definitely the best clams I’ve ever eaten. … These clams changed my mind; they were amazingly tender, meaty and flavorful in a spicy beer broth with linguica, spinach, onions, garlic and a piece of cheese bread. … Everything works together, and the amazing textural contrast between the linguica and clams was one of the best combinations I’ve ever tasted. … this dish changed my perception of clams. … If you’re within 100 miles of Hot’s, you should go just for the clams.”

The blogger says of the restaurant, “some of the best food in the greater Los Angeles area. … on a scale of 1 – 10, the food at Hot’s Kitchen in Hermosa Beach landed firmly on the 11 mark.”

What I think:
Hot’s Kitchen is well worth crossing the 10. Still, I wish it was in my neighborhood because I would eat there every week. Additionally, I’m very impressed with Sean Chaney’s commitment to sustainability, his creative cooking and his work with local charities.

Marine’s patrol Hermosa’s Hot’s for Tots

by Kevin Cody
EasyReader News
November 20, 2012

Marine Hats at Hots Kitchen in Hermosa Beach

Marines Major Andrew Kelemen brought his Third Naval Gunfire Liaison Company to Hot’s Kitchen in Hermosa Beach on Tuesday to pick up toys donated by the downtown Hermosa Beach restaurant’s patrons and staff. Owner-chef Sean Chaney treated the Marines to lunch in appreciation for their services.

Chef Sean Chaney played mess hall cook for Major Andrew Kelemen and his fellow Marines.

Marine Marcus Booth, of Palos Verdes said the Toys for Tots program began in 1947 when the wife of a Los Angeles Marine Major began making rag dolls. After she asked her husband for help finding needy kids to donate the dolls to, he enlisted his fellow Marines. The following year, Marine’s nationwide adopted the Toys for Tots program. Photos by Kevin Cody

U.S. Marines visit Hot’s Kitchen in Hermosa Beach to collect Toys for Tots

Chef Sean Chaney Gives Back with Walk With Sally’s “Friendship In The Kitchen” Event at Hot’s Kitchen

It was a day of educational fun, food, and photography for kids affected by cancer at Hot’s Kitchen in Hermosa Beach

PRWeb
April 22, 2012

Friendship in the Kitchen at Hots KitchenOn April 21st at 9 a.m. local charity Walk With Sally brought more than 20 children who’s families have been affected by cancer to Hermosa Beach favorite restaurant Hot’s Kitchen for their “Friendship in the Kitchen” event. It was a day of empowerment, filled with educational fun courtesy of Chef Sean Chaney and surprise guest photographer Bo Bridges.

The morning started off with a tour of the kitchen led by Chef Sean Chaney where kids and mentors learned about the equipment in a professional kitchen and what it’s like to be a chef. Shortly after, surprise guest Bo Bridges gave participants a quick photography lesson and let them shoot some photos.

The main event was a cooking tutorial led by Chef Sean, where the kids were taught hands-on how to cook two easy and delicious dishes for their families – Garden Fresh Salad and Shrimp Pasta. After a lunch of Hot’s specialty burgers and tacos, each child went home with a gift bag filled with the necessary ingredients and materials to prepare the meals at home, including kid-friendly cooking utensils from Kidding Around in the Kitchen.

Chef Sean Chaney was thrilled to be a part of the event saying, “I had the best time today. It was so fulfilling to be able to teach these kids to make an easy and healthy meal. The way they got so excited about the little things we take for granted, like setting the table, or helping clean up, was humbling to see.”

Pamela Penson, the CEO and President of Walk With Sally commented, “I’d say about 80% of the children here today have never learned how to cook or really set foot in a kitchen, so I believe today’s event was truly life-changing for them. These kids have been searching for a way to give back to their families who have been so affected by the loss of a loved one to cancer, so by enabling them to go home tonight and cook a meal for their parents is incredible.”

About Hot’s Kitchen: Hot’s Kitchen was founded in 2011 by childhood friends Sean Chaney and Michael Lindenlaub. After nearly fifteen years in the restaurant business and two successful ventures, the duo saw an opportunity to bring a unique community-focused dining experience with a killer menu to the South Bay. Hot’s Kitchen is located just blocks south of the Hermosa Beach pier at 844 Hermosa Avenue, Hermosa Beach, CA 90254 and is open Monday – Sunday, 11 a.m. -10 p.m.

About Walk With Sally: The mission of Walk With Sally is to provide mentoring support programs and services to children of parents (or siblings) with cancer – one child at a time, one heart at a time. All Walk With Sally programs and services are free of charge and open to all children between 7 and 17 years of age. Walk With Sally programs are dedicated to helping children successfully cope with the emotional trauma of a parent’s or sibling’s cancer.

Eleven from ‘11

Last year’s top eleven new restaurants in the South Bay

by Richard Foss
EasyReader News
January 5, 2012

Chef Sean Chaney opened Hot’s Kitchen this year with a little help from server extraordinaire Lynnsy Jones and beverage director Mike Siordia

Restaurateurs in the South Bay are usually selling something more than food; they’re selling a vision of their eatery as a reflection of the Good Life. That means different things in different places, but usually involves a lively, exciting environment, dining very well while not having to dress up to match, and eating something that is artisanal, farm-raised, or eclectic.

This year’s crop of new restaurants delivers on those promises remarkably well, whether your idea of the good life is sitting at a rustic outdoor table with plastic cutlery or lounging in a high-style booth with crystal on the table. As always, when it came to deciding which restaurants could be considered for a list of the very best, I had some difficult judgment calls. American Farmhouse Tavern & Dining Hall is substantially different from the American Farmhouse Grill, has a greatly expanded menu, and is in a different location – should it be regarded as a new establishment? There is enough continuity that I decided it should not be in contention, though it would have been an obvious winner otherwise. Should Bar Comida be regarded as separate from Chez Melange? They share the same management and items from both kitchens are served in the Bar Comida space, so again I erred on the side of favoring truly new establishments. To get a new restaurant up to speed involves training front of house and kitchen staff to do both their own jobs and to work together, and places that start out with established teams would have an overwhelming advantage.

There were some fascinating near-misses, places that came very close to making the cut. One Redondo restaurant would have made the cut if the service hadn’t been so chaotic – in multiple visits I never received the correct meal. The kitchen and servers seem to barely communicate, which profoundly affected the dining experience. At another, the servers were downright grouchy and argued loudly right next to customers, shattering any sense of a comfortable dining experience. The tight job market has not apparently made some servers decide to learn their job well in the hope of keeping it and of getting higher tips, but there have still been problems at all price levels with staff who knew little about their menu or the art of pleasing customers.

The restaurants that did make the cut include some of the most and least pricey of last year’s openings, and showed inspiring ingenuity in creating original environments that suit their cuisine. As occasionally happens when I try to create a top ten list, I found that the list just didn’t feel complete without one more – therefore, it’s a top eleven this time, listed in alphabetical order.

Hot’s Kitchen

Tacos unhinged at Hot’s Kitchen, which also offers a creative array of burgers and one of the best selections of craft beers in the South Bay.

If flavors were sound, these would be shouting – Hot’s Kitchen is as bold and brassy as any restaurant that has ever existed in the SouthBay. Wild things happen here, like the Thai green curry fish tacos, an extraordinary idea that is very well handled. Menus change constantly, and the house beer expert brings in all manner of seasonal suds to charm those who like their ales and stouts. The ambiance is a problem for some people, an echoing, cavernous space, but the first-rate food keeps bringing people in.

Hot’s Kitchen: Cold Beer, Hot’s Summer in Hermosa Beach

by Daniel Drennon
LA Weekly
August 19, 2011

Beer Board at Hots Kitchen
Hermosa Beach has more bars per square foot than Sacramento has politicians, good ones anyway, so it’s impressive that the new Hot’s spot (yes, we can and will beat this to death if we so choose) is Hot’s Kitchen. Hot’s features “small plate cuisine” by exec chef Sean Chaney, also of Hot’s Cantina in Northridge. Hot’s has 36 rotating craft beers on draft. We usually talk about the beer first and the food as something necessary to soak up the brews. But Chaney’s tacos deserve top billing; he also offers excellent burgers, salads and appetizers.

Potato Wedges at Hots Kitchen

With no formal culinary training, Chaney began home-brewing tacos for friends that were so well received they earned him the nickname “Hot Sauce,” later shortened to “Hot” since we are increasingly a monosyllabic society. He became a personal chef for Indy Car drivers Jimmy Vasser and Paul Tracy, as well as a 12 year stint for pro hockey player Larry Murphy. After that, he opened Hot’s Cantina in Northridge in 2003.

Chaney opened Hot’s Kitchen six months ago, we’re guessing because it’s usually 20 degrees cooler in Hermosa Beach than it is in Northridge No Beach, and it has been an immediate hit with locals in a space that has previously seen restaurants come and go like hookers at a Figueroa motel. Chaney offers a mere 55, yes 55, versions of his signature taco — a dozen chicken, another dozen beef, “ocean” tacos featuring either shrimp, fish, or anything else he can find in the sea, vegetarian, and, our favorite — exotic tacos. This may sound like something you’d find in the escort section of the Weekly, but no, it’s alligator, ox tail, a couple of ducks, and crawfish.

Bar at Hots Kitchen

And now about the craft selection. Mike Siordia is the beer guru/surfer dude, fitting for Hermosa, and our favorite thing about his chalkboard of 36 beers is the one he calls “Mike’s Dank Deal.” The Dank Deal of the Day is one beer Siordia picks each day to sell for three dollars. A good craft beer for $3 is a surfer-stroke of genius in a beer bar world that increasingly, and sadly, lays claim to $8 and $9 beers. Local favorite 24th Street Pale by Strand Brewing, both the brewer and beer names coming from Hermosa Beach itself, is always on the Hot’s board as are an additional 35 other rotating taps, mostly California brews.

Our least favorite thing about the Hot’s beer board is Bud Light and too many other masquerading-as-craft beer-selections from the evil Anheuser-Busch InBev empire. But Siordia, to his credit, does his best to offset that deal with the Devil by getting some top-notch, hard to get stuff on the rest of the board. With 36 handles to play with, he has enough left to please discerning craft beer fans.

Siordia has also pulled off a coup in getting Stone Brewing CEO Greg Koch to come up Thursday, August 25 for an all-day Stone Tap Takeover event. “There will be at least 20 vintage Stone brews,” according to Siordia.

So go for a cold beer at the beach on a Hot’s summer day (we warned you) and stay for the tacos. Or come for the tacos and stay for a Dank Deal on a great craft beer. Either way, you’re leaving happy.

Sean Chaney, Chef/Co-Owner, Hot’s Kitchen

Our South Bay
August 2011

Sean Chaney of Hots Kitchen

Hot’s Kitchen is a casual neighborhood gastro-pub by the beach with an open-air setting, amazing artwork by local artist Bo Bridges and a hip, friendly vibe. Overseen by chef/co-owner Sean Chaney and his staff of 36, the food is “beach gourmet”: small-plate dining, an impressive list of burgers and plenty of other items. The restaurant features a broad selection of wines and craft beers chosen by beverage director Mike Siordia. About 15 years ago, Chef Sean began his culinary career as a personal chef for professional athletes and executive clients and as a caterer for VIP clients on their private jets. His culinary skills are self-taught, and he enjoys adding his own flavor variations to basic, traditional dishes. He prefers healthy, delicious food to anything pretentious. Chef Sean has lived in Southern California his entire life, moving to the South Bay with his wife and daughter more than two years ago. “We came to the South Bay for many of the reasons everyone is here today—a fantastic lifestyle that includes the beach, a strong sense of community, camaraderie and home,” says the chef. “And it was the perfect fit for our new restaurant. We’re very happy here!”

What is your cooking style?
“I love putting flavors together which aren’t typically paired. For example, we recently filled morel mushrooms with our cornbread and seasoned duck. The flavor is insane but still unintimidating.”

Was there a defining moment in your career that guided you to where you are now?
“I wouldn’t say there was one defining moment, but more of a series of moments. In 1999, one of my very good friends, Greg Moore, was killed in a racing accident at Los Angeles Motor Speedway. I took his death particularly hard; he was taken from us so suddenly and at such a young age. I thought about Greg doing what he loved to do—his dream job, which was living life at full speed on the track. I realized at that moment that I had to live my dream too. I continuously received praise for the food I was cooking for both clients and friends. With overwhelming encouragement, I built a restaurant with the vision of it being exactly where my friends and I would hang out.”

Is there a new-to-you ingredient you’ve been using this year?
“At Hot’s, one of the local farmers we support is also a good friend, Matt Parker, owner of Shittake Happens. Matt introduced us to so many new kinds of mushrooms, and we’ve incorporated a number of varietals into our menu, based on seasonality. What we are doing with these various mushrooms is new to me, and it appears to be working with our guests, too—they love our creative ‘shrooms!’”

Hot’s Kitchen Serves Over 50 Types of Tacos in Hermosa Beach

by Hadley Tomicki
Grub Street
March 18, 2011

Hot's KitchenEven if it’s not up to the same standards of the stuff you’d find in, say, Highland Park, there’s no denying that your typical South Bay beach bums have a passion for burritos and tacos. At recently opened Hot’s Kitchen, a new place from former Four Daughter’s consulting chef and Hot’s Cantina owner Sean Chaney with partner Michael Lindenlaub, you’ll find over 50 varieties of tacos, including some fun stuff that we haven’t even seen on the zillions of local food trucks twisting tacos. What’s on the menu here?

We’re talking alligator tacos, oxtail tacos, Philly tacos, fried fungus, and duck confit tacos, all made from natural meats and produce. In addition, the green business, which is also teaming up with local schools and non-profits, sells burgers (including one with mortadella), salads, and has 36 craft beers at the taps, which it calls its “dank drafts.” Sounds like we might have to hit the beach this weekend, come rain or shine!