Tag Archives: Mike Siordia

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!’”