Culinary art and theatre, with front row seats to the Pacific. That's the BALEENkitchen experience.
Hours of Operation
Monday – Friday
A La Carte Brunch
Saturday – Sunday
All Day Dining
Tuesday – Saturday
6:30am – 11:00am
7:00am – 2:30pm
11:00am – 11:00pm
6:00pm – 10:00pm
3:00pm – 7:00pm
3:00pm – 12:00am
5:00pm – 9:00pm
Wednesday, December 25 1:00pm to 10:00pm
After the presents are opened and all the family is together: Come spend Christmas Day with us at BALEENkitchen. Chef Richard’s amazing four-course Christmas menu will dazzle your loved ones. With choices of fresh Scallops, tender Filet and Butter Glazed Lobster Medallion.
- 4-course Dinner
- Adults $65 with wine pairing $80
- Kids $22
- A La Carte Brunch & Bloody Mary bar from 6:30am to 1:00pm
- View Christmas Menu
*Valet parking is complimentary. For full menu details & reservation please call us at 310-372-1202. 18% gratuity on parties of 6 and more
New Year’s Eve
Tuesday, December 31 5:00pm to 10:00pm
As the New Year begins and the old year ends, we'd love to celebrate with your family and friends. Chef Richard Crespin has prepared a lavish five-course dinner. Featuring Kobe Beef Tartare, fresh caught Halibut and Pan Roasted Kurobuta Pork Chop.
- 5-course Dinner
- Adults $85 with wine pairing $110
- Valet parking is complimentary with dinner reservations and bottle service
- Complimentary Midnight Champagne Toast for all guests.
- View New Years Menu
A La Carte Brunch & Bloody Mary bar from 6:30am to 1:00pm
A La Carte Lunch from 3:00pm to 5:00pm
Live Music from 7:00pm to 10:00pm and 10:30pm to 1:30am in the main lounge. Featuring - Arnie Vilches & Viva Santana band who have toured & recorded with artists Mark Farner, of Grand Funk Railroad, Cheap Trick, Blue Oyster Cult, Edgar Winter.
*$20 cover in the restaurant & lounge after 7p without a dining or bottle service reservation.
Featuring an additional Outdoor Lounge with satellite bar with fire pits.
Celebrate NYE like a VIP with bottle service reservations in the main lounge.
- Maximum 6ppl - $450 / Includes cover charge waived for 6ppl, Reserved Booth, 2 bottles and mixers
- Maximum 4ppl - $300 / Includes cover charge waived for 4ppl, Reserved Table, 1 bottle and mixers
- Complimentary Midnight Champagne Toast for all guests
*Valet parking is complimentary with dinner reservations and bottle service.
*For full menu details & reservation please call us at 310-372-1202.
*18% gratuity on parties of 6 and more.
Blue Zones Project™
BALEENkitchen Becomes the Latest Blue Zones Designated ‘Healthy Options’ Restaurant!
In 2004, Dan Buettner teamed up with National Geographic and hired the world’s best longevity researchers to identify pockets around the world where people lived measurably better. They found five Blue Zones, places where people reach age 100 at rates up to 10 times greater than in the United States. With this research, Blue Zones Inc. partnered with Healthways and expanded the community initiative to California. The Blue Zones Project™ was created by Healthways Inc., in partnership with Beach Cities Health District. Out of 55 competing cities in California, only three were chosen: Hermosa Beach, Redondo Beach and Manhattan Beach.
Blue Zones is a community-wide approach to creating healthier, happier and more productive individuals. Blue Zones focuses on making the healthy choice the easy choice. Its mission is to lead and ignite community-by-community well-being transformation, where people live and work together in Blue Zones Communities™ for a better life.
Executive Chef, Richard Crespin, has worked tirelessly to modify the ingredients to emphasize overall taste. In doing so, he had to remove a number of items and adjust the ingredients of other dishes to achieve that goal. Chef Crespin has toiled with his famous formulas to create new dishes that promote health, without sacrificing flavor!
For more information on the Blue Zones Project, visit www.bluezonesproject.com
Calendar of Events
See who's performing at the Baleen Lounge
View Calendar of Events >
Executive Chef Richard Crespin
Born in Spain surrounded by the fresh foods indigenous to the area and with an uncle who owned the local tapas bar, BALEENkitchen’s Executive Chef Richard Crespin could be said to have tapas in his genes. He brings an intimate knowledge of Spanish cuisine, varied experience in small bites ranging from Asian fusion to raw cuisine, and a background of formal French training to BALEENkitchen.
Chef Crespin was born in San Sebastian, a part of the Basque region of Spain where high quality, local, seasonal flavors are the standard and an integral part of everyday life. His family moved to The USA when he was five but they continued to enjoy the foods of the area as they opened a restaurant serving tapas in the afternoon and late evenings. Inspired, he moved back to San Sebastian and interned at Arzak ( 3 star Michelin), and later worked at Casa Nicolasa. From there, filled with a rich passion for good food he left to study at the French Culinary Institute in New York.
Crespin has worked in many top kitchens around the globe including Jean Georges in Manhattan, as Sous Chef at Chez Akumi in Kyoto Japan, at Toshi Sushi in Mission Viejo, CA where he was Chef de Cuisine working under Master Chef Toshiro Wada ( of Matsuhisa ), as Executive Chef at Ozumo in San Francisco, California, as Sous Chef at Gordon Ramsay at The London Hotel. He was Chef de Cuisine of Baleen LA before his promotion to Executive Chef in the summer of 2012.
Chef Richard Crespin is excited to share his personal style at the new BALEENkitchen.
BALEENKitchen - In the News
• ZAGAT: One of the Top 10 Best Restaurants for Waterside Dining in LA!
• LA Eats: BALEENkitchen, hidden gem in South Bay!
• Eating Around SoCal: BK is on point!
• Cook & Be Merry: The Beautiful Food of BALEENkitchen
FOR MORE MEDIA INFORMATION: