Café Sevilla is located in the heart of Downtown Long Beach and offers a tantalizing menu of Spanish fare at its lively tapas bar or in the quiet confines of the upstairs dining room. Open for lunch, dinner and late-night dining and featuring live Flamenco shows. Café Sevilla also offers handcrafted cocktails along with vegan and gluten-free selections.
The Attic takes comfort food to an entirely new level with several varieties of Mac 'n' Cheetos, buttermilk fried chicken, oversized pot pies and a helluva list of handcrafted cocktails. Weekend brunch features an array of morning favorites including Bloody Marys with garnishes that are meals themselves. The restaurant is housed in a charming craftsman cottage with a fabulous outdoor patio and bar.
Michael’s on Naples
Michael Dene opened his namesake restaurant, Michael’s On Naples, near his Long Beach, California, home in 2007. Under the toque is Chef Eric Samaniego, formerly of Little Sparrow, with Massimo Aronne serving as general manager and sommelier. This contemporary Italian dining destination has a new reimagined Rooftop Lounge with a more casual and shareable menu that is separate from the fine dining taking place downstairs. Beneath a veil of stars and retractable roof is also a 14-seat horseshoe-shaped bar and conversational deck warmed by fire pits. Downstairs has also been updated with a new color palette, high top tables adjacent to the bar, and gallery of artwork in the cozy Chef's Gallery. The menu upstairs and downstairs boasts sustainable and locally produced ingredients with sauces and cheeses made in-house. The award-winning restaurant is open nightly for dinner with Happy Hour is offered daily from 5-7pm daily, including weekends.
James Republic, located in the downtown's East Village, combines modern sensibilities with old-world principles presenting a gathering place for the neighborhood and a distinctive dining destination in the heart of Long Beach. The style--modern California coastal--is James Republic's calling card and highlights the season's vibrant and locally-sourced bounty from both the land and sea. The chef-driven, farm-to-fork workshop is where menus are created and dictated by what's in season reflecting not only what's taking place behind the kitchen door, but also behind the restaurant's innovative bar as evidenced with every shake and stir.