Chef Meg Hall is far from a newbie to the South Bay restaurant scene.  The Manhattan Beach native and Hermosa Beach resident has been cooking professionally since 2008 after graduating from the Cordon Bleu program at the California School of Culinary Arts in Pasadena.

Chef Meg Hall in her recently opened catering kitchen and lunch-dinner counter in Redondo Beach
Chef Meg Hall poses in her recently opened catering kitchen and lunch-dinner counter in Redondo Beach.

After focusing on catering for a few years, Chef Meg has opened her own kitchen in the South Bay.  The new space also includes a walk-up counter for customers to order lunch or dinner, dining in or carrying out.

With an entirely separate catering menu, the dine-in/carry-out menu is short and sweet.  Five sandwiches,  five salads, and two main dishes are listed daily and range in price from $8.75 to $15.50.  Side dishes include garlic-parsley fries ($3) and the very interesting curried cauliflower popcorn ($4).

Beverages include fresh brewed tea and a puckeringly delicious grilled lemon and rosemary lemonade.  I would go for the lemonade alone!
The Spring Turkey Sandwich: roasted turkey breast with brie, fuji apples, and walnut jam on grilled multigrain bread.
The Spring Turkey Sandwich: roasted turkey breast with brie, Fuji apples, and walnut jam on grilled multigrain bread.
Garlic parsley fries.
Garlic parsley fries.
Walk up hours are 11 :30 AM – 8 PM, Monday through Saturday.  Call ahead for pick up at 310-376-8600 or check out the Facebook page for the menu and specials.

* Some items mentioned in this article were provided on a complimentary basis for the purpose of this review. Prices and menu items mentioned are subject to change without notice. This story was accurate when it was published and reflects the uninfluenced opinion of the reviewers.

2 Responses

  1. Thanks for coming in, Michael! It was a pleasure to serve you lunch. Your enthusiasm for food and writing really shows. See you soon!