Lido di Manhattan
1550 Rosecrans Avenue, Suite G, Manhattan Beach CA 90266A South Bay fixture since 1991, laid-back Lido di Manhattan occupies a commanding corner site. The restaurant is bright and open, with artwork by local artist Monica Farrell. The cuisine is California-Italian, with a heavier lean towards the latter. Signature dishes such as lobster won ton tacos, angel hair pasta with jumbo scallops and tiger prawns and charbroiled filet mignon showcase fresh ingredients. The sweet selection of Desserts are all made in house. Wine buffs will find plenty to please, while cocktail lovers can work their way through the lengthy list. A calendar of cooking classes and events keeps things interesting for both regulars and newcomers.
Lido of the pack
Review by TableAgent
A South Bay fixture since 1991, Lido di Manhattan (‘Manhattan Beach’ in Italian) occupies a commanding corner site of a strip plaza off Rosecrans Avenue. Owner Lisa Hemmat took over in 2004, and since then has successfully attracted a steady stream of new fans to the restaurant, while keeping its legion of loyal regulars coming back for more—no mean feat when there’s so much competition right on the doorstep.
As you enter, a small bar area is to the right, and the main restaurant to the left. While the bar is dark and intimate, the restaurant is bright and airy, enlivened by mirrors and artwork by local artist Monica Farrell (who is currently working on some new, specially commissioned pieces). Red drapes frame floor-to-ceiling windows along one side, which provide a view of the parking lot. The front of the restaurant has wooden tables, while beige-colored banquettes with marble-topped tables are towards the back.
The cuisine is California-Italian, with the emphasis on the latter: risottos, pizzas, and pastas all feature on the exhaustive dinner menu, along with fish, chicken, and steaks. The lunch menu offers lighter fare such as sandwiches, soups, bruschetta, and salads, while a separate kids’ menu keeps smaller appetites satisfied.
Such a lengthy repertoire can sometimes work against a restaurant, of course, with diners feeling overwhelmed by selections. It’s reassuring to know, then, that Lisa and Chef Luis Martinez are planning on paring things down; they’ll keep the popular, signature items and daily specials, while introducing more seasonal dishes.
As we sat perusing the menu, we munched on homemade bread, served in a basket. It was light and fluffy, similar to a French baguette, and, like most things at Lido, it’s made in house. There was a bottle of olive oil on each table for dipping; on request, the staff will make a dip with extra virgin olive oil, fresh basil, Parmesan cheese, and crushed red peppers.
Undecided, we asked to try a few of the chef’s specialties. Lobster Wonton Tacos – showing an Asian influence as well as touches of Italian and Mexican – were so fresh they virtually leapt off the plate. The two crisp, nongreasy tacos were comprised of taco shells made of wonton wrappers, filled with chunks of lobster that was lightly cooked and topped with shredded Napa cabbage, bean sprouts, and a cilantro vinaigrette. Served with a twist of lemon, they were a perfect choice for a warm summer’s evening.
Spicy Ahi Tower, another signature dish, is frequently requested by regulars – and it’s easy to see why. Deconstructed, the ingredients might sound less than thrilling; together, they worked wonderfully: a mini circle of diced, soy- and chili-marinated raw tuna topped with avocado and roasted red bell peppers. It was the freshness of the each ingredient that ensured this dish’s success.
Now, it’s hard to get excited about a chopped salad, but we can honestly say the Chopped Salad at Lido was the best we’ve ever eaten. The combination of ingredients – lettuce, celery, salami, garbanzo beans, and red onions, tossed with a light vinaigrette – was unusual but worked perfectly. A scattering of freshly fried croutons made of Brie was a welcome change from the mundane bread variety.
Our main courses were two more Lido fortes. Jumbo Scallops & Tiger Prawns showcased two huge scallops and three large prawns in a lobster reduction sauce over angel hair pasta. Despite the richness of the ingredients, the dish wasn’t stodgy – the sauce was light, with just a dash of cream. The homemade pasta was soft but not cooked beyond al dente.
The next dish – Charbroiled Filet Mignon – raised the bar even higher. The meat, a 10oz hunk wrapped in beautifully chargrilled pancetta, was so tender we didn’t need a steak knife. Underneath sat a succulent, intensely flavored portobello mushroom. A lovely balsamic reduction, tart yet sweet, was drizzled over the plate. Accompanying the dish was a tomato ‘salad’ of tiny tomatoes, goat’s cheese, and tarragon, along with crisp juliennes of chayote, a Mexican ingredient that we hadn’t tried before. A member of the gourd family (like cucumbers and squash), it’s actually a fruit, but rather like celeriac in texture and taste.
Portions at Lido are generous, so we didn’t need dessert… but in our book that’s no excuse not to indulge, especially when the list is this enticing. Tiramisu, served as a slice on a plate rather than in a bowl, and topped with chocolate sauce, was dense and cakelike. Flavors were subtle: the taste of coffee wasn’t overpowering, and we couldn’t detect much liquor.
Conversely, a slice of Chocolate Walnut Tart, served warm with a scoop of vanilla ice-cream, was so light and flaky it almost fell apart. Moist, with loosely held together chunks of walnuts, its freshness shone through. Unlike many shop-bought desserts, it wasn’t too sweet, either.
As with the food, the choice of drinks is extensive. Lido di Manhattan has a 130-strong, recently revamped wine list that spans the globe, from Australia to Chile via France and Italy. US wines feature heavily, in particular California, with plenty of bottles from Napa and Sonoma, as well as a few options from Oregon and Washington. It's refreshing to see a decent choice of wines by the glass and half-bottles, too. The cocktail list is strong on martinis, but also covers intriguing one-offs such as Lisa’s Bumbleberry Pie, made with fresh blackberry puree and raspberry and blueberry vodka, and served in a gram cracker-rimmed glass. We resisted the temptation and instead plumped for a glass of smooth Markham Cabernet Sauvignon.
Even on a quiet night (thanks to a Lakers game), it was obvious that Lido appeals to many kinds of diners – a group of thirty-something women, two men conducting a business meeting, an older couple, and one man clearly happy to eat on his own. Service was friendly and chatty, the waitress recommending other house favorites such as osso buco and lamb for future reference, and the music eclectic: the soundtrack included Louis Armstrong, the “I Love Lucy” theme, and off-the-wall jazz.
Lido is also known for its events, as diverse as baby showers and cooking classes, some of which are held on the enclosed patio, where more artwork is displayed. One thing’s for sure: whether we need to brush up on our culinary techniques or simply crave some excellent food, we’ll be back.
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Reservations
Business Info
- Address: 1550 Rosecrans Avenue, Suite G, Manhattan Beach CA 90266
- Cross Street: Sepulveda Blvd.
- Location: South Bay | Manhattan Beach
- Cuisine: California | Fusion | Italian |
- Cost: | Moderate
- Category: Fine Dining
- Star Rating:
- Reservations: Available
- Dress Code: Casual
- Meals Served: Lunch | Dinner |
- Parking: Street | Private Lot |
- Payment Options: VISA | Amex | MasterCard | Discover |
- Corkage Fee: N/A
-
Staff:
Luis Martinez
| Chef
- Website: www.lidodimanhattan.com
- Phone: (310) 536-0730
- Features: Full Bar, Catering Services, Live Entertainment, Outdoor Seating, Private Room, Takeout Available, Happy Hours, Personal Wines Allowed, Lounge / Bar, Healthy Options, Cooking Classes,
- Occasion: Child Friendly, Romantic Dining, Dining Alone, Business Dining, Meet for a Drink, People Watching, Quiet Conversation, Trendy / Hip,
Photos
Business Hours
Reservations Available
- Monday
- Lunch - Main Dining Room 11:00 AM - 4:00 PM
- Dinner - Main Dining Room 4:00 PM - 10:00 PM
- Tuesday
- Lunch - Main Dining Room 11:00 AM - 4:00 PM
- Dinner - Main Dining Room 4:00 PM - 10:00 PM
- Wednesday
- Lunch - Main Dining Room 11:00 AM - 4:00 PM
- Dinner - Main Dining Room 4:00 PM - 10:00 PM
- Thursday
- Lunch - Main Dining Room 11:00 AM - 4:00 PM
- Dinner - Main Dining Room 4:00 PM - 10:00 PM
- Friday
- Lunch - Main Dining Room 11:00 AM - 4:00 PM
- Dinner - Main Dining Room 4:00 PM - 10:00 PM
- Saturday
- Dinner - Main Dining Room 5:00 PM - 10:00 PM
- Sunday
- Dinner - Main Dining Room 5:00 PM - 10:00 PM
Menus
Dinner
Appetizer
- lobster wonton tacos 12.50
- with fresh napa cabbage, bean sprouts, with cilantro vinaigrette
- spinach & artichoke dip 9.00
- brie cheese, served with a homemade garlic-herb bread
- spicy ahi tower 12.00
- lightly marinated with fresh avocado, cilantro and red roasted bell peppers served with champagne dijon mustard sauce
- calamari fritti 8.50
- served with lido spicy garlic marinara and tartar sauce
- beef carpaccio 11.00
- thinly sliced sirloin, capers, arugula, olive oil and mustard sauce with parmesan cheese
- insalata caprese 9.00
- fresh tomato, basil, fresh mozzarella and extra virgin olive oil
- bruschetta 7.50
- sliced homemade bread charbroiled with olive oil, fresh tomatoes, basil and garlic
- baked eggplant roll 9.00
- stuffed with mozzarella cheese, served over fresh marinara sauce
- homemade tomato soup 3.50
- served with parmesan basil toast points with a dab of sour cream: cup 3.50, bowl 5.50
- soup du jour 3.50
- cup 3.50, bowl 5.50
Salad
- lido house salad 6.00
- gourmet greens, tomatoes, red onions, with a choice of homemade dressing
- mushroom & artichoke salad 8.00
- tossed with arugula, scallions, parsley, dressed with lemon juice, olive oil and shaved parmesan cheese
- grilled scallops & watercress salad 0.00
- tossed with julienne endive, pears, jicama, pine nuts and spicy homemade ginger dressing
- chopped salad 8.00
- diced lettuce, celery, salami, garbanzo beans, red onions, fried brie croutons, finished with homemade vinaigrette
- lido caesar salad 6.00
- romaine lettuce, croutons, shaved parmesan with a homemade caesar dressing
Entree Salads
- fresh seared ahi salad 14.50
- lightly charbroiled ahi, served over mixed greens with green beans, new potatoes, tomatoes, hard boiled egg, scallions, avocado, and homemade vinaigrette dressing
- grilled scallops & watercress salad 13.00
- grilled scallops tossed with julienne endive, pears, jicama, pine nuts and a spicy homemade soy ginger dressing
- blackened shrimp & chicken salad 14.00
- served over mixed greens, tossed with green apples, walnuts and homemade raspberry vinaigrette dressing
- grilled lobster tail & baby spinach salad 18.50
- served with mushrooms, red onions, and avocado on a bed of spinach, dressed with citrus-infused olive oil, garnished with grapefruit wedges
- flank steak salad 14.50
- baby spinach, arugula, red onion, mushrooms, and infused lemon pepper olive oil
- fresh grilled salmon salad 14.00
- with charbroiled asparagus and zucchini, fresh avocado, cherry tomatoes, field greens and baby spinach dressed with homemade orange vinaigrette dressing
From the Grill
- 14 oz. rib eye steak 26.00
- charbroiled steaks with three pepper rub and sauces served with a choice of scalloped potatoes, mashed potatoes, or baked potato, garnished with broiled pineapple
- 20 oz. porterhouse steak 32.00
- charbroiled steaks with three pepper rub and sauces served with a choice of scalloped potatoes, mashed potatoes, or baked potato, garnished with broiled pineapple
- 14 oz. new york steak 26.00
- charbroiled steaks with three pepper rub and sauces served with a choice of scalloped potatoes, mashed potatoes, or baked potato, garnished with broiled pineapple
- 10 oz. filet mignon 27.00
- charbroiled steaks with three pepper rub and sauces served with a choice of scalloped potatoes, mashed potatoes, or baked potato, garnished with broiled pineapple
Main Entrees
- 10 oz. charbroiled filet mignon 26.00
- wrapped with pancetta, served over grilled portobello mushrooms, with balsamic reduction sauce, and a side of gourmet tomato salad and julienned chayote
- baked chicken breast 18.50
- stuffed with brie cheese, sun-dried tomatoes & basil, topped with a homemade pear balsamic reduction sauce, served with spinach and basil risotto
- osso buco 23.00
- veal shank, oven-roasted with sherry wine, fresh tomatoes, carrots, basil and onions
- chicken parmesan 18.50
- lightly breaded with Italian herbs and flour, sautéed in olive oil, baked with marinara sauce and mozzarella cheese, served with a side of green beans and homemade fettuccine alfredo
- pork tenderloin 22.00
- marinated with olive oil, garlic, sage, cracked pepper, sautéed and finished with calvadose sauce, served on a bed of sautéed mushrooms with fresh apple walnut compote and mashed sweet potatoes
- roasted rack of lamb 26.00
- served with roasted garlic new potatoes, finished with port mint reduction sauce, with vegetables and cornbread
- lido classic & lobster petite filet mignon 38.00
- 7 oz. filet mignon and 7.5 oz australian lobster tail, served with a baked potato and grilled horseradish spinach
Fish
- fresh baked halibut 24.00
- baked with oven roasted tomatoes, green olives, capers, fresh baby artichoke hearts and dry vermouth, served with roasted garlic mashed potatoes
- charbroiled swordfish 25.00
- finished with tomato lemon caper sauce, served with grilled asparagus and baby spinach salad
- lemon herb crusted salmon 23.00
- charbroiled and served with sauteed arugula, endive, and radicchio with red roasted potatoes
- seared ahi tuna 22.00
- encrusted with black and white sesame seeds, finished with orange glazed sauce, served with wasabi mashed potatoes and vegetables
- jumbo scallops & tiger prawns 23.00
- sautéed with portobello and oyster mushrooms, finished with lobster reduction sauce, served with angel hair pasta
Risotto
- petite osso buco risotto 18.50
- oven roasted veal shank with fresh tomatoes, onions and carrots
- risotto pescatore 19.50
- shrimp, scallops, halibut and salmon sautéed in a light basil cream sauce
- risotto al saffron 17.50
- artichokes, asparagus, and wild mushrooms sautéed in a light creamy saffron sauce
Pizza
- barbeque chicken pizza 12.50
- red onions, mushrooms, mozzarella cheese, garnished with fresh cilantro
- pomodoro pizza 11.00
- basil olive oil, garlic, fresh tomato, fresh basil, mozzarella cheese
- blackened chicken pizza 12.50
- pesto sauce, mushrooms, basil, and mozzarella cheese
- grilled vegetable pizza 12.50
- garlic, portobello mushrooms, eggplant, zucchini, asparagus, artichokes, goat cheese and queso anejo, garnished with fresh basil and arugula
- italian sausage calzone 14.00
- stuffed with bell peppers, white onions, tomato sauce and mozzarella cheese, with a side of fettuccine
Pasta
- vegetarian delight linguini 14.00
- eggplant, portobello mushroom and artichoke hearts, sautéed in a tomato basil sauce, tossed with homemade spinach linguine and feta cheese
- pesto gnocchi 15.00
- homemade pesto gnocchi sautéed with oven roasted tomatoes, caramelized onions, and fresh basil
- pesto 12.50
- fresh basil sauce, garlic, pine nuts, parmesan cheese and olive oil, tossed with homemade angel hair pasta
- shrimp & asparagus 16.00
- sautéed in garlic and olive oil, fresh basil, oven roasted tomatoes and cream, tossed with homemade fettuccini
- homemade lobster ravioli 17.50
- sautéed with lobster cognac reduction sauce and julienne zucchini
- vodka pasta 15.00
- sautéed shallots, prosciutto ham, flambéed with vodka, tossed with marinara sauce, cream, parsley, basil, parmesan cheese, served with penne pasta
- home smoked chicken & bow tie 15.50
- sautéed shallots, shiitake mushrooms, red bell pepper and spinach, tossed in light basil cream sauce
- lido primavera 14.00
- fresh grilled vegetables in a roasted tomato sauce with shaved garlic, basil and parmesan cheese, served over whole wheat penne and garnished with steamed broccoli
- tortellini in vico 15.00
- sautéed mushrooms, prosciutto ham, alfredo sauce, tossed with tortellini
- chicken sausage 15.50
- homemade chicken sausage with sun-dried tomatoes, mushrooms, pine nuts and mascarpone cheese, sautéed in olive oil and garlic, tossed with cajun penne
- spaghetti puttanesca 12.50
- italian olives, capers, pine nuts, crush red peppers, parsley and parmesan cheese, sautéed in garlic olive oil with a touch of sun-dried tomatoes served over spaghetti
- charbroiled chicken, sun-dried tomato and spinach pasta 15.00
- charbroiled chicken sautéed with spinach, garlic and olive oil, served over homemade tri-color linguini
- shrimp & scallops 19.50
- sautéed in spicy arrabiata tomato sauce, tossed with garden peas and served over homemade capellini
- king crab liguini bianco 28.00
- sautéed in a white wine, roasted garlic, crushed peppers and italian parsely served over linguini
- baked four cheese manicotti 15.00
- topped with Italian sausage, sweet bell peppers, onions and tomatoes sautéed in a sherry wine marinara sauce
Dinner Menu
Appetizers
- Lobster Wonton Tacos 12.50
- With fresh napa cabbage, bean sprouts, and cilantro vinaigrette
- Spinach & artichoke dip 9.00
- Brie cheese, served with a homemade garlic-herb bread
- Spicy ahi tower 12.00
- Lightly marinated with fresh avocado, cilantro and red roasted bell peppers served with champagne dijon mustard sauce
- Calamari fritti 8.50
- Served with lido spicy garlic marinara and tartar sauce
- Beef carpaccio 11.00
- Thinly sliced sirloin, capers, arugula, olive oil and mustard sauce with parmesan cheese
- Insalata caprese 9.00
- Fresh tomato, basil, fresh mozzarella and extra virgin olive oil
- Bruschetta 7.50
- Sliced homemade bread charbroiled with olive oil, fresh tomatoes, basil and garlic
Salads
- Lido house salad 6.00
- Gourmet greens, tomatoes, red onions, with a choice of homemade dressing
- Mushroom & artichoke salad 8.00
- Tossed with arugula, scallions, parsley, dressed with lemon juice, olive oil and shaved parmesan cheese
- Chopped salad 8.00
- Diced lettuce, celery, salami, garbanzo beans, red onions, fried brie croutons, finished with homemade vinaigrette
Entrée salads
- Grilled scallops & watercress salad 13.00
- Grilled scallops tossed with julienne endive, pears, jicama, pine nuts and a spicy homemade soy ginger dressing
- Blackened shrimp & chicken salad 14.00
- Served over mixed greens, tossed with green apples, walnuts and homemade raspberry vinaigrette dressing
From the grill
- 14 oz. Rib eye steak 26.00
- 20 oz. Porterhouse steak 32.00
- 10 oz. Filet mignon 27.00
Main entrées
- 10 oz. Charbroiled filet mignon 26.00
- Wrapped with pancetta, served over grilled portobello mushrooms, with balsamic reduction sauce, and a side of gourmet tomato salad and julienned chayote
- Osso buco 23.00
- Veal shank, oven-roasted with sherry wine, fresh tomatoes, carrots, basil and onions
- Chicken parmesan 18.50
- Lightly breaded with Italian herbs and flour, sautéed in olive oil, baked with marinara sauce and mozzarella cheese, served with a side of green beans and homemade fettuccine alfredo
- Roasted rack of lamb 26.00
- Served with roasted garlic new potatoes, finished with port mint reduction sauce, with vegetables and cornbread
Fish
- Fresh baked halibut 24.00
- Baked with oven roasted tomatoes, green olives, capers, fresh baby artichoke hearts and dry vermouth, served with roasted garlic mashed potatoes
- Lemon herb crusted salmon 23.00
- Charbroiled and served with sauteed arugula, endive, and radicchio with red roasted potatoes
- Jumbo scallops & tiger prawns 23.00
- Sautéed with portobello and oyster mushrooms, finished with lobster reduction sauce, served with angel hair pasta
Risottos
- Risotto al saffron 17.50
- Artichokes, asparagus, and wild mushrooms sautéed in a light creamy saffron sauce
Pizzas
- Barbeque chicken pizza 12.50
- Red onions, mushrooms, mozzarella cheese, garnished with fresh cilantro
- Italian sausage calzone 14.00
- Stuffed with bell peppers, white onions, tomato sauce and mozzarella cheese, with a side of fettuccine
Pastas
- Pesto gnocchi 15.00
- Homemade pesto gnocchi sautéed with oven roasted tomatoes, caramelized onions, and fresh basil
- Homemade lobster ravioli 17.50
- Sautéed with lobster cognac reduction sauce and julienne zucchini
- Vodka pasta 15.00
- Sautéed shallots, prosciutto ham, flambéed with vodka, tossed with marinara sauce, cream, parsley, basil, parmesan cheese, served with penne pasta
- Lido primavera 14.00
- Fresh grilled vegetables in a roasted tomato sauce with shaved garlic, basil and parmesan cheese, served over whole wheat penne and garnished with steamed broccoli
- Spaghetti puttanesca 12.50
- Italian olives, capers, pine nuts, crush red peppers, parsley and parmesan cheese, sautéed in garlic olive oil with a touch of sun-dried tomatoes served over spaghetti
- Shrimp & scallops 19.50
- Sautéed in spicy arrabiata tomato sauce, tossed with garden peas and served over homemade capellini
Desserts
- Chocolate walnut tart a la mode 7.00
- Served with hot caramel
- Homemade lava cake soufflé 7.00
- Served with vanilla ice cream
- Tiramisu 7.00
- Gelato affogato 6.50
- White chocolate ice cream topped with espresso coffee
- Seasonal sorbet and gelatos 6.00