FOODIES WEST.COM         
OCEAN MARKET GRILL — Long Beach, California
NIMA ARDABILI & MICHAEL COLWELL

Quality ingredients + dishes created by well-known chefs = one
May 2017 Issue | Vol. 5, No. 8                                                                                                                   unique fast-casual seafood place.


 










 
 
 
 

Executive Chef
JW MARRIOTT CAMELBACK INN
CHRIS NEFF

Executive Chef
PRIMO ITALIA | TORRANCE, CA
MICHELANGELO ALIAGA

Executive Chef
FOUR SEASONS HOTEL
LOS ANGELES at BEVERLY HILLS

MIRKO PADERNO

Beverage Specialist
WESTIN KIERLAND RESORT SCOTTSDALE, ARIZONA
MATTHEW ALLEN


Don't miss what's new at
FOODIES WEST!


Sign up for a free subscription!

Caitlin Prueitt | Chris Neumann
CORVALLIS, OREGON
VIVACITY FINE SPIRITS

     
LINCOLN RESTAURANT
with Executive Chef Chris Neff
JW MARRIOTT CAMELBACK INN

     
Domaine de Cala Rosé
CHEF JOACHIM SPLICHAL

      
FOOD LORE
FROM DESERT LANDS

Where food connects cultures.


View the wines, spirits, and beers chefs and sommeliers have paired with food featured in FOODIES WEST on our new page:



            


            


            
 
           
 
              
               Like Us!
Ocean Market Grill | Nima Ardabili & Michael Colwell, Owners | Long Beach, California Some say diners, today, no longer want to dwell for two or three hours at a meal. True or not, diners still want good food. With the Powers That Be pushing seafood these days, casual seafood restaurants are trending right now all over the U.S. So what makes more sense than opening one right along the coast? “We wanted to do something different,” Nima Ardabili described how he and his business partner, Michael Colwell, started Ocean Market Grill. “Something that no one else was doing. When we first started this, there were only a couple concepts that were doing fast-casual seafood. And they were more of a fast-food place. For example, they get their clam chowder out of a can. We wanted to take that and spin it a little bit and provide more of a quality, good food at a great value.” To get to this goal, Ardabili and Colwell commissioned well-known chefs from the area to create dishes. They use qualityingredients. Most everything, including the stock, is scratch, and the kitchen preps every day. The resulting dining hybrid contains the best of both worlds. “Right,” Ardabili said. “The food is more upscale with a casual atmosphere, which allows diners to get value for the prices. People still get scratch food prepared in recipes created by well-known chefs in the area.” Colwell and Ardabili bounce ideas around with Max Schlutz, owner of Sessions West Coast Deli in nearby Newport Beach. Schlutz came up with the restaurant’s po’boy and tacos. Tom Capler, formerly with Flemings Prime Steakhouse & Wine Bar and Mastro’s Steakhouse and currently a private chef in Beverly Hills, came up with one of the restaurant’s more popular entrées, Lobster Grilled Cheese, and a crab cake. “We’ve taken the best that they’ve offered us and made our own menu out of those ideas that resonated with us and that we liked,” Ardabili said. “We do tastings all the time and come up with new ideas all the time. We not only discuss it among ourselves, but we do tastings of things that fit our concept really well and what we think our customers would really like.”