FwD is open daily for lunch and dinner. The restaurant seats approximately thirty-five guests. The dining room is comprised of a combination of tables, raw bar, and a cocktail bar.
Sun–Wed 11:30am–10pm, Thursday - Sunday 11:30am–10:30pm, bar later.
1148 Manhattan Avenue Manhattan Beach CA 90266 - 310.893.6299
Chef David LeFevre, a native of Madison, Wisconsin, and graduate of the renowned Culinary Institute of America, began his professional culinary career as an intern at Chef Charlie Trotter's celebrated restaurant in Chicago where he steadily rose the ranks over the course of seven years - punctuated with stages in France including the late Bernard Loiseau’s restaurant, La Côte d'Or, Restaurant Jean Bardet and Roger Vergé’s Le Moulin de Mougins.
In 2002, LeFevre decided to explore new and exotic cuisines, which launched him on a two year globetrotting experience all over Southeast Asia, Japan, Australia, the Caribbean, and Europe. Upon returning in 2004, LeFevre was recruited as Executive Chef of downtown Los Angeles’ seminal seafood restaurant, Water Grill where he remained for six years, earning a coveted Michelin star.
At his first restaurant Manhattan Beach Post (M.B. Post), LeFevre returned to his roots with a highly personal and soulful restaurant offering a more rustic menu of playful, artisanal dishes complemented by artfully crafted cocktails and small production wines. Opened in April of 2011, M.B. Post was named one of Los Angeles Magazine’s 2011 Best New Restaurants, 10 Most Memorable Meals by the Los Angeles Times restaurant critic S. Irene Virbila, and 10 Best Dishes of 2011 by LA Weekly restaurant critic Jonathan Gold. M.B. Post was also a semifinalist for the 2012 James Beard Foundation Awards in the Best New Restaurant and Best Chef Pacific categories, and 2013 semifinalist for Best Chef West.
Now with Fishing with Dynamite - already named Best Oyster Bar by Los Angeles Magazine - LeFevre celebrates summers spent on Virginia's Eastern Shore and SoCal's vibrant beach communities with a menu that features only the most pristine seafood. Like M.B. Post, Fishing with Dynamite is a reflection of LeFevre's roots, his travels and his three culinary touchstones - preparing food that is artisanal, soulful and handcrafted.
Chef de Cuisine, Fishing with Dynamite
Ray Hayashi's regard for excellence and passion for food can be traced back to the produce on his family's farm in Kyoto, Japan, which required meticulous maintenance in order to supply the Michelin-starred restaurants in the area. Closer to home, Hayashi’s understanding of discipline and success were formed at his parents’ Japanese restaurant in Gardena, CA and stayed with him through his culinary career.
A South Bay native, Hayashi spent most of his free time as a teenager body boarding at the Manhattan Beach Pier, and in doing so developed a keen appreciation for the ocean. Ready to pursue a culinary career, Hayashi traded the beach for the bay and headed out to CCA in San Francisco where he worked at a sushi bar while attending the program. Upon graduating in 2005, Hayashi returned to the South Bay to gain practical experience working under Michi Takahashi (Michi's, Manhattan Beach) and Akira Hirose (Maison Akira, Pasadena), before venturing out to explore his roots in Japan. It was there that Hayashi first challenged himself to establish and cultivate
his fine dining skills as a stagier at Bordeaux in Kyoto under Chef Takao Omizo, whose French-influenced Japanese cooking style would serve as a source of inspiration for the young chef.
Hayashi returned to Los Angeles in 2008 determined to land a position at a renowned restaurant working with his favorite medium, seafood. With the self confidence of an assured chef, Hayashi landed a position at Providence, Chef Michael Cimarusti's seminal seafood restaurant, where he studied the power of pure, unembellished flavors and deft execution required for brilliant seafood.
In 2011, Hayashi caught wind of another seafood savant's adventurous social house opening near his South Bay stomping grounds, and joined Manhattan Beach Post as Chef David LeFevre’s Sous Chef. At Manhattan Beach Post, Hayashi played an instrumental role on the team that has since garnered the restaurant three James Beard semi-finalist nominations.
Now at Fishing with Dynamite, Hayashi will bring his passion for excellent seafood and Japanese aesthetic into the kitchen as Chef de Cuisine, working alongside his mentor David LeFevre to showcase only the very finest treasures from the sea.
General Manager, Manhattan Beach Post
Operating Partner, Fishing with Dynamite
Born and raised in Los Angeles, Jerry Garbus is a self-proclaimed Southern California boy. He got his start in the restaurant business as a bus boy at P.F. Chang’s and worked his way up to management in less than two years. Consequently, he was chosen to be a part of the opening Management team for P.F. Chang's Burbank, an experience that he calls an extraordinary opportunity as he helped build and train all departments of the staff from scratch. These experiences prepared him for his time as the General Manager and Wine Director at King’s Seafood Company (Ocean Avenue Seafood, Water Grill, and i Cugini).
As the Wine Director of Ocean Avenue Seafood, Jerry's personal involvement earned him a nomination for Food & Wine Magazine's "Hot Shot Sommelier" in 2008. Now at Manhattan Beach Post and Fishing with Dynamite, Garbus' beverage experience bleeds into the procurement and management of craft beer and artisanal spirits, in addition to curating the wine lists for both restaurants.
Jerry's true love for the restaurant business comes from the fact that dining out is a special experience. "I remember most of the great meals I’ve had, who I had them with, the food I ate, the wine I was drinking and the occasion" he says, "My job is essentially, to facilitate that kind of experience. To be an orchestrator of memories, if you will."
When he's not busy at Manhattan Beach Post or Fishing with Dynamite, Jerry loves to travel, run, take afternoon naps and enjoy great meals with friends.
Dustin M. Stredwick
Assistant General Manager
A lifelong restaurant hospitality professional, Dustin got his start as a weekend warrior dishwasher in a hotel restaurant while going to high school. With chef/owner aspirations, Dustin challenged himself to learn all that he could about the restaurant business, including kitchens, banquets and food operations, and taking inspiration from his personal food hero, restaurant legend Danny Meyer.
Born in Minot, North Dakota, Dustin chose North Dakota State University for college, majoring in Hospitality and Tourism Management. While pursuing his degree, Dustin received hands-on experience from a diverse array of positions in hospitality, and it was during this time he got his first practical taste of front of the house management. This was a true epiphany for Dustin who thought his calling was to the kitchen. In fact, it was the "guest experience" that proved to be Dustin's happy place.
Following positions at multi-unit concepts in Chicago and Louisiana, Dustin set-out in search of the opportunity to lead within a more personalized dining atmosphere. In his search for his next great hospitality position, Dustin found his true kindred spirit in Jerry Garbus, General Manager of Manhattan Beach Post and Operating Partner at Fishing with Dynamite, David LeFevre's wildly popular and critically acclaimed Manhattan Beach restaurants. Jerry and David's remarkable "Guest First" and "Team First" mantras perfectly aligned with his own and Dustin felt certain that he had found the perfect hospitality home.
Now at Fishing with Dynamite, Dustin is responsible for educating the crew and creating memorable experiences for guests as Assistant General Manager.