Exterior of The Bitter Chef
The Tomato Bisque
The Bitter Chef’s “Puff Bread”—made from scratch and complementary
made soups; the Tomato Bisque and Carrot Ginger were particularly good. Next time I’ll try Andrew’s Lentil Soup and the Fresh Garden Minestrone. We also enjoyed a crisp Caesar Salad with delicious home-made Caesar dressing. For entrées, I had a Rib Eye Steak, choice Black Angus topped with blue cheese and red wine sauce with Shrimp Scampi. Nice sized prawns were sautéed in a creamy lemon tomato garlic sauce and served with a unique twist, over matchstick potatoes and fresh seasonal vegetables. My partner had the Cioppino with an assortment
Philly Cheese Steak
of Clams, Shrimp, Calamari, Mussels and Scallops served over pasta in a spicy tomato sauce and it was a wonderful, fresh medley of shellfish. There are too many options to mention; some are mouth-watering burgers, pasta and risotto (with vegetarian selec- tions), fish, turkey, pork chops and in array of styles. The choices for dessert were scrumptious. I sampled three; the first was a Fruit Pie with blueber- ries, strawberries, raspberries and rhubarb (so fresh), Chocolate Cake, decadently delicious and Cheese Cake topped with fresh strawberries.
On that sweet note, The Bitter Chef is worthy, so
they could use your support. You’ll get a great meal in return. They are now bringing in various perfor- mance acts and other special events to add to the experience.
Located at 601 East Broadway (corner of Atlantic and Broadway) in Long Beach. Hours of operation are 8:00 a.m. to 9:00 p.m. Reservations: 562.435.4030. Online menu: TheBitterChef.com
APRIL 2010 | RAGE monthly 65
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