She may have been the bridesmaid on two recent seasons of Top Chef, but Brook Williamson is at the top of the wedding cake when it comes to her three dining/gastropub endeavors on the Playa Del Rey/Beach Cities area restaurant scene.
We’ve now hit 2 of those 3 places – most recently for some apps and drafts at The Tripel and with the kiddies at the 4-in-1 concept called Playa Provisions (located right down the street from each other). Hudson House in Redondo Beach is the debut offering in Williamson’s growing collection of hotspots.
The Tripel is a popular gastropub, where we grabbed a pair of stools at the bar for a crispy pig ear salad with a poached egg and apricot ($11), a calamari po boy ($10), a couple of different tripels (me) and an amber ale served with a skewered cherry (Irene).
Meanwhile, back at Playa Provisions (“inspired by the city’s country marts,” says the PP web site), we had dinner in the Dockside portion, a ½-open air seafood house with two fire pits and an indoor space with a bar that offers a view of the action in the kitchen through a fish tank. Irene and I shared a seafood chowder bread bowl and a couple of small plates, one of which was a “deviled crispy chicken skin toast” starter that I could have easily downed an additional three orders all by myself (there were three “toasts” per plate, and because it was happy hour, easy on the wallet @ $4). The kiddies’ (or “kiddos,” as that portion of the menu referred to the little ones as!) meals came with a mini vanilla ice cream sundae but felt a bit pricy at $12 per meal.
The restaurant’s other spaces are “King Beach” that serves breakfast, lunch and pastries, an ice cream counter called “Small Batch” and “Grain,” a classic cocktails/whiskey bar where we had peeked in for a look after dinner and then returned for a single malt nightcap on the night of our Tripel outing.