Circa Manhattan Beach has changed sea side dining in ways many could not have seen coming. While the menu is constantly evolving you will be spoiled by the fresh local produce contained within every dish. Executive Chef Bryon Freeze takes something as common as grapes and slow cooks them to make even the garnish a culinary experience. Circa Manhattan Beach combines the ambiance of an industrial era gastro pub, the food of a five star establishment and mixology not seen since Cocktail to rock your dining expectations. As an aside make sure to test the mixologists, give them a flavor profile or liquor you enjoy and watch what they make for you. Take a group of friends or family for an amazing family dining experience or stop in for a romantic evening. No matter the occasion or your choice on the menu Chef Freeze will warm your heart and stomach.
Bryon Freeze joined Michael Zislis in 2012 as Executive Chef at Mucho Ultima in Manhattan Beach. At Circa Manhattan Beach, Freeze will continue his role as Executive Chef and will source local, seasonal and sustainable produce to provide guests with a fresh approach to international cuisine. Responsible for all of the day-today logistics, Freeze oversees Circa’s culinary team and manages the daily kitchen duties.
Prior to joining the team, Freeze participated and prevailed on Food Network’s “Chef Wanted with Anne Burrell.” During the course of his career, Freeze worked in a number of kitchens including Nine/05 Modern Asian, Jean Georges Steakhouse and Tarbell’s in Phoenix, Arizona. He earned his A.A.S. Degree in Culinary Arts at Baltimore International College. Immediately prior to joining the team at Mucho, Freeze served as Chef de Cuisine at the time-honored SideDoor/Five Crowns in Corona Del Mar in California. Under his leadership, SideDoor was named “Restaurant of the Year” in 2011 by Orange Coast Magazine.
For those wishing to experience Circa Manhattan Beach visit their website at: http://www.circamb.com/