Hey, fancy that.
Little Sister now has an actual little sister.
And it’s called... Little Sister, a Downtown doppelgänger to Manhattan Beach’s favorite Southeast-Asian-inspired bistro, now open on 7th Street. (Here’s what she looks like.)
Your options are manifold in this attractive French colonial hideaway swarming with hand-painted helicopters, telephone poles and butterflies. You might stop in for duck confit congee at breakfast. Or some Vietnamese beef stew for lunch. But odds are, you’ll end up making something of a night of it. You like those odds.
Bring a date to share the pear-and-pine-nut beef tartare or the salt-and-pepper lobster you’ve heard so much about. Or go rogue with something new like coconut-braised pork and quail eggs, or crispy sweetbreads with ramen noodles and mushroom froth. Who knows, froth may be the next big thing.
And sure, those lacquered tables look nice. But you’ll get more of an eyeful at the bar, where the soju cocktails and foie-gras-and-spiced-oxtail torchon are prepared.
Then, when dinner’s done, you can head next door to the Barrel Down or Seven Grand for continuing adventures in alcohol. You can always return here a little later when the late-night menu kicks in.
Everyone will get their you-time in the end.
Little Sister now has an actual little sister.
And it’s called... Little Sister, a Downtown doppelgänger to Manhattan Beach’s favorite Southeast-Asian-inspired bistro, now open on 7th Street. (Here’s what she looks like.)
Your options are manifold in this attractive French colonial hideaway swarming with hand-painted helicopters, telephone poles and butterflies. You might stop in for duck confit congee at breakfast. Or some Vietnamese beef stew for lunch. But odds are, you’ll end up making something of a night of it. You like those odds.
Bring a date to share the pear-and-pine-nut beef tartare or the salt-and-pepper lobster you’ve heard so much about. Or go rogue with something new like coconut-braised pork and quail eggs, or crispy sweetbreads with ramen noodles and mushroom froth. Who knows, froth may be the next big thing.
And sure, those lacquered tables look nice. But you’ll get more of an eyeful at the bar, where the soju cocktails and foie-gras-and-spiced-oxtail torchon are prepared.
Then, when dinner’s done, you can head next door to the Barrel Down or Seven Grand for continuing adventures in alcohol. You can always return here a little later when the late-night menu kicks in.
Everyone will get their you-time in the end.
