Beesalt Balcony is a hidden gem in old Del Mar, California with relaxed seaside chic décor where guests enjoy ocean views from our covered outside balcony. During cooler weather, we've got you covered with our amazing heaters which keep guests warm. The menu features Mediterranean flavors with an emphasis on Greek and locally grown farm-to-table produce. The menu is chef-driven with every dish made to order and offering a unique blend of local produce and Mediterranean flavors. We feature a thoughtfully designed wine list and craft beers from predominantly locally producers. Our guests constantly tell us that “everything that comes out of the kitchen is a culinary delight.” Chef Costa sources produce from local farms, and features organic free-range Lamb from Australia, sushi-grade salmon, homemade pasta, imported French Feta, Divina Kalamata Olives and imported Greek olive oil.Move over Lemonade because a bigger and better sheriff is in town. Picnic LA is a fast-casual, produce-driven concept by Brad Zions (one of the early partners of Lemonade), Eliot Silver (Vice F&B) and Noah Ellis (Vice F&B, Red Medicine).

The concept, which officially opened its doors on November 30th in Downtown Culver City, features a menu of constantly rotating seasonal vegetables and composed salads as well as proteins like roasted free-range Jidori chicken, beef, Scottish Salmon, dessert, and other creations put together from scratch by chef Alex Resnick, formerly of Red Medicine. The venue space itself is beautiful and minimalist- a corner location in the former L’Epicerie Market space with floor-to-ceiling windows, ample light, and a great view of the street for people watching. The interior is modern with tons of open space that is sprinkled with rustic picnic-esque elements that run throughout the eatery. The blue and white picnic square tablecloth theme extends from their merchandise to the silverware. All of Picnic LA’s ingredients are harvested from local farms making them extremely fresh. “People are paying more attention to eating clean, healthy meals," said Elliot Silver. “Picnic LA is quintessentially California with dishes drawing from its people that come from all sorts of cultures, ethnicities, and backgrounds.

The menu and the dishes are constantly changing. You’ll always been surprised." And there’s no comparison to Lemonade for those wondering. Picnic LA’s menu embodies California and its unique diversity. Expect dishes inspired anywhere from right here to Southeast Asia or even France. There’s also many vegetarian-friendly, vegan, and gluten free options. Stand out dishes thus far include: -Farro & Roasted Asparagus Salad with pickled shallot, peanut, thai basil and mint -16-month proscuitto di parma & fuyu persimmon with rosemary and jalapeño - Olive oil-poached Sushi Grade Salmon with avocado-arbequina vinaigrette -Jidori Turkey Larb Lettuce Wraps with lemongrass, lime, thai chili and fresh herbs - Toasted barley & butternut squash with sunflower seeds, harissa, and cilantro -“Vietnamese Coffee” Pot de Crème with sweetened condensed milk, chicory, toasted coconut, and praline Patrons go down the buffet style line and choose their desired dishes.

The food is served in a tray cafeteria-style with the seating reminiscent of picnic tables. There are currently three Prix Fixe Lunches available: the "Salmon, Vegetables & Grains" which comes with olive oil poached salmon, any two vegetables, grains, pulses, or snacks, and a bottled water for $17.95, the "Meat, Vegetables & Grains", which includes one protein of your choice, any two vegetables, grains, pulses, or snacks along with a bottle of water for $16.50, and the "Vegetableswhere to buy sushi grade tuna in toronto, Grains, & Pulses", which includes any three vegetables, grains, pulses, or snacks with a bottle of water for $14.95.ichiban sushi menu canton mi Picnic LA also created custom to-go bags and boxes that stack up like Tetris pieces, which they coined “Picnics on Demand”for those that wish to take their food elsewhere to eat. sushi grade fish fort wayne

Pick up orders are available in 15 minutes or less with delivery options coming soon. The eatery will also feature a retail component complete with picnic kits, accessories, and California pride apparel. And unlike Lemonade, Picnic LA is much more organized. They have a separate line for pick up so patrons don’t get caught up in the hodge-podge of people ordering. jiro dreams of sushi magnetBeer and wine will be available shortly. ichiban sushi menu sugar landFor now there’s an assortment of bottled beverages that include Kombucha, cold brew coffee, among others.yo sushi delivery edinburgh The most unique drinks on the Picnic LA menu, however are the cold pressed juices from California Juice Co. that Chef Alex deliberately sought out after trying their tasty flavors. feng sushi menu nutrition

The Miramar with pineapple, tangerine, apple, strawberry lemon, and mint has been a fan-favorite so far. The juice taste better than other cold press out there. The juices are all sourced locally in Oxnard at the Deardorff Family Farms where the fruits and vegetables go straight from picking to the press. And it’s not easily attainable either, since California Juice Co. only partners with a number of big corporations like Just Fab, Dreamworks, Linkedin to offer subsidized juices, delivered daily into the office, as part of a corporate wellness initiative. The website will be constantly updated with pictures of the newest dishes as soon as they come out for easy ordering so check picnic.la for the latest. Picnic LA is located at 9900 Culver Blvd., #1B in Culver City, (310) 838-3388.The meat of sockeye salmon, native to Pacific waters, commonly harbors two very unappetizing parasites. Since presentation is a vital element of Japanese cuisine, restaurants serving sushi and sashimi value sockeye salmon not only for its flavor and silky texture but also for the eye appeal of its vivid color.

This fish, the third most abundant of seven Pacific salmon species, is very safe to eat raw -- as long as the Food and Drug Administration's guidelines for neutralizing the risks of transmitting parasites have been followed. If not, the potential health consequences aren't worth the gamble. Tapeworm Salmon is the main vector for transmitting tapeworm to humans. Symptoms include nausea, abdominal pain, diarrhea, and weakness. Dr. Felipe C. Cabello, professor of Microbiology and Immunology at New York Medical College in Valhalla, told ABC News, "This is a worm that can reach 25 feet and it might take months, a year to grow." Since the tapeworm absorbs vitamin B12, the host human doesn't get enough, Cabello says. According to the Mayo Clinic, if the worm migrates from the intestinal tract to other organs, some very unpleasant complications can result; if not, a course of treatment with drugs usually gets rid of it. Since it's not contagious, infections don't have to be reported to public health authorities, which means that no clear picture of current prevalence exists.

Anisakis Worms Anisakiasis, caused by ingesting the larvae of the anisakis worm, is most common in countries such as Japan, where raw fish is often eaten. But as the practice of eating sushi and sashimi has spread, so has the prevalence of this disease, which has now been reported around the world. Among Pacific-caught salmon, including the sockeye, one study cited by the FDA, published in 1990 in the journal "Microbiology of Marine Food Products," put the prevalence of the worm in salmon sold in the US at more than 75 percent. The worms attach themselves to the walls of the esophagus, stomach or intestines. Sometimes, people experience "a tingling sensation" after eating a piece of raw fish, says the CDC, and "this is actually the worm moving in the mouth or throat." Eventually, the worms die, but may leave behind an inflamed mass at the site of the infection which can only be removed surgically. Highly Allergenic Symptoms that an anisakis worm has taken up residence in your body include abdominal pain, bloody diarrhea and vomiting -- but this isn't necessarily the worst it can do.

A paper published in the April 2008 issue of "Clinical Microbiology Reviews" notes that allergic reactions, with consequences ranging from mild to lethal, are so common that testing for exposure to the worm has become a standard part of investigating food allergies. Among people allergic to anasakis, severe reactions can be triggered by exposure to the worms, dead or alive, through food, air or skin contact. More than 90 percent of the cases cited by the researchers, who blame "traditions of consumption of raw or undercooked fish, including sushi and sashimi," were caused by a single larva. Dining Out On restaurant menus, items that might feature uncooked sockeye salmon include sushi, sashimi, ceviche, lox, gravlax and tartare. Despite widespread misconceptions to the contrary, salting, cold-smoking, brining and marinading in citrus juice aren't equivalent to cooking with heat to eliminate threats from parasites. These processes have little to no effect on worms, says the FDA. Even though anisakis appears to be sensitive to salt, the amount required and the time needed for it to kill the worm larvae makes the process impractical.

For example, a paper published in 1995 in the journal "Food Science and Technology" reported that worm larvae in herring were only killed after being marinaded for five to six weeks in an 8 to 9 percent salt solution. Because of this, freezing is the sole method endorsed by the FDA for killing worm larvae that might be lurking in the flesh of fish intended to be eaten raw. It's up to local and state public health authorities to enact laws based on these recommendations, and ensure that restaurants and retail establishments, such as delis, that sell takeout raw fish products comply. If it's properly frozen, sockeye salmon is safe to eat raw. Buying Fish Industrial freezers such as those found in supermarkets typically reach much lower temperatures than home freezers, so the FDA recommends that if you plan to eat fish raw, you should buy it frozen and thaw it in the fridge. As tempting as fresh sockeye salmon might look at the fishmonger's, the only way you can be confident that the fish is worm-free without cooking it is by freezing it for at least seven days -- but only if your home freezer's temperature never strays above -4 degrees Fahrenheit.