I have been wanting to try Beacon for years, but I wanted fellow foodies to join me so we could try several things on the menu. Tonight I finally went with Bob & Janet and we were all so happy with every course that we all agreed to come back and try the rest of the menu.

We started with the Kaki Fry ($6.50) of crispy oysters in lettuce cups with a Yuzu-tartar sauce. A perfect balance of crunchy, rich, warm and cold textures in a delectable two bite appetizer.


We chose the Lamb Sliders ($6.25) as our next appetizer. Made with grilled Colorado lamb, kimchee and feta, this taste sensation was a combo of exotic ingredients that worked so well, we ordered another as soon as we tasted the first one. This was our favorite dish of all for all three of us.

Janet ordered the roasted beet and apple salad ($11.50) and we were glad she did as soon as we tasted the herbed goat cheese tart and toasted almonds in a white balsamic vinegar miso dressing. This would have been a wonderful meal by itself for a small eater, but none of us was a small eater.

We also tried the 5 spice chicken salad ($10.50) with Napa slaw, crispy noodles and sesame dressing, which was a nice juxtaposition of flavors and a refreshing addition to our menu.

The Ahi Tuna Pizza ($8.95) was too intriguing to pass up, so we had to try it and we were all surprised at how well the raw tuna on top of the wasabi mayonnaise worked with the pickled ginger on a pizza crust.


Because there was a sushi roll named after the place, we had to order the Beacon roll ($7.95) which was a cucumber wrapped salmon, avocado and crab filled roll with ponzu gelee on top. We would have ordered another one if we did not have another large plate coming.

Our last plate of the evening was the Grilled Hanger Steak ($18.95) with a tamarind sauce, served with a three cheese macaroni dish that was our second favorite dish of the night. The meat was cooked exactly as we ordered it (medium rare), tender, juicy, and infused with a flavor unique to tamarind. Even though I usually do not like macaroni & cheese, I could not stop eating this side dish with its perfect crust and melange of cheesy creaminess.


I don’t know how we managed to eat dessert, but somehow the rice crispy treats with vanilla ice cream and a caramel and chocolate sauce made us all loosen our belts enough for a taste. It was very well done, but a bit “normal” after all the taste sensation we had been treated to all night.

Go and head to Beacon, it was truly a beacon of extraordinary innovative cuisine in the heart of Culver City.

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