Chef David LeFevre has a history of bumping longtime staff into leadership roles at his Manhattan Beach restaurants, including at Ryla, the Arthur J, and Manhattan Beach Post. Most recently, LeFevre tapped Fishing With Dynamite chef de cuisine Alice Mai to take the helm at his new California Mediterranean restaurant Attagirl, which opened March 6 in Hermosa Beach.
A veteran of the Bazaar by José Andrés and Superba Food + Bread, Mai now prepares extruded pasta daily for her lamb bolognese radiatore, a salty rosemary smoked focaccia, grilled octopus, salads, and fresh pita to dip into spicy whipped feta, hummus, or tzatziki. Attagirl puts a white oak-fueled grill to use for skewered spiced pork belly, wild Mexican white shrimp, and beef tenderloin marinated in rosemary. Though shared plates like chicken tagine, chickpea batter fried rockfish, or a New Zealand lamb rack are available, Mai and LeFevre have designed the menu to be easy to enjoy for solo diners. Bells & Whistles, the firm that designed Ryla, also put its blush, sea green, and earth tone touches on Attagirl, which seats 90.
“Southern California is one of the five Mediterranean climates,” says LeFevre. ”When you live by the beach, the framing of what you like to eat changes, like plant- and protein-based, low-carb, and veggie-forward dishes.” According to LeFevre and Mai, brunch is slated to commence at Attagirl in the coming months, featuring dishes like shakshuka; a Mediterranean spin on eggs Benedict with griddled focaccia and shaved speck; and a breakfast plate with a choice of bacon, sausage, or halloumi with two eggs, crispy potatoes, pita, and marinated tomatoes. Lunch service is set to follow.
Ryla’s longtime general manager David Ruivo developed the cocktails for Attagirl, which take inspiration from the Mediterranean menu. The Amalfi Crush is a white sangria with limoncello, aloe liqueur, and basil, while the Shark Repellant is a gin and tonic with grapefruit and coriander-infused Hayman’s Gin, Fever Tree tonic, Persian cucumber, lime, and mint.
Attagirl sits one block away from Hermosa Beach pier and less than 100 feet from LeFevre and chef Ray Hayashi’s Japanese Taiwanese izakaya Ryla. Although the two exist in close proximity to each other, the menus couldn’t be more different, with Mai describing the Attagirl’s concept as “simple.”
“Attagirl’s menu has things that we personally like to cook and eat,” says Mai. “Making pastas is something I’ve always wanted to do. It’s always amazing to work with Southern California produce since it’s so fresh and vibrant, and plays well with what we’re trying to do.”
Chef Alice Mai.
Manila clams vongole.
Wild Mexican white shrimp.
Spiced lamb bolognese radiatore.
Focaccia, pasta, skewers, dips, and more.
Bar.
Dining room.
Banquette seating.
Additional seating.
Side view.
Sign up for the
newsletter
Eater LA