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Great dining includes a great marina view at this Long Beach restaurant
Long Beach Press-TelegramPosted on
Eclectic California-American cooking delights at A PCH, says food critic Merrill Shindler
Used to be, carrots were simply carrots — something julienned in a salad for color. But these barbecue carrots are a universe unto themselves. They’re cut thick, really thick, lengthwise, in a rainbow of colors, with grill marks, and a dressing of, strange to behold, pecan butter. The combination seemed incomprehensible. The taste was incomparable. The portion was so outlandish I took a box home and ate them as a snack for two days more.
