The Strand House

Neal Fraser joins the recent spate of chefs heading for beach cities. Although the BLD owner is serving only as menu consultant at this ocean-view hot spot, his influence is evident in California small plates such as the duck leg confit with mushrooms and shell beans; grilled calamari with cucumber, olives, and romesco sauce; and thin-crust pizzas. The restaurant occupies two levels: Downstairs is a bar with an abbreviated menu; upstairs is the scene.