FwD is open daily for lunch and dinner. The restaurant seats approximately thirty-five guests. The dining room is comprised of a combination of tables, raw bar, and a cocktail bar.
Sun–Wed 11:30am–10pm, Thursday - Saturday 11:30am–10:30pm, bar later. Brunch Menu Saturday and Sunday 10am - 2pm
1148 Manhattan Avenue Manhattan Beach CA 90266 - 310.893.6299
Chef David LeFevre, a native of Madison, Wisconsin, and graduate of the renowned Culinary Institute of America, began his professional culinary career as an intern at Chef Charlie Trotter's celebrated restaurant in Chicago where he steadily rose the ranks over the course of seven years - punctuated with stages in France including the late Bernard Loiseau’s restaurant, La Côte d'Or, Restaurant Jean Bardet and Roger Vergé’s Le Moulin de Mougins.
In 2002, LeFevre decided to explore new and exotic cuisines, which launched him on a two year globetrotting experience all over Southeast Asia, Japan, Australia, the Caribbean, and Europe. Upon returning in 2004, LeFevre was recruited as Executive Chef of downtown Los Angeles’ seminal seafood restaurant, Water Grill where he remained for six years, earning a coveted Michelin star.
At his first restaurant Manhattan Beach Post (M.B. Post), LeFevre returned to his roots with a highly personal and soulful restaurant offering a more rustic menu of playful, artisanal dishes complemented by artfully crafted cocktails and small production wines. Opened in April of 2011, M.B. Post was named one of Los Angeles Magazine’s 2011 Best New Restaurants, 10 Most Memorable Meals by the Los Angeles Times restaurant critic S. Irene Virbila, and 10 Best Dishes of 2011 by LA Weekly restaurant critic Jonathan Gold. M.B. Post was also a semifinalist for the 2012 James Beard Foundation Awards in the Best New Restaurant and Best Chef Pacific categories, and 2013 semifinalist for Best Chef West.
Now with Fishing with Dynamite - already named Best Oyster Bar by Los Angeles Magazine - LeFevre celebrates summers spent on Virginia's Eastern Shore and SoCal's vibrant beach communities with a menu that features only the most pristine seafood. Like M.B. Post, Fishing with Dynamite is a reflection of LeFevre's roots, his travels and his three culinary touchstones - preparing food that is artisanal, soulful and handcrafted.
Executive Sous Chef, Fishing with Dynamite
Born in Ithaca, New York and the son of a butcher, Brad Mathews was raised with an inherent respect for ingredients and where they come from. Mathews spent countless hours in the meat room and learned to appreciate the skill and work ethic necessary to thrive in this environment. He admired his father’s pride in a job well done and developed a deep respect for the craft. He was also influenced early on by his grandmother, a school “lunch lady” with a green thumb whose garden yielded many memories of freshly picked vegetables sautéed in butter - lots of butter.
At fourteen Mathews was dedicated to working with food and took on a dishwasher-busboy-prep cook position at a local restaurant on Seneca Lake. He learned about true work ethic, commitment, and teamwork first hand through long days and nights of double shifts. In 2004 Mathews worked his way into a Line Cook position at a “farm-to-table” restaurant called "Just a Taste" in Ithaca, NY, where he enjoyed working with highly seasonal ingredients, local farmers and young cooks.
Eight years later he landed in Los Angeles where he accepted the position of Sous Chef under Joe Miller at Bar Pinxto in Santa Monica. Here he embraced traditional Basque Spanish ingredients and learned to cook without butter – no easy feat for this chef with a soft spot for Southern cooking.
Mathews was part of the opening team at Fishing with Dynamite in 2013 where he enjoyed working with the most pristine seafood, and in 2016 he returned to the team as Executive Sous Chef. Brad looks forward to mastering “old school” and “new school” seafood dishes under the guidance of Chef David LeFevre, preparing soulful “grandma inspired” food, and cultivating a team of talented and passionate cooks.
When he's not in the kitchen you’ll find Mathews exploring neighborhood restaurants and taco trucks, and playing fuzzed-out electric guitar.
Executive Pastry Chef
Uyen Nguyen was born in Bien Hoa, Vietnam and raised in Orange County, CA. As the youngest of six daughters, it was expected that she would take on a “traditional” career after receiving her Bachelors degree in International Relations from the University of California, Irvine. However, following a stint at a mortgage company, Nguyen bid adieu to corporate America and enrolled at the internationally acclaimed culinary institute, Ecole Lenotre in 2001.
With mixed reactions from her parents and a cheering section made up of her sisters and friends, she embarked on a fantastic journey, which has since included such celebrated establishments as Patisserie Gaulupeau in Versailles, France and Tom Collichio's celebrated Craftsteak in Las Vegas. In 2006 Nguyen joined Three Star Michelin Chef, Guy Savoy's first American restaurant at Caesar’s Palace where she became the first female Pastry Chef to lead Savoy’s team. The restaurant garnered Two Michelin Stars in 2007, after only one year of opening. In 2011, Uyen embarked on a new adventure as chef owner and operator of GORGE, where she managed operations and of course shared her passion for pastry with her guests. GORGE enjoyed critical acclaim and was named one of LA’s top 75 Restaurants in 2014 by Los Angeles Magazine.
Nguyen currently enjoys the role of Executive Pastry Chef where she brings her creativity, substantial pedigree, and exemplary leadership to the growing bread and pastry program at M.B. Post, Fishing with Dynamite and The Arthur J.
General Manager, Manhattan Beach Post
Operating Partner & Wine Director, Fishing with Dynamite
Born and raised in Los Angeles, Jerry Garbus is a self-proclaimed Southern California boy. He got his start in the restaurant business as a bus boy at P.F. Chang’s and worked his way up to management in less than two years. Consequently, he was chosen to be a part of the opening Management team for P.F. Chang's Burbank, an experience that he calls an extraordinary opportunity as he helped build and train all departments of the staff from scratch. These experiences prepared him for his time as the General Manager and Wine Director at King’s Seafood Company (Ocean Avenue Seafood, Water Grill, and i Cugini).
As the Wine Director of Ocean Avenue Seafood, Jerry's personal involvement earned him a nomination for Food & Wine Magazine's "Hot Shot Sommelier" in 2008. Now at Manhattan Beach Post and Fishing with Dynamite, Garbus' beverage experience bleeds into the procurement and management of craft beer and artisanal spirits, in addition to curating the wine lists for both restaurants.
Jerry's true love for the restaurant business comes from the fact that dining out is a special experience. "I remember most of the great meals I’ve had, who I had them with, the food I ate, the wine I was drinking and the occasion" he says, "My job is essentially, to facilitate that kind of experience. To be an orchestrator of memories, if you will."
When he's not busy at Manhattan Beach Post or Fishing with Dynamite, Jerry loves to travel, run, take afternoon naps and enjoy great meals with friends.