Brix@1601 and the adjoining Brixwine are newly opened in Hermosa Beach. Developer Gene Shook is behind the project and has assembled a team with plenty of experience at high-end L.A. restaurants. (Lawrence K. Ho/ Los Angeles Times)
A bartender pours libations as patrons swarm the bar inside Brix@1601. (Lawrence K. Ho / Los Angeles Times)
The newcomer already draws a crowd. (Lawrence K. Ho / Los Angeles Times)
An elaborate wine case shelters the valued vintages. (Lawrence K. Ho / Los Angeles Times)
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Soft lights reflect off Brix@1601’s vaulted ceiling. (Lawrence K. Ho / Los Angeles Times)
When Hermosa Beach gets chilly, there’s a fireplace. (Lawrence K. Ho / Los Angeles Times)
A server tends to guests by the fireplace. (Lawrence K. Ho / Los Angeles Times)
Brixwine’s long display window adjoins a dining area. (Lawrence K. Ho / Los Angeles Times)
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Softly lighted, cozy booths are set against a wood-paneled wall. (Lawrence K. Ho / Los Angeles Times)
Brix@1601 isn’t shy -- the open kitchen shows its confidence. (Lawrence K. Ho / Los Angeles Times)
Executive Chef Michael McDonald, formerly of Dakota steakhouse in the Hollywood Roosevelt Hotel, has something cooking in the Brix kitchen. (Lawrence K. Ho / Los Angeles Times)
Spicy tuna tartare at Brix@1601. (Lawrence K. Ho / Los Angeles Times)
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Alaskan halibut at Brix@1601. (Lawrence K. Ho / Los Angeles Times)
