Brewing Up a Culinary Feast

In the past several years, Southern California has seen the opening of several brew pubs--bars that make their own beer. While it can be debated which one makes the best beer, there is little argument that the best food among the growing population of South Bay brew pubs can be found at the Redondo Beach Brewing Co. in the Hollywood Riviera.

What sets the Redondo Beach Brewing Co. apart is that one of the pub’s owners, James Brown, just happens to be the brother of Christine Brown, the executive chef of the acclaimed Fino in Torrance. Christine recently revamped the menu at the pub, and now the RBBC is a worthy destination even if you don’t like beer.

Like most brew pubs, it has a familiar selection of appetizers--Buffalo chicken wings, curly French fries and onion rings. But the menu gets quite interesting in the pasta and pizza department. The most popular pasta is penne P.V. ($7.50), a plate of straight macaroni tubes with grilled chicken breast, mushrooms, tomatoes, green onions, Parmesan and tortilla chips in a chipotle pepper cream sauce. Farfalle ($7.50) comes with chicken sausage, zucchini, mushrooms, and garlic swathed in a roasted sweet red bell pepper sauce. Not exactly typical bar food.

The RBBC also offers a sophisticated version of that beloved culinary duo beer and pizza. To go with the 20 styles of ale, there are six pizza offerings, such as one made with chunks of barbecued chicken, mozzarella, smoked Gouda and sweet red onions ($7.50). The vegetarian pizza ($6.95) holds a mix of mozzarella and Fontina cheeses, red and yellow bell peppers, artichoke hearts, diced tomatoes, mushrooms, red onions, and fresh basil that is colorful enough to pass for Renoir’s palette.

Beer drinkers will have fun sampling the various ales, which are available in five-ounce tasting glasses for $1. One of the more popular selections, Bohemian Pilsner, is patterned after Czechoslovakia’s world famous Pilsner Urquell.

The Redondo Beach Brewing Co. is at 1814 S. Catalina Ave., Redondo Beach; 316-8477. Open seven days 11:30 a.m. to 1 a.m.