A Thoughtful Dining Experience

“If we would just think more, we could solve so many problems. We are all different and we should learn from each other.” The words of a politician running for reelection? No. How about the wisdom of Aristotle? Maybe Mark Twain? Not quite.

It’s the philosophy of a Persian raised in Paris, Kashi Aghilpour, who manages and co-owns the recently established Think Bistro in San Pedro. With chef and co-owner Martin Hubmann, Aghilpour has created a restaurant that encourages, of all things, thinking.

Aghilpour relishes the memory of his youth in Paris, lingering conversations with friends at Left Bank cafes discussing politics and relationships. Meanwhile, Hubmann was apprenticing his way through various kitchens in his native Austria. When the two met at the Cafe Noir in San Pedro, they clicked.

The team has transformed a plain trattoria into a stylishly sleek room with a black and white color scheme, from the tables and chairs to the framed photographs and Art Deco lighting fixtures. Diners are never rushed. Keep your table for hours if you like.

A unique menu listing is called Think--a create-your-own dish, which the chef will put together from any combination of ingredients you crave ($5.95 to $17.95). If, for some strange reason, you desire a roasted chicken stuffed with swordfish, he’ll make it.

The list of appetizers include a seared peppered ahi ($5.95), fanned medallions of fish set on a ginger-spiked sauce of lemon, white wine and soy sauce. The escargot casserole ($6.95) could be called a snail burger. Set between two round, light grilled buns, a ragout of snails, mushrooms and tomatoes spills out beyond the buns like an elegant Sloppy Joe. Fans of the “stinking rose” can order whole cloves of roasted garlic with olive oil, balsamic vinegar and tomato ($4.95).

A favorite is the broiled Chilean sea bass ($13.95), with a lemon butter sauce and a garnish of rock shrimp, mushrooms and capers. For the classic coq au vin ($9.95), pieces of chicken are cooked in red wine with mushrooms, onions, garlic and herbs de Provence .

This whole project is food for thought. I think.

Think Bistro is at 1420 W. 25th St., San Pedro. (310) 548-4797. Open Monday through Saturday 11 a.m. to 10 p.m., Sunday 4 to 10 p.m.