Pete Lehmar of Gladstone's, Part One

Christopher Victorio

​Think of seafood with an ocean view in Southern California, and you think of Gladstone's. So tied to the bounty of the ocean is the restaurant that the original Pacific Palisades branch's telephone number is (310) GL-4-FISH. (Really.) This week, we're on the line with Chef Pete Lehmar of Gladstone's second location, at the Pike in Long Beach. Stay tuned for more questions tomorrow and a recipe on Thursday.

What are six words to describe you?
Energetic, family guy, articulate, dedicated, knowledgeable, teacher.

Describe your cooking in ten words.
Fresh quality ingredients cooked straight forward, fun, flavorful...always evolving.
 
What's the most overlooked fish out there? What should people be buying?
Buy more Salmon...so flavorful...so...you can do almost anything with it.
 
What's the best seafood preparation you've ever had?
My neighbor shows up with a 200# Ahi. Two hours later there is your basic pan-seared tuna with pan soy and wasabi mayo over sauteed spinach. One of the guests: "Just spent five days at the Belagio in Vegas and this is the best meal ever." I could not have agreed more.  
 
What's the thing on your menu you wish more people would order?
Artichoke Spinach Dip.
 
What's your favorite restaurant in Long Beach (besides yours)?
Michael's on Naples.
 
Who's your hero (culinary or otherwise)?
Culinary: Branden Murphy. Otherwise: The 'Freds' I ride with.
 
What's the weirdest request you've ever received?
Seriously...clam chowder without the clams.
 
What's the best day you've ever had at work?
It was two weekends ago...Flugtag Long Beach.

You're at the market. What do you buy two of?
Ripe and ready avocados: appetizer...snack...entree and dessert.
 
Gladstone's already has multiple locations. What do you see for it in five years?
Four restaurants...maybe more.