Issue link: http://digital.copcomm.com/i/15710
SEPTEMBER 2010 FOOD & WINE 40 HOME & GARDEN : DESIGN THE NEW PARKERS' LIGHTHOUSE WRITTEN BY RYAN RITCHIE Parkers' Lighthouse is a local institution. The eatery's seafood dishes and oceanic views are considered some of the best in the area, which is only one reason why the restaurant has been in existence since 1983. But change is on the horizon for the iconic destination, yet those who fear that immaculate plates such as steelhead salmon and hazelnut white crusted sea bass and the breathtaking view of the Queen Mary and the San Pedro Bay will be replaced with a bowling alley need not fret as renovations to both the dining areas and the menu are designed to boost the reputation of one of our city's most adored locations. The first change diners will notice at the new Parkers' – which began its renovation August 23 – is the downstairs dining area's transformation into a lounge highlighted by a 20-seat cabana seating area, four five-seat Hollywood-style booths and a two-story wine cellar. The menu in the lounge will feature small plates, appetizers and sushi while the ambiance will strive to offer movers and shakers a comfortable yet sophisticated place to relax. "It needs a fresh new look," general manager Michael Cole said. "We are modernizing ourselves. We need to change. We're so white inside now and we want to warm things up." Guests who are accustomed to hanging out on the third floor seafood galley enjoying hamburgers and chicken wings will be surprised to discover that the upstairs will re-commissioned as an upscale room featuring local jazz musicians and a menu of grilled fish, lobster, steaks and chops on Friday and Saturday evenings. For the remainder of the week, Parkers' Lighthouse hopes to use the section of the restaurant for private parties, banquets and meetings. The center bar will be removed and new paint, furniture and floors will do its best to keep patrons' eyes off the amazing views. The good news, Cole said, is the ambiance of the seafood galley isn't leaving, just moving a bit south. "What we have been doing upstairs for all these years," Cole said, "we're just shipping it down. We're hoping the new area becomes the premiere function room in all of Southern California." With a new-look dining area, an update to the menu is a must for Cole and executive chef Jason Stein. To help accommodate these new dining options, the upstairs kitchen is adding a larger grill, hot food storage and a bigger oven, all of which should help with production and volume, the chef said, while an additional