DINNER & SHOW: SPITFIRE GRILL

Spitfire Grill serves quite substantial portions of tasty comfort cuisine in an unrushed, efficient and friendly atmosphere. Located literally just five minutes east of the Ruskin Group Theatre and right across the roadway from the Santa Monica Airport, Spitfire makes the perfect pre-show or post-show culinary complement to some good theatre at the Ruskin Group (www.ruskingrouptheatre.com).

Spitfire's Head Chef and General Manager Isaac Reid took time out to chat with us while we sampled Spitfire's addicting Brussels sprouts appetizer, their dee-lish carne asada quesadilla, and their huge, melt-in-your-mouth cod in their fish & chips .

How long have you been in the food industry?

I've been in the restaurant business for over 15 years. From dishwasher to bartender to chef. I attended culinary school at Cuyahoga Community College. I took a small 15-year break and worked as an IT consultant, but the restaurant called me back. I ran the kitchen at the Penn Avenue Pour House and 18th Amendment in Washington, DC. After which I moved to Los Angeles and started a personal chef business for a few years before joining Spitfire Grill.

What was your earliest interest in cooking?

Probably when I was about 7 or 8 watching my grandfather cook in Greensboro, NC.

Who were some of your career mentors?

Firstly, my grandfather and his kitchen staff. I was so fascinated with how the kitchen worked and they were great to show me. Also, as a kid watching the Great Chef's series on PBS.

What culinary styles have influenced your career?

Creole, because we visited New Orleans quite a few times when I was a kid. Also Asian cuisine, mainly Korean & Thai. My mom had a bunch of cookbooks from around the world and of all the ones I read, the food of Thailand and Korea intrigued me the most!

What do you consider the most distinguishing features of your work as a chef?

For me it's the ability to create. Also you never stop learning, every day offers something new to overcome!

What is your personal favorite meal?

Anything Korean or Creole!

Tell me a little bit about Spitfire for our readers.

Spitfire's been around for over 25 years and does a great job serving it's community. I think we have one of the largest patios on the Westside and it's just real good, unpretentious food!

What are Spitfire's most popular dishes?

Our fish & chips, Brussels sprouts and burgers.

Spitfire's minutes away from the Ruskin. Do you take reservations?

Yes, just give us a call, or hop on our website and we'll take care of it. We also have a private conference room that accommodates up to 16.

What would you suggest as a comfortable time to get here for a Friday or Saturday 8pm curtain?

Every day is different, so to be safe, I'd say no later than 6:30pm.

How about a Sunday matinee with a 3pm curtain?

Probably no later than 1pm. Sundays are one of our busiest day!! Actually, post-show would be better.

How late do you stay open for post-show munchies?

We are open until 10pm, so you should have a couple minutes to enjoy a drink after the show!

Full-bar or beer & wine?

We offer Beer and Wine

Easy to find parking/valet?

Parking is abundant! And free.

Any other info on Spitfire you'd like to add?

We also offer catering from 20 - 500. Our facility can hold up to 90 inside and 150 out side.

Check Spitfire Grill out. We certainly checked out the orders being served around us. The crab cakes were burger-patty size while the burgers themselves were packed 4" high. Almost forgot to mention the starting dish we were served -- artichoke dip with asiago bread- hmmmm!!!

www.spitfiregrill.net

3300 Airport Avenue

Santa Monica, CA 90404

310-397-3455

M-S 7:30a - 10p

Happy Hour: M-S 4p - 10p

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