The Beach House

Jennifer Aniston, Tom Hanks, Michelle Pfeiffer, Cindy Crawford, Jewel, Matt Dillon and John Travolta flock here for chef David Wolfe's upscale American comfort food. The line to get in on the weekends often stretches all the way down the block.

"Working with David is like having Yoda in the kitchen with you," says Utter. "He's so wise. Yet he's energetic; ­it's nice to have somebody who can create food that's as lively as the customers."

The Beach House's food is testimony to the concept's appeal. American classics like barbeque baby-back ribs, Kansas City filet, a "clam bake," and the "Dream Sunday"—a glorified hot fudge sundae served with warm chocolate chip cookies—dominate the menu. The drink of the house is an apple martini with a paper-thin slice of a Granny Smith floating on top. "I wanted to serve food that people would enjoy, not dishes that were about making a big statement."

David Wolfe (formerly of 2424 Pico and Patina) saw eye-to-eye with Utter on this point and recently agreed to step in as the Beach House's executive chef.

"Here I was, hanging out in these great casual houses by the ocean, and I suddenly realized: This is it. This is the kind of restaurant we need. A place that's about fun and relaxing and being with friends." A year later, The Beach House was born.

The restaurant looks innocuous from the street. Inside, however, is quite a different story: White-washed walls, linen throw pillows and candlelight set the scene, and details like glass jars filled with seashells and an American flag hanging in the hallway call to mind a Nantucket summer cottage. "It's like a little bit of the East Coast," says interior designer Tracy Bross, who is responsible for the restaurant's breezy, inviting look. "When I walk in, I genuinely feel like I could be in somebody's house. And that was the way Liza wanted her customers to feel." Utter herself is quick to point out the restaurant's pro-American theme. "I think a lot of people are very proud to be Americans right now," she says. "People are making money and thriving, and they want a place to go and celebrate."

Angeleno Magazine