WHAT IS LOVE & SALT
Love & Salt is a story that begins with Cafe Pierre, a restaurant birthed by Guy Gabriele in 1977 to bring a taste of France to Los Angeles’ South Bay. While Cafe Pierre was a beloved part of the community for nearly 37 years, in 2014, Guy and his daughter Sylvie Gabriele, now the owner of Love & Salt, closed the restaurant to bring new life to the iconic space.
Love & Salt is a philosophy: that food needs only two ingredients to be great. It’s a sensibility that informs the feeling in the restaurant and the dishes on the menu — Italian-inspired with Southern California soul. An approachable wine list and classic cocktail program similarly reflect the vibrant SoCal setting of the restaurant, located just steps from the Manhattan Beach pier.
Private Dining at Love & Salt
Private Dining at Love & Salt is a fun way to host a group and give your guests a special experience. Our wine cellar is the perfect room for a private gathering up to 20 guests. Our Buyouts option is perfect for a private gathering up to 80 guests. We offer family-style service with menus that pair well with our extensive wine list and craft cocktails. To inquire click on the links below for information.
InfoGet Directions to Love & Salt LA via Google Maps
Dinner, 7 nights a week
Sunday- Thursday 5:00pm- 9:30pm
Friday-Saturday 5:00pm- 10:00pm
Public parking in lot to rear of restaurant, throughout downtown and all along the streets.
Corkage fee is $25 per 750ml bottle. With a maximum of 2 bottles.
Where To Find The Best Non-Alcoholic Cocktails In LA
The top Los Angeles restaurant standbys of 2019
Game Day Eats With Love & Salt Chef Chris Feldmeier
Recipes - Croque Madame
Croque Madame - Home & Family - Video
Making Pici Pasta By Hand | Like A Chef
Duck Egg Pie
Go On, Drink Your Butter
Travel + Leisure
Manhattan Beach, Los Angeles’s Bustling Beach City
Design Dish: Love & Salt
10 great places to wine and dine in Manhattan Beach
Chef Michael Fiorelli Cooks! - Home & Family - Video
First Look Love & Salt in Manhattan Beach
How Love and Salt Became L.A.'s Best Restaurant Comeback Story
Try chef Michael Fiorelli’s ‘downlow burger’ for football game night
Love & Salt
An intrepid entrepreneur with more than two decades in the restaurant industry, Sylvie Gabriele brings deep managerial experience and a sharp business acumen to her ownership role at Love & Salt. Under her leadership, the Italian-inspired restaurant has generated renewed energy in Los Angeles...
Born in Tunisia to Italian parents and raised in France, Guy Gabriele’s nearly 40-year hospitality career is informed by his multi-cultural upbringing + heritage. Born into a family with over half a century of industry experience, Guy grew up surrounded by the elegance and tradition of the...
Christopher Feldmeier began cooking as a child when he simply asked his mother to make breakfast. She replied by saying, “I will buy you anything you want to cook, but you are going to make it yourself.” That first breakfast sparked a passion and adoration for cooking, which grew into...
Chef de Cuisine
Tracey Harada inherited her passion for food from her mother’s own love for cooking--or more accurately, her mother’s propensity to incessantly cook for those she loves. Italian, French, Korean, prime rib, carne asada, meat loaf. A byproduct of her surroundings, Tracey’s childho...
A seasoned hospitality professional, Nash Yoshimura is the General Manager of Love & Salt, the Manhattan Beach dining destination from father-daughter team Guy and Sylvie Gabriele and Chef Christopher Feldmeier. After spending his formative years watching his mom and grandma in the kitc...
Assistant General Manager
Since she was a child, Jennifer Hill’s mother has always said she had the “gift of gab.”
She fostered this gift, and developed a passion for connecting with people that led her to begin a career in hospitality. Starting as a hostess at the prestigious Hotel Bel Air, Hill would mo...
Erin Laurie has been in the hospitality industry for over 14 years working front of house from server to bar manager. She has always been surrounded by great seasonal produce living in the East Coast in Baltimore and New York. She would experiment making purees, syrups, and other infusions from w...