ROCK’N FISH, the South Bay’s favorite seafood, steak and spirits institution today announced the opening of its newest location in Laguna Beach. Owners Michael Zislis and high school friend Jim Donegan shared a vision to bring their American Regional Cuisine to a restaurant overlooking the Pacific.
Having an aspiration to open a restaurant in Laguna Beach near his home, Donegan (an investor in the other two ROCK’N FISH locations) partnered with Zislis to open the new location after working at the ROCK N’ FISH L.A. LIVE for the last two years. Both proprietors, understanding the importance of an owner being involved in the day-to-day operations, set a goal to visit most tables every night.
Located in the Heisler Building, the new 6,000-square-foot, 200 guest-capacity ROCK’N FISH will feature designs uniquely selected for the Laguna Beach locale. Wanting to create a neighborhood atmosphere, Zislis and Donegan engaged local artisans to craft custom-made artwork to adorn the interior. In addition, they added a wine cellar dining area that can accommodate up to 50 guests for private events.
Built in Manhattan Beach in 2000 on the site of the legendary Hibachi Restaurant, the original ROCK’N FISH and the subsequent ROCK’N FISH at L.A. LIVE carry on Hibachi traditions with favorites like the Navy Grog, Teriyaki Chicken and Sticky Rice. The new Laguna Beach ROCK’N FISH will feature an American Regional Menu, using only the highest quality meats and freshest fish, brought in daily from local purveyors and grilled over 100% red oak. Highlights of the menu include Kapalua rib-eye in a 72 hour pineapple marinade with “Hibachi” teriyaki, hot and sweet New Orleans barbecue shrimp over sticky rice, and their famous oak-grilled artichoke.
“Our restaurants are built for the community,” said Donegan, describing ROCK’N FISH as the casual place people will dine and enjoy a glass of California wine or one of their signature martinis. “It’s that relaxed ambience that has made ROCK’N FISH a favorite in Manhattan Beach for nearly ten years,” adds Zislis.