Made By Meg

I read a review on "by Meg", short for Made by Meg on the Internet via an email from Thrillist.  I was so excited to find out that this little restaurant that only seats 6 was in my vicinity located at 234 S. Pacific Coast Highway in Redondo Beach, California. 

My friend and I went to order the "Thrillist"  which was a sandwich on a pretzel roll with roasted wild mushrooms, garlic aioli and Camembert cheese. Below is the picture on the email that looked mouth watering and exciting.

The actual sandwich was less thrilling.  The mushrooms were delicious but there was too much bread. Like my friend said, it would have been better if they took a slice off the middle of the pretzel bread as it just drowned the great flavor of the mushrooms.

The other sandwich we ordered was the "Coastal Californian."  Grilled chicken with avocado and skillet bacon jam on parmesan sourdough bread.  The bacon jam was good but not enough of it; I think they are concentrating on "healthy" sandwiches; after all, they do specialize in "organic" food. For a side dish, we ordered the Fire Roasted Curry Cauliflower Popcorn. We expected the cauliflower to be crispy (popcorn) but it wasn't. It tasted like cauliflower cooked with curry; not bad but......maybe we should have ordered the Garlic, Parsley Fries.

Meg has been in the catering business for several years and has a good following. We watched her make all sorts of savory bread pudding, etc. and the place was filled  of  beautiful aromas as she created interesting inventions. 

We tried a dessert called Blondie which was made with Nutella. It was all right. The other dessert we tried was not made by Meg; it was called S'Muffins. We ordered one of those. It was a like a s'mores with marshmallow on top of a muffin with oreo cookies in them. Meg's suggestion to heat it up was perfect as the marshmallow got warm and gooey.

I don't doubt that Meg is good in what she does when it comes to catering. This hard working and very friendly chef worked hard to get to where she is currently. She was a financial advisor at Merrill Lynch and Smith Barney for many years and went to cooking school at Le Cordon Bleu in Pasadena.  Just look at the testimonials at her website: www.MegHall.com

I still urge you to try the other things she has in her tiny 6 seater restaurant as there might come a time you won't be lucky enough to get a seat.