Little more than a month into business and Hermosa Beach’s Abigaile is already unwrapping a brand new chef. The restaurant tells us that chef Max DiMare, formerly of Oakland’s Wood Tavern, is no longer in the house, glossing over his departure with a simple, "let’s just say he was a great chef to open Abigaile." Hmmm…so who is here to replace him?
DiMare has been replaced by new executive chef and UCLA grad Tin Vuong, a former corporate chef from Laguna Beach’s Sapphire Lounge and before that, a sous at St. Regis Monarch Beach, who’s introducing dishes like mussels in red Thai curry, salt and pepper prawns with garlic fried pea tendrils and X.O., and Morrocan lamb kibbeh (look at you, South Bay palate!). The menu still changes daily and can be perused, along with Vuong’s latest additions, online.