Michael Zislis’ Mexican restaurant, Mucho Ultima, welcomed a new chef-partner into its kitchen on April 2. Scott Linquist, the former executive chef at Border Grill Santa Monica and New York’s Pershing Square and Arizona 206, and the former corporate chef for Dos Caminos, is now cooking at the restaurant and engineering new regional Mexican menus at the Manhattan Beach business. Linquist, who is also the author of Mod Mex: Cooking Vibrant Fiesta Flavors at Home and a former instructor at CSCA, started his rich career with jobs at Lutece and Gotham Bar in New York, Bouelvard in San Francisco, and locally at Citrus and Bistro Garden.
Zislis says in a statement, “Scott has the talent and finesse to deliver an unparalleled modern Mexican dining experience comparable to that at Jonathan Sedlar’s Playa in Los Angeles, José Andrés’ Oyamel in Washington DC., and Rick Bayless’ Frontera Grill in Chicago.”
The public will get a chance to reject or verify this statement on Cinco de Mayo at a fifteen-hour party featuring a taco cart and some of Linquist’s new dishes, like a kebab of Angus ribeye wrapped in Nuekse’s bacon with chimichurri and pineapple, and seared diver scallops with fresh peas and mango habanero mojo. Following the affair, Linquist’s new menu will be incorporated into the restaurant.
Mucho Ultima, 903 Manhattan Ave. Manhattan Beach. 310-374-4422.