HT Grill Bistro
Executive Chef Nael Taki1701 S. Catalina Ave. in Redondo Beach | 310-791-4849 | htgrill.com
HT Grill is a rustic and soulful American bistro in the heart of Rivera Village. Part of Hennessey’s Tavern, Inc., HT Grill serves eclectic, creative and modern cuisine. Guests can also enjoy seasonal, handcrafted cocktails on the patio as the sun is setting.
For groups, the restaurant offers two banquet rooms that seat up to 100 people or the chef tasting room for smaller parties. Occasionally they offer private tasting events, like the recent bourbon/whiskey tasting and the “seven deadly sins” dinner com-ing in July.
Since being founded in 1976 by Paul Hennessey, an entrepreneurial former Wall Street stock trader, Hennessey’s Tavern, Inc. has grown from a single location in Hermosa Beach to multiple venues throughout Southern California and Las Vegas.
Executive chef Nael Taki grew up in a small Ohio town and started his culinary career as a young dishwasher at a local restaurant. He worked in a variety of restaurants, learning from the chefs about the quality of food and flavor profiles.
Nael moved to California and was working as a sous chef at HT Grill when owner Paul Hennessey noticed his innovative style and strong work ethic and asked him to be the executive chef of The Wine Bistro of Dana Point. There Chef Nael created his own menus and enjoyed putting a twist on classic dishes—like peanut butter and jelly scallops.
As executive chef of HT Grill, he enjoys bringing creative and eccentric food to customers daily. He enjoys using layers of flavor and creating his own “artwork on a plate” for guests of HT Grill. After a long, 12-hour day, Chef Nael still loves “touching tables” and talking to guests about their dining experience.
European Sea bass
1 pound red beets
2 ounces sherry vinegar
4 cloves garlic, divided
1 head cauliflower
1 cup of milk
1 cup milled grits
2 cups chicken stock
8 ounces brussels sprouts, quartered
2 tablespoons olive oil
4 filets European sea bass
Cook red beets with vinegar and 1 clove of garlic; then blend. Boil cauliflower with milk and 2 cloves of garlic till soft; blend. Cook grits with chicken stock and a pinch of salt. Combine grits and cauliflower and season to taste with salt. Blanch brussels sprouts and sauté in olive oil with 1 clove of garlic and salt. Sear the sea bass in olive oil, skin side down, until golden brown. To serve, spoon beet puree onto plates evenly. Place cauliflower/grits mixture in center of plate and place 2 filets on each plate. Garnish with brussels sprouts around plate.