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With all of the restaurants to chose from in Los Angeles, sometimes it is easy to forget about those that have been around for awhile. So, when I was invited to visit Killer Shrimp in Marina del Rey, I was looking forward to re-visiting it. Killer Shrimp is a big bowl of shrimp with a spicy broth. It is a recipe that was created by rock musician Lee Michaels more than 30 years ago. His son Kevin, who is the CEO of the company today, was a young surfer at the time and called his dad's special home recipe "killer" shrimp. After testing it around town, they started a pop-up in Venice and then opened up their first spot in Marina del Rey, following by Studio City and later other locations. Growing up in Studio City, I would drive by Killer Shrimp regularly but was afraid to try the spicy "killer shrimp" as I did not handle spicy food well. And, at that time, the menu only included Killer Shrimp, served in the spicy broth with bread or poured over angel hair pasta or steamed white rice. Here we are a couple decades later, the weather is cold and I have built up a tolerance for medium spice. I headed to the single Killer Shrimp location, looking forward to warming up. Killer Shrimp is located in Marina del Rey in a huge space with fabulous waterfront views. There is an outdoor patio, a full bar and private event space. And, the menu has grown beyond the Killer Shrimp. As per the name, and the location on the water, the menu is seafood and fish driven with appetizers, salads, sandwiches and entrees, as well as the original Killer Shrimp menu.
Like the yin and the yang, there are two things that seamlessly go together- summer and ice cream. Lucky for us, we got to enjoy some savory sweets just in time for the close of national ice cream month. If the weather and views aren’t reason enough to head down to Marina Del Rey, then this local gem certainly is. Inspired by the coastal towns of the Mediterranean, the food at CAFE del REY is about discovery, simplicity and quality of ingredients. Pastry Chef Tonye Dunn makes no exceptions when it comes to the quality of her craft and she cooks up quite a dessert menu that has people noticing. Her most recent venture is the creation of a non-traditional ice cream and sorbet menu that uses fresh and local ingredients. She typically concocts new flavor profiles every three weeks and highlights seasonal ingredients that complement each other. We got the chance to taste a plethora of flavors that pleased all of our taste buds.     Surprisingly, most of the ice creams and sorbets stay true to their flavor and are made by cooking down the primary ingredients in two rounds. In celebration of national ice cream month, our ice cream social menu had both savory and sweet flavors that you really have to taste to believe.