What our customers have to say...

CitySearch
I went to Zane's Restaurant the other night for the first time and I was very impressed... I got a Mista Salad to start that had an amazing balsamic dressing topped with goat cheese, pears, and candied walnuts. Then for my main course I ordered the Filet with sweet potato fries and grilled veggies. I eat steaks alot and this cut was unreal... very tender! For dessert they have these cinnamon churro's that are warm with vanilla ice cream.. SINFUL!!!
I will definitely eat at Zane's again. FYI: It's across from the beach too!
 
Zagat
The decor is upscale, happening bar (adorable bartender's) and the food is excellent. I highly recommend the Ahi Tuna Appitizer with a Cucumber-Mint Martini! A great way to end the day at the beach or destination for a night out!
 
Yelp
This is my favorite restaurant in the Hermosa area. I have never been disappointed with anything I have ordered. My favorite dish is the Shrimp scampi with black linguini. You must try it!!!!  . This place has the best bread I have ever tasted. ..

Good wine selection. The Ambiance is nice…Because Zane is not a dive, it's a nice restaurant but some..
Service is always good.
 









 




HermosaBeachPatch
December 6th, 2011

Restaurant Reviews
Tasting, Tweeting at Zane's

Southern California foodies gathered at Zane's in Hermosa Beach on Monday night to sample popular dishes, cocktails, and sweet treats—here is a recap.
By Jacqueline Howard


Platters of tiramisu and churros were just the sweet ending to an evening of culinary delight at Zane's restaurant Monday.
The local downtown hot spot hosted its first-ever "taste and tweet" event, during which some of the area's biggest names in the food and media industry sampled special menu items before broadcasting their thoughts on Twitter.

Hermosa Beach Patch was in the house, along with TV host and actor Marsh Mokhtari, Mary Hall (a.k.a. The Recessionista), Susan Irby (a.k.a. The Bikini Chef), SassySEO.com founder Kristin Rohan, DeathbedFood founder Diane Wagner, and many others.
A taste of Zane's fresh and fruity guavatinis kicked off the event, accompanied by fried calamari with crusted eel.

Zane's most popular appetizer then joined the table: a light and citrus-in-flavor ahi tuna tartar. The appetizer was accompanied by a sweet and sassy blood orange martini, which Mokhtari likened to sipping a smoothie.

A sampling of the house dishes began with fresh veggies and grilled pesto shrimp. As the restaurant refrains from saturating its food in seasoning, the natural flavor of the shrimp came through elegantly.

A rich cioppino—tomato base with fresh seafood and grilled focaccia bread—was showcased as the house favorite. A juicy New York Steak cooked in the restaurant's 1,800-degree broiler followed, and then a simply done Chilean sea bass was offered.

For dessert, a festive peppermint hot chocolate nightcap accompanied the tiramisu and churros. By that time in the night, Rohan tweeted: "If you can believe the treats are still rolling!"

 

Zane's Restaurant | 1150 Hermosa Avenue Hermosa Beach, CA 90254 | 310.374.7488