Think Again!
Kashi Aghilipour is busy making magic happen a third time as plans for Think Prime call for opening in time for the fall and winter holidays. Think Prime will feature prime steaks and seafood, a piano bar and sophisticated but relaxed ambiance. Think Prime takes over the old Tasman Sea on Western Avenue in Rancho Palos Verdes. As we await the new opening, it’s a perfect time to reflect on Kashi’s other “brainchildren” —Think Bistro and Think Café—both of which offer a refreshing change from the every day.
Think Bistro, sitting on the South Shores, enjoys a brisk sea breeze every afternoon, a nice contrast to heat and smog in other parts of town. It offers an intimate setting tucked in the corner of the shopping center on 25th Street. Locals in the know have been keeping Think in mind for over 13 years, a delicious neighborhood secret.
“Forethoughts” heads the list of impressive starters. Filet Mignon tacos are a tender comment on Think Bistro’s mission – wonderful ingredients prepared in a straight forward manner. Crab Cakes are the original, full of lump crabmeat, with crispy edges and a tangy horseradish sauce a big step up from tartar sauce. Chicken kebobs could be a light meal in themselves, served with cous cous and a tasty chimi churri sauce. Think tuna is a modern take on fusion cuisine –diced raw Ahi tuna with cubed avocado, sesame seeds and a wasabi soy sauce, served with tortilla chips. Shrimp and scallop ceviche takes the classic to new heights, with red onions, avocado and cilantro.
Roasted tomato soup is the house specialty, and with good reason. Summertime is the right time for ripe tomatoes, and the deep, rich flavor comes through in red velvet waves. Please inquire after the soup du jour – Think Bistro’s chef is serious, and it shows in every bowl.
Think Bistro is the spot for dishes rarely found elsewhere. Veal Schnitzel with roasted red potatoes is an old country favorite. Beef Stroganoff is the sophisticated cousin of grandma’s recipe, with filet mignon and pearl onions in a sour cream and mushroom sauce. Perfectly roasted chicken is golden and moist, served with roasted potatoes and vegetables –a splendid rendition of the traditional Sunday dinner. Succulent veal chop is served with mashed potatoes, sautéed spinach and a green peppercorn sauce. Pork tenderloin, juicy and savory, comes with mashed potatoes, broccoli, baby carrots and a smooth Dijon mustard sauce.
The seafood at Think is treated with respect and reverence. California Sand Dabs are lightly grilled and served with a satiny lemon butter and caper sauce. Sea bass is served with Meniere sauce and rock shrimp, over basmati rice and seasonal vegetables. Grilled salmon comes with stir fried vegetables and that silky creamy dill sauce. Linguine and clams with lemon, garlic and white wine sauce will please even the seafood skeptic.
The bar at the Bistro is small, but the drinks menu and wine list are big time. Time and attention went into the wine selection, and every choice is a good one on this list. Wines by the glass go beyond the usual, with a variety of California standouts available, sparkling, white and red.
Think Bistro 1420 W. 25th Street San Pedro (310) 548-4797.
Think Café’ is the little sister of Think Bistro, giving downtown San Pedro a taste of sophistication for breakfast and lunchtime, as well as dinner. Located in the heart of downtown on 5th Street, Think Café’ has been a magnet for local sand business types alike for over 11 years. The special secret of Think Café? Dining outside on the patio. Lovely for latte’ in the morning or soup and salad at midday, the patio is a wonderful rendezvous in the evening, perfect for enjoying a selection from the wine list. Taking a cue from big brother Think Bistro, the Café’ has a great wine list, with a good choice by the glass as well. The Café’ also boasts a selection of imported beers.
Breakfast at the Café’ runs the gamut from bacon and eggs to eggs Benedict, with a wide variety of dishes to awaken the taste buds. Breakfast pasta is unusual and tasty, encouraging thought early in the morning. Thinker pasta has scrambled egg, garlic, parsley and special seasoning, tossed with spaghetti and Romano cheese. Newton pasta uses avocado, tomato and cilantro, for a more California treatment. Plato pasta boasts Italian sausage, bacon, roasted peppers and tomato.
Think Café’ shares great things with Think Bistro, and the superb soup is one of them. French onion is the specialty of the house, thick with simmered onions and cheese topped toast. Salads also show thought and skill, with signature Pea salad a solid favorite. Crab cake salad is a winning combination of those great crab cakes with greens and a tartar sauce dressing. Macadamia nut and goat cheese salad adds taste and crunch to baby greens. Southern fried chicken salad has crispy fried chicken bits, corn, tomatoes and Romaine lettuce tossed with buttermilk ranch dressing and topped with walnuts.
Sandwiches are hard to beat, with a California Club combining smoked turkey breast, bacon, tomato and lettuce on sourdough toast or the vegetarian, with grilled eggplant, roasted red peppers, grilled red onions, melted mozzarella and garlic mayonnaise on a toasted French roll. Croque Monsieur brings Paristo Pedro with grilled ham and cheese with rosemary aioli sauce. Fish and chips are made with Californias and dabs, served with tangy homemade tartar sauce and a Think mountain of French fries. Grilled Halibut with steamed vegetables and lemon butter caper sauce or grilled salmon with sun dried tomato sauce over sautéed spinach are happy and healthy dishes. Angel hair pasta with fresh chopped tomato, basic and garlic in a light sauce is a beautiful rendition of traditional pasta Margarita.
Think Café, 302 W.5th Street suite 105, San Pedro (310) 519-3662.
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