East Village in Long Beach is an art and food saturated enclave. After making about 4 reservations at different restaurants, I settled on 4th and Olive, mainly due to the good selections of appetizers and shared plates, and the PORK (don’t forget to cancel reservations you don’t want to keep; it’s helpful to the staff). 4th and Olive really is much more than the Alsace-tinged, mostly locally-sourced, plates (think Germanic French food, i.e. pork) and good beers and wines; 4th and Olive is veteran-owned and staffed. By dining there, an extended “Thank You For Your Service” came from my group.
The service was relaxed and not rushed (we had early reservations, and had the full attention of our great server—I forgot to get her name!). While we had our drinks (no spirits are served here, just a great selection of wine/beer, and housemade cola), we shared an awesome Tarte Flambe of Clam and Roasted Garlic, Bacon and Leek, and the Smoked Seafood Platter—the trout was out of this world!
The Alsace region of France, home of the nearly border town of Strasbourg, has long been a section of France that has been overrun by invaders, settlers, nomads, Romans and Germans. There is a particular climate and rich terrain that lends itself to dry white wines, sauerkrauts and pork sausages of every variety. My group had a variety of menu items: Steak Frites, Boudin Blanc (Bockwurst), Coq au Riesling (the Alsatian version of Coq au Vin), and Steak Tartare. Everything was perfect.
The room is open, with high wooden gabled ceilings that absorb sound, and large windows for people watching in this funky district of Long Beach. When you go, please make a point to thank the staff and your server for more than just making and serving your food. They continue to do good work!
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