Chef Ollie makes the absolute best food with the freshest ingredients and warmest atmosphere. An…read moreabsolute must for anyone wanting custom catering or private cooking lessons. She is the best.

We celebrated my daughter's birthday at Ollie's kitchen making the most delicious food together…read moreItalian style and learning great cooking tips as we cooked. It was such a memorable experience. We thoroughly enjoyed everything including the ambiance, the delicious food, Ollie's delightful personality and knowledge of food and how to prepare it and her beautiful kitchen. Can't wait to do it again!

Amazing romantic cooking class. My wife and I did this class for Valentine's Day. Everything was…read moreperfect and delicious. Creamy potatoes and delicious steaks. Can't recommend any of the classes offered here. Amazing and well worth the time and money.

Joined the Valentine's Day cooking class and had the most fun experience, and the meal was…read moreabsolutely delicious! We made filet mignon, baked brie with bruschetta, chocolate cake with berry compote. I loved every minute of it and cannot recommend enough learning from chef Zak! You will really enjoy your time there!!

My kids have attended Chef Tech's summer camps for the last two summers and I couldn't recommend…read morethem more highly! They are able to manage a large group of kids in a very organized manner and are excellent and patient teachers. Each and every time that I pick them up I'm shocked by how much they were able to make in the two and a half hours that they were there. They are currently in the Italian week camp and have made homemade pizzas, pastas and sauces from scratch, flatbreads, salads, sorbet, cookies, etc. My kids are 9 (twins), but we also brought friends this summer. One is in his last year of middle school and enjoyed the class just as much as the younger kids. Truly, such a wonderful experience for them! Thank you so much, Chef Tech!

I took a private class with Teri to bake a cake for my husband's 40th birthday, and it was the best…read moredecision ever. I've never baked a single thing in my life, but by the end of Teri's walk-through (and with lots of friendly guidance), I had a beautiful 4 tier cake to leave with. My husband was absolutely flabbergasted that I'd baked and I was shocked that it was actually delicious. He's eaten a piece daily since and can't stop talking about how good it is-meanwhile I can't stop talking about how much fun I actually had with Teri. She shared the recipe so I can make it going forward and I think I can actually pull it off thanks to the education I got at Chef Tech!

My son took a teen summer camp session here and had a blast. The teacher to student ratio was…read moregreat. He made steak with chimichurri sauce for the family recently and it was amazing. Would definitely do it again next year.

Great place to take a cooking class. They also sell all things kitchen and you can have wine while…read moreyou cook and eat. Simple to follow instructions and a delicious meal after. Lots of free parking in front and a beautiful kitchen set up. We have cooked pork tenderloin, Thai food, and I want to take a pasta making class here. We will be back. Happy Yelping!

We have been using The Great Plate since it was difficult to cook our own meals. The food was…read morecustomized, affordable and delicious. If you are someone on the go, you want someone with over 40 years of experience meal planning and making great food. She is reliable and will cater to your specific dietary needs.. I highly recommend The Great Plate.

We have had a wonderful experience with The great plate. My daughter enjoys her cooking classes and…read morelooks forward to each session. We adore chef Eileen. She is wonderful and patient and very kind and has helped my daughter make her very own recipe book! We look forward to making our home made meals with miss Eileen.

Pasta Mark makes some of the best pasta in the LBC. Truly. WOW his sauces and pastas are so on…read morepoint. I love how convenient this is in Partake. I had his vodka sauce over penne pasta and it's hands down one of the best vodka sauces I've ever tasted. Since I grabbed this dish from partake collective, I took it home to eat, but you can easily eat at Partake as well.

We found Pasta Mark at the Taste of Downtown. What a find!!! We tried the Lasagna, Lemon Ravioli…read moreand Focaccia bread. His lasagna is SO GOOD! The Lemon Ravioli and Foccacia were good, too, but I actually dreamt about the lasagna! Half of our our group went back for seconds. I wish there were a brick and mortar in DTLB. We would be there every week! My friend said that she saw Pasta Mark is at Main Street Wine Bar in HB on Tuesdays. I may have to make the trek!

LBCC Bistro is the test kitchen for students enrolled in the culinary program. Reservations…read morerequired via the OpenTable app. For an even $20, guests are provided a 3 course fixed menu. 3 appetizer options, 3 entree options, and 3 dessert options. With rotating cuisines, this particular week catered to Italian fare. My choices were the shrimp bruschetta, poached sole & panna cotta. Shrimp bruschetta- A large shrimp on top of bruschetta, placed squarely in a plate of fennel broth. The broth was an interesting take, as the bruschetta soaked it up & became slightly mushy/slightly crusty. Poached sole- A large fillet of sole, paired with carrots, asparagus and fennel. I could taste the sole was previously frozen, as I've caught & cooked sole, which is a fatty & flavorful fish. The fillet could've used more sauce. Panna cotta- A winner! The pulled sugar was fun to eat, providing a contrast in texture to the creamy panna cotta. Service was excellent. Located at Building V, parking is $2/all day at the adjacent structure on Clark & Carson. For a fair amount of a jaunt, free parking can be had at LBX. Wanna feel like a judge on Hell's Kitchen? Dining at LBCC Bistro is a great way to experience being a gourmet guinea pig. I look forward to booking again, soon.

Second time dining at LBCC and such a treat! I organized a private luncheon at LBCC. They offered…read moreus a great menu! The students prepare and serve the food! The dining area is beautiful.and spacious with wall of windows to watch the activity in the kitchen. In addition, there is a large screen monitor to view activity. Fun to watch the dishes prepared before they come out! For $25 (before tax and tip), you appetizer/salad, main dishes, dessert, and beverages! High quality gourmet meal artistically plated! We all.loved our meals and the exceptional service! We were served New Potato Salad, Yougurt Chicken or Garden Pasta, and Apple Tartin for dessert! All dishes were so tasty and elegantly prepared. The New Potato Salad was amazing! I definitely could have eaten an entire bowl it was so good! I love that the menu included the names of the students preparing (by dish) in the kitchen and serving in the dining area! Reservations are required! No walk-ins. Reservations are available thru Open Table 3 weeks out. They are only open for lunch, Tuesdays and Wednesdays for about 10 weeks each semester. Reservations book up fast and strongly suggest to keep checking if at first you don't see an opening. Definitely an underrated local gem in Long Beach!

Thought we were ordering from Thai Kitchen and when got to their location, was directed to this…read moreaddress. Thai food not good. 1. Drunken noodles great deal on the bogo but our party didn't want spice so ordered level "0". Came too spicy for most to eat. 2. Thai basil chicken lacked flavor, chicken dry and went into trash. 3. Pot stickers were ok but not homemade tasting. Ended up ordering sandwiches for everyone.

I'm gonna be frank and to the point…read more The Cave is the spot to eat from. Thai District tried their hand at Ramen and are under "Ramen district." You can't find a separate location for them so Partake is gonna get this. Thai restaurants/cooks have no hand at making ramen. The chashu is thick and chewy - not melt in your mouth good. The "seasoned egg" is seasoned in pure soy sauce. It's not soft-boiled. The soy sauce of it completely throws the spicy tonkotsu off. Then comes the butcher string, that should not have left the back of house. They offered a whole new bowl but I'm kinda turned off 'cause this was supposed to be my comfort meal to help with me grieving my bunny and it was just all a miss. =/ We have better ramen nearby. Please find it.

Pepida Queen did a fantastic job catering my daughter's one-year old birthday party (for 80…read moreguests). I could not have asked for more in terms of communication and quality of food / services during the event. Guests were singing praises and inquiring about future opportunities to enjoy their food. They were accommodating towards some limitations with the venue, exercised the utmost care in facilitating a successful event and were delightful to work with all around. Pricing was reasonable / transparent compared to other options I researched.

Highly recommended…read more They catered a party for me and everything was on point. Food, timing, serving logistic, presentation, and communication was great before and during the event. They adjusted to the menu I requested and did everything I wanted. Very reasonable priced and high quality ingredients. Give them a try, you'll not regret it.

I've been a longtime fan and customer of Colossus and was super bummed when they had to shut down…read moretheir seating. I was so excited to try out their new and improved space for dinner! The decor is cozy and chic, and I like that they kept it spacious instead of cramming a ton of tables and chairs in. I especially loved the little table lamps! Our server was very nice and helpful when we had questions. Caesar salad: I LOVED this. Perfect balance of flavors with perfect crunch. Word of warning is that it is anchovy heavy (including anchovy filets on top), so if you like to pretend the anchovy aspect of Caesar salads doesn't exist, this might not be for you! Roasted chicken: Loved the crunch on this too, and the salad and polenta were nice additions. I think the polenta was my favorite part of this dish lol. Kale pistou pizza (asked for no onions): My least favorite dish. We didn't realize it was vegan but as someone who generally likes vegan food, it just lacked flavor and felt very dry overall. The sourdough crust was good, at least. Peach mess dessert: Omg, the star of the show! Such an amazing dessert top to bottom, I loved the mix of textures and flavors. I could eat this every day! I probably would've given this 4 stars due to the pizza being that bland, but the dessert really elevated this whole meal. Can't wait to see all their different menus throughout the seasons! I hope they add a happy hour soon and I hope to see the return of their patio at some point!

Lovely brunch at the newly opened cafe portion of Colossus bakery…read more Stopped by the bakery first to grab their Cardamom roll. Which was delicious very "cardamomy" flavored, crispy layers. Dusted with Swiss pearl sugar. Just really yummy. Saw the almond croissant. Said oh will stop again on our way out. BIG mistake. Of course they were gone by then. Opted for the sticky toffee bun. She recommended warming before eating. What a nice little treat to share with my husband after dinner! Back to the cafe. Newly added as an adjoining space was vacated next to the bakery. Industrial modern interior. Spacious with 20(?) tables. Partners opted for the 2 egg breakfast. Eggs cooked perfectly as ordered. One ordered an omelet. Beautifully made. Would make Jacques Pepin or Thomas Keller proud. Thick sliced bacon. Thick sliced multigrain toast. Small side of spring mix salad adorned with watermelon radish. Very nice entree if you're an egg lover. Shared the French fries. They're like the ones my grandma made. Thick sliced potatoes deep fried. Crispy outside. Soft inside. Brings back pleasant memories. Get these if you're a French fry fan. The mushroom dip (think French dip with variety of sautéed mushroom in lieu of beef) was GREAT! Mushroom not overcooked, Muenster cheese draped atop. Crusty baguette bread. Although the dipping sauce was vegan based, the roasted mushroom base added enough umami for a deeply flavored dip. My only complaint was the clusters of oyster mushrooms were laid horizontally following the length of baguette. Which presents well but was a bit challenging to bite through. I dunno, maybe my teeth aren't sharp. Overall an outstanding dish. So my dilemma now is when to return to try the other menu items which didn't make my first cut. Parking is....well ya know...it's 2nd St. So the driver needs to be a good parallel parker. Cute shoes optional but be prepared to walk.