Our Cuisine

It's all about the food.

"California lifestyle is more than just a catchy phrase," says Chef Melba Rodriguez. "It's how people should eat - light and natural.

"Here in Southern California we are so lucky to have access to so many of the freshest, carefully-grown ingredients, and we are doubly-blessed in the South Bay. My fish is fresh every day, my produce is vine-ripened and grown without additives that drain the flavors. My chicken and beef come from ranchers who do not use chemicals or hormones in the feed. These are superior ingredients with superior flavor."

Before opening her Bistro, Chef Melba studied at the prestigious Culinary Institute of America in Napa Valley, and cooked at several restaurants in Los Angeles before becoming the Executive Chef at McCormick & Schmick's. Because of her organizational and culinary skills, she soon became the top chef in the nationwide chain, opening new branches as far afield as Minneapolis.

Chef Melba's specialty is seafood, and it's her creative flare that really stands out: like serving dry-pack natural sea scallops with shrimp hash; an ahi tuna tower with mango, avocado, basil and chili-infused oil; or grilled albacore with whipped avocado and lime coconut curry sauce.

"This is a very adventurous community," she says. "People try everything - I created a ceviche with fresh conch, key limes, and coconut. I named it "Milk of the Tiger." I thought, this is good but it's the weirdest thing I've ever done, and I wonder if people here are ready. It was well received, people bought it, and they loved it. I haven't had even one dish that I've created that people haven't appreciated."