From left to right (gallery): sun chokes with fresh cheese; scallop crudo; the tartare with bone marrow; and the black sea bream (though may alter with market). Photos by Sterling Reed.
"I tend to be black-and-white, I'll be honest," Massis said. "It's hard for me to hide how I'm feeling and what I sense—and I was sensing a very big disconnect from what is essentially my baby. It wasn't easy at first but now, looking at this space, looking at what Cameron is putting out, it becomes easier and easier to admit that I just wasn't happy. And I wasn't happy because I knew that The Attic can be better and Long Beach itself deserves better. We deserve to be a city where the food matches the beauty of its people."
Slaugh's food is, undeniably, as beautiful as the people themselves, his style hovering between classic high-end offerings and witty plays with a variety of proteins and veggies.