San Pedro Fish Market Celebrates 70 Years on the Waterfront

San Pedro Fish Market is celebrating 70 years of seafood, family traditions and waterfront dining in Southern California.

Founded on Good Friday in 1956, the family-owned institution began as a small seafood stand called Vista Seafood, opened by Mackey Ungaro alongside his son Henry and nephew Tommy Amalfitano. What started as a neighborhood seafood spot quickly became a favorite gathering place for locals drawn to the fresh catch and welcoming hospitality.

Over the decades, San Pedro Fish Market grew alongside the harbor, eventually becoming one of the most recognized seafood destinations in Southern California. Today, the restaurant is led by its fourth generation of family ownership and remains known for bringing people together over large seafood platters, waterfront views and longtime traditions.

Its World Famous Shrimp Tray has earned national attention and helped place San Pedro Fish Market among the most Instagrammed restaurants in the country, attracting visitors from around the world to the San Pedro waterfront.

As the restaurant marks its 70th anniversary in 2026, San Pedro Fish Market is continuing to invest in its future while honoring its history. The company recently secured a 49-year lease at the upcoming West Harbor development in the Port of Los Angeles, ensuring its longtime presence on the waterfront for decades to come.

Throughout the year, San Pedro Fish Market will celebrate the milestone with special events and community programming. Guests are also invited to share favorite memories on social media by tagging @SanPedroFish and using #70thAnniversary for a chance to receive a limited-edition anniversary coin. Winners will receive line-skipping privileges at The Landing location in San Pedro for one year.

For more information, visit SanPedroFish.com.

San Pedro Fish Market – Long Beach
6550 E. Marina Drive, Long Beach
Monday through Friday from 11 a.m. to 10 p.m.
Saturday and Sunday from 10 a.m. to 10 p.m.
Happy Hour Monday through Friday from 3 p.m. to close

San Pedro Fish Market – The Landing
706 S. Harbor Blvd., San Pedro
Monday through Thursday from 10 a.m. to 8 p.m.
Friday from 10 a.m. to 10 p.m.
Saturday from 8 a.m. to 10 p.m.
Sunday from 8 a.m. to 9 p.m.

Murder Mystery Dinner Experience Debuts in Buena Park

One of Southern California’s newest entertainment experiences is coming to Buena Park as The Speakeasy Murder & Other Acts of Prohibition makes its West Coast debut on Thursday, June 4, 2026.

The immersive murder mystery dinner experience transforms the evening into a 1920s New York-style speakeasy filled with gangsters, bootleggers, flappers, live music and interactive storytelling. Guests are invited to become part of the mystery as the storyline unfolds around them with audience participation helping shape the outcome of the night.

The experience includes a served three-course prix fixe dinner with chicken, pasta, vegetarian, vegan and gluten-free options available, along with kid-friendly meals for junior detectives. Guests can also upgrade to salmon or filet mignon and order signature cocktails throughout the evening. Dietary accommodations and allergies can be accommodated with advance notice.

Created by EG Murder Media, the production comes from Emmy Award-winning comic writer and TV host Erik Hastings and Broadway and West End producer Gary Littman. The concept first launched in Orlando in 2025 before expanding to Buena Park.

The Speakeasy Murder & Other Acts of Prohibition opens at 7600 Beach Blvd. in Buena Park with nightly performances planned. The show is rated PG-13 and designed for adults, families, groups and anyone looking for an interactive night out.

For tickets and more information, visit speakeasymurder.com or call 623-270-5115.

Champagnes Kitchen Expands to Huntington Beach

After nearly four decades serving the Newport Beach community, Champagnes Kitchen has officially opened its new Huntington Beach location, the first expansion for the family-owned restaurant since the original debuted in 1989.

Situated in the former IHOP space at Main Street and Olive, the 3,950-square-foot restaurant brings the brand's approachable service, elevated comfort food and family-friendly atmosphere to the heart of downtown Huntington Beach. At 1,000 square feet larger than the Newport Beach original, the new space gives the team plenty of room to grow.

The opening caps nearly a year of lease negotiations and roughly four and a half months of intensive construction and renovation. Working alongside longtime commercial builder Slater Builders and Steiner Studios, the Tobey family completely reimagined the aging space from the ground up, modernizing it while preserving the welcoming neighborhood feel that has long defined the Champagnes Kitchen experience.

Heading up the new location is a leadership team with deep roots in Orange County hospitality. Executive Chef Daniel Cherri, formerly of Lounge Group, leads the back-of-house culinary program. General Manager and Bar Manager Jordan Ramirez brings eight years of experience from Playa Mesa, where he built a strong background in operations, hospitality and team leadership. The connection runs deeper than the org chart: owner Matt Tobey and Cherri go back several years to their time working together at Wild Goose in Costa Mesa, and Ramirez and Cherri previously crossed paths through Lounge Group. It is a team with real chemistry, both personally and professionally.

Together, they are aiming to make Champagnes Kitchen Huntington Beach a go-to all-day dining destination for locals and visitors, with an emphasis on quality ingredients, approachable pricing and genuine hospitality.

The menu balances lighter fare with heartier options. Standouts include the Kale Super Food Salad, tossed with quinoa, apples, fennel, dried cranberries, roasted pumpkin seeds, candied almonds, mint, almond cheese and champagne vinaigrette, and the Hot Father Sandwich, piled high with griddled mortadella, capicola, salami, provolone, lettuce, tomato, onion, pepperoncini, Italian dressing and mayo on a fresh baguette.

Dinner brings dishes like Southern Fried Chicken with whipped potatoes, garlic green beans and chicken au jus, alongside a Pan Seared Rib Eye with sauteed broccolini, medjool dates, almonds and mint chimichurri. Save room for dessert: pastry chef Winnona, a CIA graduate, turns out lemon and hazelnut chocolate tarts, beignets and fresh cookies, including a Salted Toffee cookie worth skipping nothing else for.

With a wide variety of gluten-free and vegan options, the restaurant was designed to welcome everyone, whether guests are stopping in for a family breakfast, a casual lunch, date night cocktails or a solo meal near the beach.

A ribbon cutting is scheduled for May 22 at 11 a.m. Regular hours will be 8 a.m. to 10 p.m. Sunday through Thursday, and 8 a.m. to midnight Friday and Saturday.