The Back Room at Morry's

I'll save the complicated and hyper critical reviews of The Back Room and other restaurants for the journalists and food critics. My recommendations are simply based on restaurants I enjoy. This week my choice is the Back Room at Morry’s, which just so happens to be one of my favorites.

Located at 5764 East Second Street in Long Beach, CA 90803, it has been one of Naples Island’s best kept secrets; until now that is. I must say that I’m somewhat skeptical of giving out this address, but when the food is so divine I feel it’s my obligation to share it with you all.

As you arrive at 5764 you will be surprised to find that there is no sign indicating The Back Room. You see, it literally is in the back room of Morry's. If you are planning to venture to this restaurant it is best to make reservations. My favorite spot in the house are the lounge couches to the left. They'll know what you're talking about when you ask for it. Gather a group of your closest friends and make your way to this spot for a relaxing night filled with great food, wine and ambiance.

Shaun Crowley is the CEO but greets you as if you're his long lost friend. Don't be afraid to ask for his suggestion on wines, he won't be shy in giving them to you, after all it is his wine store out front.

The great thing about this place is that it really can suit any price range. If you're looking for a light dinner I would recommend the Smokes Chicken Croquet. The bread is spread with basil aioli and filled with smoked chicken, caramelized onion and Comte (Comte is a type of Gruyere cheese). Butter is spread on the outside of the bread, and then the sandwich is cooked on a panini press.

If a panini is not what you are looking for then I recommend the Filet Mignon. The meat is pan-seared with only salt and pepper. It's served with Point Reyes bleu cheese gratin, which means sliced russet potatoes are sautéed in a pan with butter, thyme, shallots and garlic, and then stacked evenly in a baking pan, covered with heavy whipped cream and baked. It is accompanied by asparagus and baby carrots sautéed with salt and pepper. Executive Chef Jason Mazur hasn't failed me yet. He gets it perfectly right every time no matter what I order.

You can pick out a bottle of wine at the store, buy it, bring it in and enjoy it with dinner. They have a fantastic wine selection, but I’m partially biased to the bubbly. You can never go wrong with Sparkling Wine.

"We’re not really trying to mimic anything in Los Angeles. We're really trying to be the pride of Long Beach"-Shaun Crowley

Reservation Number: (562) 331-6797

Hours: Dinner Tuesday through Saturday 5 to 10 p.m.

The Back Room