Long Beach Newcomer Touts Sustainable Fun, Fine Wine, White Tablecloths | Eater LA

"Settled into the former 4th & Olive space on a residential stretch between downtown and Retro Row, I see Chez Bacchus as a wine-driven, farm-to-table East Village restaurant aiming to elevate Long Beach’s dining scene. Chef and co-owner Christopher Meehan balances ultra-seasonal cooking with nostalgic, theatrical elements—tableside flourishes, white tablecloths, cherries jubilee, soufflés, a roving cheese cart, and a weekend high tea—while prioritizing sustainability through heirloom seed lines, regenerative farming, free-range meat, and seasonally rotated, locally caught fish (owners hope servers can even tell when fish was pulled from the ocean). Principal owner and advanced sommelier John Hansen curates a 120-bottle wine list and is training servers with sommelier exams, with plans for a four-course menu with wine pairings. The airy dining room seats about 75 under exposed ceilings and bow truss beams, with brushed cement and a hunter-green accent wall; the target price is roughly $60 per person before pairings to make finer dining approachable. A second phase, Petit Bacchus, will offer a separate grab-and-go cafe for coffee, pastries, wine, beer, and easy bites." - Matt Miller