Vin Folk — Restaurant in Hermosa Beach

I would say this is my favorite restaurant in Hermosa Beach. The cuisine leans more toward French with an Asian twist. The head chef has experience at Somni, Maude, and Vespertine, so he has a lot of Michelin, fine dining experience, which shows through all of the dishes. The location is great, it’s located very close to the beach and luckily there is a lot of paid street parking all around the restaurant, which we were able to find close by for our 7 PM Saturday dinner. There was an issue with our table however. I booked a corner table and I guess the person dining at my reserved table decided to read a book after his meal so we had to sit at another table and then move an hour into our meal. Not ideal, but the staff made it tolerable and everyone that we encountered was very polite and helpful. Pricing is a bit high, but that’s to be expected with any fine dining restaurant and I feel the price point is still worth it. The dishes here are more share sized and designed to split so it’s a great place to go if you like to mix and match your meal. Inside is very small, there are only a handful of tables where you can watch the kitchen prepping the food. There’s also a small outdoor dining area, which is covered and really nice because you get to smell the ocean breeze.

Being our first time we want to try a lot of different items. We started off with the Pritto which is fried jidori chicken, zucchini & fennel pollen togarashi. I especially like the togarashi and how crispy the chicken was. It almost tasted like popcorn and away and was a great snack starter. Next came the Mussels Tart which is comprised of puff pastry, fennel cream, smoked clam & escabeche. At first bite I did not like it very much, but after my second, it really started to grow on me. Is it it is a bit strange but honestly, it’s very unique and really good. The flaky crust with the medium muscles was really a great combination. Next was the Bistro Salad which had butter lettuce, castelfranco, radish, fennel, shallot vinaigrette $ cured egg yolk. The cured egg yolk was my favorite and the salad is a perfect summer salad. It’s light but very flavorful and felt very refreshing. We ate it much quicker than we expected because it just had that bright, sunny flavor to it. Next came the Yellowtail with fried shallot oil, ikra, Aleppo & capers. I think this was my second favorite dish of the night because it almost had a spicy flavor to it, but you’d only recognize it after a few bites. It had some really deep, rich flavors and I almost wanted to drink the sauce after we had finished it. Finally to top it off I had my favorite dish of the night, which is their French take on the Singaporean chili crab which they call the Chili Crab which is Arborio rice, Santa Barbara Rock Crab, & egg. This was absolutely fantastic and something that I would go here specifically for. The Dungeness crab in the center was absolutely fantastic and I would say that I’m addicted to this dish. It’s probably one of the best entrées I’ve had this year.

We really wanted to order dessert because they have many great options but by the end of the meal, we were just too full. I live close by in Marina Del Rey so I plan to come back very soon to try other dishes that I did not try and would highly suggest to anyone in LA or visiting to give this...

Vin Folk - Pre-Opening Friends & Family Review

Full Disclosure

I am related to the owners and operators of this restaurant. That said, here is my honest impression.

My Review Criteria

When reviewing, I focus on three key factors: ambiance, food, and service. Ambiance sets the tone—is it inviting? Food needs to taste great, be well-portioned, and memorable. Service should make the experience special. All these factors together determine the overall impression.

Ambiance

Vin Folk is intimate and beautifully designed. The open kitchen adds charm, and the space is thoughtfully quiet—a rare treat. Every detail reflects care. While new, the first impression was excellent. I hope they maintain this standard.

Service

Instead of traditional servers, chefs rotate, presenting their dishes and sharing insights. This bold concept worked well. Despite their lack of front-of-house experience, the team was attentive, warm, and knowledgeable. With time, their confidence will grow, making this even better.

Food

As a group of seven, we ordered almost everything on the menu. Here are my highlights:

Snacks

Rye Focaccia: Delicious and perfect for dipping in sauces.

Beets & Radish: Fresh and subtly flavored.

Mussels Tart: Loved by others; the pastry was a standout.

Headcheese Toast: Surprisingly delightful, reminiscent of a cheeseburger.

Pritto (Popcorn Chicken): Intriguing flavor, though a smaller portion might work better.

Cold Dishes

Chopped Salad: Fantastic dressing; left me wanting more.

Yellowtail: A must-order, instant favorite.

Hot Dishes

Jowl & Mackerel: Light and perfectly cooked; even non-fish lovers will enjoy.

Cabbage: A standout—the most interesting cabbage dish I’ve ever had.

Beef Tongue: Rich and flavorful.

Chili Crab: Balanced and indulgent, ideal for sharing.

Half Jidori Chicken: Cooked to perfection, delicate yet flavorful.

Desserts

Corn Dessert: Too savory for me, but others may love it.

Condensed Milk Ice Cream: Simple, creamy, and heavenly.

Vin Folk’s San Rival: A delightful, lighter take on the classic. I shamelessly had seconds.

Conclusion

Congrats to Kevin, Katya, Christina, and crew! I feared Vin Folk might be a “one-and-done” place, but that’s not the case. There are standout dishes I’m eager to revisit. Don’t wait—book a table soon before this gem becomes...

Amazing dining experience! We were warmly greeted and seated inside Vin Folk, a cozy and thoughtfully designed space that instantly reminded us of a classic NYC bistro. Every detail of the restaurant is curated for an upscale dining experience. The kitchen and staff work in perfect harmony, calling out dishes with precision, and the restaurant is impeccably clean.

Luka welcomed us immediately, making us feel at home and explaining their farm-to-table approach, highlighting the use of locally sourced produce. Idean served as our captain for the evening—part GM, part sommelier—and guided us through an incredible tasting experience. We entrusted him to select five dishes, paired with a variety of wines, and every single choice was stellar.

The food is exceptional, each dish prepared with intent and perfection. The service was flawless, attentive, and warm. For us, this was a true Michelin-star-worthy experience. Vin Folk has earned its place as a new favorite—we can’t wait for our next visit to explore more of their...