Abigaile—Where punk meets farm-to-table in Hermosa

By Denise de la Rama

What do you get when you cross a Baptist church with punk rock royalty in Hermosa Beach? Confused? So were we. But don’t fret, that confusion quickly turns into a fun architectural gastro-romp at Abigaile. Once a place of spiritual worship and a rehearsal space for Black Flag, Abigaile brings farm-to-table inspiration to the South Bay. Colorful dishes echo eclectic graffiti art covering the black walls and communal wooden tables, pews, and religious candles call on the building’s rich and somewhat conflicting history.

Farm-to-table is the name of the game, and Abigaile’s chef Tin Vuong sources the freshest local ingredients for his tapas-style dishes. Baked to perfection and oozing with cheesy dough, the pao de queijo Brazilian cheese bread is the perfect way to kick it off. Pop one of these puppies open and watch the butter and spiced honey spread melt onto your fingers. If that cheese bread has you craving some meat, opt for the crispy pork belly confit. Served on a warm skillet atop a bed of steamed greens, then topped with a poached egg, and covered with a layer of cheesy mornay sauce, you’ll be sure to sleep deep with this dish in your belly. To lighten up the pork belly, go for the grilled broccolini. Crisp stalks of broccolini arrive covered with chili flakes, a slice of nutty Manchego, and crisp hazelnuts.

the crowd

This isn’t your beach bum Pier crowd; groups of young professionals and couples come out to enjoy a brew and some laughs.

... on the side

if I had my own brewery
Abigaile boasts its own in-house brewery with five distinct beers crafted on-site. With so many choices, opt for the tasting flight to sample a little of each.

Loud & buzzy.


Mon–Thu 5:30 PM–10 PM; Fri–Sat 5:30 PM–10:30 PM
Closed Sunday

price range

$8 (grilled broccolini) to $29 (grilled rib eye steak)