At that time, the couple purchased the Long Beach prix-fixe dining establishment Delius Restaurant. Located in Bixby Knolls on Long Beach Boulevard, during the next 11 years, the duo implemented two expansions of Delius that included a second dining area and a wine bar. Dave recently told me, “We needed the space to offer our diners a place to gather, enjoy wine and to chat with other guests before their multi-course dinners were to be presented.”
In August of 2006, five years after the second expansion, the twosome began planning a creative way to reinvent the long-established upscale restaurant. A mere 11 months later, in June of 2007, the new Delius Restaurant was not only conceived but became a reality at its new site in Signal Hill, near the corner of Cherry Avenue and Spring Street. Sporting more room and an updated concept, the Solzmans opened the reimagined Delius as a place where clients could enjoy not only prix-fixe dining, but lunch, dinner, weekend brunch, a full cocktail bar and a place to hold private parties.
Ten years after the big move, the Solzmans found themselves wanting a second location, one where they could feature a completely different style of dining. Searching for the right location, they found one that, in Dave’s words, “was good, but then we found one that was better.” This new undertaking will bring them once more to Long Beach, this time to downtown.
Last week, over a glass of iced tea, Dave shared with me his successful journey of finding the “right place at the right time.” With a completely different type of eatery in mind, Dave and Louise will, in late spring/early summer, be opening what they are calling an American bistro. The name of the new place will be Table 301. They chose that name, well, because the address is 301 The Promenade North. According to Dave, the restaurant is to be part of the first phase of what is to be called The Streets— situated from 3rd Street to 6th Street from Pine Avenue to Long Beach Boulevard. “We will definitely have more outdoor dining than inside,” he said, continuing his description of Table 301 as a place where guests can “see and be seen” — giving a nod to the open concept featuring gigantic windows.
A rendering of the new Table 301
“We’ll be featuring small plates for sharing, and guests will be ordering, in some cases for everyone in their party to share,” he said. “Also, the new place will have a wood-fired pizza oven with a display window so diners can watch their pizzas being made.”
When I asked about the year-long building process, Dave told me that dealing with the City’s red-tape had been frustrating, but he said he understands the time frame because trying to simultaneously do business with a local government about its infrastructure, their park access, as well as his landlord’s considerations, “held things up a bit.”
Before we wrapped up our informal interview, Dave said that Louise, his wife and partner in both restaurants, will be the executive corporate chef, and that he plans to divide his time in half with 50 percent managing at Delius and the other 50 percent managing at Table 301.
In closing, I asked Dave to give me his thoughts on the new venture. He replied, “We are very excited to offer a fresh dining experience. Table 301 is designed to be the next generation of dining, moving from gastro pub to American bistro; this location will be perfect.”
