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5 Questions for David LeFevre

August 15, 2011 |  8:00 am

Lefevre David LeFevre is chef-owner of Manhattan Beach's M.B. Post, an old post office that's now a "social restaurant," as he calls it. LeFevre's a Wisconsin native and Charlie Trotter veteran whose small-plates menu at M.B. Post travels the world: Spain, Provence, Japan, Vietnam....  

What’s coming up next on your menu? We’ve recently added a gnocchi with braised lamb neck, and a lamb’s tongue salad with sorrel, pickled strawberries and anise yogurt. We’re also working with pasta. We just started making corn agnolotti served with confit pork belly. 

Latest ingredient obsession? Tomato season is at its peak so we’ve been somewhat obsessed with making our own ricotta and other cheeses and yogurts. 

What restaurant do you find yourself going to again and again? Wherever I have friends cooking -- Sotto, Father's Office, Angelini Osteria.

The one piece of kitchen equipment you can’t live without, other than your knives? Seems like a tie with my sharkskin wasabi grater, killer tweezers from Japan I use for pin-boning fish, or a great spoon. Oh -- definitely my wood-fire grill, nothing tastes as good as something cooked over a live fire.

What’s your favorite breakfast? Biscuits and gravy.

The last cookbook you read –- and what inspired you to pick it up? "Bread Alone: Bold Fresh Loaves From Your Own Hands." 

M.B. Post, 1142 Manhattan Ave., Manhattan Beach, (310) 545-5405, www.eatmbpost.com.


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Photo credit: Rick Poon