Brooke Williamson and husband Nick Roberts, the power culinary duo behind South Bay standouts The Tripel and Hudson House, has just opened doors to their latest venture, Playa Provisions. Reminiscent of a New England eatery, the 7,000-square-foot space in Playa del Rey offers four distinct sections: a main dining room serving up seafood items such as Connecticut-style crab rolls and fried sand dabs; a whiskey bar with 55 types of whiskey; a grab-and-go salad and sandwich marketplace; and an ice cream counter with homemade desserts including an oatmeal cookie ice cream sandwich. “We wanted to provide the neighborhood with four concepts that we felt the community needed and didn’t already have,” says Williamson, a Top Chef alum. “After getting to know the neighborhood through The Tripel, we fell in love with the area and felt that this neighborhood be the perfect, supportive location to launch such an ambitious project. Each menu at Playa is filled with fresh and simple items, and our classic seafood dishes are our takes on traditional dishes.”

Designed by DEX Studios (who also outfitted The Tripel and Hudson House), the cozy, main dining room is appointed with wooden walls, industrial task lighting, and white leather bar stools, while an adjacent, open-air outdoor space features additional picnic-style seating, a wall-mounted fireplace, and two firepits. “We wanted the space to feel very coastal and casual,” adds Roberts. “It was important for us to take advantage of the seaside location and we wanted our guests to feel like they were in a coastal community.”

By Jennie Nunn

Pictured: Playa Provisions
Photo by Ryan Tanaka

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