Ellie's is a Southern Italian inspired

Ellie’s, the Southern Italian inspired restaurant of chef/owner Jason Witzl is churning out handmade pastas on the corner of 2nd and Orange. 

The venture is a tribute to Witzl’s Grandmother Eleanor, who may not have taught him how to cook, but did show him how to eat.

Understanding the value of curating ingredients grown and handled with care, Ellie’s features the products of an assortment of farmers, fisherman, and butchers unique in their methods.

A new neighbor has taken up residency in the Alamitos Beach district of Long Beach.  Ellie’s, the Southern Italian inspired restaurant of chef/owner Jason Witzl is churning out handmade pastas on the corner of 2nd and Orange. The venture is a tribute to Witzl’s Grandmother Eleanor, who may not have taught him how to cook, but did show him how to eat.

Understanding the value of curating ingredients grown and handled with care, Ellie’s features the products of an assortment of farmers, fisherman, and butchers unique in their methods.  Farmer’s market produce, sustainable seafood provided by Omega Blue, and hand selected cattle from Flannery Beef fill the menu.  Chef Jason translates these pristine ingredients into approachable dishes.  Ahi Tuna crudo receives Calabrian chile, toasted pistachios, poppy seeds, and a bright acidic salad of beets, onion, and celery hearts.  The heartier roasted Delicata squash is complimented with cranberry gastrique, Cresenza cheese, caper pestata, saba, and puffed quinoa.  Suitable for sharing is the 18oz bone-in Ribeye served with traditional accoutrement of pommes puree, as well as braised Cipollini onion and grilled Treviso garnished with aged balsamic vinegar.  Not to be forgotten are the handmade pastas.  A range of shapes and sauces adorn the menu.  Favorites include chittara Pomodo, aptly named for the guitar like tool used for its creation, glazed with oven roasted tomatoes, shallots and garlic and topped with herbed burrata.  Plump agnolotti are stuffed with braised pork cheek and laid over a bed of rich chicken liver mousse and seared apple, pickled golden raisins and pine nuts round out the dish.  Ellie’s food is accented by a thoughtful wine and beer list at reasonable prices. Bottles range from $25 to $58 and include a variety of regions.

The eatery is open 7 days a week from 11am to 9pm.  Lunch is served weekdays and brunch on the weekends. Lunch boosts menu items that revive classics, i.e. Chef’s personal favorite, the fried bologna sandwich.  Thick cut Taylor Ham seared to crispy perfection falls between griddled bread smeared with pickled mustard seed and cut with the crunch of greens and, most important, potato chips. You can also order the Ellie’s burger composed of Flannery prime beef, crispy cheddar, melted onions, and aioli spiced with house cured giardiniere. A daily two course pre fix is offered for $17 at lunch in addition to the al la carte menu.  Brunch will feature these sandwiches and a mix of traditional American breakfast with Italian influence. Bottomless mimosas and endless rose are offered as well.

In his first independent effort Chef Jason hopes to fill guests with a warm familial feeling. He extends a full heart to the dining room and his energy is palpable, bouncing from kitchen to table describing the food and his love of all things it encompasses. Playfulness, authenticity, and unrestrained laughter pour through the kitchen and onto your plate.