Good food tells a great story, and ours is no exception! Four Daughters Kitchen started as a (literal) hole in the wall. But, with any great restaurant, it’s not what you see, its how you see it!
Owner Clint Clausen saw the space as a great opportunity to deliver the North Manhattan Beach area something it had been missing: a beach eatery with fresh, healthy food, a stocked bar, organic coffee and a friendly atmosphere… all at an affordabe price.
All that was left was putting the idea into action. For four months, Clint built out the space by hand. A restauranteur with years of experience made a vision come to life.
The restaurant was named after Clint’s own life – he is a father of four smiley little girls – and opened at 7AM the first morning to a crowd of friends and neighbors looking for a steaming cup of coffee, a warm plate of eggs and a friendly smile.
Clausen, the stepson of Las Vegas attorney and close Tarkanian friend Chuck Thompson, played two seasons for the Rebels and appeared in 24 games, totaling 12 points and 13 rebounds in limited minutes. He remained on the team when Rollie Massimino took over as coach in 1992.
“Clint was a great person and a great teammate,” said UNLV coach Dave Rice, an assistant on the 1991-92 team that went 26-2. “Everyone respected Clint for what he gave the team, and he loved being a Rebel.”
After graduation in 1993, Clausen became involved in the restaurant business. He managed the upscale Italian restaurant Bertolini’s in Las Vegas, followed by a position managing Michael Mina’s restaurants at the Bellagio and MGM Grand.
He then was director of operations at Innovative Dining Group before relocating to Los Angeles to assume the senior vice president of restaurant and nightlife operations position for SBE Entertainment.
Clausen opened his own restaurant in Manhattan Beach, Calif., in early 2010. Four Daughters Kitchen quickly became a popular dining spot for celebrity athletes and entertainers who lived in the neighborhood. Later that year, Clausen helped oversee the opening of the restaurants at The Cosmopolitan of Las Vegas.
(Steve Carp, Las Vegas Review-Journal August 2014)
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