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The DAOU SideStage Experience is a one-of-a-kind festival dining event located on the main stage, adjacent to the bands performing!  Patrons will enjoy a highly curated dining experience while sitting on the side of the stage — they’ll watch their favorite band perform while eating food from some of the area’s most celebrated chefs.  Each prix fixe menu will also be paired with wine from DAOU Vineyards!  Get your tickets now to dine with the Pacific Ocean as your backdrop and BeachLife Festival as your soundtrack. The link to purchase tickets will be sent out individually to ticket-holders.


Executive Chef, RYLA

Ray Hayashi has spent nearly a decade with chef David LeFevre working his way up to R&D chef at South Bay’s beloved MB Post, Fishing with Dynamite, and The Arthur J. He recently opened RYLA, his first restaurant, together with his wife, chef Cynthia Hetlinger, in the coastal digs of Hermosa Beach. RYLA serves seasonal California cuisine with an emphasis on chef Hayashi’s Japanese heritage along with a touch of Taiwanese flavors from chef Hetlinger’s upbringing.


 Weezer, Black Pumas, and Milky Chance 

First Course

Bay Scallop Crudo

Tosazu Vinegar / Orange / Serrano Chili / Puffed Buckwheat


Second Course

White Sesame Caesar Salad

White Anchovy / Croutons / Parmesan


Third Course

Braised “Kalbi” Beef Short Rib

Gochujang / Potato Purée / Spring Vegetables



Matcha Tiramisu


 The Smashing Pumpkins, Stone Temple Pilots, and Michael Franti & Spearhead 

First Course

Local Kanpachi Crudo

Cucumber Relishes / Fresno Chili / Sea Grass / Citrus Leches De Tigre 


Second Course

"Acid Trip" Tomato Salad | Girl & Dug Farms 

Black Garlic Soil / Charred Avocado / Corto Olive Oil 


Third Course

Local Striped Bass 

Eggplant Caviar / Opal Basil Oil / Zucchini Nest 



Bitter Chocolate Cremeaux 

Cocoa Soil / Garden Mint 


Owner/Chef, Kali

With the opening of Kali Restaurant in 2016, chef Kevin Meehan's broad 25-year culinary career reached its apex. The Michelin-starred Kali represents the evolution of not just Kali Dining, Meehan's roving private dinner pop-up, but the rigorous years he spent refining his craft in Los Angeles' most prestigious kitchens. The contemporary California restaurant blends the precision and hospitality of the white tablecloth kitchens where Meehan developed his culinary acumen, with the accessibility and ease of a local's favorite neighborhood haunt.


Executive Chef, BeachLife

BeachLife's own chef Jacob Ramos was born and raised in Los Angeles, California. Ramos developed a love of cooking from his mother and grandmother. Jacob went on to study at the California School of Culinary Arts and received a diploma from Le Cordon Bleu. Jacob went on to work for the Patina Restaurant Group starting as a prep cook and working his way up to be the Sous Chef of their Michelin-star-rated restaurant. He went on to open the Ritz Carlton Lake Tahoe with Michelin Star & James Beard award-winning Chef Traci de Jardin. He was then recruited to open MiCasa under the famed Chef Jose Andres. Since 2019, he has been the corporate executive chef in charge of the culinary experience at Sunset Monalisa, Jazz on the Rocks & Laurus.


 Steve Miller Band, Lord Huron, UB40 feat. Ali Campbell

First Course

Bluefin Tuna

Whiskey Ponzu Sauce / Avocado Salad / Crispy Shallots / Taro Root


Second Course

Jumbo Lump Crab Cake

Super Sweet Brentwood Corn / Sungold Tomato Gastrique / Tangerine Lace


Third Course

Wood-Grilled, Aged New York Steak

Maitake Mushroom / Creamy Potato / Braised Cippolini Onion / Marrow Bordelaise 




Crema de Catalan / Orange / Passion Fruit


 Sugar Ray, Donavon Frankenreiter, Ozomatli,  and ALO 

Organic, Cage-Free Scrambled Eggs

Thick-Cut Applewood Smoked Bacon

Fennel Apple Sausage

House-Made Pork Belly Benedict

Creamy Chipotle Grits / Oven-Roasted Tomato

Potatoes O'Brien

Seasonal Fruit and Berries

California Yogurt Parfaits

Pineapple / Raspberry / Mango / Strawberry

Muffins, Croissants, Danishes, Cinnamon Buns, &

Pan Dulce

Bottled Smoothies

Omelette Station

Made To Order


  • Does NOT include entrance to the festival. You must purchase a ticket to the festival separately to confirm your reservation!

  • Seating begins 30 minutes before the performance you choose, and the dining experience ends at the end of the music performance. Your reservation is not for the entire day.

Cost varies based on set, but DOES NOT INCLUDE alcohol. DAOU wines, beer, and cocktails will be available for additional fees on the DAOU SideStage (through cashless purchase). Final purchase includes tax and service fees.

Seating is communal style — we are at a festival!  Let's make friends!

General FAQ: 
  • Guests will not order. The menu is pre-set, with no substitutions. Vegetarian options and allergies will be accommodated for those who let us know at time of reservation. We are unable to accommodate special menu requests received less than 10 days prior to the event. 
  • Guests will receive a signed copy of the menu (by Chef) as a take-home souvenir. 
  • We have 9 tables of 10 for 90–100 seats. Tables are seated communally or family-style. Maximum table reservation: 12 people (10 is ideal).
  • NO CANCELLATIONS for any reason. NO REFUNDS for any reason.
  • If you are late to your seating, we will proceed without you. 
  • We have ADA accessibility. 
  • BAR SERVICE will be a cashless bar, and people will be able to order at their table via credit card. Menu will include DAOU wines, beer, several cocktail types, and soft drinks. There will also be a DAOU wine pairing for each menu available for purchase. There will be a special drink menu printed on the back side of your menus. 
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