Welcome to Downtown Long Beach's first Gastropub, 33 Degrees - Harborside Pub. A nautical themed restaurant and bar situated in the heart of Shoreline Village next to the Marina, 33 Degrees (also the latitude of Long Beach), features a healthier and creative menu with regional culinary influences that fall on the 33rd latitudes around the world. We also offer a unique set of crafted beers and drinks, live music, high definition sports, corporate events, private parties and catering services.
33 Degrees is the creation of owners Ed Shaffer, Paul Budzinski and Luis Gallardo, who wanted a neighborhood restaurant for people who like a relaxed, fun and casual place to eat and hang out while offering a more gourmet version of the typical pub grub. 33 Degrees is unique by offering a nice balance of food and drink options that allows meat lovers, vegetarians, epicureans, frugal diners, music lovers and sport fans a place to enjoy together. 33 Degrees endeavors to operate in an environmentally responsible manner - from our recipes, our food sourcing and even our location. Sustainable practices are important to 33 Degrees as a key way to reduce our impact on the environment. With our menu, this is achieved by minimizing the number of ingredients and subsequently the number of purveyors required to produce the menu without sacrificing its quality.
Additionally 33 Degrees, wherever feasible, sources local, seasonal and organic options that can be distributed locally to further support sustainable agribusiness. 33 Degrees also participates in the Seafood For The Future program ensuring that all of the fish we serve is sourced in a responsible and sustainable fashion. Even the renovation of the restaurant, 33 Degrees minimized its impact on the environment in many ways:
- Removed the old tile and mortar and returned the floors back to its original concrete finish.
- Reused the wood from the previous build out to frame and support the new concrete bar counter top.
- Re-purposed scrap galvanized metal to accessorize our bar build out.
- Resurfaced the walls with Venetian Plaster - an organic compound of limestone and marble - used in surfacing dating back to the Mesopotamian Era to brighten up the place in a more responsible way.
- Refinished old wood tables and chairs taken from restaurants that were considered no longer of value.
- Recovered and fixed patio furniture that would otherwise have been thrown out.
33 Degrees will continue to operate in ways that reduce, re-use, recycle and protect our environment and our community.
Paul Budzinski - A native of Michigan, Paul has had a successful professional career providing computer programming services as well as running his own online scuba equipment accessories business. Paul brings strong operational and technical support from his years of supporting other company's operational and technical needs.
Uninspired with his IT career, Paul reinvented himself five years ago by applying his background to the restaurant industry by providing operational support at a friend's restaurant in Temecula and later managed a succesful Sports Bar & Grill in Huntington Beach. It was prior to this professional crossroad where Paul and Ed met, shared their passions for food and compared barbecue techniques unaware the other shared the same dream of opening their own place.
Paul will provide general management and technical support for our infrastructure and systems.
Luis Gallardo - Luis, a native of Gridley, California, grew up on an organic farm with a wide variety of fruits, nuts and vegetables on the fertile grounds of Northern California where he gained a true appreciation for nature, fresh food and small craft wine and beer. He has spent the last 12 years leveraging his financial education and experience with IBM consulting companies including those in the food and beverage industry. Having grown up in the agriculture industry and working every job from the field laborer with the family agribusiness to state inspector for peaches, along with his global travels within his consulting career, Luis developed a strong affinity for creative and healthy cuisine that follows the farm to fork model leveraging local and seasonal ingredients sourced in a sustainable manner.
Luis will manage the financial and administrative controls for 33 Degrees.
Edward Shaffer - Ed, originally from Sacramento, has been groomed for this venture having grown up in the food industry with family that owned and worked in restaurants, and is no wonder Ed's first job was in the kitchen at Tony Romas. Ed learned the trade while going to school working both front and back of house at establishments like Monterey Bay Canners, Lemon Grass, Marie Callender's along with catering and event planning at places like La Cumbre Plaza Catering Services and Whitney Oaks Golf Club. He also learned food processing while on an internship in Alaska with Trident Seafoods - a global fish processor.
With a succesful sales and marketing career in the corporate world, Ed traveled to over 20 countries, enjoyed the native cuisine along the way and developed an eclectic assortment of culinary influence. In hopes of sharing some of that epicurean creativity back home, Ed collected over 80 cookbooks and recipes from some of those local restaurants and started entertaining friends and family by recreating some of these treats while fusing them with some of his own creations. With a unique gift of pairing foods with beer, wine and cocktails, Ed began free-lance catering for others and the desire to get back into the restaurant space to drive his culinary passion began.
Ed will provide general management and drive the 33 Degrees sales and marketing efforts.
