In January, the cherished Reel Inn in Malibu fell victim to a fierce blaze during the Palisades fire. Unfortunately, too soon after the flames died down, the owners were hit with disappointing news about their future.
Teddy Seraphine-Leonard and Andy Leonard have lovingly served customers at the 144-seat restaurant for 36 years. Its unique charm—complete with goofy sign jokes, surfboard decor, handwritten menus, and sparkly lights—created a loyal fan base.
With the smoke settled, tragedy struck again: as their business was reduced to ashes, their lease expired. They had been eagerly awaiting word on its renewal and rebuilding. Now, California State Parks has informed them that they will not be allowed to rebuild.
When asked about the possibility of reviving the restaurant, Seraphine-Leonard responded, “We definitely would love to bring it back; it would be quite the challenge, though.”
This year has dealt a rough hand to the Leonard family. Tragically, one of their sons lost his home in the fire. On top of that, Teddy has been battling a resurgence of non-Hodgkin lymphoma. They’ve also been extending their support to the 22 workers who lost their jobs following the closure.
Interestingly, there’s still a glimmer of hope for the couple. California State Parks offered them—and others who formerly operated in the area—the chance to bid for a temporary operation, like a food truck, on a portion of the land.
A spokesperson for the parks department mentioned, “Recognizing how the return of cherished establishments can signify healing and a return to normal life is essential.”
The bidding process is a necessity due to limited space and aims to maintain transparency and accountability. Leases granted in this bid process will last anywhere from two to three years, with expectations of more stable opportunities emerging in the future.
Adding to the challenges, the Los Angeles Department of Water and Power is currently utilizing part of the site as they work on restoring the Pacific Palisades’s electricity, a task anticipated to stretch over the next two years. “We’re still receiving countless messages from people urging us to return,” shared Seraphine-Leonard. “It’s tough to go back to them empty-handed until we’ve explored every avenue.”
Support for the Crew
After the disaster, the Leonards managed to secure $1.2 million from their insurance for lost earnings and an additional $1.1 million for potential rebuilding expenses. Seraphine-Leonard recalled the moment: “When we contacted our insurer, they said, ‘We’re watching your place burn on the news,’ and promised a check the next day. That gave us the means to support our staff.”
Many of the 22 employees had been with the restaurant for over two decades, including Gozfat “Chepe” Lopez, who devoted 32 years to the establishment. “I felt like part of the family,” shared Lopez.
Lopez’s path after the fire led him to a position as a porter at Los Angeles International Airport. While the job cuts down on his commute, it paid about $7 less than his previous role at the Reel Inn.
Encounters with former patrons have remained memorable for Lopez, with one passenger recognizing him at the airport, asking, “What’s going on with the Reel Inn now?”
Most of the former kitchen staff have begun new employment, according to Lopez. Meanwhile, Seraphine-Leonard strives to remain involved in their lives, spearheading a GoFundMe that has gathered over $200,000 to support her crew.
In contemplating their next steps, the Leonards received offers to either associate with other eateries or to consider a new site in Marina del Rey. However, they’ve shied away from those options. “It’s just not the same,” reflected Seraphine-Leonard. “We’re unsure if this will lead to retirement for us.”
Additionally, she’s combining efforts with former chefs to develop a cookbook that highlights recreating beloved dishes vividly associated with the restaurant, like red fish soup and shrimp pasta. There’s even a plan to bottle the popular chipotle sauce!
Seraphine-Leonard enthused, “That’s going to keep me busy over the next few months!”
For inquiries, you can reach Ruth Simon at Ruth.Simon@wsj.com and Paul Kiernan at paul.kiernan@wsj.com.
