Steak & Whisky Now Open in Hermosa Beach
Chef Tin Vuong is on a roll. With partner Jed Sanford and the Blackhouse Hospitality, the group debuted Steak & Whisky, their take on a modern chophouse, in Hermosa Beach. This is the fifth restaurant for the group, joining others like Little Sister in Manhattan Beach (and soon to be in downtown LA), Abigaile in Hermosa Beach, and Wildcraft in Culver City. The new spot has lots of brick, lots of wood beams and leather, but also pops of color and texture from the tile floor. There's a small bar area in front, which looks more like a home kitchen than bar area, booths and tables throughout the uniquely designed open space.
Vuong has enlisted executive chef John Shaw, an alum of Tavern on the Green in New York City, to take over the day-to-day operations. The two created a menu of American steakhouse classics with various cultural influences, things like steak tartare with red curry and pickled cucumber; smoked hamhock and escarole ravioli with pork jus; a croque caviar with smoked salmon and creme fraiche; shoya-glazed kurobuta pork short ribs with white polenta; dry-aged rib eyes and porterhouse steaks; and an A5 Japanese Miyazaki Wagyu steak. Sides include cauliflower risotto with aged goat cheese and hazelnuts, and bucatini with sundried tomato pesto and grana.
As the name suggests, brown spirits are big here, and the whisky (and whiskey) selection is pretty expansive. There are even whiskey lockers above the bar for customers to rent for their own exclusive bottles. Cocktails run the gamut from classics to seasonally influenced, and wines by the glass lean toward the more esoteric varietals. The restaurant opens daily at 5 PM.
117 Pier Ave.; 310-318-5555