There are colossal bone-in rib eyes and insanely marbled Miyazaki wagyu rib cap at chef Tin Vuong’s new Steak & Whisky in Hermosa Beach, but you should order the lamb pot pie if you want a tableside performance. The puff-pastry crust of the pie is scooped off in one piece, placed on a plate, and then topped with the filling. Apply some of the house-made dipping sauce with creme fraiche, dill, and mint, and you’ll find yourself in the middle of a large-format, one-pot balanced meal.
Steak & Whisky is no doubt a meatery, serving three cuts of braised and cured lamb–shoulder, saddle, and belly–in the pot pie. But Vuong also wants you to eat your vegetables, and a seasonal combo including globe carrots and Tokyo turnips inside the pie adds brightness and comforting earthiness.
Vegetables also share the spotlight in Steak & Whisky’s riff on a wedge salad. The P.L.A.T has pancetta, lettuce, avocado, and tomatoes (both raw and fried) topped with Green Goddess dressing, aged balsamic vinegar, and chives. Oh, and there are slab-bacon lardons in the salad, too, because this is a steakhouse after all.
Steak & Whisky, 117 Pier Ave., Hermosa Beach, 310-318-3555