Chef Tin Vuong’s diverse dominance of the South Bay dining scene continues with tonight’s opening of Steak & Whisky in Hermosa Beach.
The steakhouse is the latest high-profile restaurant in Vuong and his Blackhouse Hospitality partner Jed Sanford’s Beach Cities portfolio, which already includes Dia de Campo (the Mexican restaurant around the corner), Hermosa Beach American brasserie Abigaile, and pan-Asian Manhattan Beach flagship Little Sister. Vuong and Sanford also have Culver City’s Wildcraft pizza joint in their lineup and are working to open a Little Sister outpost Downtown this spring and a Redondo Beach restaurant in the summer.
At Steak & Whisky, Vuong and executive chef John Shaw (who most recently cooked at New York City’s Tavern on the Green) are riffing on American steakhouse classics, serving dishes like steak tartare with pickled cucumber, chive, Dijon mustard, and red curry. There’s a kurobuta pork short rib with white polenta, braised greens, and shoyu glaze. Side dishes include beef tendon gratin dauphinois. But this is also, of course, a place where you can come in for a bone-in rib eye or a porterhouse or A5 Japanese Miyazaki Wagyu beef, all with your choice of sauces like bearnaise, peppercorn, and a house steak sauce.
As for the whisky part of Steak & Whisky, expect a wide range including many Japanese bottles, as well as wine, beer, and seasonal cocktails. There are 10 whisky lockers available for rent on an annual basis, which will allow baller boozers to bring in their own bottles or procure exclusive selections not otherwise available in the restaurant.
Steak & Whisky, 117 Pier Ave., Hermosa Beach, 310-318-3555