Steak & Whisky

The latest addition to Tin Vuong’s constellation of beach city hot spots, this pier-adjacent chophouse is the chef’s most regal project yet. Still, this might be the only steak joint in town where a pair of board shorts doesn’t get a second glance. Comté-topped tureens of onion soup are fortified with oxtail and brandy. Waiters gush over bona fide Japanese wagyu, though standard steaks are more than serviceable for thriftier appetites. Despite the restaurant’s name, we went for one of the approachable red wines with our dry-aged rib eye.