Hermosa Beach, CA
Opened: February 2015
Cuisine: Modern American Steakhouse
Not much left to the imagination at Steak & Whisky. They do steak. They do whisky. And they do both of them damn well.
Steak & Whisky, the fifth concept from Blackhouse Hospitality, is a throwback to the classic, nostalgic sentiment of a steakhouse … with a twist. The menu items range from traditional porterhouse to Asian fusion-style cuts of beef dry-aged for up to 30 days. The menu is fairly straightforward— Chef Tin Vuong uses the best-quality meats and seafood, which speak for themselves.
“I’m really big on technique and it’s important to me that my chefs perfect the basics: sauces, egg cookery and meat,” Vuong says. “So the restaurant is also rooted in that precise old-school French technique.”
Vuong won’t apologize for Steak & Whisky’s straightforward approach. Steaks are the best sellers, most of them aged up to 30 days and offered with a selection of two sauces, such as béarnaise, chimichurri, fresh wasabi, house steak Sauce, peppercorn or bordelaise. Vuong’s favorite dish to prepare? A simple, broiled, Porterhouse steak.
“For me it’s about the simplicity and letting the quality of the product shine through,” he says.
Photo: Lanewood Studio