Chef Tin Vuong, with partner Jed Sanford, is the brains behind Blackhouse Hospitality, which recently debuted its fifth restaurant concept, Steak & Whisky, in Hermosa Beach, CA.
Providing the heat
The menu masters are executive chef John Shaw (left) and chef/partner Tin Vuong.
Feels like home
Steak & Whisky’s interior features Douglas Fir ceiling beams and light, rustic materials, which reference Central Coast ranches and farms.
To the right of the entrance is a gray marble dining table with seating for five, which anchors the bar area.
Lacquer tables, walnut pulled leather chairs with linen and black Pullman-style seating booths encircle the dining room. Large burlap pendants cast a soft glow above.
This cheeseboard is great way to start off a meal at Steak & Whisky.
Pick up your knife
The star of the show may be this 30-day aged bone-in rib eye steak.
Go another way
Besides beef, the steak options include this smoked Duroc pork chop.
Here’s an assortment from the menu.
Sure you could have a potato with your steak, but why not a side of bucatini?
Guests can rent a locker for their private stashes of whiskey.