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Steak & Whisky, A Swanky Hermosa Beach Steakhouse Opening Tonight

The biggest little steakhouse in South Bay debuts this Monday evening.

Matthew Kang is the Lead Editor of Eater LA. He has covered dining, restaurants, food culture, and nightlife in Los Angeles since 2008. He's the host of K-Town, a YouTube series covering Korean food in America, and has been featured in Netflix's Street Food show.

Blackhouse Hospitality is reaching for another realm with this new meat-centric concept dubbed Steak & Whisky when it opens tonight in Hermosa Beach. Chef/Partner Tin Vuong and executive chef John Shaw oversee the classic American steakhouse menu that reflects a 1920's approach, a time when settlers began pouring into California in droves.

The format is straightforward: soups (French onion), starters (crab cake or steak tartare), then steaks or entrees (lamb pot pie), side dishes (spiced carrots), and other a la carte options (seared foie gras). And as the name implies, plenty of brown liquor whisky on the cocktail menu.

Consider Bill the Butcher, an earl grey-infused whiskey mixing Averna and Velvet Falernum. Boozehounds who order a full bottle of whisky can even store their purchase in a locker for another visit. Finally, wine options are varied, though things slant mostly toward Napa Valley and Bordeaux, with a significant allocation from a local collector's cult cab hits.

On the menu, steaks are generally on the larger, more shareable format, like the 22 ounce Porterhouse priced at $72 sporting a 30-day dry age. Or go big with the 32 ounce bone-in Ribeye running $80.

As for the design, think a rustic barn or ranch somewhere in Central California like Santa Ynez, with exposed brick, Douglas fir wooden beams, and a large wooden door. When it opens, Steak & Whisky will serve starting at 5 p.m.

Steak & Whisky
117 Pier Avenue
Hermosa Beach, 90254