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