Steak and Whisky, a new steakhouse with a serious whiskey collection, whiskey lockers and 22-ounce, prime, 30-day, dry-age porterhouse steaks, is open in Hermosa Beach. It’s the latest restaurant by Blackhouse Hospitality’s Jed Sanford and chef Tin Vuong, who are also the duo behind Little Sister, Abigaile, Wildcraft and Dia de Campo.
Vuong teamed up with executive chef John Shaw (formerly of Tavern on the Green), for a menu full of their take on American steakhouse classics.
Dishes include steak tartare with pickled cucumber, chive, Dijon and red curry; smoked ham hock and escarole ravioli; duck confit salad; cauliflower risotto; beef tendon gratin dauphinoise; Kurobuta pork short rib with shoyu glaze; lamb pot pie; 22-ounce 30-day dry-aged porterhouse; 13-ounce dry-aged bone-in rib-eye; and a 4-ounce A5 Japanese Miyazaki Wagyu. And because you need sauce for all this: Béarnaise, chimichurri, house steak sauce, peppercorn and Bordelaise. You can also opt for fresh wasabi.
The restaurant has an extensive whiskey selection, with a large emphasis on varieties from Japan. And like downtown’s Bar Jackalope, customers can rent one of Steak and Whisky’s 10 whiskey lockers and store their liquor of choice.
There’s also a full wine list, along with a Coravin Wine Access System (uses a needle to extract wine from the cork without letting air inside), with 12 rotating wines; beer; and housemade cocktails with tea and alcohol fusions.
The 50-seat restaurant features Douglas fir ceiling beams, concrete blue-and-gray tile and black Pullman-style booths that circle the dining room. Steak and Whiskey is open daily from 5 p.m.
Blackhouse Hospitality has two more concepts planned for the Redondo Beach area in the summer and announced plans to open a downtown L.A. outlet of Little Sister in the spring.
117 Pier Ave., Hermosa Beach, (310) 318-5555, www.steakandwhisky.com.
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