Walk through the doors of Hermosa Beach’s Steak and Whisky, and its moody ambiance is in stark contrast to the endless summer outside its doors. Blue and black floor tiles spread out to a tucked away bar and a brick wall on the opposing end. In the late afternoon, sunlight reflects off the bar’s offerings – which predictably include an extensive whisky collection with many Japanese bottles – and beams overhead cast shadows on the few dozen seats below. But aside from the aesthetic differences of light and dark, there is one important aspect that this restaurant shares with its hometown: timeless appeal. For the city, that’s found at the beach. And for Steak and Whisky, that’s clear on its menu.
An eponymous selection of classic steakhouse items, such as beef that’s been dry-aged for more than a month, defines a menu that’s highly influenced by California history. Start with locally sourced appetizers that change seasonally alongside golden bread with Vermont-cultured butter and sea salt. Sip on a housemade cocktail or choose from a full wine list as steaks as small as eight ounces or as large as 43 ounces are prepared. When the plates arrive, fill in the spaces with sauces – chimi churri, fresh wasabi, and bordelaise are some options – and sides of cauliflower risotto and Moroccan spiced carrots. Lastly, opt for a roasted garden beet salad with goat yoghurt to round out the feast. A meal like that will never go out of style.
Photo by Corey Critser, Lanewood Studio.