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SLAY Steak + Fish House

1141 Manhattan Ave. Send to Phone
310-504-0902
Upscale American-inspired cooking from chef David Slay in Manhattan Beach.

Cuisine
Open
Dinner nightly
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SLAY Steak + Fish House, Manhattan Beach, CA

SLAY Steak + Fish House Restaurant Review

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About the chef: David Slay is a third-generation chef from a family of restaurateurs in St. Louis, Missouri, where he was known for his cooking at his hit restaurant La Veranda; he later reinvented the spot in Beverly Hills in 1990. Slay's reputation grew with the opening of Park Ave, his popular OC fine dining destination in Stanton on a five-acre farm. He soon added the more casual and rustic il Garage in an old dairy farm garage with a garden patio on the same property. Slay ventured into winemaking with his Santa Rita Hills Slay Estate and Vineyard, where he produces Pinot Noir and Chardonnay.

The décor: This stylish Manhattan Beach storefront restaurant is nestled on busy Manhattan Avenue, welcoming a well-heeled linen-clad crowd from the beach or families and friends gathering for weekend dinners. Polished dark wood, tones of stormy blue, antique art and a few nautical touches create sophisticated surroundings for casually relaxed fine dining amidst white tablecloths and silver. There’s also a lively bar scene, especially at happy hour, and a low, jazzy soundtrack. The excellent service is friendly and professional.

Likes: Pristine fish; great wines; lovely service.
Dislikes: Parking in the area is, simply, horrendous, especially on weekends.

Food & Drinks: Slay’s California menu may spotlight high-end steaks and seasonal seafood, but his careful focus on vegetables and fruits from his own nearby farm elevates the whole experience. The signature crispy greens shouldn’t be missed --- a savory emerald mélange of flash-fried chard, spinach and tatsoi tossed with Parmesan, sea salt and lemon. The daily crudo can include harder to find fish such as wild Louisiana redfish and Alaskan wild white salmon, as fresh as can be. For entrées delicate, buttery wild scallops are seared golden, served alongside a summer succotash; lamb loin chops with basil tarragon jus are also a good choice. Steak options run to the 20-oz. Prime bone-in rib-eye or a Creekstone Farm filet mignon, but we also liked the highly flavorful Prime peppered skirt steak with Dijon peppercorn sauce. The peach cherry tart topped with ice cream is an ideal shared dessert. The wine list is serious and far reaching --- bottles from the Slay Cellar Select run up to 6K (a 2006 Screaming Eagle Cabernet Sauvignon). However, you’ll also find reasonable West Coast varietals and blends, and we greatly enjoyed sipping Slay’s own Chardonnay and Slay and Slayer Pinot Noir.
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