Chef Tin Vuong and his business partner, Jed Sanford, are virtually unstoppable in their quest to build a formidable hospitality company. In just three-and-a-half years, the duo has created five restaurant concepts, with two more on the way later this year. Their latest is Steak & Whisky, a classic modern American steakhouse that features premium whiskeys.

The new restaurant is housed in a 1920s-era brick building in the heart of downtown Hermosa Beach. Highlights of the 50-seat concept include a locally sourced menu, handcrafted cocktails featuring inventive tea and alcohol fusions and a nice selection of wines served with the antioxidation technology of Coravin. Ten whiskey lockers are also available for patrons who wish to store their drink of choice at the restaurant.

Executive Chef John Shaw, 27, most recently cooked at Tavern on the Green in New York City. His menu, developed with Vuong, features a traditional porterhouse to Asian fusion-style cuts of beef dry-aged for up to 35 days. Of course, the menu also offers pork, seafood and poultry. Here’s a look inside.

Photography: Lanewood Studio

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