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"This Redondo Beach steakhouse offers a lively, family-friendly room (revived since pandemic patio days) with an approachable wine list and a weekend brunch featuring eggs Benedict and chilaquiles, while its real appeal is the steak program—barley-fed Australian beef, Tasmanian wagyu, and American wagyu across ribeyes, porterhouses, and even 40-ounce bone-in tomahawks—plus Scottish salmon and well-spaced tables for groups." - Eater Staff