The Arthur J
Steak house · Manhattan Beach ·
Swanky retro steakhouse with dry-aged steaks & classic cocktails
Swanky retro steakhouse with dry-aged steaks & classic cocktails
"Chef David LeFevre’s midcentury modern steakhouse uses a white oak grill to deliver outstanding steaks in Manhattan Beach. The Arthur J steak menu falls into two primary categories — USDA prime and certified Angus — though one can also score a deluxe Japanese wagyu beef rib-eye cap. Every night features a nightly special, including a beef bolognese lasagna on Mondays and roast beef French dip on Sunday nights." - Mona Holmes
"The Arthur J is the Jeff Goldblum of steakhouses—we haven't met anyone yet who is immune to its charm. The dark leather booths and sleek walnut ceilings inside this Manhattan Beach spot radiate laidback luxury, the kind you'd usually find in a members-only supper club. The steaks are cooked over a wood-fired grill, which gives the meat a deep, gloriously smoky flavor. Once you've decided which cut you want, choose a couple of sauces, butters, toppings, and sides to round out your red meat dream. We're partial to their filet mignon, cooked medium rare, with a side of chimichurri and a little slab of foie gras right on top. Keep this spot in mind when you want a steak dinner that feels both classic and cool without being too over the top." - garrett snyder, sylvio martins, cathy park
"For a steak and martinis by the beach, head to the Arthur J in Manhattan Beach. The restaurant leans upscale without being too fancy, lending itself to special nights out. Beef is the star here, served as a New York strip, rib-eye, and more. The classic martini is never the wrong choice, but watch out for the restaurant’s interpretations of the drink on the menu too — the Cone of Silence vesper martini will not disappoint." - Rebecca Roland
"David LeFevre’s fancy steakhouse sports some serious retro vibes, sporting a midcentury modern ambience that would please even Don Draper. The steaks here rank among the best in Los Angeles, grilled over wood. Those willing to share a massive chop should get the dry-aged prime T-Bone steak with a bit of New York Strip and tender filet mignon in one single plate. Exceptional sides like beef fat fries with malt vinegar or roasted cauliflower gratin separate this steakhouse from other Manhattan Beach restaurants. Pro tip: The Wednesday night veal parmesan, with a crispy veal cutlet and tomato sauce on the bottom, might be the best version in LA." - Matthew Kang
"One of Chef David LeFevre's restaurants located in Manhattan Beach, known for promoting longtime staff into leadership roles." - Mona Holmes
