Steaky & Whisky: A Guy’s Gastronomic Dream

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S&W Interior Credit Lanewood StudioPhoto Credit: Lanewood Studio

Meat-lovers, men, and anyone who wants an authentic learning experience is going to love the latest original restaurant concept from Tin Vuong and Jed Sanford, Steak & Whisky. 

The 1920s historic brick building serves as the perfectly appropriate backdrop for Tavern on the Green alum John Shaw’s California contemporary interpretations of American classics.

Whisky locker
Whisky locker

Photo Credit: Lanewood Studio

The fare here isn’t for the faint of heart, but would you expect it to be with a name like Steak & Whisky? This upscale, 50-seat eatery offers a menu of locally sourced favorite meat dishes prepared in ways that low-cal Calis haven’t seen for awhile thanks to Shaw’s flavorful and colorful past Manhattan experiences, as well as  handcrafted cocktails, wines served with the anti-oxidation technology of Coravin, and ten whiskey lockers for those who are confident that they’ll become regulars. Our prediction: many of the Southbay elite will (become regulars, that is).

S&W Spread Credit Lanewood StudioPhoto Credit: Lanewood Studio

Expect to find items like an Asian fusion-style cut of beef dry-aged for up to 35 days; steak tartare with pickled cucumber, chive, Dijon and red curry; a 4-ounce A5 Japanese Miyazaki Wagyu; Kurobuta pork short rib with shoyu glaze; lamb pot pie; the divine smoked ham hock and escarole ravioli; pork, seafood, and poultry. When Shaw is going off the cuff and experimenting, he’s at his best: test his skill and be pleasantly surprised at what he comes up with his, especially when seafood is involved.

Bone-in Rib Eye
Bone-in Rib Eye

Photo Credit: Lanewood Studio

Now for our favorite part of the experience: the amazing and extensive whisky selection. The sommelier is knowledgeable and cares to share, suggesting you drop an ice cube into your glass to open up the flavor. Listen to him: he knows what he’s talking about. The menu emphasizes Japanese whiskies like Hibiki, which you absolutely must try. If you’re so fond of your whisky that you want to buy a bottle, you can store it in one of the ten on-site whisky lockers above the bar which are available to rent on an annual basis. You’ll also, naturally, find a sizable list of Napa Valley and Bordeaux wines to accompany the meat-centric menu. Approximately 12 wines rotate on the Coravin Wine Access System, which inserts a needle through a cork to draw out the wine without allowing air inside, enables guests to sample an esoteric range of by-the-glass options. The cocktail list is appropriately whisky-heavy as well.

Bucatini
Bucatini

Photo Credit: Lanewood Studio

Last but not least, Steak & Whisky is beautiful to look at it. Its earthy, wooden interior tones complement its brick front. You’ll find Douglas Fir ceiling beams and light rustic materials, which reference Central Coast ranches and farms, such as Santa Ynez and Big Sur, and finishes that include sun bleached oak, dark walnut surfaces, and concrete blue and gray geometric tile, reminiscent of early Spanish missions. Lacquer tables, walnut pulled leather chairs with linen, and black Pullman-style seating booths encircle the dining room, while a suspended cluster of large burlap pendants cast a soft glow above. To the right of the entrance, a gray marble dining table with seating for five anchors the bar area. The back bar is a simple shelving unit of metal and glass set amongst the windows, reflecting a unique movement of headlights and pedestrians beyond. In the northeast corner, a large oak hutch displays rare wines and scotches, and further afield, a small corridor leads past the kitchen, visible through a series of window panes.

Our take? Steak & Whisky is a must-try for the meat and whisky enthusiast, of course, but also just about anyone else with good taste.

S&W Bar Credit Lanewood StudioPhoto Credit: Lanewood Studio

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