Steak, salsa and dessert: three reasons to visit Redondo Beach

Steak, salsa and dessert: three reasons to visit Redondo Beach

It’s a great time of year to visit Redondo Beach. The air is cool and fresh, the crowds are low, and you can see Catalina and the culinary scene smoking. Here are three great reasons to take a trip to the South Bay anytime.

the new Cal Mix Cantina Located on the Redondo Beach Pier is a lively gastropub helmed by Executive Chef Samanta DeLeon, with expansive floor-to-ceiling ocean views and a 3,600-square-foot outdoor patio. The first-generation Mexican American chef formerly of Las Brisas in Laguna Beach puts her own spin on classics like grilled brier cheese on sourdough with… Broth for dipping Tanga flautas with chipotle chicken and gruyere cheese blend.

Standout dishes include the fresh, fire-grilled chile relleno burrito that comes with chicken or beef, but I’ll have it with oyster mushroom adobado. All dishes are artistically and thoughtfully plated, such as the Camarones al Mojo de Ajo. There’s no shortage of great tacos and margaritas, like the prickly pear or smoked queso, featuring tequila, orange and Aperol, smoked and served tableside.

Redondo Beach

Chipotle Chicken Tinga Flautas at Cal Mex Cantina (Michelle Stuyven)

Bonus: If you decide to stroll down the boardwalk back to your car and are in the mood for a hard-to-find old-fashioned sidewalk dive bar, stop by The Slip. There’s always something festive and live music with a nostalgic beach feel and the sounds of waves crashing in the background.

Named after a luxury gambling ship during the Prohibition era in the 1930s, Rex Steakhouse is fine dining at its best and a strong contender in the steak scene even outside of the South Bay. Native Angeleno Executive Chef Walter Nunez takes authentic Sanuki Olive Wagyu, a rare breed of Japanese beef that’s exclusively fed a diet, from pressing toasted olives to grilling to perfection on a wood-fired grill, and cuts all the meats that come in the trio. Luxury. Level restaurant overlooking Palos Verdes.

Redondo Beach

Upstairs at Rex Steakhouse (Michel Stuyven)

There are a variety of individual and specialty cuts such as porterhouse and tomahawk, as well as beef and wagyu tours featuring a selection of filet, New York and rib-eye, sourced from the US, Australia and Japan in one sitting. All steaks come with a choice of five sauces including béarnaise, pepper, horseradish cream and chimichurri in several doneness levels. There are also plenty of classics like Clams Casino and steaks.

The Drift, the new open-air bar at the Rex Hotel, is located on the second floor of Manhattan Terrace with sweeping views of the South Bay.

If you’re looking for sweets, carbs and coffee, Tommy & Atticus is the neighborhood’s new hotspot with lines of locals outside your door. Popular options for sourdough loaves include country baked daily, whole wheat honey, cinnamon raisin, garlic rosemary, cheddar, polenta, and rosemary on Fridays. There’s always a rustic weeknight sandwich available to eat on the patio or take out, and all the pastries are made in-house daily, like a long list of croissants (the signature almond is always the first to sell), Morning Citrus Cake, Blueberry Cake, and Fudge Brownie. Chocolate, seasonal fruit tart and galette.

Redondo Beach

Tommy and Atticus (Michel Stephen)

Redondo Beach

Redondo Beach poser

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