SLAY Steak + Fish House to Open Monday, May 6 in Manhattan Beach! - Food & Beverage Magazine

SLAY Steak + Fish House to Open Monday, May 6 in Manhattan Beach!

SLAY Steak + Fish House — the newest venture from acclaimed Chef David Slay, the owner of Park Ave Steaks & Chops and il garage ristorante in Orange County, as well as the owner of Slay Estate and Vineyard in Santa Barbara — will open on May 6 in Manhattan Beach in the space formerly occupied by local favorite Darren’s Restaurant. SLAY Steak + Fish House will be open from 4pm-10pm, seven days per week, with Happy Hour from 4pm-6pm (bar only) and dinner service beginning at 5pm.

The menu’s American-inspired cuisine features mouthwatering appetizers like Turkey Meatballs with spaghetti squash and caramelized onions, Roasted Portobello with thyme, marjoram and roasted garlic aioli, and Stuffed Squash Blossoms with honey and ricotta cheese; and innovative entrees like Twice Cooked Ahi Tuna with pesto mashed potatoes and spring tomato salsa, and Slow Cooked Pork Shank with Riesling wine and pan juices, heirloom carrots, and horseradish mashed potatoes. A diverse range of farm-to-table salads also sets the stage for a robust offering of steaks and chops and sustainable seafood as well as multiple vegan options. Additionally, the restaurant uses locally sourced vegetables and organic produce grown directly in the Slay Estate garden. Pinot Noir and Chardonnay under the Slay and Slayer brands, from the Slay Estate & Vineyard, also will be available at the restaurant.

“My family lives in Manhattan Beach, so opening this local restaurant is close to our hearts,” notes David Slay. “Our goal is to create a friendly yet upscale environment that combines the best of neighborhood charm, locally sourced ingredients, and innovative cuisine.”
For more information, please contact Jeannine Jacobi of Fresh PR at (323) 903-7063 or jeannine@freshpr.net.

About David Slay
Chef David Slay enjoys a well-earned reputation as one of the most professional and hardworking chefs in the hospitality business. A third-generation American restaurateur, David apprenticed with two-star chef Gerard Vie at Tros Marches in Versailles and A. Beauvillier Restaurant in Paris with famed chef Marc Angel. After running the highly successful La Veranda in Beverly Hills, Slay created and now runs two successful restaurants in Park Ave Dining and il garage ristorante in Orange County. In 2017, David leveraged his success into the winemaking industry and founded Slay Estate & Vineyard, which is set in the majestic Santa Barbara wine country and its prestigious Sta. Rita Hills AVA.

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