SLAY Steak + Fish House — the hot new Manhattan Beach restaurant from acclaimed chef David Slay — features inspired décor that incorporates a blend of Americanism and European feel for a design aesthetic that reflects coastal charm as well as international spirit.
Slay (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) wanted to do something completely different for the restaurant design — a combination country club boat house and cottage, with a mix of east and west coast beach aesthetics. The feel would be Martha’s Vineyard and Cape Cod meeting sunny Southern California beaches. Designer Theresa Fatino (Ralph Lauren, SLS Hotels, SBE W Hotels) took that direction and found inspiration in both American as well as global coastline communities. Channeling nostalgia with elegance, Fatino transformed SLAY Steak + Fish House into a place that feels both familiar and fresh, with a love of the outdoors and nuances of international travel.
Specific design elements include an open barn structure with high exposed ceiling beams overhead, beadboard and sumptuous upholstered nailheads, and navy suede panels, while bistro-style polished brass fixturing, marine grade yacht varnished wood, and copper and aged brass tufting anchor the British red bar. Rich tufted Italian leather banquettes, oil paintings, modern photography, hand-colored prints, and replica-quality sail boats round out this elegant and cozy seaside gem.
“Our restaurant décor allows the local community to feel right at home while simultaneously providing a familiar sense of exploration and travel,” notes David Slay. “Theresa Fatino created a masterpiece for us, and the result is charming, exciting, and unforgettable.”
“We were able to integrate the wistfulness of a favorite travel destination with comfort, ease and familiarity in order to provide an essence that is unique, upscale, and approachable for our community and visitors alike,” notes Fatino.
SLAY Steak + Fish House is open from 4pm-10pm, seven days per week, with Happy Hour from 4pm-6pm (bar only) and dinner service beginning at 5pm. 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 and Vineyard, also will be available at the restaurant.
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 and Vineyard, which is set in the majestic Santa Barbara wine country and its prestigious Sta. Rita Hills AVA.