Slay Steak + Fish House to Open This Spring in Manhattan Beach

Slay Steak + Fish House to Open This Spring in Manhattan Beach


SLAY Steak + Fish House will open this spring in Manhattan Beach in the space formerly occupied by local favorite Darren’s Restaurant. SLAY Steak + Fish House is 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 & Vineyard in Santa Barbara.

As an integral part of its creative take on American-inspired cuisine, the restaurant will feature grass-fed beef, sustainable seafood, and multiple vegan options, as well as a wealth of 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.

“Our family is local to Manhattan Beach, so it is an honor and a privilege to open an exciting new restaurant here,” notes David Slay. “The experience will embrace locally-sourced foods as well as an ambiance that is at once friendly and upscale.”

A third-generation American restaurateur, Slay apprenticed with classically trained European chefs in Las Vegas and Paris, and at age 20 opened his first restaurant, a 26-seat French café with no liquor license, due to the fact he was not old enough to get one. He was the owner and chef of several popular fine dining restaurants in his hometown of St. Louis, Missouri, before becoming the face and spirit of David Slay’s La Veranda in Beverly Hills, the renowned California/European-style bistro he founded in 1989 and that was recognized as one of the “Best Gold Medal Restaurants in the United States”. His Park Ave and il garage are consistently among top-rated restaurants, and il garage was named as one of the top Italian restaurants in Southern California.

For more information, please contact Jeannine Jacobi of Fresh PR at (323) 903-7063 or

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 ran 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.