If Manhattan Beach were the setting of a Monopoly game, David LeFevre would be winning. The James Beard–nominated chef has been snatching up and developing waterfront properties here for years—all to great success. First came the acclaimed M.B. Post, followed by the more casual Fishing with Dynamite and now The Arthur J, a stunning steakhouse named after Arthur J. Simms, the hospitable patriarch of LeFevre’s business partners. The midcentury modern space evokes Palm Springs in the swinging ’60s, with a bar on one side and a formal dining room on the other, complete with china chargers featuring the restaurant’s name in calligraphy and knives so sharp, the servers warn you when you’re seated. The retro-inspired menu includes a bone-in rib-eye for two, blue cheese wedge salad, and creamed spinach, in addition to deliciously salty Parker House rolls, served warm with deviled ham. If you go for a steak, there are 13 sauce and butter choices, from chimichurri to Vietnamese caramel to black-truffle butter.
If Manhattan Beach were the setting of a Monopoly game, David LeFevre would be winning. The James Beard–nominated chef has been snatching up and developing waterfront properties here for years—all to great success. First came the acclaimed M.B. Post, followed by the more casual Fishing with Dynamite and now The Arthur J, a stunning steakhouse named after Arthur J. Simms, the hospitable patriarch of LeFevre’s business partners. The midcentury modern space evokes Palm Springs in the swinging ’60s, with a bar on one side and a formal dining room on the other, complete with china chargers featuring the restaurant’s name in calligraphy and knives so sharp, the servers warn you when you’re seated. The retro-inspired menu includes a bone-in rib-eye for two, blue cheese wedge salad, and creamed spinach, in addition to deliciously salty Parker House rolls, served warm with deviled ham. If you go for a steak, there are 13 sauce and butter choices, from chimichurri to Vietnamese caramel to black-truffle butter.
