Manhattan Beach’s David Slay is a third generation restauranteur who is opening his first eatery in the South Bay.
Slay Steak + Fish House, which will open its doors Monday, May 6, takes over what was Darren’s in Manhattan Beach. Slay said he is bringing elements of his very successful Park Ave Steaks and Chops restaurant in Stanton to the South Bay that serves sustainable fish, prime grass fed beef and multiple vegan options from produce from their own garden.
Park Ave sits on five acres, which allows them to grow their own produce, and allows them to make everything from scratch, from its salad dressing to honey. But Slay said the main challenge with Slay, going from a 7,000 to 1,700-square-foot space, is not only storage but not enough acreage for a neighboring garden.
“I don't have all the space to do it all, so we’ll be growing separately,” Slay said. “We have a vineyard in Santa Barbara and we planted around two acres of produce specifically for this restaurant. We'll bring it probably four times a week.”
Slay also owns and operates il garage ristorante, also in Stanton, as well as the Slay Estate and Vineyard in Santa Barbara. Pinot Noir and Chardonnay from the Slay Estate and Vineyard, also will be available at the restaurant.
Slay’s family first opened a barbecue and carry-out restaurant in St. Louis in 1911, which eventually evolved into a steakhouse. Decades later, Slay apprenticed with classically trained chefs in Las Vegas and Paris, before he opened a 26-seat French cafe in St. Louis at 20 years old, before he was even old enough to drink, so he was unable to get a liquor license.
Slay sold his last restaurant in St. Louis before moving to California nearly 30 years ago. He opened LaVeranda in Beverly Hills which became a nationally recognized restaurant.
Around 15 years ago, Slay discovered Manhattan Beach and decided to make the move to the beach cities where he and his wife, Gale, have raised their children in Manhattan Beach schools. Gale and son David Slay Jr. are partners in the restaurant.
Slay said when Darren’s space was available, he jumped at the opportunity to create a friendly neighborhood restaurant focused on the guest experience. They also have kept much of Darren’s staff.
“I've been doing this a long time, there's no pretense, no attitude…I believe that the guest is what makes us thrive, not the chef, not the manager.. I think the guest experience is the most important.”
For more information, visit slaysteakandfishhouse.com.