The Arthur J

Steaks come off a custom J&R grill burning white oak, and the beef runs through USDA Prime, Japanese Wagyu and Black Angus, wet- or dry-aged and some of it on the bone. Chef David LeFevre runs the place with Simms Restaurant Group, and it's named for Arthur J. Simms, a World War II navigator who opened The Kettle in Manhattan Beach in 1974. The dining room on Manhattan Avenue has emerald velvet banquettes, brass lamps and black-and-white portraits. Bone marrow comes with a bourbon luge, the bar takes walk-ins, and Sundays add a brunch.