We were excited to check out a beautiful new restaurant that recently opened in Redondo Beach called Montauk. From the moment we arrived, it was obvious that a lot of thought went into the space. It’s nicely put together – polished, without being overdone. You immediately get the sense that care went into every detail. It set the tone right away.
Walking in to Montauk, we noted that the dining room has that East Hampton-inspired feel, that comes across natural, rather than “themed.” Deep navy walls, clean white details, warm wood throughout, and subtle nautical textures give the room character without overwhelming it. There are vintage touches that soften the space and keep it from feeling staged. It’s attractive, calm, and easy to settle into.
Music plays quietly in the background, mostly jazz and blues, adding warmth without getting in the way of conversation. Montauk also has a back room called The Den, set up for small live performances, with music curated by jazz composer Al Strong in partnership with Bose Professional.
Even on a night without a show, the music feels like part of the restaurant’s identity rather than something added for effect. The manager, Hector, mentioned there will soon be ticketed events in the back room for top performances of jazz and blues, with pricing based on the artist, bringing together the culture and connections of the founder.
The menu leans coastal and stays focused, with ingredients sourced locally from Luxe Seafood, Kai Gourmet, and Rocker Meats. It’s a concise and well-curated menu, and everything we tried made sense.
The Chilean Sea Bass is one of the highlights. It’s cooked perfectly, tender and flaky, and paired with Peruvian pommes purée that’s smooth and comforting without feeling heavy. The saffron ginger glaze adds warmth and depth without turning sweet. It’s satisfying from start to finish.
Chilean Sea Bass
The Flounder en Papillote goes in a lighter direction, arriving delicate and aromatic, cooked gently so the fish stays soft and clean, with the flavors working quietly in the background.
Flounder en Papillote
The Lobster Ravioli is exactly what you want it to be. The pasta is tender, the filling actually tastes like lobster, and the sauce brings everything together without drowning the plate.
Lobster Ravioli
Steaks are done properly. The 144 oz. dry-aged bone-in FlanneryFarms New York Strip comes out tender and cooked the way it’s ordered, served with duck fat fingerlings that are crisp, savory, and hard to stop eating. Excellent.
New York Strip Steak was perfectly grilled
Even the Roasted Chicken deserves attention, with crisp skin and solid flavor throughout. It’s the kind of dish that only stands out when it’s done right, and here, it is.
Roasted Chicken
The Honey Crisp Salad with Yuzu was delicious, as we the Cauliflower Picata.
Honey Crisp Salad with Yuzu, Cauliflower Picata
The Mushroom Tagliatelle is another standout. House-made pasta tossed with roasted garlic crème and baked maitake mushrooms gives it a deep, earthy flavor that’s comforting and filling without feeling too heavy.
Service throughout the meal was smooth and felt unforced. The pacing allowed the dinner to unfold naturally without feeling rushed.
In the kitchen, Executive Chef Eric Travis is responsible for shaping dishes that emphasize seasonal cooking, refined seafood, and thoughtfully sourced ingredients, balancing polish with approachability. His role is central to Montauk’s identity as an elevated yet relaxed beachside destination, with a menu designed to feel intentional, focused, and aligned with the restaurant’s upscale hospitality vision.
Montauk offers outdoor seating in the freah ocean breeze also.
Montauk is backed by Peninsula Hospitality Concepts a group known for polished, detailed-driven concepts was created by founder Lavae McClinnahan, whose background in luxury goods, music, and experiential branding shows up in how cohesive everything feels rather than in any obvious messaging. The hospitality team, led by General Manager Lindsay Shelton and Food and Beverage Operations Manager Timeka Gloss, keeps things running efficiently.
By the end of the meal, Montauk feels like a place built for repeat visits. The food leads, the setting supports it, and nothing feels like it’s trying too hard. It’s such a great addition of a fine restaurant to the South Bay area of Los Angeles. Montauk is the kind of restaurant you leave already knowing what you’d order the next time you go back.
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To learn more about Montauk in Redondo Beach, please visit www.montaukinredondo.com
