The Arthur J is a neighborhood steakhouse right in the heart of Manhattan Beach, California. Call us to make your reservation for tonight or next week, we’ll be happy to help you get a table.
We also take reservations online through OpenTable.
5 pm–10:30 pm
5 pm–11 pm
At The Arthur J, beef is our passion.
When you combine our ability to source the best beef in the world, cooking with an incredible natural wood fire grill, and friendly thoughtful service, an incredible quality steak is born.
This is why we offer the best USDA Prime, True Japanese Wagyu, and Black Angus Beef.
Unlike most pedestrian steak houses, Each one of our Steaks is cooked skillfully by our Grill Master over a stoked live fire with smoking white oak embers.
Our steaks are available both wet-and dry-aged and well as Bone-in, grilled to perfection our magnificent J&R Woodfire Grill.
Our wine list caters to a wide variety of wine lovers at both value price-points and the ultra-exclusive. The carefully curated offerings are hand selected by Sommelier Ryan O'Connor, General Manager Pablo Kovacs and Operating Partner/Wine Director Jerry Garbus who work together in relentlessly sifting through the world of wine to find offerings that embody excellence in focus, integrity, structure and complexity. We very much look forward to guiding you through an extraordinary food and wine experience.
At the Arthur J we believe in the time-honored tradition of live wood cooking our steaks over a hot fire and smoking embers.
This is why we had our wood fire grill custom made by J&R manufacturing in Mesquite Texas; because like us they believe that the interaction between great meat and a live fire of wood has defined our past and is at the heart of what we do.
Wood fire cooking was born in the wild hundreds of years ago. Since then, cavemen, cattle drivers, pit masters and a select group professional chefs have learned the prideful tradition of meats smoked for long hours over smoldering logs take on incredible flavor.
Our steaks at The Arthur J are faithful to the authentic ideals of long, lazy cooking with wood and smoke. Holding true to old time flavor.
The Arthur J is located within the vibrant coastal community of Manhattan Beach, which features a thriving downtown full of independent shops and restaurants to explore. This tight-knit, social community is brought together by a year-round calendar of events ranging from professional volleyball tournaments to a holiday fireworks show off of the Manhattan Beach Pier. Manhattan Beach is just a few minutes drive South of LAX with easy access to miles of beachside bike paths– perfect for building up an appetite!
A product of the Great Depression and a Bombardier and navigator during World War II, Arthur J had an insatiable appetite for living each day with gusto. Armed with a big personality and a penchant for risky endeavors, Arthur J (as everyone, including his children and grandchildren called him) was introduced to the restaurant business through his father-in-law’s coffee shops in Chicago upon his return from military service.
He moved his family to Los Angeles in 1948 and quickly landed a position running the commissary at MGM Studios, where his infectious zeal was enjoyed by the elite Hollywood clientele. Hooked on providing hospitality, Arthur J opened the first (of what would be many) Ben Frank’s coffee shops in 1952, on the Sunset Strip.
In 1974, now joined by his son Tom, The French Quarter in West Hollywood and The Kettle in Manhattan Beach were launched, before founding the first Mimi’s Café in Anaheim in 1978. Now thirty-seven years later, Arthur J’s two younger sons, and his grandchildren carry on the family business of legendary hospitality, expressed most recently through this namesake dining room in the community where he planted roots.
A native of Madison, Wisconsin and graduate of the Culinary Institute of America, LeFevre began his career with the storied Charlie Trotters in Chicago where he rose the ranks in one of America’s most celebrated kitchens. While at Trotters and beyond, LeFevre sought to work in the worlds best culinary communities staging in France and Spain, and traveling throughout Europe, Southeast Asia, and Latin America.
In 2013, LeFevre and his partners opened Fishing with Dynamite, which has been celebrated for serving only the most pristine seafood, again earning LeFevre a James Beard semi-finalist nomination for Best Chef West
Like M.B. Post and Fishing with Dynamite, The Arthur J is a reflection of LeFevre's roots, his travels and his three culinary touchstones—preparing food that is artisanal, soulful and handcrafted.
Chef de Cuisine
Daniel Waked was born and raised in East Hollywood where he recalls an ever-bustling kitchen churning out simple meals and family favorites from three generations - his mother, grandmother and great grandmother. Inspired early on by the energy and love found in the kitchen, Waked began his culinary education by watching Jacques Pepin and Martin Yan on PBS and tackling the masters’ dishes to share with his family.
Waked’s professional career includes a formative internship at an Alsatian restaurant which set the stage for his experience in such luxury kitchens as The Four Seasons in Beverly Hills and Las Vegas, and Caesars Palace’s Nero Steak & Seafood. The highly competitive and fast-paced, 24-hour Las Vegas market sharpened Waked’s keen attention to detail as he rose through the ranks overseeing multiple concepts and becoming Chef de Cuisine. In 2014 Waked returned to Los Angeles and soon joined the team at The Arthur J.
Born and raised in Los Angeles, Garbus got his start in the restaurant business as a bus boy at P.F. Chang’s where he worked his way up to management in less than two years. As part of the opening Management team for P.F. Chang’s Burbank, Garbus enjoyed the opportunity to help build and train all departments of the staff from scratch. These early experiences prepared him for his time as the General Manager and Wine Director at King’s Seafood Company (Ocean Avenue Seafood, Water Grill, and i Cugini), where his personal involvement earned him a nomination for Food & Wine Magazine’s “Hot Shot Sommelier” in 2008. It was also here that Garbus first met and worked with Chef David LeFevre.
Jerry’s true love for the restaurant business comes from the fact that dining out is a special experience. “I remember most of the great meals I’ve had, who I had them with, the food I ate, the wine I was drinking and the occasion” he says, “ My job is essentially, to facilitate that kind of experience. To be an orchestrator of memories, if you will.”
The son of immigrant parents, Kovacs has hard work and hospitality in his DNA. Due to the hospitality career of his father, an acclaimed chef in such kitchen’s as the Commander’s Palace in New Orleans, Kovacs has had the opportunity to live all over the world with his high school years split between Toyko and Napa. Upon graduating Kovacs dove into the hospitality business cooking alongside James Beard Award winning chefs and becoming a Sous Chef at Seattle’s Avenue One.
Following a pause to earn a degree in Political Science, Kovacs returned to the hospitality business, this time in the front of house where he enjoyed face-to-face interaction with guests and earned positions as Assistant General Manager at BOA Steakhouse, West Hollywood, and Bouchon, Beverly Hills before joining Simms Restaurants in 2012.
Kovacs’ unique world view and personal experience both in the front and back of house provide him with an innate ability to anticipate the needs of his guests and make them feel at ease.
Assistant General Manager/Sommelier
Like so many others, O’Connor was bit by the hospitality bug while enjoying what was supposed to be a summer job serving, and turned into a full-fledged career. Born in Springfield, Illinois, O’Connor’s culinary career blossomed while at the celebrated Chicago restaurants TRU and NoMI where he began to study wine in addition to the art of providing excellent service.
Armed with an intense passion for wine the self-proclaimed "cork dork" moved to Denver, Colorado where he served as a Sommelier and Manager, flourishing right along with the city’s own dining scene.
Now at The Arthur J, O’Connor enjoys the opportunity to source the highly allocated West Coast bottles that elude even the most acclaimed out of state establishments. Furthermore each and every wine chosen is a single vineyard, estate or special designate wine. In other words each wine serves as a singular expression of a varietal from a very specific time and place.