Chef Walter Nunez has unveiled a new menu at the South Bay’s neighborhood gem, The Rex Seaside Steakhouse. Named after a luxury gambling ship of the prohibition era in the late 1930’s, The Rex embodies the glamour and decadence of the era from its steaks and cocktails to its swanky decor.
“At The Rex Steakhouse, we’re all about bringing an exciting culinary vision to the South Bay,” says Nunez. “Highlighting bold flavors, using the finest ingredients and providing a welcoming ambiance to bring the luxury of an upscale steakhouse to the South Bay has always been our North Star. We’re excited to debut nine new menu items that are a true reflection of our culinary evolution since our opening in 2021.”
The Rex boasts a bevy of cocktails, and we were treated to two at the steakhouse’s craft cocktail bar named The Drift, which is only open on Friday and Saturday. First, we tried the POG Daiquiri, made with a rum blend, passionfruit, orange and guava and topped with a delicious tropical foam. This drink will transport you straight to Hawaii. Afterward, The Rex’s bar manager, Rafael Ramirez, showed us a portion of the process it takes to make the milk punch, which is clarified through a straining process. The result is absolutely delicious and unique.
One of the new standout starters is the Clams Casino. Chef Nunez reinterpreted Oysters Rockefeller to feature clams from New Brunswick, Canada, topped with Nueske’s smoked pork belly and pecorino and served with toasted sourdough. We suggest scooping out the contents of the clam and slathering it on the toasted sourdough for a crunchy, salty flavor explosion. These are to die for!
Additionally, the lobster gnocchi provides your pasta fix, loaded with succulent pieces of meat that marry perfectly with the yuzu sauce. Octopus is having a major moment this year, and The Rex certainly does it justice by grilling Spanish octopus over white oak and serving it with smoked pureed carrots, pickled fresno, shallots and black garlic. To lighten things up, Chef Nunez offers a seasonally appropriate baby kale salad with pears, radishes, pear vinaigrette, sunflower seeds and orange zest.
The Rex is known for steak, and when Chef Nunez noticed he couldn’t find prime eye of ribeye on many steakhouse menus, he decided to add it to his own. The Rex Cut is cooked just how we like it, moist and extremely lean. Another new type of meat being introduced to the menu is the rack of lamb. Chef Nunez takes New Zealand lamb, stuffs it with fresh merguez sausage, grills it to the color of perfection and serves it with an earthy rosemary and port demi glace. If that isn’t enough, he adds a duck fat tater tot. To say this item is special is an understatement. If you like rack of lamb, you will adore this.
Two new fish options made their way to the menu: the Alaskan halibut and the Mt. Lassen trout. The crispy skin on the halibut is textbook and the cauliflower vichyssoise that accompanies it is rich and creamy in contrast. While salmon is seen everywhere, Chef Nunez chose lesser utilized trout to give his visitors something he know they will love without doing the same old thing.
Repeat after us: save room for dessert. The name of the game is butter, and The Rex is winning it. The butter cake is rich and sweet yet light and fluffy; truly the perfect butter cake, especially when drizzled with caramel sauce and topped with horchata ice cream. While you’re enjoying your cake, sip on the Coffee and Cigarettes, which essentially tastes like a smoky old fashioned with a hint of coffee.
The thought that goes into each dish and drink is evident in the flavors and service The Rex provides. Chef Nunez’s new menu is not to be missed.
The Rex Seaside Steakhouse is open daily from 5 to 10 p.m., and The Drift is open Friday through Saturday from 5 p.m. to midnight.
For more information about The Rex Seaside Steakhouse, visit www.therexsteakhouse.com.
221 Ave. I Ste. 100
Redondo Beach, CA 90277