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 Operating Partner/Wine Director Jerry Garbus and Beverage Manager Nate Oftelie 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.
Executive Pastry Chef
Uyen Nguyen was born in Bien Hoa, Vietnam and raised in Orange County, CA. As the youngest of six daughters, it was expected that she would take on a “traditional” career after receiving her Bachelors degree in International Relations from the University of California, Irvine. However, following a stint at a mortgage company, Nguyen bid adieu to corporate America and enrolled at the internationally acclaimed culinary institute, Ecole Lenotre in 2001.
With mixed reactions from her parents and a cheering section made up of her sisters and friends, she embarked on a fantastic journey, which has since included such celebrated establishments as Patisserie Gaulupeau in Versailles, France and Tom Collichio’s celebrated Craftsteak in Las Vegas. In 2006 Nguyen joined Three Star Michelin Chef, Guy Savoy’s first American restaurant at Caesar’s Palace where she became the first female Pastry Chef to lead Savoy’s team. The restaurant garnered Two Michelin Stars in 2007, after only one year of opening. In 2011, Uyen embarked on a new adventure as chef owner and operator of GORGE, where she managed operations and of course shared her passion for pastry with her guests. GORGE enjoyed critical acclaim and was named one of LA’s top 75 Restaurants in 2014 by Los Angeles Magazine.
Nguyen currently enjoys the role of Executive Pastry Chef where she brings her creativity, substantial pedigree, and exemplary leadership to the growing bread and pastry program at M.B. Post, Fishing with Dynamite and 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.”