Redondo Beach, Los Angeles · restaurant
A Palos Verdes red-sauce relic where the booths are vinyl, the pours are generous, and the garlic hits you before the host does. It’s old-school in the best way. Dim lighting, Chianti bottles, and a menu that hasn’t felt the need to reinvent itself for decades. Families celebrate, regulars hold court at the bar, and every table seems to be passing around something baked and bubbling. Comforting, unapologetic, and proudly stuck in its ways.
Signature Sonoran-style nachos, piled with choice of meat, guacamole, pico, sour cream. Since 1963.
Sonora-style sizzling fajitas, inspired by 100-year-old family recipes.
8 oz. filet mignon topped with roasted Ortega pepper, Monterey Jack, and special sauce.