Jason Stein, Executive Chef
Kincaid’s Bay House
500 Fisherman’s Wharf in Redondo Beach 310-318-6080 | kincaids.com
Recall the simpler place and time of the great American fish, chop and steakhouses at Kincaid’s Redondo Beach—a “new classic” American restaurant. Some of the highlights of the restaurant and bar include daily happy hour, a weekend breakfast-style menu and more than 35 unique hot sauces and house-made, pickled condiments. Executive Chef Jason Stein, who manages a culinary team of 20, says the Bloody Mary bar on the weekends has become a real hit as well. “We make our Bloody Mary mix fresh, from scratch, without exceptions,” he says.
What is your favorite dish on your restaurant’s menu?
“Without a doubt the ahi `tacos.’ It’s a play on a traditional taco where we use a piece of ahi loin to create the shell of the taco and fill it with a mixture of fresh ahi, siracha aioli, lime, fried avocado and crushed spicy corn nuts. They are finished with cilantro and black caviar. It’s a truly unique and exciting dish that has become a real favorite with our guests.”
What’s most rewarding about your work?
“To produce the highest quality food in a fast-paced environment while collaborating with my front-of-house team to create the perfect synergy for a remarkable experience.”