Savor the Season with Admiral Risty’s Beloved Recipes
For decades, the Admiral Risty stood as the crown jewel of gracious dining on the Palos Verdes Peninsula — where ocean views met impeccable cuisine, and loyal patrons gathered for the kind of warmth only a neighborhood landmark could offer. Though its doors have closed, the restaurant’s culinary legacy continues to delight through the cherished recipes that made it unforgettable.
The Legendary Flank Steak
Arguably the most famous dish to ever leave the Admiral Risty kitchen was its signature flank steak — perfectly marinated, grilled, and sliced with precision. At the restaurant’s five-year reunion, several former chefs and cooks competed in a friendly Flank Steak Cook-Off to determine whose version came closest to Wayne Judah’s original. Judah, ever the gracious judge, declared them all winners:
“They all sliced it the way it was supposed to be sliced. I’m like, there’s no way — they’re all perfect.”
This simple but elegant entrée captured the essence of the Risty — honest, flavorful, and served with pride. The secret, as Wayne often reminded his team, was in the attention to detail: marinate long, sear hot, slice thin against the grain.
Award-Winning Cioppino
Another classic that kept guests coming back was Wayne’s award-winning cioppino — a hearty coastal seafood stew inspired by Mediterranean flavors and perfected through countless iterations.
Each pot brimmed with locally sourced fish, shrimp, clams, and mussels in a tomato-and-wine broth enriched with herbs and a hint of spice. It was the dish that embodied the peninsula’s spirit — fresh, refined, and deeply comforting.
Wayne was known to spend months fine-tuning his recipes until they reached his exacting standards. The cioppino’s final version, he once noted, “took a year to get right.”
The Art of Bread and Dessert
Not content with excellence in entrées alone, the Admiral Risty was equally famed for its house-made breads and desserts. Every roll that graced a table was the product of countless trials in Wayne’s test kitchen. From sourdough to walnut-cranberry loaves, his breads became symbols of the restaurant’s commitment to craftsmanship.
Desserts, too, were made in-house — seasonal pies, chocolate confections, and custards that reflected both tradition and innovation. Many former patrons fondly recall the comforting scent of freshly baked bread mingling with the ocean breeze drifting through the dining room.
A Culinary Legacy That Lives On
Now retired, Wayne Judah still spends much of his time in the kitchen — baking, perfecting, and sharing his favorites with family and friends. His holiday table features the same warmth and flavors that defined the Admiral Risty: flank steak carved to perfection, cioppino simmering on the stove, and rustic breads cooling nearby.
For the many who once dined at the Risty, these recipes are more than nostalgic — they’re a way to bring a piece of the restaurant home for the holidays.
