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Partake Collective

456 Elm Ave k9, Long Beach, CA 90802

A four-story building on a corner with palm trees in front, labeled 'Partake', at the intersection of Elm Avenue. The building has a white and orange upper facade with arched windows and black skirting on the ground floor. People are walking and some are sitting outside.

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Lamb saddle, asparagus, apricot, chimichurri.

A celebration of spring ingredients, bringing one of the underdog steakhouse proteins to the spotlight. The saddle is the equivalent cut to a New York strip, so the fat cap has been rendered from cold i

Cheesecake.

Cream cheese and mascarpone mousse, almond sablee, fresh and freeze dried strawberries, sliced rhubarb, poached rhubarb, honey jam, lemon verbana, strawberry consomme bubbles.

It’s party time!!🍾

View the menu and secure your seat using the link in bio.

See you soon!!🎉

Spinalis, watermelon, cherry, morels, & a manhattan.

The spinalis muscle, butchered from the rib section, grilled over charcoal and laquered with a charred watermelon glaze. The cut is viewed through a clarified watermelon chip and paired with

The American steakhouse.. reimagined.

Slao is a molecular gastronomy-driven fine dining pop-up coming to Long Beach, CA. Intimate tasting menus. Seasonal California ingredients. A new era of steakhouse experience.

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14 day line caught Yellowfin, ginger, radish, tomato consomme.

Dry aging tuna concentrates flavor through moisture loss, also allowing natural enzymes in the flesh to tenderize connective tissue over the same time period. These newly developed flav

Slao Steakhouse is getting ready to party!!

We’re looking for passionate chefs who geek out on science just as much as food, whose minds cut against the grain more than any knife can. Front of house staff committed to delivering the most unrea

Tenderloin, asparagus, bearnaise.

A classsic steakhouse cut, grilled over charcoal, glazed asparagus, raw asparagus, asparagus puree, and a bearnaise made with a 50/50 blend of beef fat and clarified brown butter.

Beef tartare & bone marrow ice cream.

A fun twist on the classic cold steakhouse appetizer. All the classic accountrement plus an ice cream that has been made with roasted bone marrow, bourbon, and black pepper.

14 day yellowfin, cucumber, radish, pommes souffle, chimichurri.

Caught off the San Diego coastline by Chef Jordan’s uncle Leo, butchered and dry aged a section of top loin for 14 days at 1.5 degrees celcius and 82% humidity. Seared over char

62 Day Dry Aged Striploin, brassicas, pellicle jus.

With an in-house dry aging program gving us full control over the specific humidity, temperature, and length of time for various cuts of beef, we aim to bring more bold and unique flavors to each p

“Baked Potato”

A compliment to our Ribeye course for Slao is edible stained glass with flavors of the classic baked potato. Braised yukon, cheddar, scallion, beef belly, creme fraiche, glass potato.

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Latte Bubble

Dig your spoon into the final component of the dessert course for Slao on February 22nd.

reserve your seat at jdmrestaurantconcepts.com/slao

Ora King Salmon, torched belly fat cap, braised fennel, champagne sabayon, tarragon oil.

jdmrestaurants.com/slao

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