You’re walking down the Redondo Beach Pier, the salt air is thick, and there’s a giant yellow sign that looks like it hasn't changed since the Eisenhower administration. That’s Old Tony’s. Specifically, it's Tony’s on the Pier, though if you call it that, locals might look at you like you’re trying too hard. Most people think it’s just another tourist trap with a decent view. They’re wrong.
Honestly, it’s a time capsule.
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Opening its doors in 1952, this place was the brainchild of Anthony “Tony” Trutanich. He was a WWII vet—a lead navigator on B-17 bombers—who thought running a restaurant would be easier than commercial fishing. He was wrong about the workload, but he was right about the location. He started in a tiny shack. Now, it's a multi-story landmark that survived the massive 1988 pier fire that gutted almost everything else.
The Crow's Nest and the Art of the Mai Tai
If you haven't climbed that spiral staircase, you haven't really been to Old Tony’s in Redondo Beach. The stairs are lined with autographed headshots of people like Frank Sinatra, Dean Martin, and even Ronald Reagan. It feels like a mid-century hall of fame. At the top sits the Top o' Tony’s, an octagonal bar with a 360-degree view.
You go there for the Mai Tai.
It’s the law. Basically.
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The drink comes in a souvenir glass you get to keep. People have entire cabinets filled with these things at home. If you’re feeling particularly brave (or reckless), you order the Fire Chief. It’s the same base—light rum, dark rum, fruit juices—but they top it with a 151-rum floater and a splash of grenadine. It’s a lot. Don't plan on driving if you have more than one.
The bar itself is wild. It’s got fishnets on the ceiling, glass floats, and those wooden booths that feel like they’ve absorbed seventy years of secrets. It’s not "tiki" in the modern, curated sense. It’s nautical. Authentically old-school.
Eating Like It's 1965
The menu is a trip. While most modern restaurants are obsessed with "deconstructed" whatever, Tony’s serves Sand Dabs and Lobster Thermidor.
They have this Garlic Cheese Bread that they call "Tony's Own." It’s buttery, heavy, and exactly what you want when you're three sips into a Fire Chief. The Shore Platter is another relic that still hits—lobster, scallops, shrimp, and fish. It’s a mountain of seafood.
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Why the "Old" Matters
People get confused about the name. It was just "Tony's" until 1969. That’s when Tony Trutanich opened a second place called Tony’s Fish Market across the way. To differentiate, the original became Old Tony’s. The Fish Market is gone now (closed in 2008), but the original stands.
The architecture is actually pretty clever. In 1961, Tony added sliding glass windows to the lower dining room. Back then, people used to slide them open and feed the seagulls right from their tables. The health department would probably have a heart attack today, but the vibe remains. You can still feel the ocean breeze through those windows, even if the bird-feeding has (mostly) stopped.
Local Secrets and Logistics
- Parking: Don’t bother searching for street parking. Just use the Pier & Pier Plaza structure at the end of Torrance Blvd. It’s pay-by-space now.
- The View: Sunset is the "golden hour," obviously, but if you want to avoid the crowds, go for a late lunch on a Tuesday.
- The Vibe: It’s casual. You’ll see people in suits next to guys in flip-flops who just came off a boat. That’s the South Bay in a nutshell.
There’s a misconception that Tony’s is just for the older crowd. Sure, it’s a "grandfather" restaurant, but there’s a reason it’s been featured in The O.C. and House M.D. It has a cinematic quality that you can’t fake with a modern "retro" build-out.
Actionable Next Steps for Your Visit
- Check the Weather: If it’s a clear day, aim for a 4:30 PM arrival to snag a window seat in the Top o' Tony’s bar for sunset.
- Order Strategically: Get the Smoked Salmon Chowder. It’s made fresh daily and is arguably better than the standard clam chowder.
- The Souvenir: Don't forget to ask for a bag for your glass. They’ll usually give you a clean one so you don't have to carry a sticky Mai Tai glass home.
- Explore the Pier: After dinner, walk the lower boardwalk. It’s one of the few places left where you can see the "Godfather of the Pier’s" legacy in the literal pilings.