Sir Winston's Aboard The Queen Mary

Sir Winston's Aboard The Queen Mary sits on the veteran ocean liner at 1126 Queens Highway in Long Beach, and the first sentence should tell you this is a dining experience anchored in history. The restaurant opens into a dining room that keeps original Art Deco lines while offering harbor glimpses through period windows. The first bites are decisive: butter-bathed linguine threaded with clams, scallops and shrimp, a cured Loch Duart salmon finished with bright citrus, and rich steak entrees that sing of careful fire and rest. Sir Winston's Aboard The Queen Mary positions itself for romantic dinners, anniversary nights, and travelers who want classic technique and contemporary flavor in one reservation-friendly package.

Long Beach visitors will find the setting immediately recognizable and unlike any waterfront table on shore. Executive Chef Larry Banares returned to the Queen Mary after nearly two decades and steers the kitchen with competitive accolades and hands-on experience. Banares is a three-time gold-medal winner in international culinary competition, and that discipline shows in plated composition, well-reduced sauces, and tight timing. His cooking philosophy pairs traditional French technique with American ingredients, focusing on seafood, steaks and precise execution.

The menu mixes à la carte choices with multi-course progressions, and the team leans on quality sourcing—Loch Duart salmon, shellfish at peak season, and well-aged steaks—while keeping vegetarian options like Vegetable Wellington prominent. Reviews and local guides note Sir Winston's as a refined shipboard table that honors the Queen's legacy and aims to rekindle culinary prominence for Long Beach fine dining. The restaurant recently refreshed portions of its decor to sharpen the dining room’s original character while keeping its historic footprint intact. Dishes arrive with clear intent.

Frutti di Mare is a signature plate: clams, scallops and shrimp meld with pancetta and linguine in a butter broth that balances brine and fat. The Cured Loch Duart Salmon is cured and finished simply to underline the fish’s texture, often accompanied by a bright dressing or crisp vegetal garnish. Vegetable Wellington reimagines a classic pastry-wrapped main with seasonal vegetables, a flakey crust and concentrated jus, offering a satisfying vegetarian main that mirrors the kitchen’s technique for savory balance. Steaks and chops are seared to order, rested and served with velouté or glace de viande to complement the meat rather than overpower it.

Expect classic methods—pan sauces reduced to shine, crusted preparations for texture, and careful timing on shellfish to preserve sweetness. Seasonal specials rotate, so late-summer menus may highlight plump West Coast scallops and local tomatoes, while cooler months bring heartier sauces and root vegetables. Service is attentive without being intrusive; dining here favors table service with knowledgeable staff who can recommend wine pairings and describe cooking techniques. The interior preserves original Art Deco flourishes: low-slung lighting, polished wood panels, and curved banquettes that echo the ship’s lines.

Tables are arranged to create small pockets of privacy for two or groups, with unobstructed views when available. The atmosphere reads warm and formal but accessible—dinner service is deliberate, linens are crisp, and staff guide the pace for a multi-course meal. Note that the venue sits aboard a historic ship, so access involves stairs in some areas; guests with mobility concerns should inquire when booking. Practical details matter: dinner hours most often run in the evening, with reservations strongly recommended, especially for weekend nights and special dates.

The restaurant recommends booking in advance through the Queen Mary site or by phone; valet and validated self-parking are available with discounts for diners. Dress leans toward polished evening wear—jackets suggested for men and refined casual for women—while allowing comfortable attire for those arriving from the hotel. For travelers and locals seeking a memorable meal with maritime character, Sir Winston's Aboard The Queen Mary offers a clear call to action. Reserve a table to taste Chef Larry Banares' thoughtful Progressive American approach, linger over Frutti di Mare or Cured Loch Duart Salmon, and enjoy a dinner that pairs historic surroundings with precise cooking at this Long Beach destination.