Manhattan Beach entrepreneur-restaurateur-hotelier Michael Zislis, the man behind Shade Hotel and Mucho Ultima Mexicana, plans to open a second ROCK’N FISH at L.A. LIVE in January 2009.

Architect Louis Skelton and designer Larry Drasin shaped the 6,000 square foot space, which will be modern, befitting AEG’s $2.5 billion development.

Zislis plans to duplicate some of the signature dishes that have made his Manhattan Beach seafood and steakhouse so popular, including the hand-cut Kapalua Rib-eye, which luxuriates in a 72-hour pineapple-soy marinade before being cooked and served with “Hibachi” teriyaki sauce. You’ll also find New Orleans BBQ Shrimp sautéed with bell pepper, onion, tomato, mushroom and lemon and served over sticky rice. Oak-Grilled Artichoke comes with roasted-garlic aioli. To drink, expect “whimsical” martinis, beer and wine, plus “potent” Navy Grog.