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Its original location can be found off 8th Street in Koreatown, where the interior reflects 20th-century luxury. Think wood-paneled walls, velvet armchairs, shiny red leather booths, and a bar where you can pull up a stool and order a great Manhattan. In 2009, the Taylor family started up a second location on Foothill Boulevard up in La Cañada Flintridge, bringing great steak to a new neighborhood of Angelenos. The menu is chock-full of the finer things in life, from caviar to seared foie gras to Dover sole to dry-aged, bone-in rib-eye to A5 certified Kobe beef from Japan.
Primary Menu
Picture an old-school dining space with white tablecloths, portraits of tango legends, and waiters floating between tables pouring glasses of Argentinian reds. All the cuts on the menu, from the juicy ojo de bife to the charred slabs of entraña, come with a side of garlicky chimichurri that you should generously drizzle on everything. There's also a full parrillada for two if you want to try a bunch of different meats, and several incredible dulce de leche desserts. Whenever we need a break from the chaos and congestion of this century, we take a drive up to this 19th-century general-store-turned-saloon in the Santa Monica Mountains.
Voted Best Steakhouse in L.A.
You can also double down on umami flavor with the black truffle mac and cheese, another decadent Michael Mina signature that shouldn't be missed. Light up your order with Michael's ahi tartare, topped with Asian pear, pine nuts, a trio of peppers, garlic, and sesame. If you're feeling parched, the restaurant's 21-page drink menu has something for everyone. Towering vaulted ceilings, a copper-paneled fire pit, and massive crystal chandeliers set the scene for one of the most luxurious dinners in LA. By night, it may be a high-end Hollywood staple, but by day, Gwen hosts a butcher shop filled with well-sourced cuts.
Peter Dills of “Dining with Dills” interviews Bruce Taylor, owner of Taylor’s Steakhouse.
This Steakhouse Is a Must-Stop for Rodeo Cowboys in San Angelo - Texas Monthly
This Steakhouse Is a Must-Stop for Rodeo Cowboys in San Angelo.
Posted: Mon, 04 Mar 2024 08:00:00 GMT [source]
Valet parking is offered, servers (some of whom have been working there for 30-plus years) wear tuxedos and it has one of the best wine lists in the state. The best part, of course, is the steaks, which are dry-aged for a minimum of 28 days and hand-cut on premises. While non-dry-aged steaks are available, we suggest you spend a few extra bucks and try either the bone-in New York strip, bone-in rib-eye or 34-ounce rib-eye for two — you won't regret it. And make sure to try the onion rings; famed chef James Beard called them the best he'd ever had. This clubby spot in Beverly Hills specializes in multi-course, prix-fixe menus consisting of various wagyu dishes. It's definitely indulgent, but dishes like steak tartare and beef croquetas are presented in a way that doesn't feel like you're in a meat gauntlet.
#5. Fleming's Prime Steakhouse & Wine Bar
Opt for the parrillada plate, as it comes with skirt steak, short ribs, sausages, and sweetbreads for a sampling of everything grilled and glorious. Backed by heavy hitters like Dr. Dre and NBA legend Jerry West, this Sherman Oaks steakhouse opened in November 2023. Try the petit filets, dry-aged 42-ounce tomahawk steak, or choose from three different types of wagyu.
The 19 best steakhouses in Houston - Houston Chronicle
The 19 best steakhouses in Houston.
Posted: Mon, 18 Mar 2024 07:00:00 GMT [source]
You could go for the KC strip, a cut that this restaurant helped to popularize, but you might as well go all out and order the "Playboy Strip," a two-inch-thick, 25-ounce sirloin. Cut is a Wolfgang Puck-owned steakhouse in Beverly Hills that is predictably expensive and surprisingly excellent. Before you can even order a $20 glass of wine, a suited server shows up with a platter of steaks from all over the world, each more marbled than a countertop in Architectural Digest. The move here is to get one of the shareable cuts, like the 24-ounce New York strip that arrives expertly charred, sliced, and served with various mustards.
Chandler's also has a seafood selection so good you just might forget Idaho is landlocked. This Brentwood steakhouse has one of the most beautiful dining rooms in the city—with the sort of well-heeled, designer bag-carrying local clientele that one might expect for the area. Enter through Baltaire’s enormous wooden front doors and you’ll be treated to a refined take on classic steakhouse fare, plus a few standout California-style sides like spicy salmon crispy rice and seasonal grilled artichokes.
American Beauty
While you can easily whip out the grill and cook up your own filet mignon, going out to a classic steakhouse is a charming and timeless experience that never gets old. Thankfully, Los Angeles is home to several top-notch steakhouses that specialize in some of the most coveted cuts of meat. From Brazilian steakhouses to American staples, carnivores, and steak lovers have no shortage of options in the City of Angels. Whether you’re looking for a prime rib, a porterhouse, tomahawk or a ribeye, there’s no shortage of steakhouse options across California. But with restaurants specializing in various cuts of red meat being some of the most expensive, it can be hard to know which chop house is worth your fleeting time and hard earned money.
Malone's serves only corn-fed USDA Prime steaks including a 12-ounce sirloin, filet mignon and rib-eye. The prime rib is also a standout, but whatever you order, make sure you start with their famous steak and potato soup. Located in the city of Pico Rivera, Dal Rae might be a haul for some people, but no matter how scary traffic is looking, this is a trip worth making.
Finish your meal with the freshly made powdered beignets or a slice of banoffee pie—and maybe a cinnamon-spiked tequila espresso martini. In place of iceberg wedges and grilled swordfish, look for Alaskan king crab and Louisiana shrimp Louis, bone marrow flan with toasted brioche and French loup de mer with Moroccan chermoula. Not the usual four or five choices, but a total of 17 cuts and places of origin, from a Prime Creekstone Farms rib-eye to genuine Japanese wagyu rib-eye from Miyazaki Prefecture grilled over white oak and mesquite charcoal. Dark woods, potted palms, chandeliers, bookshelves and deep Chesterfield-style booths immediately let you know that Harris' Steakhouse, a San Francisco landmark since 1984, means business.
And considering the name of the place, it's best to stay in the red meat category for entrees. Cuts range from porterhouse to chopped sirloin, but we love the house prime rib—a slow-roasted slab they've been cooking the exact same way since the Truman administration. A meal at this Beverly Hills original is bound to feel a little like eating on a cruise ship, but the food is legitimately delicious. Between the spinning salad, the "meat and potato" martinis, and the glorious, silver prime rib cart that rolls right up to your table, expect a show from start to finish.
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