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Despite its steakhouse status, BOA tosses one of the most popular Caesar salads in the city, complete with a light, peppery anchovy dressing, crave-able croutons, and a salty hit of cheese. If you're still hungry after indulging in your main course, BOA offers a bevy of classic steakhouse sides. The mac and cheese is a house favorite and can be ordered with lobster or shaved truffle if you're craving some extra panache. On the second floor of the towering Intercontinental Hotel in Downtown LA is chef Shin Thompson’s meat emporium serving high-end yakiniku and omakase for Japanese beef aficionados. Le Cordon Bleu-trained chef Ronnie Killen opened Killen's Steakhouse in the outskirts of Houston in 2006. You'll also find domestic Wagyu from three different farms, Japanese A5 Wagyu and Australian Wagyu.
Mun Korean Steakhouse
The Arthur J steak menu falls into two primary categories — USDA prime and certified Angus — though one can also score a deluxe Japanese wagyu beef rib-eye cap. Every night features a nightly special, including a veal parmesan on Wednesdays and comforting beef stroganoff on Mondays. Chef Michael Mina's first steakhouse, Mandalay Bay's swanky and sophisticated Stripsteak, is anything but stuffy. If you've just hit the jackpot, invest in the $164 tasting of three wagyu steaks. There are also more than 100 whiskeys on offer, including four from Pappy Van Winkle.
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Order the caprese-inspired martini shaken with Grey Goose, Campari, tomato simple syrup, and sherry vinegar, and garnished with fresh mozzarella, and enjoy the entire meal. A busy option in Venice Beach for steak lovers, American Beauty excels because of its menu, ample outdoor seating, casual manner, and striking midcentury space on Rose Avenue. Stop in for cocktails, dry-aged porterhouses, thick grilled bacon, and stuffed hash browns with melted onions and sour cream. Everyone asks the same question upon entering this Santa Monica establishment, “How long has this place been here? ” Since 1949, the Golden Bull has served stellar chops in an old-school dining room with serious Mad Men vibes, stiff drinks, and friendly service.
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Golden Bull is also one of the few places on the Westside that serves prime rib roast every night. This New York original, closed since 2021 because of Covid, has been revived at a new address to again beckon devotees of a boisterous room, pitchers of schmaltz and charred skirt steaks (“Roumanian tenderloin”) that drape off the plate. The New York Times restaurant critic Mimi Sheraton gave it two stars in 1978, but did not live to judge the 2.0. Gayot, an online food and travel review service known for its “Best of” guides, has compiled the top steakhouse in the nation, including the best restaurants in various cities across California.
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They're all unique, however, focused on seasonal local ingredients, and committed to letting each executive chef's unique skills shine through by paying just as much attention to the rest of the menu as the steaks. And as for those steaks, they include a 22-ounce bone-in rib-eye, Imperial Ranch wagyu strip steak and porterhouse for two. Alexander's Steakhouse (which also has locations in Cupertino and Pasadena) is unique and exciting with plenty of Japanese influence, and every item is impeccably sourced. Where else can you find wagyu beef from an astounding eight different Japanese sources (including real-deal A5 Hyogo Kobe) sharing a menu with uni toast, abalone congee and beef tongue with green strawberry and mustard? For example, the 12-ounce bone-in filet is topped with shiitake butter and caramelized onion glacé and the 19-ounce T-bone is served with black garlic miso sauce and leek fondue.
Highest-rated steakhouses in Los Angeles, according to Tripadvisor
12 Top Steak Houses With Excellent Wine Lists - Wine Spectator
12 Top Steak Houses With Excellent Wine Lists.
Posted: Wed, 08 Nov 2023 08:00:00 GMT [source]
And the restaurant's delicious selection of South American wines has been hand-selected by H&H's owner and sommelier, Henrique Huyer. Pair your next meal with a glass of biodynamic red wine sourced from Brazil. Barclay Prime replaces red leather with green and yellow suede, a clubby soundtrack and slightly incongruous crystal chandeliers. While the setting is undoubtedly 21st century, the menu is as classic as can be. Entree steaks are dry-aged for up to 40 days, and the 20-ounce New York strip is an absolute showstopper — and there's world-class service to boot.
These protein-heavy joints are the ideal spot to kick back with a martini or two, level up a relationship (or, you know, not) and find solace with other meat-eaters. Check out our list of the best steakhouses in L.A., and keep your knives at the ready. BOA Steakhouse boasts locations in Manhattan Beach, West Hollywood, and Santa Monica, so no matter where you are across Los Angeles, you're never too far from a decadent meal. Each location sports a unique design style, but they are all united by an ambiance of warm luxury. The Manhattan Beach restaurant is framed by greenery and dark woods; the West Hollywood location sports a romantic open-air back patio, and warm red lights, light leather, and blonde wood set the tone at the Santa Monica BOA. A legendary Hollywood Blvd. haunt, Musso & Frank Grill has been cutting steaks since 1919.
But we recommend coming with a group and getting The Carnivore, which consists of 8-ounce portions of beef tenderloin, bison tenderloin, venison loin and American wagyu, sliced and intended for sharing. And if you're looking to have a really extravagant evening, go for the wagyu Carnivore, which ups the ante with Australian wagyu filet and New York strip, Gabriel Farms American wagyu and A5 Miyazaki strip. Located in up-and-coming Inman Park, Kevin Rathbun Steak is part of an empire that also includes Rathbun's and Krog Bar, all located on the same street. At his spacious, whimsically appointed steakhouse, Rathbun serves steakhouse classics like escargots, seafood towers, dry-aged steaks for two and three, a cowboy rib-eye and 16-ounce New York strips. Setting foot into St. Elmo is like stepping back in time — to 1902 to be exact. All these dishes are served with the professionalism you'd expect from a place that's been doing it for more than 110 years.
#12. Bourbon Steak Los Angeles
Then, dig into Lawry's complementary set of classic sides, including the buttery mashed potatoes, sweet Yorkshire pudding, and a dollop of Lawry's whipped cream horseradish. Our menu features 28 days of wet-aged USDA Prime steaks cooked in a 1,500-degree broiler served sizzling hot with clarified butter on plates heated to 450 degrees. At Mastro's we have an array of the freshest seafood selections, like our 2-foot-tall seafood tower of chilled crab legs, shrimp and oysters served over a cloud of dry-ice. Bespoke cocktails are dramatically presented in a haze of dry-ice, the list of world-class wine is extensive, and of course, Mastro’s has a premium selection of beer available.
Each steak comes with a baked potato, beans, coleslaw, bread, butter and sour cream, just in case you're still hungry. Yeah, it may be a little kitschy with its Wild West theme and gift shop, but when it comes to steak, Cattleman's is the real deal. In a town known for great steak, Jess & Jim's stands apart from the Kansas City pack. Family-owned and -operated since 1938, this casual steakhouse is no pomp and all steak. The beef is hand-cut daily, and trimmings are ground into meat for some of the best burgers in America. The steaks are served completely seasoning-free, all the better to taste the meat in its unadorned glory.
The steaks here are broiled under an intense charcoal fire and served with natural jus. Go for the T-bone after your appetizer of lamb fries (sliced and deep-fried lamb testicles), and finish your meal with a slice of homemade pie. Paul Bartolotta is a renowned restaurateur, best known for his Bartolotta Ristorante on the outskirts of Milwaukee, but he's proven that he's mastered the art of steak with his nearby Mr. B's. At this classic Italian steakhouse, the steaks are cooked in a high-heat wood-burning oven. Go for the Angus rib-eye or New York strip, or share a 44-ounce porterhouse for two — just make sure you top it with Diane sauce, made with brandy, mustard, cream and mushrooms. Founded by Dominick "Doe" Signa and his wife Marnie in 1941, Mississippi legend Doe's Eat Place got its start as a honkytonk that sold great hot tamales.
They offer five different cuts, ranging from the lighter "California" cut to the massive "Beef Bowl Double" cut. We always get the signature "Lawry's." It's juicy and hefty, yet won't leave you in a red meat slumber. Words like rich, indulgent, and uncomfortably full come to mind when describing a meal at Chi Spacca, and we mean all of them in the best way. This meat-focused Italian spot from the people behind Mozza serves excellent wine, charcuterie, and dishes that KO us.
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