Table Of Content
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.
Where to Find the Best Steakhouses in Las Vegas - Eater Vegas
Where to Find the Best Steakhouses in Las Vegas.
Posted: Tue, 25 Jul 2023 07:00:00 GMT [source]
Steakhouses You Must Visit In Los Angeles
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.
West Hollywood
Head out to Carlitos Gardel's wood-paneled back patio for some fresh air and casual ambiance — it's one of the best steakhouse patios in the city. A little over 10 years ago, Chi Spacca became LA’s first meat-curing facility to be certified by the Department of Public Health. This Italian restaurant specializes in bistecca Fiorentina, a 50-ounce dry-aged prime porterhouse.
Where To Get Some Pasta And A Glass Of Wine By Yourself
Chef Richard Chamberlain opened Chamberlain's Steak & Chop House in 1993, and this classy Texas meat emporium has thrived ever since. The appetizer list includes unconventional steakhouse dishes such as fresh pea soup with smoked pork belly and Vermont cheddar, ahi tuna poke with sesame ponzu and sriracha crema, and Texas wagyu beef potstickers. But there are also plenty of standards here, with 16 different steaks and chops on the menu, from a 6-ounce 40-day dry-aged filet mignon to a 14-ounce Texas wagyu rib-eye. Midtown Manhattan classic Gallagher's has been holding its own on 52nd Street since it first opened its doors as a speakeasy in 1927. The only steakhouse in the city that grills its steaks over hickory coals, Gallaghers is renowned for its porterhouse, which is available for two, three or four.
#14. Taylor's Steakhouse
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.
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.
Cool Food Events and Pop-Ups to Check Out This Week in Los Angeles: April 26
Get a bone marrow pie and cheese-filled focaccia di recco to round out the experience of a dry-aged florentine steak with a charred crust and medium-rare interior. If a $285 bone-in porterhouse sounds like your idea of a special night, Chi Spacca is the place to be. This steakhouse is located in the heart of Beverly Hills, a few blocks from Rodeo Drive. High ceilings, geometric lighting, impeccably set tables, and an eye-catching bar combine to create Steak 48's modern, upscale feel. The kitchen is separated from the main dining room by a wall of glass, so you can catch a glimpse of your plate before it hits the table. Though red meat is central to the Steak 48 operation, it also offers a killer selection of fresh seafood.
most meaningful jobs in America
Lawry's The Prime Rib may not be the most modern steakhouse in Los Angeles, but we wouldn't have it any other way. With a dining room decked out in gold, mahogany, and green velvet and an unapologetically decadent menu to match, it's no surprise that Lawry's has maintained its iconic status over its near-century in business. The LA staple has been serving up steaks since 1938, and once you take in its famous prime rib dinner, you'll begin to understand why. Dear John's menu is similarly traditional, complete with a selection of classic steak cuts, appetizers, and sides. The Caesar salad is tossed table-side and should be the way you kick off your meal. If you want to add some more greens to your order, the broccolini with chili, lemon, and breadcrumbs is a side that shouldn't be skipped.
These 5 restaurants make some of the best steaks in Albuquerque - Albuquerque Journal
These 5 restaurants make some of the best steaks in Albuquerque.
Posted: Fri, 08 Sep 2023 15:05:51 GMT [source]
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.
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.
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.
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.
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.
But even if you don’t care about which starlet sat in which leather booth, you'll be excited about the dry-aged New York strip with salsa verde and roasted garlic at the center of your table. It’s tender enough to cut with a fork and tastes like it was broiled by a dragon that went to culinary school. Taylor's may not have the most unconventional menu, but they hit the classics out of the park. Plus, the restaurant has all the classic sides you could ask for, from garlic spinach to a twice-baked potato. If you run into a chilly day in Los Angeles, Taylor's offers a well-priced bowl of caramelized French onion soup. If you're ready to ball out, opt for the restaurant's signature Maine lobster pot pie with a crisp, golden brown pastry top, brandied lobster cream, black truffles, and market vegetables.
The classy and stylish Kayne Prime is a Nashville must-visit, run by M Street, one of the city's most successful and trend-setting restaurant groups. The market-driven menu is impeccably sourced, and Kayne Prime is one of the few steakhouses to list exactly where each cut comes from. Steaks are cooked under a 1,200-degree broiler and served with your choice of 10 "chapeaux," including truffle béarnaise, yuzu chimichurri, foie gras and bone marrow butter. The flagship restaurant inside the National Historic Landmark Mission Inn Hotel & Spa, Duane's Prime has been awarded four diamonds by AAA every year since 1996. This opulent and sophisticated place serves wet-aged USDA Prime steaks as well as a wide selection of fresh seafood. The châteaubriand for two, carved tableside, is the way to go if you're on a date, but other attractive offerings include the rib-eye and filet mignon, classic steak Diane and a trio of filet medallions each topped with a different sauce.
For those intimidated by that massive size, there’s the crostata alla Fiorentina, a prime dry-aged, bone-in New York steak that registers only 36 ounces. Don’t forget to share the famous focaccia di recco to start, a cheesy flatbread perfected by chef Nancy Silverton. Since 1973, Cattleman's Steakhouse owner Dieter Gerzymisch has been purchasing fresh meat daily from local ranches and portioning it out on the premises, so it follows that the menu is all about meat, meat and more meat. There's the top sirloin, New York strip, filet and rib-eye, each weighing in at 10 ounces. But you want to come for The Wagon Master, a one-and-a-quarter-pound T-bone; The Cowgirl, a one-and-a-half-pound T-bone; and finally, The Cowboy, a full two pounds of T-bone goodness.
No comments:
Post a Comment