Mastro's Steakhouse Beverly Hills Opinions
- El Chevere Jul 24, 2006 01:54 AM
Heading up to LA for dinner with a friend and am considering Mastro's. We are both ex-NY'ers and wondering how Mastro's is--especially from other ex-NY'ers who have had the privilege of eating at Peter Luger's, Bobby Vans, etc. With very few exceptions, the Metropolitan Grill in Seattle being one, I have been disappointed with many West Coast steakhouses (if only because I am using Peter Luger as the gold standard by which all others are measured against)...I care less about the ambience and what the waiters wear--more interested in quality and FLAVOR of the meats (not looking for a place where you have to top off/add ingredients to cover up a bland tasting steak and am hoping Mastro's won't disappoint)...is there a particular cut or house specialty?....any can't miss sides?...if I'm better off just stopping off for a cocktail here, that's fine...if the steak is truly outstanding, would like an honest opinion and would like to know.
Steaks are wonderful...wine list is absurdly priced, byo @ $25 corkage. Think sides are heavy, gloppy messes...baked potato is fine though. As for apps, stick with a caesar salad. Deserts large, but flavorless.
Hot hookers, though (only upstairs) :^)
Been several times, sometimes sides are good, other times not. More than once, the steak has been overcooked. Overall, the steak is very good, and if you like Luger's you're not going for the sides anyways.
Jordan - Felt somewhat the same, yet having had my standard petit filet at the Woodland Hills RC a week or so ago was quite disappointing. More gristle than it should have had. However, did get it served rare and on a room temp. plate, which surprised the server when requested. O-Rings still very good though. Guess I will have to stick to BH for steaks, unless I eat at Max here in Sherman Oaks, whose filet is a completely different animal, and better for the difference.
I have been to two different Mastro's: one in Orange County and one in Scottsdale. Both times, I have been very impressed with the service and the food.
My peppercorn steak and my fiance's lamb porterhouse were delicious. We also adored the Gorgonzola Mac and Cheese that was perhaps some of the best mac and cheese I have ever tasted in my life (there are four other cheeses in the mix as well). Portion size is huge and, unless you have plenty of room, you will be taking things home for leftovers.
Any complaints we had were extremely minor and I have recommended this restaurant to many people.
One caveat: each Mastro's is different and plays to a different crowd. While the menus are the same, each place has a different clientele and it seemed to me from visitations in OC and Phoenix metro, the vibe and service is adjusted accordingly.
If you would like to see photos of some of our food and my review of the location in OC, you can see it at http://feastinginphoenix.com/?p=70
Please report back on your experience.
re: Seth Chadwick
The "vibe" in BH is lots of nice older men taking their granddaughters out to dinner.
I actually like their steaks, but find the 500 degree plate shtick annoying. Nothing quite like watching creamed spinach boiling on your plate. (One can, of course, ask for one's steak without the hot plate.)