Steak in LA
I'm looking for a good steak house, but there really seems to be mixed opinions on a lot of places.
Ruth's Chris Beverly Hills vs. Pasadena.... is there really a difference since it is a chain?? I've only been to the Beverly Hills one - what's the atmosphere like in Pasadena, the outside seems to be more "modern".
Mastro's?? Chain again.... friend had a good experience there.
Cut?? Recently on Bon Appetite's top 3 steak houses in the US
Haven't been to CUT, so I can't say anything about that. Went to Wolfgang's a couple of times, I would have to say closest thing to Peter Luger's if that's your thing. Just stay away from appetizers and deserts.
re: la tache burger
I second CUT. I think the caliber of the meat here is just a cut (pun intended) above everyone else, though I'll admit i haven't been to vaunted Wolfgang's (it's on my list). Do be sure to try the genuine Japanese Wagyu, as that's what really sets the place apart from the rest of the pack. Finally, the apps are generally more cutting edge than at most steakhouses (though they aren't always winners), as are the desserts. My last visit is documented here: http://www.kevineats.com/2008/08/cut-...
This is an age old question on this Board and I have decided that the answer depends on what you mean by "good". No one place has everything and it all depends on what you want. It has come to the point where asking where the best steak is is little different from asking who has the best food. I think there are four major definitions:
1. 1950s clubby alcoholic boys' night out steak. Lots of fun, things just keep coming and you'll remember your dining partners with great fondness (Dal Rae, Arroyo Chop House).
2. Traditional thick juicy meat heaven. May not be much else, and rarely a bargain, but if it's soul satisfying steak you're after, pay the man and enjoy (Arnie Morton, Mastro's).
3. Duded up meat or lots of sauces where the kitsch is the thing. Maybe you don't really like beef, but the occasion is the thing and you want something different (Ruth's Chris, Nick and Steph's).
4. A Hound experience. Steak is boring and you want to see how interesting cow can be. Lots of flavor and interesting textures, but not traditional steak (Cut, Three Forks, Fogo de Chao).
There are innumerable additional categories (bargains: Taylor's, Damon's; atmosphere: Dakota [IMHO], Saddle Peak; wines: Pacific Dining Car) but I think these four are the major classes.
I welcome comments and additions.
think - girl's night including a few chowhounders (celebrating my birthday) .. upscale... girls who love a medium/medium-rare steak, appetizers, sides , dessert coffee & wine of course. an overall good meal, not just "good meat". Something more social, yet yummy where we won't be left disappointed.
definately not Damons or anything of the sort etc..
Have you been to Fogo de Chao? It's a Brazilian steakhouse in Beverly Hills (other locations as well) with a very good all you can eat salad bar and the Steak Gaucho's come to your table and carve the meat off of giant skewers onto your plate. Just a thought.
Fogo De Chao
133 N La Cienega Blvd, Beverly Hills, CA 90211
With those additional notes, I would say Jar is your best bet. While Cut can be wonderful, especially the appetizers, the reservation you are likely to get will either be early (circa 6) or late (post 9:30)--it might still be a prime steak but it won't be a prime time. Wolfgang's is an outstanding steak, very much in the Peter Luger's vein, but little else is memorable there (ok, the bacon appetizer is pretty great).
Cut, but best enjoyed on a corporate expense account.
Morton's in Beverly Hills for no-frills steak and steakhouse experience.
Wolfgang's for that uber-cool east coast steak. Maybe the best NY Strip I've ever had, on either coasts.
I love the Pacific Dining Car in down town L.A. Been there since the 20's, 24/7, great dry aged beef, excellent wine list. old world vibe. expensive.
In my order of preference:
Mastro's (get the bone-in filet), followed CLOSELY by Wolfgang's Steakhouse in Beverly Hills (get their special porterhouse). Third, Pacific Dining Car (Downtown location).
CUT is overrated, as is Nick & Stef's, Ruth's Chris, and Morton's.
.... my 2 cents....
Mastro's...then Cut (although the pics of Speidi are keeping me away until they come down)...recently went to STK and I wouldn't suggest it to you. If you are planning on going because someone else is dying to go, go and enjoy. It doesn't suck. But go to Matro's or Cut first. Or even Ruth's Chris prior to STK. Dying to try BLD & Arroyo Chop House.
Griller recommended Saddla Peak Lodge, and I cannot second that highly enough. Not a traditional steak house, and I don't even order steak when there. But it is the best large protein restaurant I have ever been to.
Mastro's. Cut is massively overrated and overpriced, and the gimmicky Wagyu/Kobe style items don't impress me. Regarding Ruth's Chris, the only one I like in SoCal is Irvine and it has been a while since last visit – Beverly Hills is a weak location for them.
When speaking of best steak houses in LA, i don't think Ruth's Chris should even be mentioned in the conversation. I can see people arguing for Mastros, Cut, Wolfgang's, or even Mortons, but Ruth's Chris doesn't deserve to be mentioned w/ these other ones.
I haven't been to Wolfgang's yet, but Mastros is my clear cut winner. Very consistent every time and their appetizers are usually just as good as their steaks, including a great wine list. Cut was the most disappointing of them all. Very overpriced and overrated. I wouldn't go back even on an expense account.
For a girls' night out, I've gotta think that you could have a great time at Mastro's in Beverly Hills, particularly on a Thurs or Friday night. A real party buzz in the place, and lots of fun watching the industry hounds entertaining their "nieces" who appear to love them very very much!
I would pick Wolfgang's. I have had the Porterhouse, Ribeye & New York and loved them all. I haven't tried the Filet since I like fattier cuts of beef. I love how when you walk into the restuarant it smells like beef! It's very much a true steak house. If they have time, they will give you a tour of the meat locker. Some people may be put off by the smell of dry aging, but I loved it! Also, they have homemade potato chips at the bar that are great. They will bring them to the table if you ask. Last time they were a little thicker than usual, they are usually thin.
I wouldn't recommend STK unless you want trendy. Here is a recent review:http://chowhound.chow.com/topics/560418
Also, Dan Tana's in West Hollywood isn't a steak house, but the Dabney Coleman New York Strip is delicious.
I wasn't too impressed with Cut. The decor was beautiful, but everything is very overpriced. It is also next to impossible to get a reservation at a decent time. Some people may like the Wagyu, but I don't know how somebody could eat a whole steak. In Japan it is eaten in small portions such as in Shabu-Shabu or Yakiniku(Japanese Style Korean BBQ) since it is so marbled.
Cut - far and away the best - the steaks are topnotch - and the sides/appetizers/desserts blow away every other steakhouse
Mastros - ridiculously large portions, decent but average sides/appetizers, steaks are good but can be gristly
Ruth's Chris - don't love the steaks but sides are good
Pacific Dining Car - just good and needs to be great if you're going to pay those prices
Arnie Morton's - steaks are excellent - sides/appetizers not good
Jar - everything is good - would go there if Cut was booked
Nick and Stef's - gets a bad rap but i had a good steak and decent sides there