Mastro's Steakhouse re-visited

[JeffW]

Greetings hounds,

Last night hubs and I returned to Mastro's after probably a 2 year hiatus. I haven't been very active of late within Chow, so I don't know one way or the other if the take on Mastro's these days is hit or miss. Last night we had a superb dinner. I'm thinking that one of the reasons we haven't been to Mastro's in such a long time is that I remember a noise level that took much away from our dining pleasure. I also remember taking a walk up the spiral staircase to check out the upstairs dining room, where I instantly went into panic attack mode, from an INCREDIBLE amount of noise.

Yesterday when Owen called for a reservation, he had requested to be seated in an area downstairs, where if possible, there could be less noise. He was told that the restaurant would not be busy enough to even open the downstairs area, but that there was a part of the upstairs that was less noisy.

So last night we walked up the spiral staircase, and it was fairly packed. Again the noise, but as we walked the length of the room, and headed left, it was less frenzied. I learned that this area of the upstairs is called the "Napa" section. Not what I would call quiet, but besides a tasty meal, we did enjoy being able to have conversation throughout the evening.

O.K., now for the eats, etc.

Perhaps the economic issues of the day have given restaurants more impetus to treat their guests with warmth and welcoming, who knows? The host who sat us was SO nice. He thanked us for coming to Mastro's and told us that he wanted us to have an extraordinary meal. Same goes for our waiter, and we enjoyed great service throughout our meal.

We started with cocktails, relaxed for a while, and proceeded to nosh on a really good basket of a variety of warmed breads. We dug the pretzel rolls immensely. My appetizer was a platter of 6 oysters that were just ummmazing. They offered 2 types yesterday---Blue points, and another type called Chef's Creek. I really don't know if this was a real name or not, but I ordered them from the waiter's description of the rich flavor and plumpness. On the bill, it said "Quilcene" oysters, so again, maybe Chef's Creek is a euphemism. I was told to be sparing when it comes to their "atomic" horseradish. Normally I don't add this condiment to my oysters, but I became curious. WOW, it was off the charts hot---but it was creamy, and with just the right amount, I LOVED what it did to the oyster. Owen ordered their Spicy Mambo Salad, which is caesarlike, plus the added punch of Wasabi AND some of their hot horseradish. I had this salad a couple of years ago, and found it overpowering. Owen enjoyed it so much (while sweating from the heat) that he says he will probably get it every time he comes to Mastro's. My steak was their Porterhouse. I typically order a steak charred on the outside, and medium rare inside. Our waiter wisely told me to order my steak "medium rare +", because their medium rare might be too rare. It was a perfect steak. So much beefy flavor, which was made even more so, with a very light sprinkling of probably some wonderful flaky salt. I never salt any food, and am very sensitive to this seasoning. Again, it was a light amount, and it really added to this steak. Owen ordered the larger of 2 bone in fillets on the menu. It was their 18 oz. steak, and it was huge. He also ordered "medium rare +". As his steak was so tall, he said that next time he might consider ordering it medium, because the center was perhaps a little too rare. That being said, he loved his steak, and there was plenty to eat without having to work on the middle extra rare part. We ordered 2 side dishes, and they were each big enough for 4 to share. Colossal onion rings, and delicious sauteed sugar snap peas. We brought in a favorite old vine Zinfandel wine, and the corkage was $25.

At the end of our meal, our waiter came to our table and said that because we originally had wanted to be in the downstairs area, and that they couldn't accommodate, Mastro's wanted to treat us to dessert. Wow, was that ever nice. Earlier that day I had ripped out a recipe from a magazine in a Dermatologists office and was looking forward to having Coconut Blondies in bed while watching Seinfeld, so we declined the nice offer.

After tax, but before tip, our tab was $221. I really can't think of anything negative about our return to Mastro's last night. Well, maybe one---Our cocktails were a Grey Goose Gimlet and a Bombay martini. My Gimlet was $19.75, and Owen's martini was $16.50. Maybe I'm way out of the loop these days when it comes to restaurant pricing for cocktails, as our splurge meals tend to be more sushi based. I just thought that this was a bit of a steep price to charge for such basic cocktails. It was a really fun night, and we will definitely return.

P.S.
The Coconut Blondies were fabu.

Cheers hounds,
Jeff

http://www.epicurious.com/recipes/foo...

[nosh]

Just to be clear, was this the Mastro's in Beverly Hills?

[JeffW]

Yes nosh, it was the Mastro's on Canon, in B.H.

[JeffW]

Sorry to be a hog regarding my own post---but there is one more thing that just occurred regarding the welcome of last nights Mastro visit. Would you believe that I just received a phone call from the manager, saying that he hoped we had a good dinner last night? True story!

[Maxmillion]

Wow, Jeff - it's uncanny how similar your tastes are to mine. E.g. I haven't been to Mastro's BH for a couple of years; I never salt my food either; can't stand too much noise in the room etc

We had a couple of good visits there -- loved their steaks and sides -- but then rcvd such appalling service one eve *when two of our party of four were celebrating birthdays, mind you* that I have refused to return.

For our occassional steak outing, we now go to Ruths Chris BH or -- for the hands-down best steak but not exactly best ambience -- Arroyo Chop House, Pasadena.

Upstairs at Mastro's is a trip, but I would never sit there unless, as in your sitch, I didn't have a choice.

So, I think it's fascinating to learn that they were so under-booked (mid-week notwithstanding) that they didn't even open downstairs ! No wonder the service was so courteous. Clearly they are hurting (as is everywhere, I suppose).

About those expensive martinis/gimlets -- you do realise they are monstrous, double serves and virtually last the entire meal, right? You had a shaker next to you with the second full drink slowly diluting, right?! Not the way I like to drink my gin, but I get it.
So, bottom line - you each get two drinks for less than $20, non?

Also, a word on the free dessert offer -- that's nice and all, but I seldom order dessert (I'd rather rest after a big dinner and later enjoy a sweet snack while watching some old comedy on TV -- are you sure you're not my twin?! hahaha)

Plus, I always order judiciously. When a sushi chef or a manager offers me extra food, it 's nice but it throws my balance off a bit.

So I would MUCH rather the resto comped me a dish I'd already ordered than offer me more food... Does that ever happen? (Aside from the instance when something was terribly wrong with what you ordered?)

Oh, and thanks for the blondies recipe link - v thoughtful of you. Your review was an enjoyable read.

[JeffW]

Wow, are you right on or what? I completely take back my cocktail gripes. Our waiter poured very full glasses and then left the shakers for additional merriment. To Owen's delight, he very soon emptied his shaker so as not to let the extra martini dilute. As for me, I just sipped on what was poured, because I wanted to concentrate on a favorite wine of ours. Just for the ducks of it though, when my glass was empty, I poured the remainder of of the shaker into my glass. Yep, I'm a 52 year old child. Probably a lot of melted ice, but once again the glass was filled to the brim.

Cheers

[nosh]

Y'know, it's like MaxM put another highlight on your night and review. Here you were feeling good and bloated after your experience, but with a little qualm or hiccup. And now you realize what you thought was a bit too expensive was actually a generous gesture. All the nicer.

But Mastro's should make their practice more explicit. There are those who would unknowingly leave the extra drink in the shaker, those like the poster who let it dilute, but there is also the possibility of someone inadvertantly overimbibing.

[wilafur]

nothing wrong with imbiding once in a while. =)

[Maxmillion]

so long as someone else is driving *hic*

http://www.homejames.com/

[wilafur]

agreed!