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Help! Good Restaurant near beverly Hills/ Hollywood

m
menasu Feb 13, 2009 09:48 AM

I need to take my really good (and picky) friends to a nice restaurant tonight. They made reservations through their hotel at Yamashiro's, but I have heard that the food is not good at all...since I am the "local" they asked to suggest a different place if I wanted.
Please help! I want a nice place- Money is not a problem!!!!

  1. goodhealthgourmet Feb 13, 2009 09:58 AM

    should we assume from the Yamashiro res that they want Japanese and/or sushi? or are they open to other cuisines?

    1. m
      menasu Feb 13, 2009 10:09 AM

      We are open to anything...I have been to Asia de Cuba, to Chaya (I like the one on Venice, don't know the one in BH), I also like a little place called Mirabelle's,...my husband suggested Mastro's...I need some guidance here, please!
      we just want a place with good food and elegant/trendy/chic but not stuffy...

      3 Replies
      1. re: menasu
        y
        yogachik Feb 13, 2009 10:11 AM

        Both Mastro's and Chaya Brasserie are solid ideas.

        1. re: yogachik
          m
          menasu Feb 13, 2009 10:36 AM

          Thank you!

        2. re: menasu
          p
          prainer Feb 13, 2009 04:57 PM

          You could also go to Craft in Century City

        3. goodhealthgourmet Feb 13, 2009 10:26 AM

          if money's no object, i'd definitely suggest Cut over Mastro's.

          or how about Spago? or Lucques?

          2 Replies
          1. re: goodhealthgourmet
            m
            menasu Feb 13, 2009 10:36 AM

            Thanks! They are staying at the Reg Bev Wil- Cut is at their hotel, we will try Lucques, Spago had no reservations until 10pm...Thank you for your help!

            1. re: goodhealthgourmet
              p
              prainer Feb 13, 2009 04:57 PM

              Go to Lucques - you wont regret it.

            2. l
              lambrusche Feb 13, 2009 10:54 AM

              Stay away from Yamashiro at all cost... terrible.

              1. d
                Dutchvanobvious Feb 13, 2009 10:59 AM

                It's going to come down to where you might get a reservation! I prefer Mastro's over Cut, but given the restaurant is in their hotel, would you stand a chance of getting a reservation there a bit earlier?

                1 Reply
                1. re: Dutchvanobvious
                  m
                  menasu Feb 13, 2009 11:35 AM

                  We know someone who can get us a reservation at Mastro's...thanks for the tip.

                2. r
                  rachel12 Feb 13, 2009 11:07 AM

                  The Hall at the Plaihouse Hotel is supposed to be wonderful.

                  1 Reply
                  1. re: rachel12
                    m
                    menasu Feb 13, 2009 11:35 AM

                    We will also check it out, thanks

                  2. n
                    nosh Feb 13, 2009 12:27 PM

                    You will have a great time at Mastro's, especially since you indicated money is not a big concern. It is a steakhouse with a lot of buzz and style, particularly on a weekend evening -- there will be a lot of great people-watching. I am usually a bone-in ribeye or porterhouse fan, but if I remember correctly Mastro's serves a really good bone-in filet (yes, that is a contradiction) with the tenderness but more flavor and fun. Supposedly the atmosphere and noise level can vary greatly depending on which room you occupy. A fun parlor game is to guess the companion: wife, loving niece, date, or "date."

                    Yamashiro would be a great place for a drink before or after. Or the bar at the Peninsula on a Friday evening.

                    1 Reply
                    1. re: nosh
                      r
                      radiogrl1 Apr 17, 2009 04:46 AM

                      Honestly, I had one of the best meals ever at Yamashiro last year - it was a tasting with wine pairings - one highlight was 6 week aged Kobe ribeye slightly seared and sliced. It came with big planks of superheated pink Himalayan salt, upon which we cooked the slices to our liking. A year later, I can still taste it. Also, we had some of the best oysters I have had outside Paris. And the view is astonishing.

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