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Jul 6, 2011 04:16 PM

Best Steakhouse in L.A?

Cut , Wolfgang's or Mastro's? Money is no object.

Mastros Restaurant
2087 E. Thousand Oaks Blvd., Thousand Oaks, CA 91362

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  1. Nick and Stef's, Pacific Dining Car, The Palm West Hollywood, BOA, Musso & Frank, La Bistecca, Jar, Taylor's Steakhouse.... take your pick and throw in Fleming's and Arnie Morton's too.

    Of the three you listed, Cut is my favorite.

    Taylor's Steakhouse
    3361 West 8th Street, Los Angeles, CA 90005

    Pacific Dining Car
    1310 W 6th St, Los Angeles, CA 90017

    18 Replies
    1. re: scottca075

      Thanks Scott. Im having trouble deciding, leaning towards Cut. But Im kinda interested in Wolfgang's.

      Nik & Stef's is definitely one of my favs. Boa was good. The Palm was forgettable. PCD is ok, i usually skip the steak and order breakfast. As for the rest i've yet to try them.

      1. re: scottca075

        Certainly not Flemings! A reservation is meaningless and there's no place provided to wait either. The dining rooms are crowded and incredibly noisy. The food isn't bad but it isn't notable either.

        If it's for a special occasion skip Flemings.

        1. re: scottca075

          Have you ever been to Musso & Frank? I have only heard stories about it and would love to hear about it.


          1. re: Luna2372

            I am a huge fan of Musso and Frank, but to be honest it really doesn't belong on the price-is-no-object list. It's a great place to breathe in Hollywood history, to have a classic Martini and order from a menu that hasn't substantially changed in fifty years. The steaks are very good for the price, but they aren't trying to be at the level of a Cut or a Wolfgang's.

            1. re: maxzook

              Ok....as someone who has never been to any of those places, but has a huge respect for the the difference between tradition and and let's call it "New" or "Modern" food trends, I think you are saying that Musso & Frank is of a less pricey genre?

              But does it give you a grea feeling being there? I do count that as an important part of knowing about a place.

              Or is it a touristy place with no soul?

              I only ask because I'm hoping to talk my brother into a trip there this winter and having a few "special Old School Places" would make us truly happy.

              Thank you for taking the time to respond to this.


              1. re: Luna2372

                It is not touristy at all. At all. Musso's and Taylor's in Koreatown both have a wonderful Old School vibe.

                Another one I love is the Dal Rae in Pico Rivera. The food is top notch and talk about an incredible vibe. Some friends of mine and I are addicted to the place and go two or three times a year.

                Dal Rae
                9023 E. Washington Blvd., Pico Rivera, CA 90660

                1. re: Tom P

                  Huge fan of Dal Rae. They are usually a part of Dine-LA.

                  But, I've gone to Taylor's in K-Town four times, not always by choice, and I think the quality of their steaks have gone downhill. I don't deny, they have an old school vibe but the quality has seen better days.

                  Dal Rae
                  9023 E. Washington Blvd., Pico Rivera, CA 90660

                  1. re: Tom P

                    Another vote for Taylor's from me. I've never been disappointed and it's a good value too!

                  2. re: Luna2372

                    Soooo not touristy! That isn't to say that tourists may not be there -- if they're smart enough to know what's worth seeing -- but this place is among a handful of places left that are genuinely *real* Los Angeles and old Hollywood.

                    1. re: Luna2372

                      There are two reasons why going to Musso and Frank's gives me a good feeling (okay, three, if you count that it's my girlfriend's favorite restaurant.)

                      1. The place breathes Hollywood history. The first time I went there was in 1977 as the guest of the game show producer Ralph Edwards, who had lunch there every day at a table with a phone directly connected to his office in case an emergency came up.

                      Musso's was especially known as a hangout of all the great Hollywood writers of the Golden era ... Dorothy Parker, William Faulkner, Raymond Chandler, Herman Mankiewicz ... and I doubt you could come up with a star or director of that era who didn't dine there.

                      The current owners have done a marvelous job of restoring the place and keeping it up without losing the '30s flair.

                      2. I've been ragged on this forum for saying it, but I think the food is underrated. And it's especially good for the cost. You can't go wrong with any of the daily specials, or salads. The flannel cakes (before 3 pm) are legendary. And I'm particularly a fan of their mac and cheese. I'm not a drinker, but I'm told the bartender pours a mean classic Martini.

                      If you're into the gastronomic fads of the moment, this is not the place for you. But how many tablecloth restaurants do you know that still have Jello and rice pudding on the menu?

                      As I said upthread, this isn't Cut or Craft. And I'm glad of that 'cause I couldn't afford to go to those places as often as I find myself at Musso's.

                      1. re: maxzook

                        Crap...now I feel like I am leaking some kind of secret out into the ethers..

                        *makes voodoo fingers*

                        Forget this thread...forget this thread...woooOOo

                        1. re: maxzook

                          Speaking of writers, more recently Michael Connelly has spoken highly of Musso's martinis in his novels.

                          1. re: mc michael

                            He also included a meal at JAR in one of his novels. Bosch loves being introduced to the pot roast...though, as a Detective, you would think he would prefer his food grilled.

                          2. re: maxzook

                            I also LOVE the mac n cheese. Wow. And the Sanddabs... so good.

                          3. re: maxzook

                            I have to say I think they have a pretty stellar filet. Of course I am biased, I absolutely love the place. The pork chops are incredible as well.

                          4. re: Luna2372

                            Love Musso's Thursday night Chicken Pot Pie special.

                            Musso & Frank Grill
                            6667 Hollywood Blvd, Los Angeles, CA 90028

                            1. re: wienermobile

                              My husband used to work for Stephen Cannell (21 Jump Street, The A Team, etc) a few blocks down the street from Musso's. Thursday afternoon the call went down the hall "CPP!!!" and people shot out of the building and started hiking down Hollywood Blvd. to Musso's for Chicken Pot Pie.

                              My husband always said it was the only chicken pot pie besides mine that he ever wanted. Thanks for the happy memory.

                        2. A simple search of this board yields the following results; you'll see that you're by no means the first person to ask this question...


                          My answer: Mastro's: Get the bone-in filet or bone-in ribeye.
                          Wolfgang's: 2nd best steakhouse in L.A. Think Peter Luger West. Best porterhouse in L.A.
                          CUT screwed up my steak and didn't apologize or make amends. Twice.
                          Craft & Jar: Very good. Consistent.
                          Arroyo Chophouse, Ruth's Chris, Boa, Arnie Morton's, Fleming's, Nic & Stef's: Meh.
                          PDC (Downtown): Old school, and very good
                          PDC (Santa Monica): Skip
                          Palm: Awful

                          New category, in case you're curious:
                          Japanese steak: Totoraku, by a landslide. Best bites of beef in L.A... Period.

                          3 Replies
                          1. JL. With regards to your poor CUT experience. Was it the 6 oz Kobe or Wagyu? Looking through all the "over cooked" CUT steak posts, I'm guessing that was the problem. I would recommend anyone ordering the Kobe or Wagyu to add at least 2 oz. Given the size of a 6 oz steak, it is almost impossible to get a nice crust on both sides AND get a 6 oz steak medium rare. Ever wonder why there are no over cooked steak complaints at Peter Luger? Because every steak is a steak for 2 and of uniform size.

                            I anticipated this problem and made my an 8oz. Both my 8 oz wagyu and my dry aged rib eye were perfectly medium rare on a packed Saturday night.

                            1. re: J.L.

                              I now remember I have to +1 on Craft - exceptional bone in, dry aged rib eye on Father's Day, with the marrow bone on the plate - AWESOME!! And though I rec'd the sides at CUT (I haven't been yet, take w a grain of kosher salt) the sides at Craft were INCREDIBLE!! I'm talking simple things (corn, mushrooms, 3 salads) we were blown away. Worth the drive to Century City, IMHO.

                              1. re: J.L.

                                Agreed on The Palm, it's awful. It doesn't even belong in this conversation.

                              2. Not loved by the board since it's corporate, but we had great steaks at BOA in SaMo.

                                CUT is supposed to have killer side dishes as well. About ten years ago, my answer would have been Ruth Chris', they have possible perfected the process. But I have not tried Wolfgang's or Maestros.

                                You can weed through the other links that J.L. has provided. I prefer to type out my recs instead of doing a search for others, cuz that's how I roll.

                                9 Replies
                                1. re: Phurstluv

                                  Thanks Phurstluv. I've been to Boa.
                                  But i want to try a place i haven't been to. My girlfriend lost a bet & the rules were any steakhouse in L.A. Ahh decisions...

                                  1. re: Sancho_Villa

                                    go to CUT. i love Craft but it's not really a steakhouse, and Mastro's is an overrated disappointing waste of money.

                                    this thread may be more helpful:

                                    1. re: goodhealthgourmet

                                      I like Cut. The side dishes are even better than the steaks and those steaks are pretty darn good.

                                      9500 Wilshire Blvd., Beverly Hills, CA 90212

                                      1. re: goodhealthgourmet

                                        You're right, Craft is not exclusively a steak house. EVERYTHING we have ever ordered there has been exceptional.

                                        1. re: goodhealthgourmet

                                          @GHG Thanks for the insight.
                                          I think i am gonna go with Cut. I still want to try Mastro's & Wolfgang at some point. Just to check 'em off the list.

                                          Mastros Restaurant
                                          2087 E. Thousand Oaks Blvd., Thousand Oaks, CA 91362

                                          1. re: Sancho_Villa

                                            good choice.

                                            i haven't made it to Wolfgang's yet, but i trust the Hounds who have recommended it in this and other threads so that's something for you to look forward to...and when the time comes to try another one, you might want to consider BLT Steak. i haven't been to the LA location, but the original in NYC is terrific.

                                            i've stated my position on Mastro's - three strikes so it's permanently out - but i'll be interested to hear your feedback if you eventually go.

                                            oh, and welcome to Chowhound!

                                            1. re: goodhealthgourmet

                                              Just looked up BLT Steak. Sounds d-lishous. Again thanks for the info.

                                              1. re: Sancho_Villa

                                                Cut is a great choice. Another non steak house choice (if you like old school) would be Dan Tana's and getting their "Dabney Coleman" steak.

                                                Dan Tana's Restaurant
                                                9071 Santa Monica Blvd, Los Angeles, CA 90069

                                                1. re: Servorg

                                                  I agree with Servorg. Dan Tana's has a LOT of character and a surprising, shockling-good steak. (great "lamb chops" too). Nothing else is terribly interesting unless you're so high and so hungry that "passable" is good enough.

                                                  I've had the steak there at least 20 times and each time I think "I must be delusional, it won't be as good as I remember" and one bite and damn, there it is, possibly the best steak in town. (And I've been to Nic and Stef's, Cut, Mastro's, Wolfgang, Arnie Mortons and lesser beef-oriented bistros), and all are good, but I prefer Dan Tana's. (Angelini Osteria has the "Harvey's Guss" Grilled Bistecca alla Fiorentina "for Two" Finished in the Wood Oven with Grilled Radicchio and Roasted Potatoes $75 - which I can highly recommend. Damn, it's late, I'm sleep and hungry, and that sounds SO good...)

                                                  Dan Tana's Restaurant
                                                  9071 Santa Monica Blvd, Los Angeles, CA 90069

                                                  Mastros Restaurant
                                                  2087 E. Thousand Oaks Blvd., Thousand Oaks, CA 91362

                                    2. Cut for nouveau avant-garde type of steakhouse. With Nick & Stef's a distant second.

                                      Wolfgang's for your traditional, leather booths steakhouse.

                                      1. I mentioned this in another thread, but I was very surprised last week when I tried Larsen's Steakhouse in Encino. The bone-in ribeye was spectacular. They dry age their steaks for 4-6 weeks and cook them at a lower temperature than most places so the steak is incredibly tender and flavorful. It was not at all what I expected. I only agreed to go because someone pointed me to an article in the Beverly Hills Examiner that named it the best steak in the city (with the same grade as Cut, though I noticed Mastro's and Wolfgang's were not included).

                                        The only other steak I've had in the past few years that was comparable was the American Wagyu porterhouse at Cut. That was an amazing steak. Cut also has far superior appetizers and sides (though i did prefer Larsen's decadent creamed spinach).

                                        I will also add that the Larsen's steak was much better than the American Wagyu strip that I had at the Las Vegas branch of Cut in May.

                                        I also highly recommend the Cote de Bouef at Melisse, but it's not a steakhouse by any stretch.

                                        Larsen's Steakhouse
                                        16101 Ventura Blvd, Encino, CA 91436