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Was back at DT's last evening for the first time in a few months. Had the steak and peppers which was great. Also, had the steamed clams for the first time and really liked them a lot. Have to admit that the prices are really getting up there though. The steak and peppers was $53 and the clam app was $18. Its still a blast, but its getting to the point where price wise its becoming more of a special occasion place than regular rotation.

PS: Was hoping that Kevin would be there, but he was not to be found!

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    This portion of your title conjures up headlines such as "Sun still first appearing in East in the morning" (g)

    3 Replies
    1. re: Servorg

      It always been expensive, but now even more so. A few years ago, I would say it was in the range of any number of higher end restaurants. Now it is really high. Polo Lounge territory.

      1. re: Thor123

        It just seems like it has maintained its "price point gap" over most other places (especially when you consider LA Italian food as a whole -hole?-) as far as I can determine. And drinking (why else would you be here?) can really send that old check total soaring...

        1. re: Thor123

          15 dolla well martinis. Simple not fancy, I repeat, not fancy house salads for 15 bucks.

          But if you actual sitt at the bar and I'm going to hate myself for giving out this secret but at the bar you can order half order of the entrees at half price. But then again if you are firmly esconced at the bar you'll probably be drinking like Bukowski on one of his despondently egregiously horrible days. :)

      2. This is news....?

        Seriously, beef, fish & shellfish are all getting more expensive..... And then there's the inflation we're experiencing......

        3 Replies
        1. re: Dirtywextraolives

          I am a fan, but the prices are noticeably higher than Mastros, so I thought it worth noting.

          1. re: Dirtywextraolives

            Dirty, when was the last time that you hit up Tanas ????

            1. re: kevin

              Um, I've got to think...... I believe it was October.

          2. when a fucking french dip costs 22 bucks at south beverly grill and burgers routinely approach 20 bucks a pop i don't find it out of control...but noted thor it has gotten jacked up pretty good there...at least you get a side of pasta with the steak and peppers...

            5 Replies
            1. re: jessejames

              I like the side of pasta with meat sauce. Again, DT has always been one of my favorites. Only wish Kevin had been there for a round.

              1. re: Thor123

                i like it to but usually ask for the fettucine alfredo which they sub in no extra charge (used to be listed as an option i think when i first started going)...the alfredo goes nice with the steak or the veal karl malden

                how would u have spotted kevin? trail of martini glasses?

                1. re: jessejames

                  I would not have. But I figured Christian (the maitre di) or Mike (the bar tender) would and they said no Kevin in the house.

                  1. re: Thor123

                    Mike is a national treasure.

                    Zack is a very cool maitre d and so is Christian.

                    1. re: kevin

                      All of them are 'cool'.

                      I can't imagine a world without Dan Tana's…expensive or not.
                      This city needs to hang on to the great, old ones.
                      Like San Francisco does.
                      As long as the portions continue with the status quo there are enough of us out there who aren't looking at the prices that inevitably will rise.

            2. I guess I'm missing out but I've never had a steak at Dan Tana's - usually go for the nothing to write home about but tasty Italian-American fare (but who really cares when you're into your xth Ketel+soda?).

              At those prices, I'd hope the beef was prime/dry aged. Is this the case?

              10 Replies
              1. re: JeMange

                "(but who really cares when you're into your xth Ketel+soda?)"

                Having just made the same point "And drinking (why else would you be here?) can really send that old check total soaring..." up thread your post made me laugh and nod in appreciation/ageement.

                1. re: Servorg

                  I do like the old style parmigiana with the tasty though not gourmet tomato sauce and the chewy mozzarella. Yes. It's Americanized Ittalian to a tee but I like it just so when downing a few rounds at the bar, natch. Always the bar these days.

                  It is te antithesis of Angelini Osteria, Madeo, Giorgio, Valentino, et al.

                  Nuff said.

                  1. re: kevin

                    You might just give Frankie's http://www.frankiesonmelrose.com/ on Melrose a whirl and see if you don't like the way it dances.

                    1. re: Servorg

                      it seems like my allegiance is to Tanas for now.

                  1. re: Dirtywextraolives

                    The Ny steaks ie the Dabney Coleman and Helen steaks are Prime 100% and they are great. And can one up any steak in town though I haven't been to Mastros just yet.

                  2. re: JeMange

                    The Dabney Coleman steak is the beat anywhere in town.

                    S Irene once noted that it was so tender that maybe a bevy or phalanx or
                    Coterie of Heidi Fleiss resident hookers massaged it beyond tender.

                    Caveat Emptor; be careful around the regulars they bite. :)

                    1. re: kevin

                      $63 for the Dabney Coleman New York Cut steak. FYI.

                      1. re: foodiemahoodie

                        Yep. New York strips. And they are great.

                        Foodie, if you make it to the Chowmeet we'd all love to hear your great stories on tanas and other great joints around town.

                        1. re: kevin

                          If I'm in town I'll do that. Should be fun.

                  3. Yeah. I missed out last night.

                    I seriously have to cut back.

                    It's becoming my neighborhood bar even though I'm not a domiciliary of the 'hood.

                    Let me know when you are hitting it uo next time.

                    My email is on my profile.

                    1. I seriously dont' get this place. They charge insane prices for what looks like cafeteria style italian food yet people seem to love going here. Is it something you just have to experience to get? cause based on what i see, i don't get it at all. The food looks terrible and wouldn't pay half the prices they charge to eat here.

                      29 Replies
                      1. re: TailbackU

                        The food is great, the drinks are strong, the staff has attitude and the vibe is a blast. Other than that, it sucks.

                        1. re: Thor123

                          except for the dabney coleman steak, that "great" should be in quotation marks.

                          1. re: linus

                            Limus. You are completely correct.

                            And I'm not be cutesy or facetious.

                            1. re: kevin

                              aw, kevin, i thought your spelling of my handle was totally adorbs.

                              1. re: linus

                                Sorry Linus.

                                It must have been the not so smart phone.

                            2. re: linus

                              If not "great" I would put the steak and peppers, whitefish, chicken beckerman (dark) and clams in the "really good" category.

                              1. re: Thor123

                                i defer, as i have not had those items. every other thing, except for the aforementioned coleman, i have put in my mouth there has been in the "not so good" category.

                                1. re: Thor123

                                  i'd put the veal karl malden and veal/chicken parm in the great category -- i haven't had better versions of those dishes...i also find the spumoni and canolis to be "very kick ass awesome"

                                  while we're at it, the cheesy garlic bread is superfantastique!

                                  1. re: Thor123

                                    @53 bucks it better be pretty good!

                                    1. re: ns1

                                      If you're referring to the Dabney Coleman, I believe it's $63...but I could be wrong.

                                      1. re: Servorg

                                        even at 63 this isn't that out of line with other top steakhouses in LA, esp considering it comes with pasta side. im guessing they make their money on the liquor not the beef (thanks kevin and thor!)

                                        1. re: jessejames

                                          And the steak does come w a side of spahaghertii unlike other steakhouses around town.

                                          1. re: kevin

                                            yeah, but that spaghetti doesn't taste so good.

                                            it's been a long time since i've been to dan tana's, though.

                                            1. re: linus

                                              Shit. I fucking missed mentioning that the sides of pasta are worthless but yet they still in theory and practicality do give you that side no matter how terrible it is or is not depending on the person.

                                                1. re: kevin

                                                  Sorry, at $53/63 WORTHLESS SIDES are not fucking acceptable.

                                                  1. re: ns1

                                                    Ns1 I have a feeling you'd find the sides to be worthless.

                                                    But the steaks are pure bliss.

                                                    1. re: kevin

                                                      and plenty of good dishes that are much cheaper.

                                          2. re: Servorg

                                            Yeah. The dope fcking Davney Coleman is in the mid 6os. Mr. Sevoeg is correct.

                                    2. re: Thor123

                                      I agree with Thor but a lot of the food might not be great by hound standards.

                                    3. re: TailbackU

                                      Tailback, this is one place where many would say the dishes would look terrible and or hate the vibe. This one time when I completelt get others viewpoints.

                                      This is not a chowhound joint Except for the Dabney Coleman steak.

                                      You are absolutely correct.

                                      Now if someone said they didn't like Shunjis (coming from a person that does in fact love raw fish) then we would have to get into an old fashioned antediluvian colonel sanders five paces style duel.

                                      1. re: kevin

                                        Uhmm - I believe that ten paces is customary.

                                        But, then again, perhaps you are not a traditionalist.


                                      2. re: TailbackU

                                        I went a year or so ago and I thought it was among the worst food I had every experienced in an upscale restaurant and I recall the wines by the glass list was beyond mediocre. At this point, I can't even remember what we ordered, but I do recall being astonished by how mediocre it all was.

                                        Great scene though and great people watching.

                                        1. re: omotosando

                                          there are a far amount of duds on the menu

                                          1. re: omotosando

                                            Going in with the expectation that DT's is "upscale" was a mistake. The place may have upscale prices but that's pretty much it.

                                            It's a convivial, fun place to drink and then drunkenly eat mediocre food.

                                            I like it but am by no means a regular. It also helps that, the majority of the time I'm there, someone else is paying.

                                              1. re: JeMange

                                                And I couldn't have said it better myself.

                                          2. Well go ahead folks, I will probably never go (being that I'm mainly stuck behind the Orange Curtain) but love the idea of the place.

                                            Go ahead and drop some names - who have you seen there, then ?

                                            P.S. If nobody special, just make something up :-)

                                            7 Replies
                                            1. re: mikester

                                              Mikester, the last time I was there was a couple months ago, and Clint Eastwood was in a corner booth with a few others.

                                                1. re: mikester

                                                  Have seen Jerry West, Mitch Kupcheck and Mike Dunleavy a few times there.

                                                  1. re: Thor123

                                                    The Lakers jerseys framed in the other room will attest to that.

                                                    1. re: Thor123

                                                      I can't wait to see Dabney Coleman there and see him in action downing upwards of a couple dozen martinis.

                                                      1. re: kevin

                                                        Clint must be a semi regular, as I saw him there as well. Had to do a double take, as I first ID'd him as just some old guy in a windbreaker with his pants pulled up too high.

                                                        My favorites though are the "weren't you that guy in that thing" type of sighting, which DT's and pretty much all of LA is great for.

                                                      2. re: Thor123

                                                        Those guys are also regulars at The Brentwood and Toscana

                                                2. The food is expensive, and the quality I'm afraid is inconsistent, but I love the place. On a good night, few things make me happier than their caesar salad, garlic cheese bread, mozzarella marinara, veal piccata, or veal parmesan. I guess I'm in the minority, but I even like their side of pasta--they make a delicious meat sauce.

                                                  In all the years I've been going, I've never tried their steak. I'll have to rectify that soon!

                                                  15 Replies
                                                  1. re: brandygirl

                                                    Tastes obviously vary. Mozzarella marinara was one of the dishes we ordered because the person I was with said it was amazing.

                                                    I was astonished how mediocre it was. It reminded me of the kind of dish you might find at a chain restaurant in the 'burbs, as did the pasta and the wine by the glass list. (Can't speak to the full wine list because I didn't look at wines by the bottle).

                                                    1. re: omotosando

                                                      Agree with their wine offerings, especially by the glass--not a great selection. Plus I don't think they store them carefully. Sometimes the reds are too warm, as if they had been next to a stove or oven.

                                                          1. re: brandygirl

                                                            Damnit, Brandywine, that's what I was gonna say.

                                                              1. re: jessejames

                                                                That both play havoc with our parietals...

                                                                1. re: Servorg

                                                                  That garlic cheese bread gives a solid base!

                                                                  1. re: jessejames

                                                                    I'm behind anyone running on the garlic cheese platform!

                                                                    1. re: Servorg

                                                                      Sounds like we need to try stinking rose!

                                                                      1. re: jessejames

                                                                        I've never been to the BH location but we did go to the one in SF and I liked my food at the time...although I will say this was a long time ago. I had the 40 clove chicken.

                                                                        1. re: Servorg

                                                                          I hear its the best steak in town!

                                                                          1. re: Thor123

                                                                            And the
                                                                            Best and only garlic tiramisu in town.

                                                                            It'll help you to kill two fucking birds with but one proverbial stone.

                                                      1. Last time I was there I got out for a little less $$ than I was anticipating...
                                                        2 Caesar salads
                                                        1 fettuccine Alfredo with chicken
                                                        1 eggplant parm
                                                        A (cheapish) bottle of red, plus another glass
                                                        1 dessert

                                                        $190 with tip. Sat by the bar, so people (cougar) watching was included in the price. Love Dan Tanas. But the eggplant parm was pretty meh.

                                                        1 Reply
                                                        1. re: schrutefarms

                                                          Me too.Shute farms. And at the bar you can get half orders.

                                                          Anyone wanna do an impromptu meet up ????

                                                          Let me know.

                                                        2. We had our holiday office party there again this year.

                                                          I had the chicken scallopini (not on the regular menu). I liked it, but I would NEVER pay $28 or $30 for it.

                                                          1. Just yesterday, a great family friend was over saying she wanted all of us to go to Dan Tana's (as soon as we all saved enough money!) Our friend's mother was a Hollywood starlet (we've seen the movies!) and our friend said that there is a "Steak Helen" that was named after her mother!

                                                            Sure enough, there IS indeed a Steak Helen, as many of you know. Anyone know if it was named for Helen Gilbert? From what I can see, it's a 12-oz. NY steak (yes?) Very pricey, we know. Any thoughts?

                                                            1 Reply
                                                            1. re: susiequeue

                                                              Like JesseJames, I'm partial the Veal Karl Malden or Chicken Parm, but I've gotten the Helen and it's great, just a smaller version of the Dabney Coleman.

                                                            2. It was quite good the other night.

                                                              Nice eggplant parm.

                                                              Drinks a little too strong.

                                                              15 Replies
                                                                    1. re: Thor123

                                                                      You think they are too weak ?????

                                                                      1. re: kevin

                                                                        i think the issue is, how can a drink be "too strong"? that's like saying giselle bundchen is "too beautiful" or something.

                                                                        1. re: linus

                                                                          No...anyone who consumes mixed drinks is aware that too much alcohol kills the beverage. Try a gin and tonic with 50% gin...it's dreadful and virtually undrinkable. Same goes with wine with too much alcohol (16%+)...especially served too warm.

                                                                          Most people complain about watered down, weak drinks which is a more common problem. Or, even worse IMHO, the new trend of high end mixologist drinks which are consumed in three or four sips...for $15+.

                                                                            1. re: kevin

                                                                              Was your Macallan 25 neat too strong? (g)

                                                                              1. re: Servorg

                                                                                Sevrog, a Macallan 25 is above my pay grade.

                                                                                Usually it's the 12 or black or maybe a glen.

                                                                                Sometimes though I do get me an Old Fashiined there.

                                                                            2. re: manku

                                                                              "consume mixed drinks"...moi?

                                                                            3. re: linus

                                                                              Exactly. Not talking about mixed drinks. Didn't peg Kevin for a daiquiri man.

                                                                              1. re: Thor123

                                                                                hey man, a good daiquiri is a rare and beautiful thing. i think kevin would be proud to hork one down.

                                                                                1. re: linus

                                                                                  I would.

                                                                                  And I think Linus means a real daquiri rather than a strawberry or peach daquiri that's served at American Mex joints like Acapulco or El Torito or Chevys.

                                                                                2. re: Thor123


                                                                                  But I like to
                                                                                  Cut my black labels
                                                                                  Or Macallans with some