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This Italian restaurant specializes in bistecca Fiorentina, a 50-ounce dry-aged prime porterhouse. For those intimidated by that massive size, there’s the crostata alla Fiorentina, a prime dry-aged, bone-in New York steak that registers only 36 ounces. Don’t forget to share the famous focaccia di recco to start, a cheesy flatbread perfected by chef Nancy Silverton. Starting in 1933, the Georgian Room served stars over decades including Judy Garland and Dick Van Dyke. Always leave room for All Day Baby veteran pastry chef Thessa Diadem’s incredible-looking desserts.
Where To Get Some Pasta And A Glass Of Wine By Yourself
But even if you don’t care about which starlet sat in which leather booth, you'll be excited about the dry-aged New York strip with salsa verde and roasted garlic at the center of your table. It’s tender enough to cut with a fork and tastes like it was broiled by a dragon that went to culinary school. The crispy shrimp is a great way to start off your meal, as each bite of the snackable appetizer is balanced by sweet Thai chili and garlic aioli.
Taylor’s Steakhouse
This season's omakase starts with caviar and Wagyu and is followed by a refreshing gazpacho, tender grilled duck breast, a pairing of beef tenderloin, and lobster-stuffed squash blossoms. The five-course meal is $155 a person and can be upgraded with a wine pairing for an additional $85. Its original location can be found off 8th Street in Koreatown, where the interior reflects 20th-century luxury. Think wood-paneled walls, velvet armchairs, shiny red leather booths, and a bar where you can pull up a stool and order a great Manhattan. In 2009, the Taylor family started up a second location on Foothill Boulevard up in La Cañada Flintridge, bringing great steak to a new neighborhood of Angelenos. If you're ready to ball out, opt for the restaurant's signature Maine lobster pot pie with a crisp, golden brown pastry top, brandied lobster cream, black truffles, and market vegetables.
The Top 10 best steakhouses in San Antonio - San Antonio Express-News
The Top 10 best steakhouses in San Antonio.
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Wine Spectator
Each location sports a unique design style, but they are all united by an ambiance of warm luxury. The lamb chops are smoky and well-seasoned, and the garlic chicken is juicy and tender, making it a crowd-pleaser. Plus, if you have yet to try chicken hearts, this is a great place to do it. After all, a Brazilian-style steak is best enjoyed alongside a great Brazilian cocktail. Though of late a mostly hipster hang in Los Feliz that garnered fame via the movie Swingers, The Dresden has for more than six decades been a steakhouse with a mean center-cut pork chop and one hefty peach melba.
Lawry's The Prime Rib
From French bistros to upscale KBBQ spots and old-school chophouse institutions, go to these restaurants when you're in the mood for a hunk of steak and nothing else will suffice. Chef David LeFevre’s midcentury modern steakhouse uses a white oak grill to deliver outstanding steaks in Manhattan Beach. The Arthur J steak menu falls into two primary categories — USDA prime and certified Angus — though one can also score a deluxe Japanese wagyu beef rib-eye cap. Every night features a nightly special, including a veal parmesan on Wednesdays and comforting beef stroganoff on Mondays. Our menu features 28 days of wet-aged USDA Prime steaks cooked in a 1,500-degree broiler served sizzling hot with clarified butter on plates heated to 450 degrees. At Mastro's we have an array of the freshest seafood selections, like our 2-foot-tall seafood tower of chilled crab legs, shrimp and oysters served over a cloud of dry-ice.
14 Stellar Steakhouses in Los Angeles
When it comes to the main course, Carlitos Gardel's lean cut of skirt steak smothered in herby, spicy chimichurri is the most popular dish on the menu. If you're looking for a bit more oomph, the tender ribeye is another great cut. Best of all, the wine list is filled with an incredible selection of some of Argentina's best bottles.
With deep green ceilings and striped wallpaper, Carlitos Gardel is a spot just off Melrose that doesn't take itself too seriously but still serves up some seriously good steak. For nearly three decades, the steakhouse has been serving great Argentinian dishes. No matter what you end up ordering as your main course, you'll want to order an appetizer plate of the papas fritas provencal. The French fries, finished with garlic and parsley, may not be the most inventive potato dish you've ever had, but the recipe is a popular one for a good reason. For holiday dinners, special occasions or a big-ticket business dinner, the city's best steakhouses are at your service.
The 11 Best Steakhouse Chains in the US, Ranked - Taste of Home
The 11 Best Steakhouse Chains in the US, Ranked.
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Security guard shot outside Los Angeles music executive’s …
The waiters wear red jackets and bow-ties, crab louie is still on the menu, and there's a vintage phone booth in a corner. For steak, we like the ribeye, but make sure you order it slightly rarer than usual—meats tend to be slightly overcooked here. Steak 48—named after Arizona, the 48th state in the Union—doesn't reinvent the wheel otherwise, but the five-star service and attention to details make all the difference. Every diner receives a hot plate (be careful), which keeps the slices of steak warm throughout the meal. There's not one or two, but five different potato sides, including an au gratin preparation with caramelized onions, plus gouda and mozzarella cheese. While we've found quality at Mastro's has flagged in recent years, Steak 48 offers the kind of consistently great upscale chain experience most diners can appreciate, including us.
The best steakhouses in Los Angeles
In a city known for its vegetarian and vegan appeal, we sometimes forget about the bounty of steakhouses serving prime cuts of meat around L.A. True, Angelenos tend to prefer their red meat in Korean barbecue form, but there's nothing like a steakhouse to seal the deal on an important contract or impress someone after a great first date. In the process of researching this guide, I visited over two dozen steakhouses, criss-crossed L.A.
You can also double down on umami flavor with the black truffle mac and cheese, another decadent Michael Mina signature that shouldn't be missed. Light up your order with Michael's ahi tartare, topped with Asian pear, pine nuts, a trio of peppers, garlic, and sesame. If you're feeling parched, the restaurant's 21-page drink menu has something for everyone. If you're craving a spin on a steakhouse classic, CUT's creamed spinach is its most popular side and is topped with a crisp fried egg. The towering dessert is composed of pineapple sorbet, buttermilk white chocolate cake, passionfruit seeds, and pink pineapple. Luckily, Fia Steak isn't solely style, and it's definitely got the substance to back it up.
She also told the LA Times that financial considerations influenced her decision, with the newspaper reporting that the restaurants had not been profitable since 2020. PETA, the animal-rights charity, accused the restaurant in an Instagram post of "serving greenwashed and humane-washed meat, dairy, and eggs" and described the shift as a betrayal to animals. "That means that we will be shifting from an all-plant-based menu to a high-quality protein from only the highest-quality, most-integrity regenerative farms," she said. Renamed the Sage Regenerative Kitchen & Brewery, the restaurant is instead set to focus on supporting regenerative farming practices, as Engelhart said in an Instagram video. “Meatballs don’t always have to be meat,” writes Paola Briseño-Gonzalez in her latest story for L.A.
The LA staple has been serving up steaks since 1938, and once you take in its famous prime rib dinner, you'll begin to understand why. H&H Brazilian Steakhouse brings an unforgettable churrasco experience to the northern hemisphere. Churrasco is a cooking method that entails skewering large cuts of meat with stakes made of wood or metal and rotating them as they roast over a specialized grill called a churrasqueira. This cooking method ensures that the meat is tender, juicy, and evenly cooked. Complete with black leather booths, dark wood, and soft lighting, M Grill Brazilian Churrascaria is a no-brainer for your next special occasion. The lean, buttery picanha cut is a house specialty and a must-order, and the top sirloin is another cut you shouldn't miss.
Then she gives us a recipe she developed for brothy shrimp meatballs with Sungold tomatoes. The chophouses vary in style, from old-fashioned smoke lounges to rustic farm-to-table settings to sleek and contemporary architecture, and everything in between. Tiki has been alive and well in Glendale since the 1930’s, at Damon’s Steak House.
It's an easy place to sit around for hours with wine and really good steak frites. Their New York Prime comes topped with a dollop of herb butter that melts over the steak's crust and a pile of warm, thin-cut fries that soak up all the drippings. This 12-ounce steak works just fine as a meal for one, and it's best eaten on Marvin's bistro-style front patio with a glass of cabernet sauvignon. Part local haunt, part karaoke bar and all steak-y kitsch, Torrance’s The San Franciscan has been dishing shrimp cocktails and signature three quarter pound slices of prime rib since 1963. First opened in 1953, Taylor’s Steakhouse moved to their current location on 8th Street in 1970, then watched as the the neighborhood completely shifted through the decades.
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