LA steak royalty, all in one place: Musso & Frank's 1919 martinis and Taylor's red booths, Wolfgang Puck's Michelin-starred CUT, Mastro's 400-degree sizzle, Lawry's silver carts, and the whole Westside spread from Brentwood to Venice, twenty rooms where dinner is an occasion.
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Hollywood's oldest room, pouring since 1919, red-jacketed waiters, ice-cold martinis mixed tableside, and chops off the grill.
Pip’s Tip Closed Mondays. Pouring since 1919, martinis mixed tableside, red-jacketed waiters. Sit at the counter if the dining room is full.
Wolfgang Puck's Michelin-starred stunner in the Beverly Wilshire, prime, American Wagyu and A5 Japanese, cut sharp.
Pip’s Tip Tuesday to Saturday only, inside the Beverly Wilshire. Michelin-starred, A5 Japanese on the menu, and two dark nights means reserve early.
Steaks that arrive sizzling on 400-degree plates, a butter-basted bone-in, and a champagne-and-piano scene upstairs.
Pip’s Tip Dinner nightly in Beverly Hills. Steaks land sizzling on 400-degree plates, and the upstairs piano bar is its own scene.
Koreatown's red-boothed classic since 1953, the culotte cut, stiff pours and zero pretense.
Red-checkered tablecloths and celebrity booths since 1964. Order the New York steak and stay late.
Patina's downtown chophouse with its own dry-aging room, the pre-show table by the Music Center.
Curtis Stone's hearth-fired fine-dining steakhouse with a butcher shop up front, dinner as theater.
Standing rib roast carved tableside off silver carts since 1938, spinning bowl salad and all.
Nancy Silverton's meat temple, bistecca fiorentina, house salumi and that focaccia di Recco.
Sunset Strip prime and dry-aged cuts with a see-and-be-seen crowd, the Strip's modern chop shop.
Brentwood's dry-aged draw, a big patio, live-music nights and a proper Westside crowd.
The old-school power-lunch chophouse off Rodeo, deals get done over prime and a martini.
Open kitchen, a mountain of seafood on ice, and prime and Wagyu done polished and modern.
Suzanne Tracht's retro chophouse, the famous pot roast and dry-aged cuts under warm light.
Josiah Citrin's fire-and-ember grill, the whole ember-baked cabbage and a 48oz dry-aged porterhouse.
A revived '62 Rat Pack supper club, classic cocktails, low light and old-school chops.
A speakeasy chophouse in the 1933 Georgian Hotel, live jazz on a 1918 Steinway.
A minimalist prix-fixe shrine to 100% grass-fed Wagyu from New Zealand's First Light.
Family-run Argentine parrilla on Melrose, grilled entraña, chimichurri and the big parrillada.
Amar Santana's modern Spanish steakhouse downtown, dry-aged cuts, Ibérico and tapas.
A century of Hollywood in one grill room, the martini arrives cold, the New York strip arrives perfect, and the booths remember everybody from Chaplin to now.
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