BLVD Steakhouse

Executive chef Johnny Besch pays tribute to classic steakhouses of the 1950s while also offering some new twists on old indulgences with a menu including steak tartare with sriracha aioli, lobster bisque and steak frites with beef fat fries and bone marrow butter. The dining room also embodies the classic Hollywood vibe with chandeliers hanging over silvery pod-like booths perfect for a celebratory meal. For a taste of decadence without the full splurge, come for happy hour from 5-6:30pm daily, where you can enjoy $7 king crab deviled eggs and $3.50 oysters Rockefeller.