12 best steakhouses in L.A.
Beverly Hills is home to more than a few steakhouses, but since opening its doors inside the Beverly-Wilshire hotel in 2006, Wolfgang Puck’s shrine to beef has remained the most chic in town. With a Michelin star and several awards in its pocket, Cut stands out from the rest with a stellar art collection, a bright dining room that skews more Brat Pack than Rat Pack and a globally influenced menu. Here, diners not only choose the type of steak, but also where it came from: The selection features multiple farms, including dry-aged USDA Prime beef from Nebraska, grass-fed Angus from outside of San Diego, and purebred wagyu beef from the Miyazaki prefecture in Japan. If you’re looking for a traditional steakhouse meal, this is the one to beat.
Few restaurants can accomplish what the shoebox setting of chi SPACCA can. With one of the best charcuterie programs in the city and a stunning open kitchen, Nancy Silverton’s temple to meat flame-grills tomahawk porkchops, cures fennel salami and dry-ages massive Flannery Beef steaks so big they almost feel like they rock the table when they land. This is a rustic Italian steakhouse that’s worth the meat sweats, and it’s worth the splurge; you may be spending around $100 on steak, but don’t think about skipping the sides of roasted sustainable veggies—nor that Focaccia di Recco, which oozes stracchino cheese. Executive chef Ryan DeNicola mans the open grill like nobody’s business, so whatever you order, you’ll be in good hands—be sure to keep an eye out for the restaurant’s seasonal grilling courses, so you can whip up steaks just like DeNicola.
Bunker Hill’s Nick & Stef’s Steakhouse serves midcentury-modern flair—not to mention some of the best cuts in town. Coral blues, caramel and brass hues decorate the space, but it’s the curation of quality meat that really speaks to the restaurant’s focus. Executive chef Megan Logan delivers beautiful cuts of beef, like a Tomahawk rib chop cut tableside. (You can even choose your own steak knife!) Also served tableside: a classic Nick & Stef’s Caesar salad, crafted to the diner’s specifications (extra anchovies, please). Decadent sides include an orecchiette mac and cheese, creamed spinach with bacon, and roasted mushrooms in shallot butter. If there’s any way you have room for dessert, a rum raisin chocolate cake will finish you off—and will most definitely have you rolling out of the restaurant.
Adam Perry Lang’s first L.A. restaurant isn’t just one of the best steakhouses in town—it’s also one of the best BBQ spots, the best walk-up windows, the best cocktail menus in Hollywood… you get the idea. The pitmaster and celebrity chef’s spin on the turn-of-the-century steakhouse is a temple to both beef and simplicity. The dry-aged meats—meticulously maturing in the cellar, some for more than 150 days—rival any we’ve tasted, and sides like asparagus with bottarga or baby carrots with cumin keep things feeling modern. The casual weekday lunch offerings involve otherworldly-good smoked brisket, piled-high pulled pork sandwiches and some of the best chili dogs on this coast—making APL a gem no matter the time of day.
First things first: Mastro’s is not an L.A. original; founded in Scottsdale, Arizona, there are now locations in nine states. The Beverly Hills outpost has been packing in big spenders for more than a decade with its charming supperclub space that feels like an old-school boys’ club. Excess is the name of the game here and Mastro’s wears it well: Servers in white dinner jackets bring mountainous seafood platters, gargantuan steaks and huge slices of cake. The bi-level restaurant’s less formal Penthouse features an alfresco patio that caters to a younger, clubbing crowd, while the Malibu location is a bit more casual and breezy, literally—it’s right on the ocean, with a view that can’t be beat.
With locations in both Santa Monica and the Sunset Strip, BOA is the godfather of the glitzy steakhouse, a modern take that’s both sexy and satisfying. At either location, start with a fantastic garlicky caesar served tableside, then pick your favorite steak—try a 21-day dry-aged, bone-in rib-eye and dress it up with signature sauces like the J-1 (BOA’s take on A-1) or a rich blue cheese crust. Celeb sightings are a given, so be prepared for the papparazzi outside the WeHo location. In Santa Monica, you’ll find a more subdued but sultry vibe, perfect for an oceanside dinner date.
In stark contrast to the casual, flip-flop tolerant sports bars and cafés in Hermosa Beach is Steak & Whisky, a tavern that oozes rustic elegance and channels the kind of atmosphere your well-to-do uncle might seek out with his squash buddies. Chef-owner Tin Vuong (Little Sister) opened the masculine restaurant with longtime collaborator Jed Sanford, and South Bay’s well-heeled set have swiftly come calling. You won’t find the usual sides like creamed spinach and mashed potatoes here; S&W is too rugged. All cuts come with sides (like that prime porterhouse served with bone marrow and caramelized cauliflower), and you can supplement your steak and seafood with sides like charred shishito peppers or Brussels sprouts with slab bacon—like we said, it’s a little more rugged (and we love it).
There are steakhouses, and then there are legends. One of L.A.’s longest-running restaurants, Lawry’s is an institution and it’s the one that really put prime rib on the map. To say that the atmosphere is formal is putting it mildly: Meat is carved tableside on massive silver carts by men wearing tall chef’s toques, and the service is fantastic. The iconic meal may be traditional—choose what size cut you’d like, what temperature and whether or not to add a vegetable—but Lawry’s recently revamped its menu for the first time in 80 years, adding a slew of new dishes (some even vegan-friendly). So no matter what you order, a few bites in and you’ll know why Lawry’s has been around for nearly a century. By the time you leave, you’ll wonder why you don’t eat from silver carts every night.
What happens when one of the Westside’s old-guard steakhouses gets a modern rebirth? You get a killer late-night happy hour and reimagined dishes—in addition to the classics—all in the same sleek red leather booths that defined the Golden Bull. The same team that brought us Margo’s and Ashland Hill took over the Santa Monica staple, a dark and charming old-school steak spot just blocks from the beach. Now you can find pork chops with romesco sauce, halibut with jalapeño, string beans in a grilled-leek vinaigrette, and brunch dishes like the chophouse hash all alongside bone-in rib eye, filet mignon and all the other cuts that made the Golden Bull a SaMo institution since 1949.
Mad Men may be over, but the martini-drinking, steak-consuming era of the ’60s still lives on. In Manhattan Beach, it comes in the form of The Arthur J, a steakhouse by chef David LeFevre. Curved booths and geometric patterns can be found here, along with an equally decade-appropriate menu to go along with it. Steaks—big ones, so you’d be wise to share—are available in various cuts, wet or dry, with both obvious sauces (béarnaise) and ones that might make you pause (Vietnamese caramel). Kansas City strip, rib eye, wagyu, New York strip and more are all represented here, but you’d be wise to start with the popovers, which come with a strawberry butter that is thoroughly addictive. Once you’ve made it through the steaks, old-school desserts await on the other side: strawberry shortcake, maybe, or a light blueberry cheesecake.
Pacific Dining Car, which has locations in both Downtown and Santa Monica, is an elegant throwback to the early 20th century, when robber barons met over thick steaks and thicker cigar smoke. The bargain-hunter’s secret is the breakfast menu (available 24 hours a day), but if you’re coming for the steak, you’re in for a treat. Prime, aged beef is available as rib eye, filet mignon, T-bone and more, along with their classic Cowboy Steak (a bone-in rib eye). Choose from complimentary sauces like truffle butter, smothered mushrooms or black pepper.
What’s an old-school steakhouse doing in K-town and La Cañada? Thriving. This place doesn’t look like it’s changed one bit since it opened its OG location more than 50 years ago: The menus still boast classics like shrimp scampi and French onion soup, and they’re among the best in the city. Skip the prime rib; instead, opt for cuts from the char-broiler such as extra-thick, prime top sirloin served on a sizzling platter. Taylor’s may be one of the best-bargain steakhouses in town, and also one of the most comfortable. From the big leather booths to the servers who look like they were born in the RKO days, this is one L.A. classic that is timeless.