One of LA’s grandest restaurants, which Charlie Chaplin originally constructed for his offices, now features a multi-faceted bakery, café and restaurant from savory master Walter Manzke, pastry chef Margarita Manzke and restaurateur Bill Chait. Walter Manzke has played with different takes on steak and fries since opening in 2013, and has now settled on a ribeye, which starts at $42 for seven-ounces of well-marbled, 42-day dry-aged meat, which is oak-grilled for a touch of smoke, sliced and served in a cast iron platter with peppercorn sauce crafted with veal stock, red wine, Cognac and black Tellicherry pepper. A ramekin of Béarnaise sauce is fairly classic, with browned, clarified butter, tarragon, vinegar, shallots and peppercorns. French fries take shape in a pint glass holding a paper cone of Kennebec potatoes seasoned with sea salt. To balance all the richness, Manzke serves his steak frites with butter lettuce salad with shallots, green goddess dressing and four different fine herbs: tarragon, chervil, parsley and chives.