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Open 24 hours, carnivores flocking to this meat Mecca for huge steaks will receive only the finest cuts available. The crowd is eclectic, as every generation has its meat lovers. The portions are so huge that no matter what time you chow down, you might need a nap to recover from all the artery-clogging delicacies. This is a great choice for dining before or after an event at the nearby Staples Center. The restaurant even offers a free shuttle service to and from your event.
Celebrity photos and caricatures grace the walls of this classic LA steakhouse on Flower and Olympic, with high ceilings and pleasant lighting completing the classy vibe in this affluent setting. The Palm's location - two blocks away from LA Live, the Staples Center, Nokia Theatre and the LA Convention Center - makes it a great place to splurge on dinner after a day at a trade show or before a game or a concert. The servers are very helpful, amiably attending to your every need and checking with you throughout your meal. New York Steak and Lobster tail top the charts at dinner, while the Crab Salad is a popular lunch item. For those able to save room for dessert, the much-praised key lime pie and flourless chocolate cake may be a good topper to their Palm experience.
Taylor's Steak House has been voted the Best Steak in Los Angeles, which is one reason to go. Another reason is the restaurant is family owned and run keeping the ambiance homey and maintaining a standard of quality. At Taylor's they pride themselves on serving corn-fed beef at affordable prices. The portions are big and always cooked to perfection.
Open since 1919, this classic restaurant was long the bastion of Hollywood industry power dining. With the look and feel of a private Men's club, Musso & Frank Grill rose to fame in the Golden Years of Hollywood, when Irving Thalberg, Clark Gable and the Marx Brothers were among its most celebrated clients. Nowadays, it is still considered the home of the finest dry martini in town. The Filet Mignon is hard to beat and the service is perfect, with just a touch of attitude. If you are not in the mood for beef, try the succulent lobster and the rich, heavy desserts.
You'll be pleasantly surprised by the striking new design of Jar that carries the artistry and flair of a 1940's Supper Club. This modern day chophouse specializes in salads, a la carte broilers and roasts, braises and sautes, accompanied by a range of sauces and desserts. And don't miss the 'Jar's Mozzarella Monday' when Nancy Silverton presents locally made mozzarella dishes.
In the mood to chomp down on a juicy steak? Enter the chic, no-fuss interiors of BOA. Located in West Hollywood, it welcomes you with its subdued goldish lighting, warm ambiance and trendy well-stocked bar/lounge. Classic American steakhouse fare with innovative twists and flavors, and your choice of sauces, is what you will find here. Coulotte steak with Cajun shrimp, "40 Day" New York Strip, grilled jumbo asparagus are some of the items served. Also available are pastas, seafood and some of the meatiest and yummiest sandwiches. This place may not be too good for your diet but it is heavenly for tongue!
This restaurant is located within the Beverly Wilshire Beverly Hills hotel. CUT features well-designed interiors, courtesy of the famous architect Richard Meier. The menu is a piece of art by renowned chef Wolfgang Puck who takes a lot of care in his preparations. Specialties like Wagyu Beef, porterhouse and Pan-Roasted Stonington display the inventiveness of the kitchen. A wide range of sauces helps you add even more flavor to the food. Side dishes like fingerling potatoes and caramelized summer corn, desserts like Baked Alaska and Bittersweet Chocolate Pudding Cake are a nice way to end your meal. The Sidebar Lounge is at hand, so you can have a drink or two to wash things down.
Tom Colicchio's Craft, winner of the James Beard Award for Best New Restaurant nationwide in 2002, is quickly gaining notoriety for its simplified gourmet dishes and its unique style of service. Guests are served meals "family style", with a focus on perfecting singular menu items as opposed to combining a large array of ingredients. The end result has been hugely popular with dishes such as the pan roasted day boat scallops and the porterhouse steak.