Mastro's Classic Steakhouse & Ocean Club Seafood

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• An acclaimed Texas sushi bar with a cult following just debuted its first L.A. restaurant
• An Unparalleled Dining Experience
• Food recalls reach highest level since the pandemic. Undeclared allergens are the biggest reason for the rise
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The fact that this massive steakhouse is right next door to Neiman Marcus in Beverly Hills should tell you something. But if you’re looking to wear a suit and spend too much money on beef and cabernet, this place delivers. The steaks are all prime cuts that have been wet-aged for 28 days—our favorite is the bone-in ribeye with its even sear and spot-on temperature.

An acclaimed Texas sushi bar with a cult following just debuted its first L.A. restaurant

When you want steakhouse-level meats without sacrificing the high-energy party atmosphere of the best KBBQ spots, Mun offers the best of both worlds. There is absolutely nothing like slicing into a nice steak you splurged on and taking that first bite of juicy, medium-rare grilled meat, especially after a long day of work. Until recently, the best cuts of meat were typically reserved for the finest restaurants and bougie butcher shops. But in recent years, a string of new butchers and carnicerías with cuts of wagyu, prime and other premium meats have sprung up in the L.A. Words like rich, indulgent, and uncomfortably full come to mind when describing a meal at Chi Spacca, and we mean all of them in the best way. This meat-focused Italian spot from the people behind Mozza serves excellent wine, charcuterie, and dishes that KO us.

Peak performance for Alpine Wurst & Meat House - MEAT+POULTRY

Peak performance for Alpine Wurst & Meat House.

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An Unparalleled Dining Experience

Our menu features 28 days of wet-aged USDA Prime steaks cooked in a 1,500-degree broiler served sizzling hot with clarified butter on plates heated to 450 degrees. At Mastro's we have an array of the freshest seafood selections, like our 2-foot-tall seafood tower of chilled crab legs, shrimp and oysters served over a cloud of dry-ice. Bespoke cocktails are dramatically presented in a haze of dry-ice, the list of world-class wine is extensive, and of course, Mastro’s has a premium selection of beer available. Tsubaki may well be one of the city’s best neighborhood restaurants, period. The Echo Park enclave offers refined robata classics with a heavy influence on skewered meats and smoke, plus a killer sake list and unbeatable hospitality. McCall’s is another meat market that has been open for longer than some of its newer competitors.

Food recalls reach highest level since the pandemic. Undeclared allergens are the biggest reason for the rise

Hanger Steak is from the diaphragm of the cow, and some say that the unique texture and developed flavor make it a great cut to try. I've never had a burger taste so incredible and not need any seasonings or additives. Grass-fed beef is the most natural way to produce nutritious beef.

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The narrow, colorful restaurant feels at once bright and compact, with locals and tourists tucking in elbow-to-elbow for skewers made fresh behind the glass in the kitchen. If anything, the best seats in the whole place may well be at the compact stools in the back, catching the flaming action in all its glory. Seth is always very prompt to reply to any question regarding orders or services. The quality of the meat is fresher and tastier than anything I can find at local stores that sell GFM.

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In fact, the Smoke House’s menu is one of the best deals in town, especially the tri-tip sandwich for $22. The luxury carnicería boasts its hashtag “#LaWaGucci” proudly. Once you’ve tried Peads & Barnetts pork it’s tough to go back to the regular pork you find at a grocery store. It’s fatty in the best of ways and anything but dry or bland. I highly recommend their bone-in pork chops and secreto, which is almost steak-like.

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AW Meat House opens shop in Catlettsburg News dailyindependent.com.

Posted: Fri, 22 Dec 2023 08:00:00 GMT [source]

The meat itself is excellent, great fat content for grass fed beef and the flavor is among the best I've had. The breakdown of the quarter beef package is anatomically appropriate too, you're getting all the steak content you'd expect from a quarter beef. Last but not least, they're very competitive with other ranches on their pricing. I will be a customer as long as I live inside their delivery range.

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It doesn't come with sides, so we suggest adding on the creamed spinach and sweet corn creme brulee for a well-rounded meal. “You can’t make chicken soup with chicken poop,” that’s the philosophy guiding Eddy Shin, the lead butcher at Santa Monica-based A Cut Above. The self-taught butcher also has 20 years of experience working as a chef in fine-dining restaurants and steakhouses.

Experience exquisite wines, the freshest seafood, the finest prime steak, and genuine service. Aburiya Raku is a stone-cold hit, packed nightly with in-the-know West Hollywood locals, a few celebrities, and a slew of chefs. Our dry-aged meats are aged for 30, 45, 60, 90 and 120 days in a temperature / humidity-controlled room, lined with pink Himalayan salt bricks. Steaks with extraordinarily bold flavors and buttery textures. Beverly Grove’s Carlitos Gardel features Argentinian-grilled USDA prime steaks at exceptionally reasonable prices.

The Old Place has a Wild West aesthetic that's not unlike what you'll find in Pioneertown. But if you don't get the oak-grilled bone-in ribeye, you've made a mistake. It's one of the heftiest steaks in the city and considering it comes with a salad and loaded baked potato, the $58 price is very fair. An open-air restaurant with a “Latin- and Asian-inspired menu” and a restaurant dedicated to classic Spanish flavors with California ingredients will be located on the 10th floor of the hotel.

All our beef is flash frozen right after it is cut by our butchers to ensure the highest quality when it gets to you. Enjoy live entertainment at the bar seven nights a week while sipping on hand-crafted cocktails and eclectic wines. Mastro's is committed to delivering an unforgettable experience, every time. The names of the hotel restaurants and lobby bar are still under development, but Andrés was able to share a few working details.

Andrés and his team also will be responsible for the lobby bar of the hotel and a pool deck area. Another South Bay favorite, Izakaya Hachi offers a wide range of meat and seafood options from its refined digs off Carson Street in Torrance. Semi-private booths make for intimate company, while the restaurant’s collection of fresh oysters, loads of chicken, and even some shabu shabu options means a great meal is always at hand.