From brand-new and upcoming openings to tried-and-true carnivore classics, here’s the latest from L.A.’s most craveworthy steakhouses.
Lawry’s charbroiled filet mignon with garlic confit
The h.wood Group—the popular hospitality brand behind Hollywood hot spots such as The Nice Guy and Bootsy Bellows—has opened its first restaurant on the Westside. Located in Santa Monica Canyon directly next to SHOREbar (another h.wood establishment) and down the street from star-studded Italian eatery Giorgio Baldi, Mason is a 14-table jewel box designed to feel like a private supper club. The interiors by L.A.-based John Sofio of Built, Inc. are sleek and sexy with dark wood-paneled walls, black tufted banquettes and a back-lit art deco-style bar. The cuisine is overseen by chef David Johns, formerly of The Rose in Venice, and includes steakhouse staples like beef tartare and a 25-ounce dry-aged ribeye, alongside dishes such as lobster spinach cavatelli and decadent Dover sole. 424.644.3034
From top: Mason’s elegant bar; the restaurant’s Triple Crown is a Negroni cocktail with Plymouth gin, Avéze Gentian, Campari and Dolin Blanc.
While you may think of this Beverly Hills classic for its signature prime rib dinner (and their iconic spinning-bowl salads), the 80-plus-year-old establishment has recently launched some serious steak offerings. They’ve beefed up their menu, adding nearly three dozen new items, including four steaks: charbroiled filet mignon, the Lawry’s prime ribeye (bone in), prime New York strip and prime porterhouse for two. The interior has also gotten a refresh, while still paying homage to the old-time ’70s vibe, which includes sexier, sleeker details like multipaneled glass and onyx and gold details. L.A.-based costume designer Kit Scarbo reimagined the servers’ former “brown gown” uniforms, doing away with the white apron, hat, collar and cuffs, and swapping in a more a streamlined and elegant ensemble. 310.652.2827
A selection of seasonally inspired dishes at APL
Chef Adam Perry Lang’s barbecue pop-ups at the Jimmy Kimmel backlot drew a cult following, and his full-fledged temple to the carnivorous crafts at Hollywood’s historic Taft Building is now doing the same. His reverent approach to protein carries through to every last detail, including forging his own Damascus knives. (Which, by the way, will cost you a cool $950 if they just happen to go “missing” from your table.) Tearing into his behemoth pork chop, first brined and then smoked, is nothing short of a transcendental experience. And did we mention the hedonistically creamy mashed potatoes that give Joël Robuchon a run for his money? APL also recently launched a brand-new hyperlocal, seasonal menu based on California produce that complements the signature beef offerings beautifully. 323.416.1280
Whether it’s the Malibu or Beverly Hills location, a trip to this L.A. staple is always a treat. For nearly two decades, Mastro’s has been offering totally over-the-top seafood towers and perfectly prepared bone-in ribeye steaks. And even in this casual era of dining in Los Angeles, they still hold a strict dress code. (No shorts or T-shirts, please.) But that’s not to say you can’t have a more relaxed experience at their newly remodeled rooftop Penthouse. Whatever you do, save room for the butter cake, with its totally crave-worthy molten center that’ll keep you daydreaming until your next visit. 310.888.8782
Rose Avenue is set to get its own steakhouse this fall courtesy of restaurant vets Paul Hibler, Jeff Goodman and Bruce Horwitz. The indoor-outdoor dining area—housed inside the historic location of the former Ranch Market—includes a horseshoe-shaped bar that opens onto Rose, perfect for enjoying a craft cocktail or a vino from the 200-plus wine list. Local produce, fresh seafood and mindfully sourced meats will be served along with decadent sides, many of which are cooked over an almond-wood fire.
Bull & Butterfly
Playa Vista is getting its own steakhouse sitch courtesy of industry vets Alan and Heidi Jackson (formerly of Lemonade) and chef Ben Ford. The concept promises a fresh take on the traditional steakhouse experience with an emphasis on humanely and pasture-raised meats. Borrowing from regions ranging from the southern tip of Baja to the Central Coast, Ford will be using time-tested, ranch-inspired cooking techniques like ember cooking, spit-roasting and charcoal broiling. Think dishes like grilled asada, as well as locally sourced wood-fired veg. There will also be an open patio for alfresco seating, as well as a horseshoe bar, natch.
Photography by: Lawry’s photo by Andrea D’Agosto | apl photo by Jakob Layman | mason photos by Huge Galdones