Craig’s features old-school fine dining in a cushy, inviting setting.
Boa Steakhouse
Hollywood A-listers and studio moguls power dine on the spacious back patio of Boa’s Sunset flagship, where plates like the mouthwateringly tender yet lean 40-day, dry-aged New York strip or the juicy 28-day, dry-aged, 24-ounce prime porterhouse are among the menu’s standouts. 9200 W. Sunset Blvd., West Hollywood, 310-278-2050
Craig’s
Craig’s is old-school fine dining at its best with a menu of Continental classics. Settle into one of the cushy teal booths in the wood-paneled dining room and put on your best Don Draper impression as you order the eight-ounce filet mignon with bleu cheese ravioli and demi-glace sauce. Though a real man would order the 18-ounce, bone-in prime rib-eye with herb butter and french fries—and an old fashioned, of course. 8826 Melrose Ave., West Hollywood, 310-276-1900
Cut
In a light-filled, minimalist (some might say stark) space carved out of the Beverly Wilshire hotel, Wolfgang Puck serves well-heeled clientele a selection of premium steaks, including Nebraska corn-fed, dry-aged cuts; Kansas Black Angus prime beef; and Wagyu beef from Idaho, Japan, and Australia. Try the New York strip tasting to get a sample of three different options, along with a side of butternut squash with baby leeks, Medjool dates, and chestnuts. Beverly Wilshire, 9500 Wilshire Blvd., Beverly Hills, 310-276-8500
Mastro’s Steakhouse
Whether you prefer a filet, a New York strip, or a good old-fashioned bone-in rib eye, it’s all about bone-in steaks here, and call us crazy, but the meat always tastes better when you’re seated by the window in the upstairs dining room overlooking Canon with live piano music playing in the background. 246 N. Canon Dr., Beverly Hills, 310-888-8782
Nick + Stef’s Steakhouse
It’s unusual for a steakhouse to have a female executive chef, but Megan Logan “mans” the grill with aplomb at this otherwise staid Downtown Patina Restaurant Group eatery as she fires up an enticing mixture of oak and mesquite wood to grill prime-grade Black Angus steaks, many of which are aged in the restaurant’s glass-enclosed, state-of-the-art dry-aging room. 330 S. Hope St., LA, 213-680- 0330
The Old Place
The menu at this four-decades-old Malibu Hills hideaway is basically the same as when it opened in 1970. But why complicate matters when the oak-grilled Black Angus sirloin cooked on a wood-fired grill replete with 40 years’ worth of aromas is so tantalizingly delicious? Reserve one of the massive booths if you’re with a group, or come alone and snag a stool at the bar to make friends with the local surfers, stuntmen, and bikers who are regulars. 29983 Mulholland Hwy., Cornell, 818-706-9001
The Palm Restaurant
Movers and shakers looking to celebrate come to this unobtrusive but always busy spot with murals of celebs on the walls and deep leather booths that invite you to stay all night and feast on USDA prime beef that’s been aged at least 35 days. The filet mignon is delicate but substantial, while the 32-ounce, double-cut New York strip is what to order when your ship comes in. 9001 Santa Monica Blvd., West Hollywood, 310-550-8811
STK
With a motto like “Not your daddy’s steakhouse,” expect exciting flavor combinations and a sexy presentation at this sceney La Cienega mainstay. Diners can choose from small (skirt, petite filet, New York strip), medium (skirt, filet, New York strip, bone-in rib eye, bone-in filet, porterhouse) or large (bone-in New York strip, cowboy rib eye) cuts, dress them up with various toppings like black truffles, crab, lobster, shrimp, and blue cheese, then accessorize with a host of sides like Parmesan-truffle fries and broccolini. 755 N. La Cienega Blvd., LA, 310-659-3900
