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"We want to stay open and offer more barbecue items daily combined with all the crazy, different sandwiches we come up with." The former Spartina space on Melrose Avenue has turned into the latest rebirth of Cobras and Matadors, which operated briefly on Beverly Boulevard before closing in February 2023. Infatuation added the Spartina-to-Cobras switcheroo to its new restaurant listings. American Wagyu bone-in ribeye, cooked perfectly with a hand-seared finish, prepared tableside. Overlooking New Taiwan City 47 stories up, you’ll experience delicious local fare and American classics while taking in the sights. Our extensive event experience and personal attention will give any occasion the same style, class, and dedication to detail made famous in our restaurants.
THE SPOTS
Comparing Mun to your basic KBBQ experience is like putting up your local rec center against a fancy gym with free scented towels. Everything about this Koreatown spot is luxe, from the quality of the meats to the bar that pours a solid Old Fashioned. 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. Chef David LeFevre’s midcentury modern steakhouse uses a white oak grill to deliver outstanding steaks in Manhattan Beach. The Arthur J steak menu falls into two primary categories — USDA prime and certified Angus — though one can also score a deluxe Japanese wagyu beef rib-eye cap. Every night features a nightly special, including a veal parmesan on Wednesdays and comforting beef stroganoff on Mondays.
Harry's Smokin' BBQ takes delicious food off the wheels and into Toms River restaurant
Collins previously worked at Fia and Fia Steak in Santa Monica, Waterloo & City in Culver City, and Birch in Hollywood. Our USDA prime steaks, award-winning wines, and seasonal culinary offerings all share one thing in common – an outright refusal to compromise on quality. Experience exquisite wines, the freshest seafood, the finest prime steak, and genuine service. Our patented broiling method, along with a perfected seasoning techniques ensure ensures each cut of USDA Prime beef we serve arrives cooked to perfection. The steak was extremely tasty, as well as all the side dishes and wine. Service, as always, was perfect, and I especially like the atmosphere, quiet and one can talk with your dining partner.
Manhattan Beach
This glamorous historic steakhouse sits just below The Georgian Hotel, a place where Old Hollywood-era celebrities regularly laid their heads. But even if you don’t care about which starlet sat in which leather booth, you'll be excited about the dry-aged New York strip with salsa verde and roasted garlic at the center of your table. It’s tender enough to cut with a fork and tastes like it was broiled by a dragon that went to culinary school. Beverly Grove’s Carlitos Gardel features Argentinian-grilled USDA prime steaks at exceptionally reasonable prices. Opt for the parrillada plate, as it comes with skirt steak, short ribs, sausages, and sweetbreads for a sampling of everything grilled and glorious.
It's an easy place to sit around for hours with wine and really good steak frites. Their New York Prime comes topped with a dollop of herb butter that melts over the steak's crust and a pile of warm, thin-cut fries that soak up all the drippings. This 12-ounce steak works just fine as a meal for one, and it's best eaten on Marvin's bistro-style front patio with a glass of cabernet sauvignon. Backed by heavy hitters like Dr. Dre and NBA legend Jerry West, this Sherman Oaks steakhouse opened in November 2023. Try the petit filets, dry-aged 42-ounce tomahawk steak, or choose from three different types of wagyu.
Vegetarians can get excited about Collins’s new mushroom Wellington with spinach and beurre rouge; and fresh-cut mafaldine pasta with wild mushrooms and arugula pesto. Boa Steakhouse has a new location slated to open in Austin, Texas, this spring. Bojangles sells bone-in fried chicken, scratch-made savory and sweet biscuits, fried chicken sandwiches, and fried chicken tenders. “Fixins,” or sides, include mac and cheese, Cajun pinto beans, french fries, mashed potatoes with gravy, green beans, cole slaw, and even a tub of pimento cheese. Originally co-founded by Jack Fulk and Richard Thomas in Charlotte, North Carolina, the chain currently has over 800 restaurants.
Adjacent to the Warner Brothers lot, the place is still an occasional stop for hungry execs looking to fill up on tableside-carved chateaubriand.
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Order the caprese-inspired martini shaken with Grey Goose, Campari, tomato simple syrup, and sherry vinegar, and garnished with fresh mozzarella, and enjoy the entire meal. Many traditional soul food dishes are created straight out of the garden, such as Southern collard greens, black-eyed peas and okra. The menus usually vary from day to day at the area’s handful of soul food restaurants. We've been mastering our craft since 1964, so you could say we know a thing or two. Our cuts are aged at least 21 days, seasoned to excellence, expertly flame-grilled and served up just the way you like it.
West 8th St.,
A busy option in Venice Beach for steak lovers, American Beauty excels because of its menu, ample outdoor seating, casual manner, and striking midcentury space on Rose Avenue. Stop in for cocktails, dry-aged porterhouses, thick grilled bacon, and stuffed hash browns with melted onions and sour cream. "We want to make it a place where people can come, sit inside and enjoy a delicious meal," said Clayton, who decided to open a brick and mortar because business at the trailer is growing every year. Also, the food truck business is weather dependent, and he wants to expand the catering side of Harry's Smokin' BBQ. Boa, with outlets in West Hollywood, Santa Monica, and Manhattan Beach, has hired veteran chef Brendan Collins to lead the kitchen at all of its steakhouses.
Steaks here come out exactly how you ask for them to be cooked, with plenty of the housemade chimichurri and barbecue sauces on the side. Take your pick between prime skirt steak, ribeye, and sirloin, but if you're ordering for a group, just get the ribeye. Whenever we need a break from the chaos and congestion of this century, we take a drive up to this 19th-century general-store-turned-saloon in the Santa Monica Mountains. The Old Place has a Wild West aesthetic that's not unlike what you'll find in Pioneertown. Except here you'll eat American comfort staples like chicken pot pie, fruit cobblers in cast-iron pans, and something called a "noodle bake" comprised of thick egg noodles smothered in three kinds of cheese. But if you don't get the oak-grilled bone-in ribeye, you've made a mistake.
A little over 10 years ago, Chi Spacca became LA’s first meat-curing facility to be certified by the Department of Public Health. This Italian restaurant specializes in bistecca Fiorentina, a 50-ounce dry-aged prime porterhouse. For those intimidated by that massive size, there’s the crostata alla Fiorentina, a prime dry-aged, bone-in New York steak that registers only 36 ounces. Spacca is an intimate space for those going all-out on the meats.
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. It doesn't come with sides, so we suggest adding on the creamed spinach and sweet corn creme brulee for a well-rounded meal. The Arthur J is the Jeff Goldblum of steakhouses—we haven't met anyone yet who is immune to its charm.
From date nights to large celebrations, we have you covered. Stop by our Church Square location for an unforgettable meal. We’ve combined the finest spirits, service, and steaks with a relaxed, friendly environment to create the best bar experience.
Our menu features an array of inventive techniques and premium ingredients. We offer a wide selection of prime steaks, including our signature 40-day dry-aged New York strip and A5 Japanese Wagyu. The seafood menu is equally diverse with entrees like live Maine lobster and our Cedarplank Salmon. This clubby spot in Beverly Hills specializes in multi-course, prix-fixe menus consisting of various wagyu dishes.
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In Redondo Beach, this elegant steakhouse does beef exceedingly well with a wood-fried sear on the outside while maintaining a juicy, tender core. Chef Walter Nunez assembles a crowd-pleasing menu of clams casino, gnocchi with lobster, and lamb shank doused in rosemary. The main draw is an eight-ounce filet, bone-in tomahawk, but the wagyu flight showcasing two-ounce portions from the US, Australia, and Japan is equally great. Everyone asks the same question upon entering this Santa Monica establishment, “How long has this place been here? ” Since 1949, the Golden Bull has served stellar chops in an old-school dining room with serious Mad Men vibes, stiff drinks, and friendly service.
Don’t forget to share the famous focaccia di recco to start, a cheesy flatbread perfected by chef Nancy Silverton. Starting in 1933, the Georgian Room served stars over decades including Judy Garland and Dick Van Dyke. Always leave room for All Day Baby veteran pastry chef Thessa Diadem’s incredible-looking desserts.
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