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A family-owned and operated staple in San Fernando near Pioneer Park known for its in-house made chorizo, hand-cut meats, and seasoned asada. The owner of Ziggy’s, Sigifredo, learned the ins and outs of butchering at the ripe age of 11 years old. At 17, he fled to America and eventually landed a job at a meat packing plant, where he worked for 10 years until he was able to start his own business. Standing’s is a relatively new butcher sourcing locally raised beef, pork, and poultry from farmers that the owner knows personally. They also offer classes to teach you how to butcher your own meat properly.
PRIVATE DINING
Worcester’s D’Errico’s Market taken over by Brazilian meat market chain - MassLive.com
Worcester’s D’Errico’s Market taken over by Brazilian meat market chain.
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Part butcher shop-part restaurant, Gwen is chef Curtis and brother Luke Stone’s Hollywood meat sanctuary, which earned a Michelin star in 2022 for its overall excellence. The upscale steakhouse has more of a fine-dining feel with dishes like Josper-grilled squid with Thai chile or lobster tortellini leading into dry-aged cuts that are butchered on the premises. The wines and cocktails are also exemplary, but the real differentiator at Gwen is the service. Richly marbled and perfectly cooked steaks are some of life's greatest pleasures. Thankfully, Los Angeles has no shortage of fantastic steakhouses, with top-tier restaurants serving inventive and classic cocktails and always delicious sides in addition to all kinds of grilled red meat. If classic chophouses, modern beef palaces, or spots that serve dashes of Japanese flavors, here are 14 feast-worthy steakhouses in Los Angeles.
Golden Bull Restaurant
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. Don’t forget to share the famous focaccia di recco to start, a cheesy flatbread perfected by chef Nancy Silverton. 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.
Steak 48
This clubby spot in Beverly Hills specializes in multi-course, prix-fixe menus consisting of various wagyu dishes. It's definitely indulgent, but dishes like steak tartare and beef croquetas are presented in a way that doesn't feel like you're in a meat gauntlet. You'll sip clear, earthy beef broth, try thin-sliced pieces of NY strip, then finish with a wood-fired ribeye. If you're looking for a beef-filled dinner that isn't just another big slab of steak and a side of potatoes, Matū is an excellent option to keep in mind. With all the high-profile restaurant openings in Hollywood over the last few years, this steakhouse/butcher shop has slipped under the radar a bit. That should change—Gwen on Sunset Blvd. is a fantastic option for an upscale, meat-centric meal.
There is a collection of 10 different sauce options as well, which you can pick one of, but for me, it’s all about the blue cheese, walnut, bacon sauce. I like the crunch a lot and they went perfectly with the blue cheese, walnut, bacon sauce. Right on the corner of the Art’s District is the brick-walled building with a small sign sits Wurstkuche.
Armenian-Mexican tacos — from the chef of one of L.A.’s best restaurants — find a home in Silver Lake this week
For grilling action at LA’s Korean barbecue restaurants, click here. The Arthur J is the Jeff Goldblum of steakhouses—we haven't met anyone yet who is immune to its charm. The dark leather booths and sleek walnut ceilings inside this Manhattan Beach spot give off the kind of laidback luxury you'd usually find in a members-only supper club. Your steak will be smoky from the time it spends cooking on a wood-fired grill. Once you've decided which cut you want, choose a couple of sauces, butters, toppings, and sides to round out your red meat dream. We usually go with the filet mignon cooked medium rare and a side of chimichurri.
Dry Aging
Always take recommendations from Terra’s seasoned staff, but it’s best to start with burrata, grilled bread, and salads before moving on to grilled fish and meat skewers. The flavorful culotte bistecca and thin bone-in tagliatan are beautifully served on a cutting board. Or opt for the 45-day dry-aged wagyu tomahawk that should feel the entire table. Located in the city of Pico Rivera, Dal Rae might be a haul for some people, but no matter how scary traffic is looking, this is a trip worth making. The classic steakhouse opened in the 1950s, and we get the feeling not much has changed since.
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In addition to serving great charcuterie, they make an evenly charred, 36-ounce ribeye that can easily feed two grown adults. If you're in need of an understated, fancy dinner in Hollywood with great steaks—and available reservations—head to Gwen. This Argentinian steakhouse in West Hollywood has been around for decades but it still feels like not enough people know about the place. Picture an old-school dining space with white tablecloths, portraits of tango legends, and waiters floating between tables pouring glasses of Argentinian reds. All the cuts on the menu, from the juicy ojo de bife to the charred slabs of entraña, come with a side of garlicky chimichurri that you should generously drizzle on everything. There's also a full parrillada for two if you want to try a bunch of different meats, and several incredible dulce de leche desserts.
14 Stellar Steakhouses in Los Angeles
All of the sausages come with a choice of two toppings from which I always go sweet peppers and caramelized onions. I would say it is different then you would anticipate, but I liked it a lot. The sweet peppers are a great addition; the flavor adds a savory taste to the dish. I added the whole grain mustard to it, and it didn’t disappoint. Strip mall standout Sakura House offers some of Culver City’s very best kushiyaki, available both a la carte and as well-rounded set menus. Reservations for Mother’s Day on Sunday, May 12, are now available.
And we're pretty into eating grilled things, so we get along. 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.
Los Angeles has an embarrassing wealth of outstanding Japanese eateries, stretching all the way from the Valley to Little Tokyo and Sawtelle Japantown on down to the South Bay. Dispersed throughout those pockets are yakitori specialists, restaurants that have perfected the art of skewering meat and vegetables before kissing them with a touch of charcoal smoke. Here now, the very best of the bunch, presented from west to east. Although the most expensive steaks still retail for hundreds of dollars per pound, you can also find delicious cuts of meat for more affordable prices at Farmers’ Markets and local butchers. There’s a good chance Marilyn Monroe ate a steak or two at The Georgian Room. This glamorous historic steakhouse sits just below The Georgian Hotel, a place where Old Hollywood-era celebrities regularly laid their heads.
The bustling dinner spot hums with folks stepping in for drinks, skewers, and all manner of Japanese food. The name H20 Sushi & Izakaya carries across county and state borders, as the company has locations in Costa Mesa, Las Vegas, and Northridge. This Valley option is beloved by locals for its fresh seafood selection, but most tables also end up with a tray or two of skewers — especially during the reduced-price happy hour.
Torihei is a Torrance yakitori staple, long considered one of the best places in Los Angeles to get meats grilled to perfection. Add in cauldrons of bubbling garlic and plenty of alcohol to make it one of the better casual meals anywhere in Los Angeles. Torrance’s Hasu Kitchen feels like an upscale kind of yakitori experience, but without the price tag. This South Bay gem pegs most of its solo skewers at $2.50 or less, while offering a tightly-packed but still enjoyable dimly-lit dinner experience. Though Damon’s opened in 1937, it didn’t move to its current Brand Avenue location until 1980. Inside and out, it’s pure kitsch at Damon’s, where bartenders prepare potent mai tais with a proprietary recipe.
Unlike its neighboring yakitori restaurants, Torimatsu doesn’t offer much outside of the realm of grilled things-on-sticks. But when the charcoal-scented meats taste this good, no one is complaining. With its prime West Third Street location, Robata Jinya is perhaps the most visible yakitori entrant in town.
Keep this spot in mind when you want a steak dinner that feels both classic and cool without being too over the top. 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.
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