Alexander’s Steakhouse (Pasadena, CA)

Alexander’s Steakhouse
111 N Los Robles Ave
Pasadena, CA 91101
Dining date: 8/28/16 and 9/1/16


Alexander’s Steakhouse opened in Pasadena last year, the first SoCal location for the Bay Area-based chain. It’s a highly regarded steakhouse; the original Cupertino location garnered a Michelin star for three years (2011-2013). I’ve been to the San Francisco location once to celebrate a birthday, but this would be my first two visits to the Pasadena location.

The concept is a traditional steakhouse with a lot of Japanese influences. There’s plenty of beef options, domestic and international, with a full suite of appetizers, side dishes and other steak accompaniments. Dishes like an uni tamago and udon mac and cheese really show off the Japanese flair.


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BOA Steakhouse (West Hollywood, CA)

BOA Steakhouse
9200 Sunset Blvd
West Hollywood, CA 90069
Dining date: 7/11/16


Boa Steakhouse is part of the Innovative Dining Group, the Socal-based group that includes concepts like Sushi Roku and Katana. There’s three locations of Boa including this one in West Hollywood, Santa Monica and, of all places, Abu Dhabi. I’ve been to this location of Boa once before for a birthday party and had a good meal. Since it was a large party during that visit, everyone had to order off a set menu. This time, we had free reign to order whatever we wanted off the full menu.

Most of the restaurant’s seating is out on its beautiful and expansive patio. It’s a really nice setting on warm evening.


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Ad Hoc (Yountville, CA) [2]

Ad Hoc
6476 Washington St
Yountville, CA 94599
Dining date: 7/2/16

Ad Hoc

There’s plenty of good restaurants in the Napa Valley, but for me a trip just doesn’t feel complete without a stop at a Thomas Keller establishment. There would be no French Laundry on this brief trip, but a stop here at the more casual Ad Hoc was in order. The restaurant serves a 4-course fixed menu for $52, although there’s regularly a supplemental dish offered as well. Since the menu isn’t published until the morning of the meal, it’s a little bit of a crapshoot depending on what you’re looking for. We lucked out this time as this evening’s menu featured steak – a ribeye to be exact.

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Charcoal Venice (Los Angeles, CA)

Charcoal Venice
425 Washington Blvd
Marina Del Rey, CA 90292
Dining date: 4/1/16

Charcoal Venice

Charcoal Venice (though technically I think it may be in Marina Del Rey) opened at the end of last year, a modern meat-centric concept from chef Josiah Citrin. Citrin is most notable for fine dining Melisse which is still going strong after 15+ years. The vibe here is much more casual and approachable, anchored around its flame-grilled meats.

Charcoal Venice is more than just beef and potatoes, though it has plenty of that. Two of its most notable dishes are a baked cabbage and a half of a duck. We ordered both of these, as well as a sampling of other items throughout the menu.


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The Arthur J (Manhattan Beach, CA)

The Arthur J
903 Manhattan Ave
Manhattan Beach, CA 90266
Dining date: 1/24/16


The Arthur J is the latest restaurant from chef David LeFevre, who has opened quite the portfolio of concepts in Manhattan Beach. His first two restaurants, M.B. Post and Fishing with Dynamite, have both been big successes – this newest one is a steakhouse.

I stopped in during dineLA restaurant week. The Arthur J offered two appetizers, a steak, a topping, a sauce/butter, a side, and a dessert for $95pp. The options for each course looked pretty great, so it was an opportune time to try the place out.


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CUT (Beverly Hills, CA) [2]

Beverly Wilshire Hotel
9500 Wilshire Blvd
Beverly Hills, CA 90212
Dining date: 7/15/15

CutI haven’t been to CUT since 2011 but have generally regarded it as probably the best true steakhouse in the city. I recently put that to the test during a revisit for a birthday dinner.

CUT is Wolfgang Puck’s modern interpretation of an American steakhouse. Their steak offerings are top-notch in breadth and quality featuring multiple cuts of Japanese wagyu, American wagyu, and aged USDA Prime varieties (distinguished between corn and grass fed). 


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