Peter Luger Steak House
Brooklyn, NY 11211
Dining date: 3/2/15
Peter Luger is perhaps the most famous steakhouse in the nation (and the world?), known for consistently serving top-notch steaks since 1887. Every single time I see a list of top steakhouses in the nation, Peter Luger seems to be at or near the top. I’ve always wondered if the restaurant was overrated, maybe finding its way to the top of lists due to a nostalgia factor. There is no doubt Luger’s been a pioneer in the field since opening, but surely restaurants have improved on the concept since 1887…right? Given my penchant for meat and potatoes, Luger’s been a must-try on my list and I was excited to finally try it. The restaurant currently holds one Michelin star.
1177 California St
San Francisco, CA 94108
Dining date: 12/27/14
Each year, my dad takes my grandmother and my aunt out for an elaborate birthday dinner. This year, Osso Steakhouse was chosen as the spot. The restaurant opened earlier in 2013 by a restaurant group with a number of concepts around the Bay Area (probably most notable for The Stinking Rose) and has generally received favorable reviews since its opening. My parents had gone once last year and had a good meal, therefore they felt safe bringing a larger party here for this special occasion.
Osso specializes in dry-aged steaks featuring various sizes of filet, New York and porterhouse (a ribeye is curiously not on the menu). A large selection of seafood items, salads and traditional steakhouse sides round out the menu. Between our party of six, we were able to make a good dent into the menu.
Americana at Brand
237 S Brand Blvd
Glendale, CA 91204
Dining date: 7/24/14
I first dined at Michael Mina’s Bourbon Steak in March during its opening. The meal was a unique one, hosted by Bon Appetit to promote the upcoming Vegas Uncork’d, where a custom tasting menu was served. I’ve been intending to return for a more ‘regular’ meal and to try more of the steaks; recently, I had the chance with a few coworkers.
The menu at Bourbon Steak centers on the beef, of course, with a number of options under Certified Angus, Certified Angus Prime, and American, Australian and Japanese Wagyu. A wide array of other appetizers and entrees, including Mina’s signature tuna tartare and lobster pot pie, really round out the menu. Between the six of us, we were able to sample quite a bit of it.
The Langham Huntington
1401 S Oak Knoll Ave
Pasadena, CA 91106
Dining date: 7/10/14
The Langham Pasadena’s main restaurant has gone through a number of changes since I first dined on Craig Strong’s food at The Dining Room. Since then, Michael Voltaggio and David Feau have taken the helm for relatively short-lived chef-driven concepts (Voltaggio left to start ink. and Feau’s The Royce struggled to grasp its regular clientele). Early last year, The Royce was reborn as a steakhouse, a more conservative concept perhaps more reflecting the tastes of its primary customer base.
The Royce boasts USDA Prime cuts, as well as some international wagyu selections, all grilled over a wood fire. A largely seafood-based selection of appetizers and some seasonal side dishes round out the menu. I felt no urgency to try the new steakhouse concept, but being a steak lover I figured a visit was in order at some point. That point was just this past week.
3325 Las Vegas Blvd S
Las Vegas, NV 89109
Dining date: 6/28/14
Many of the celebrity chefs with a presence in Las Vegas have a steakhouse (burger shops & pubs are also a common offshoot). Carnevino is the creation of Mario Batali & Joe Bastianich and one of their four LV restaurants (all within the Venetian/Palazzo complex). Always in the mood for a good steak, I’ve had an inkling to try Carnevino and finally had the chance during my last trip.
An Italian steakhouse, the focus at Carnevino is clearly on the beef. It’s very hard to differentiate oneself in this ‘upscale beef’ space, and Carnevino does it by partnering with meat man Adam Perry Lang who supposedly hand-selects the best USDA Prime cattle for the restaurant. It’s all aged in-house and simply prepared with sea salt, black pepper and rosemary. The Batali & Bastianich influence brings a host of Italian antipasti and pastas to round out a meal here.
6610 Melrose Ave
Los Angeles, CA 90036
Dining date: 3/14/14
Chi Spacca opened last year and is the latest restaurant to join the Mozza corner at Melrose & Highland. It replaced the Scuola di Pizza, yet in a way is a permanent extension of the restaurant. Chad Colby, who used to helm the Scuola kitchen, is also managing the Chi Spacca menu. The restaurant’s probably best known for its house salumi program and catering to a primal way of eating – large slabs of meat cooked over fire. Think 36 ounce veal racks and 42 ounce tomahawk pork chops and beef porterhouses. My kind of place.
I’ve been wanting to try Chi Spacca for some time, but it really felt like a place to try with a large group. We rounded up five for this evening and came hungry. A holdover from the Scuola di Pizza, a completely open kitchen offers visibility into all of the cooking being done between the large steaks on the grill and items coming out of the wood-burning oven.