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Older posts on this topic may contain relevant information and are located in the archived thread:
The Consolidated Greater Los Angeles Area Restaurants Thread (2015 - 2019)
#106
FlyerTalk Evangelist
Join Date: Nov 2013
Location: Los Angeles
Posts: 13,217
La Parolaccia in Claremont is about 15 minutes in the wrong direction, but is excellent food (though I've only been to their original Long Beach location)
#108
Moderator: Travel Safety/Security, Travel Tools, California, Los Angeles; FlyerTalk Evangelist
Join Date: Dec 2009
Location: LAX
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I have been to five on the list within the past year, Bestia, Cassia, Gjelina, Ink and Perch LA. The food is outstanding at the first three, very good at Ink and better than average at Perch LA (which has other reasons for its popularity).
I've heard very good things, from friends whose taste in food I trust, about Republique. I don't know much about the others.
#109
Join Date: Nov 2015
Posts: 392
Republique is fantastic. Weekend brunch is a great time to go - but anytime is good.
I'm basically with you on the other places - the ones you listed are great, and I haven't been to most of the others except Toca Madera. Went once, fine; I'll probably try it again sometime.
One place that I won't revisit, though, is Bestia. Food is top notch, but the noise was just out of control. One person in our group just gave up on conversation and the rest of us went hoarse. Server couldn't hear us; we couldn't hear him. Silly and not enjoyable.
I'm basically with you on the other places - the ones you listed are great, and I haven't been to most of the others except Toca Madera. Went once, fine; I'll probably try it again sometime.
One place that I won't revisit, though, is Bestia. Food is top notch, but the noise was just out of control. One person in our group just gave up on conversation and the rest of us went hoarse. Server couldn't hear us; we couldn't hear him. Silly and not enjoyable.
#110
Join Date: Dec 2003
Location: Redondo Beach, CA USA
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Posts: 3,783
My wife and I ate at Patina downtown last weekend. Amazing, incredible experience! It wasn't flawless, but even the flaws were handled graciously. We will definitely be back.
#111
Moderator: Travel Safety/Security, Travel Tools, California, Los Angeles; FlyerTalk Evangelist
Join Date: Dec 2009
Location: LAX
Programs: oneword Emerald
Posts: 21,454
In LA Weekly:
Click on the link for the reviews.
10 Best Restaurants in Santa Monica
Been to five of the ten, 1, 2, 3, 7 and 8.
10. Tacos Punta Cabras
9. Water Grill Santa Monica
8. Father's Office
7. Milo & Olive
6. Santa Monica Yacht Club
5. Belcampo Meat Co.
4. Tar & Roses
3. Mélisse
2. Rustic Canyon
1. Cassia
9. Water Grill Santa Monica
8. Father's Office
7. Milo & Olive
6. Santa Monica Yacht Club
5. Belcampo Meat Co.
4. Tar & Roses
3. Mélisse
2. Rustic Canyon
1. Cassia
Click on the link for the reviews.
#112
Join Date: Jun 2009
Location: LAX
Posts: 6,769
Also if you're willing to wait a long time for a reservation, there's n/naka in Culver City which is also extraordinarily excellent.
#113
Moderator: Travel Safety/Security, Travel Tools, California, Los Angeles; FlyerTalk Evangelist
Join Date: Dec 2009
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n/naka is one Sang Yoon's five recommendations of places to eat in Culver City:
#114
Moderator: Travel Safety/Security, Travel Tools, California, Los Angeles; FlyerTalk Evangelist
Join Date: Dec 2009
Location: LAX
Programs: oneword Emerald
Posts: 21,454
KPCC:
Los Angeles chefs win big at 2016 James Beard Awards
Excerpts:
Excerpts:
Chef Suzanne Goin took home the outstanding chef award Monday night at the James Beard Awards, and Chicago mainstay Alinea won the outstanding restaurant honor at a ceremony many consider the Academy Awards of the culinary world.
***
Paired with Dahlia Narvaez's win for her work as pastry chef at Osteria Mozza in Los Angeles, Goin's victory is a sign West Coast culinary work is earning its due from an awards ceremony that for 24 years was based in New York.
***
Best Chef: West (CA, HI, NV)
Jon Shook and Vinny Dotolo, Animal, Los Angeles
***
***
Paired with Dahlia Narvaez's win for her work as pastry chef at Osteria Mozza in Los Angeles, Goin's victory is a sign West Coast culinary work is earning its due from an awards ceremony that for 24 years was based in New York.
***
Best Chef: West (CA, HI, NV)
Jon Shook and Vinny Dotolo, Animal, Los Angeles
***
#115
Join Date: Sep 2010
Posts: 139
Hi all!
I've got a difficult question but I hope someone will help me.
I need a recommendation for a good steakhouse for a porterhouse, preferrably dry-aged. With no overcooking. And it should be very good as I'm flying away from US and this time I didn't have really good steaks, only mediocre which is both unexpected and frustrating.
That's just the beginning
Then they must have something to be prepared medium-well or well done for my wife and it should not taste like coals. I believe it's not so easy
Then I need something for the kids (chicken or salmon).
Are there any such places in LA?
Any recommendations would be welcomed!
I've got a difficult question but I hope someone will help me.
I need a recommendation for a good steakhouse for a porterhouse, preferrably dry-aged. With no overcooking. And it should be very good as I'm flying away from US and this time I didn't have really good steaks, only mediocre which is both unexpected and frustrating.
That's just the beginning
Then they must have something to be prepared medium-well or well done for my wife and it should not taste like coals. I believe it's not so easy
Then I need something for the kids (chicken or salmon).
Are there any such places in LA?
Any recommendations would be welcomed!
#116
Join Date: Jun 2004
Programs: Marriott/Starwood Lifetime Titanium, Hilton HHonors Diamond, IHG Spire, United Premier Silver
Posts: 707
Hi all!
I've got a difficult question but I hope someone will help me.
I need a recommendation for a good steakhouse for a porterhouse, preferrably dry-aged. With no overcooking. And it should be very good as I'm flying away from US and this time I didn't have really good steaks, only mediocre which is both unexpected and frustrating.
That's just the beginning
Then they must have something to be prepared medium-well or well done for my wife and it should not taste like coals. I believe it's not so easy
Then I need something for the kids (chicken or salmon).
Are there any such places in LA?
Any recommendations would be welcomed!
I've got a difficult question but I hope someone will help me.
I need a recommendation for a good steakhouse for a porterhouse, preferrably dry-aged. With no overcooking. And it should be very good as I'm flying away from US and this time I didn't have really good steaks, only mediocre which is both unexpected and frustrating.
That's just the beginning
Then they must have something to be prepared medium-well or well done for my wife and it should not taste like coals. I believe it's not so easy
Then I need something for the kids (chicken or salmon).
Are there any such places in LA?
Any recommendations would be welcomed!
But I like Nick and Stef's. It is part of the Patina group of restaurants. It is located in downtown LA and is known for their 28-day dry-aged steaks. Their huge dry-aging meat locker is covered in glass windows so you can see in - it is the only place I know in Los Angeles where you can actually see the meat dry-aging. The last time I ate there, the server was trying to explain to me that it was one of only three like it in the nation or something like that. Having said that, I don't recall a porterhouse on their menu when I was last there - I seem to recall ribeyes, filets, and NY strips, but perhaps that was a different menu from the current one. They have chicken and salmon, of course.
Enjoy!
#117
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Join Date: Apr 2000
Location: FLL -> Where The Boyars Are
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The one place where the porterhouse is the star is Wolfgang's in Beverly Hills. The owner was headwaiter at Peter Luger in New York for almost 4 decades before branching out on his own.
Like Nick and Stefs mentioned above, they dry-age for 28 days in their on-premises aging box (not glassed in).
The porterhouse would be ordered for two, with the ability to order each half of the double steak to be cooked to two levels of done-ness.
Several non-steak options available for the kids.
http://wolfgangssteakhouse.net/bh/
Like Nick and Stefs mentioned above, they dry-age for 28 days in their on-premises aging box (not glassed in).
The porterhouse would be ordered for two, with the ability to order each half of the double steak to be cooked to two levels of done-ness.
Several non-steak options available for the kids.
http://wolfgangssteakhouse.net/bh/
#118
Moderator: Travel Safety/Security, Travel Tools, California, Los Angeles; FlyerTalk Evangelist
Join Date: Dec 2009
Location: LAX
Programs: oneword Emerald
Posts: 21,454
In addition to the ones listed above, there are several excellent steakhouses in Southern California that originated here and/or are not affiliated with national chains.
The first one is a favorite of my my fellow moderator Moderator2. The rest are listed in no particular order:
The first one is a favorite of my my fellow moderator Moderator2. The rest are listed in no particular order:
- Dal Rae Restaurant
- CUT Beverly Hills (by Spago's Wolfgung Puck)
- The Grill on the Alley
- Charcoal Venice (from Josiah Citrin, chef/owner of Mélisse)
- Vaca (the rib steak is aged 50+ days)
- Monty's Steakhouse
#119
Join Date: Nov 2015
Posts: 392
In case you have an Amex with an address in SoCal, you'll likely find an Amex Offer for Nick and Stef's in there.
So the parents like steak but the kids prefer chicken or salmon?
So the parents like steak but the kids prefer chicken or salmon?
#120
FlyerTalk Evangelist
Join Date: Apr 2000
Location: FLL -> Where The Boyars Are
Programs: AA EXP 1.7 M, Hilton Gold, Hertz 5*, AARP Sophomore, 14-time Croix de Candlestick
Posts: 18,669
More local:
The Royce at the Langham (Pasadena) - prime American, Japanese wagyu and Australian cuts cooked over wood burning grill
Chi Spacca - part of the Mario Batali Mozza cluster, their Italian tinged speciality is a 42 Oz. dry aged bone-in New York steak
Also about to open: Celebrity chef Curtis Stone and his brother Luke are opening Gwen (named for their grandmother) in Hollywood - a prime butcher shop with attached restaurant serving the same prime cuts
The Royce at the Langham (Pasadena) - prime American, Japanese wagyu and Australian cuts cooked over wood burning grill
Chi Spacca - part of the Mario Batali Mozza cluster, their Italian tinged speciality is a 42 Oz. dry aged bone-in New York steak
Also about to open: Celebrity chef Curtis Stone and his brother Luke are opening Gwen (named for their grandmother) in Hollywood - a prime butcher shop with attached restaurant serving the same prime cuts
Last edited by Non-NonRev; Jul 2, 2016 at 9:18 am