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The praise is as high as the prices at this stylish modern steakhouse, designed as one big open space with leather booths and wooden tables. A haven for Hollywood’s power elite since the day it opened in 2006, it’s the home of L.A.’s most expensive steak—a 6-ounce filet that fetches $120 and northward, depending on market prices. This is also the place to find buttery, creamy bone marrow, American and Japanese Wagyu beef as well as Illinois and Nebraska corn-fed beef, all grilled and then finished under a superheated broiler.Side dishes are similarly extraordinary, from hand-cut, herbed French fries to creamed spinach topped with an organic fried egg to mac and cheese made with Cavatappi pasta and Quebec cheddar. Exotic starters include Kerala soft shell crab with green tomato chutney and bone marrow flan. And, of course, imported caviar. If dinner costing the equivalent of a weekend getaway is out of reach, Sidebar across the hall offers haute pub grub—grilled cheese with gruyere and house-made pastrami, Wagyu beef sliders, tempura onion rings with paprika-saffron aioli—with some of the same rarefied atmosphere.

-Christine Delson