These Places are The Steak Paradise in Los Angeles
Richly marbled and properly grilled steaks are among life’s greatest joys. Fortunately, Los Angeles has no shortage of outstanding steakhouses, with top-tier restaurants delivering imaginative and classic cocktails, as well as always delicious sides and various types of grilled red meat. If you’re looking for historical chophouses, futuristic meat palaces, or restaurants with Japanese influences, these are 14 feast-worthy steakhouses in Los Angeles.
The Georgian Room
The Georgian Room, which opened in 1933, served stars such as Judy Garland and Dick Van Dyke for decades. Santa Monica’s Italian steakhouse reopened in mid-2023, just a few months after the historic Georgian Hotel a cold bar with a daily crudo kanpachi, broiled blue prawns with Calabrian pepper, pasta, and a heaping tomahawk ribeye grilled on a 1600-degree broiler topped with sea salt and olive oil. Always save room for All Day Baby veteran pastry chef Thessa Diadem’s stunning desserts.
Terra at Eataly L.A.
Head to the top level of Eataly in Century City Terra and take a time to appreciate the expansive vistas while inhaling the smoky flavors radiating from the grill. Always follow Terra’s seasoned staff’s recommendations, but begin with burrata, grilled bread, and salads before moving on to grilled fish and meat skewers.
The savory culotte bistecca and thin bone-in tagliatan are presented nicely on a cutting board. Alternatively, pick for the 45-day dry-aged wagyu tomahawk, which should fill the entire table.
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The Rex Steakhouse
This beautiful steakhouse in Redondo Beach serves meat to perfection, with a wood-fried sear on the surface and a succulent, delicate interior. Chef Walter Nunez prepares a crowd-pleasing dinner featuring clams casino, gnocchi with lobster, and rosemary-infused lamb shank.
The major attraction is an eight-ounce filet, bone-in tomahawk, but the wagyu flight, which includes two-ounce chunks from the United States, Australia, and Japan, is equally impressive.
Chi Spacca
Chi Spacca was the first meat-curing factory in Los Angeles to get Department of Public Health certification a little more than ten years ago. This Italian restaurant serves bistecca Fiorentina, a 50-ounce dry-aged prime porterhouse.
For those who are daunted by the vast size, the crostata alla Fiorentina, a premium dry-aged, bone-in New York steak, weighs only 36 ounces. Spacca is a small space for people who like to go all out with the meats. Don’t forget to offer the famed focaccia di recco, a cheesy flatbread invented by chef Nancy Silverton.
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Damon’s Steak House
Damon’s debuted in 1937 but did not relocate to its current Brand Avenue location until 1980. Damon’s is pure kitsch both inside and out, with bartenders whipping up powerful mai tais using a unique recipe.
Explore the interior (while remembering tiki culture’s sad history) and order the coconut fried shrimp, marbly culotte steak topped with butter, or Nebraska Angus ribeye with creamed corn.
