Best Dry Aged Steak in Los Angeles County?


#1

Been to Mastros (Penthouse and Newport) delicious, CUT, Jar, Palms, Chi Spaca, anywhere else I need to try? A great place with Venison would be nice too…


#2

Nick & Stef’s, DTLA.


#3

gwen
alexander’s


#4

Oh, yeah forgot about Nick…yes been there…thanks


#5

Thanks…hmmmm just saw a picture of Gwen, looked interesting… Alexander’s too…


#6

The butcher counter at Eataly. I know you meant at restaurants but I think I paid about 1/3 of the price of what you’d pay at restaurants.

Chi Spacca. I’m not 100% sure of that hunk of meat is dry aged but it was delicious.


#7

What about Saddlepeak Lodge?


#8

Saddle Peak Lodge for game meat. Don’t remember them usually having venison, but they usually have elk and other game.

I like the aged Tomahawk at BOA.


#9

Good or nooo… I remember them good way back, but I have been reading that alot has changed and the food is ok…


#10

Not sure if you’re referring to BOA or SPL. SPL has new owners, but the food is the same. I don’t know what changes at BOA may have occurred if you’re talking about that.


#11

I had a great meal at Gwen’s, hope to get back to try a steak one of these days.

Alexander’s buys some good meat, but the menu’s not my idea of what a steakhouse should serve.


#12

Last time I was at Saddle Peak (about a year ago), they had venison.

They also offered a game meat sampler entree that if I remember correctly consisted of elk, venison, and boar. It was very good.


#13

For a restaurant, Arthur J

For at-home, Standing’s Butchery


#14

Chi Spacca, Gwen, and The Arthur J are tops for dry-aged, along with Cut


#15

Sizzler, it is definitely dry and aged.

None of the above mentioned allows you to make a steak sandwich with cheese toast


#16

thank youuuuusss


#17

Did we mention Saddle Creek Lodge and of course Dan Tana’s.


#18

I love Nick & Stef’s only because it was really interesting to taste dry-aged beef cooked over wood. There’s this additional smoky note that just plays really well off that subtle, dry-age funk. For those who don’t like their meat cooked over wood it’s probably not as great a bet… but just my .02


#19

The Nick + Stef’s Cut and Whiskey menu is a very different, and welcome, way to experience a steakhouse.

Kudos to Megan and Joy.


#20

I’ve never met anyone who liked dry-aged beef who didn’t prefer it grilled over wood or charcoal.

I don’t think there’s anything I prefer grilled over gas.