For Father's Day, why not treat Dad to a juice steak dinner? While we await David Lefevre to open his spin on the steakhouse, The Arthur J, in Manhattan Beach, here are a handful of our favorites from newbies to old favorites and what’s coming up before June 21st.
Steak & Whisky, Hermosa
Executive Chef/Owner Tim Vong and the Blackhouse Hospitality team behind South Bay favorites Little Sister, Abigale and Dia di Campo has gone dark, cozy and date-night romantic for this latest venture on Pier Avenue. Start with French onion soup, shellfish platter or the house crab cake before indulging in the bone-in filet, Japanese Wagyu or the Porterhouse which is aged for a whopping 30 days. There are also plenty of other options from Kurobuta pork shortribs, lamb T-bone, to roast duck breast or sea bass if you are not in the mood suddenly for a juicy cut of steak. The secret weapon here is talented, 27-year-old Executive Chef John Shaw who cut his chops (pun intended), with Michael Mina and Brendan Collins. One must is the side onion rings with Green Goddess or curry ketchup dip. They are perfectly crispy and will hold up through the entire meal and not turn soggy or mushy like many others we have tried. http://steakandwhisky.com/
The old Cheesecake Factory on San Vicente has been completely gutted and transformed into a swanky steak house. Despite the large patio and dining area, they always seemed packed – even in the lounge area, so be sure to book well in advance. We loved the porterhouse, cote de boeuf and Japanese Wagyu – but the smoked salmon blinis, lollipop lamb chops and grilled artichokes make excellent starters. For more greens, try The Greek salad prepared table side – which could be an entire meal for lunch. Desserts include beignets, bourbon croissant bread pudding and lemon meringue pie. We have never been so happy to see a Cheesecake Factory close and Executive Chef Travis Strickland move into the neighborhood. http://baltaire.com/
The Royce, The Langham Hotel, Pasadena
This wood-fired steakhouse is not new but Chef de Cuisine Perry Pollaci is making some of the best prime cuts of Australian and Japanese Wagyu beef in town. From filets to tomahawk and skirt steak, the quality and preparations are exceptional. For starters and sides, look into the young Caesar salad with parmesan and white anchovy; grilled broccolini; wild mushroom fricassee; truffled spinach or potatoes au gratin. Seriously, they are all so good it will be hard to save room for the meat or the fried cinnamon beignets and brioche bread pudding that you must try for dessert. We are happy to note that the elegant stark white dining room has remained intact over the years. http://www.roycela.com/
Fogo de Chao, DTLA
This popular Brazilian chain has brought all you can eat sliced Brazilian cuts of beef to downtown LA diners, but what is exceptionally different here is the market table lunch deal. Think salad bar on steroids with not only a staggering array of veggies, but also cured meats, smoked salmon and a variety of cheese. Authentic side dishes include polenta, carmelized bananas, rice and cheese bread. You can order just the “market table” along with one protein that could be filet mignon, linguica sausage or parmesan encrusted pork filets during the lunch special. Or go all out at dinner and have all 10 options pass by the table with your guacho clad server to slice off the meat until you say ‘when.’ www.fogodechao.com
We have loved this steak only concept since they opened a little over a year ago, and also the brilliant policy of serving half the steak frites order at the beginning of the meal, and the other half later so everything stays piping hot and fresh including those crucial crispy frites. The team is now serving lunch with a few lighter options, so you don’t need to wade through the whole plate of beef (twice), if you’re not up for the challenge. At least we know that the ultra-lean cut of Coulotte steak is grilled to order so you are in good hands either way thanks to Chef/Owner Jacques Fiorentino. http://lassiettesteakfrites.com/
Wolfgang Puck at Hotel Bel Air
On Sunday, June 21st this oasis property and restaurant will be offering a 3-course, pre-fixe Father’s Day Brunch from 10:30am to 3pm for $120 per person. They will also be featuring grilled U.S.D.A Prime 20-ounce, bone-on rib chops for Dad. This will also kick off the BBQ Summer series from 4:30 to 8:30pm on Sunday June 21st and July 5th. The menu will include family style Texas BBQ offerings and a dessert buffet and for $95 per person, along with $35 Wine & Beer Pairing.
In addition, the hotel has just launched a monthly whisky tasting series on Wednesday evenings in the private dining area. Brands from Hudson to Macallen will be featured along with a guided tutorial on the regions by a representative who knows how to talk their way around a mossy peatland. Bites from the kitchen will be served, and if you’re lucky, steak au poivre by Chef Puck will also appear next to his iconic pizza on the buffet. ($85 per person.) Wolfgangpuck.email@example.com