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One of a small, Scottsdale-based chain of steakhouses, the Beverly Hills Mastro’s has the look — volcanic rock work, blackout curtains, black-leather banquettes — of desert resorts, supper clubs, casinos and other booze-filled refuges where the dreaded sun don’t shine. Eat downstairs for more intimate dining, or upstairs if you’re up to walking the gauntlet of a long bar (where serious drinkers swivel on cue to watch you pass) to get to your seat. The excellent service staff is adept, adaptable and good-natured, even when their customers — Beverly Hills carnivores — are not. Meat dominates the menu; steak to be exact. Order the Kansas City bone-in, the porterhouse or the bone-in rib-eye (the latter, ordered charred rare, is a glorious, rich, big, big-flavored piece of meat with a crusty char oozing juice). Here, rare means rare, i.e., cold inside — yes. Start with the horseradish-spiked caesar salad, or the traditional iceberg wedge with blue cheese. Sides — fried onions, creamed corns, sugar snap peas, potatos gratin — are fresh, enormous, delicious: Split ’em. Finish with a paradigmatic Key lime pie.
I think the Mastro's chain does a great job. They have Mastro's Ocean Club in different places – one in Newport Beach and one in Scottsdale, AZ. The Mastro's in Beverly Hills is the first one I went to and now I’ve gone to different ones around the country. Mastro's just does a great job because of the aged beef and they have great sides. Also, it's a great atmosphere every time you go to any of them. I love to go to places and people watch because I’m used to so many people watching me because of what I did. Those are great places to watch people. I just get my back corner table and then I can check out all the scenes going on in the restaurant.
It’s the guy hangout. You feel like you’re doing a scene in the Sopranos or Godfather when you go into the one in Beverly Hills. There is also one out in Thousand Oaks not too far from where I live, but the one in Beverly Hills has the great scene and atmosphere. Great bar. I order the wedge salad and the king crab legs because they’re really fresh. They have this unique dessert – it’s almost like a baked whipped cream butter pie. It sounds weird, but when it comes out, it’s hot, juicy and delicious.
1. Few pastas are simpler or sexier than the ribbony, slightly chewy house-made papardelle at Alto Palato, which is tossed with slippery, mouth-filling porcini mushrooms. A little olive oil, a little sea salt, some good cheese, and there it is --... More »
It’s happening again. My friend and frequent dining companion Allan is sending his meal back. This time, it‘s nothing serious, an easy fix, a thick cod fillet still cold in the middle; a few minutes in the pan will solve things. He’s right to... More »
Photo by Anne Fishbein TWO FRIENDS WERE BICKERING AT DINNER ONE NIGHT, WHILE THE rest of us were listening. The topic of debate? Which of the two new steak houses in Beverly Hills was better: Mastro's or Porterhouse Bistro. "Porterhouse is... More »
Mastro 246 N. Canon Drive, Beverly Hills, (310) 888-8782 porterhouse bistro 8635 Wilshire Blvd., Beverly Hills, (310) 659-1099 Beef is back, in a big way. Michael Mastro’s namesake, set to open at the end of July, enters the scene as an upscale... More »
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