Handsome downtown steakhouse with large bar, outdoor eating area, private dining rooms and glassed-in aging room for beef. Valet parking available.
Rating is based on food, service and ambience, with price taken into account in relation to quality.
Outstanding on every level. The side dishes are dismal, just as they are at most American steakhouses, based on some antiquated idea of chophouse cooking. Enter Joachim Splichal, founder of Patina and a slew of more casual French-California restaurants. One thing Splichal has learned is that Angelenos want choices, the more, the merrier. Another dozen, ranging from garlic chive mashed spuds to potato gratin to sweet potato fries with ginger.