Steakhouses in Los Angeles: Twelve in the City, Six Over the Line

Five rooms on the flat middle of the city, and no two of them are the same genre.

Woo Hyang Woo is on West Sixth Street in Koreatown, a Korean beef barbecue room working USDA Prime, wagyu and Certified Angus beef, with tomahawk short ribs as the signature. Taylor's Steakhouse is nine blocks south at Eighth and Ardmore, an old-world dining room the Taylor family moved to in 1970, according to the restaurant's own history, and still runs.

Malbec is on Traction Avenue in the Arts District, an Argentine kitchen with the tomahawk on a long menu of grilled beef and empanadas. Niku X occupies the second floor of the Wilshire Grand Center at 900 Wilshire Boulevard — certified Japanese A5 wagyu, chef Shin Thompson, and a public entrance with no ticket or admission required to reach it. Butchr Bar is the outlier, an Australian-owned room on Glendale Boulevard in Echo Park where lamb, Australian wagyu and cured boar hang in lit dry-aging chambers behind the counter and grass-fed wagyu steaks come off the grill in front of it.

Four rooms on the Hollywood side of the city, three of them on the same avenue.

Chi Spacca is at 6610 Melrose Avenue, Nancy Silverton's meat room in the Mozza group, where a fifty-ounce bistecca fiorentina is the centerpiece of the menu. Kali Steak is further east at 5722 Melrose; it closed in January 2025 for a remodel and reopened that July with the tasting menu gone and an à la carte steakhouse list in its place, chef Kevin Meehan still in the kitchen. Carlitos Gardel is west at 7963 Melrose, a family-run Argentine steakhouse with a heated patio called Patio Piazzolla and a Plate distinction from the Michelin Guide. Beverly Grove is City of Los Angeles ground, whatever the surrounding street names suggest.

Gwen is around the corner at 6600 Sunset Boulevard, an old-world European butcher shop and a Michelin-starred dining room under the same roof, cooking dry-aged steaks over fire. Chef Curtis Stone runs it.

Three rooms at the far edges of the city, one at the ocean and two over the hill.

Charcoal Venice is on Washington Boulevard, which its own kitchen describes as part steakhouse and part backyard barbecue: everything is cooked indoors over live fire, whether over charcoal or down in the coals, and a forty-eight-ounce dry-aged porterhouse is the large-format cut. Josiah Citrin owns it.

Over the Cahuenga Pass, Ventura Boulevard carries two. Alto is in Studio City, a South American steakhouse built around an open grill. BLVD Steak is in Sherman Oaks on the restaurant row stretch, where prime cuts and seafood are what the menu is founded on. Both addresses are inside the City of Los Angeles.

Six rooms outside the city line but inside the page, because the beef culture here runs across all three municipalities.

CUT is inside the Beverly Wilshire at 9500 Wilshire Boulevard, Wolfgang Puck's steak room in a 104-seat all-white dining room designed by Richard Meier; Michelin awarded it a star in 2019 and again in 2021. Steak 48 opened at 9680 Wilshire in January 2023. Mastro's holds 246 North Canon Drive, with the Penthouse on the third floor reached by its own lift, a terrace and a DJ every night. Matū is on South Beverly Drive and does one thing: 100% grass-fed wagyu from First Light Farms in New Zealand, served as a sequence of cuts. Lawry's The Prime Rib is on North La Cienega Boulevard, where prime rib is carved at your table from silver carts that Lawrence Frank designed — five feet long and six hundred pounds each.

West Hollywood's one room is BOA Steakhouse at 9200 Sunset Boulevard, working a dry-aged New York strip, a bone-in rib eye and A5 Japanese wagyu.