Even in the morning, Clearman's Steak 'n Stein Inn takes its name seriously. The brunch menu lists five cuts that form the centerpiece for steak-and-egg platters, and the steak lover's omelet comes filled with three: filet mignon, new york strip steak, and rib eye. As for the "steins," drafts of Hefeweizen and Stella Artois begin pouring as soon as the restaurant opens.
Evening heralds the arrival of the restaurant's romantic side. A circular fireplace warms a ring of plush crimson benches, and soft, amber lighting illuminates the dark wood and brick interior and its stained-glass windows. An open charcoal fire roasts steaks, fish, and chicken for ample entrees, from the 16-oz. boneless rib eye to the Australian lobster tail dinner. Combination dinners allow guests to sample both steak and seafood without taking their backyard grill on a fishing trip. Supper ends with carefully hand-fired desserts, such as cr?me br?l?e cheesecake.
At Maderas Steak & Ribs, kitchen commanders craft a menu with hefty steaks forged from Kansas prime Angus beef. To sustain flavor throughout meals, in-house pastry chefs fill crumbly crusts with pie or cheesecake swirled with fresh fruit and juices.
Neon lighting grants old-timey-diner appeal to the spacious tables and cushy booths of Maderas's big, kid-friendly room, through which live music occasionally wanders on Friday and Saturday nights and whenever forks happen to clang melodically against glassware or mom's glass chewing-gum dispenser.
The white tablecloths and high-backed cream-colored banquettes found at Shilo’s Kosher Steakhouse, are a rarity on this stretch of strip malls, chain stores and more casual restaurants along Pico Boulevard in the Pico-Robertson neighborhood. This high-end kosher eatery has made its name by combining a steakhouse menu with religious dietary laws and refuses to compromise on either end. There are salads, seafood entrées and pastas here to sample, but the stars of the show are the steak cuts, each wet-aged in house for three to four weeks and backed by one of Shiloh’s steak sauces. Those looking for quality at a lower price would do well to check out Shiloh’s Kobe Burger, coupled with the New York Onion Rings.
In Gaucho Grill's kitchen, juicy steaks and marinated poultry sizzle on grills, sending the rich aroma of Argentine cuisine drifting through the restaurant's rustic interior. Savory mushrooms and veggies garnish meats on intimate lamp-lit tables surrounded by knotty timber walls, rough slate arches, and lariat-hurling ranchers. Dulcet treats of flan, mousse, and crepes cap South American feasts with notes of sweetness, and glasses of fruit-packed Argentine wines tastefully complement choice selections from the grill.
No part of the pig—from tail to snout—goes unused at Animal, thanks to the resourceful culinary style of chefs Jon Shook and Vinny Dotolo. Their carnivorous menu—dubbed “dude food” by The Wall Street Journal—features buffalo-style pig tails, pig ears with chili and fried egg, and crispy pig head served with salsa macho and avocado. Of course, pig isn’t the only thing on the menu. They mix up their meat selection with octopus, veal brains, and braised rabbit legs and rotate dishes regularly; as Shook told the newspaper, “our food has to be something you can't get just anywhere.” Even the sweets here gain an unexpected savory twist, as seen with the bacon chocolate crunch bar diners mistakenly try to slide between two slices of bread.
For the pitmasters at Smokin' Jonny's BBQ, a successful barbecue is a three-step process. First, they must select the right meat, whether it be pulled pork, tender ribs, or brisket. Once they've rubbed it with a blend of herbs and spices, the cooks then need to pick the right wood?such as hickory or applewood?over which to slow-smoke it. Lastly, they whip up rubs and marinades, whose secret recipes are known only to them and kitchen spies disguised as six-foot-tall spatulas. Those final touches accentuate the already smoky flavor of Smokin' Jonny's meats, readying them to pair with timeless southern sides such as fried cornbread.