When people ask me, “What’s your favorite steakhouse?”, I respond without hesitation, Mastro’s. I’ve been to Wolfgang Puck’s CUT and I’ve been to Peter Luger’s, but in my opinion, Mastro’s blows all of the competition out of the water. The two times I’ve been to Mastro’s, we’ve always ordered steak (specifically the 12oz filet mignon for myself and the 33oz. “chef’s cut” rib-eye for Henry). This time around, I took the parentals out for my mom’s birthday and we ordered two “chef’s cut” rib-eyes as well as a rack of lamb (22oz) and chilean seabass (12oz). Since Mastro’s is a steakhouse, I didn’t expect much from our non-steak entrees, so imagine my surprise when both turned out just as delicious as the beloved steaks! Mastro’s makes a killer rack of lamb; it was perfectly cooked and well seasoned. The chilean seabass was flaky and succulently sweet. While my dad loved the steak, he raved and raved about the seabass. In addition to our entrees, we also ordered lobster mashed potatoes and sauteed spinach. I fell in love with lobster mash during my first visit to Mastro’s and I’ve ordered it every time I’ve returned. Lobster + Potatoes + Butter … what could be better? 😉
246 N Canon Dr.
Beverly Hills, CA 90210