Best Steak in the U.S.
In a country obsessed with beef, a new generation of renowned butchers and restaurants is redefining what makes a great American steak city.—Alessandra Bulow
From old-school prime rib spots like Lawry’s to celebrity hangouts like STK and BOA, there’s a steak house for every taste in L.A. Among the top purveyors, local rancher Greg Nauta of Rocky Canyon Farms sells naturally raised beef at the Hollywood Farmers’ Market, and Amelia "Lindy" Posada and Erika "Grundy" Nakamura (co-owners of Lindy & Grundy) moved from Brooklyn to help bring the meat-artisan trend to L.A. Along with conventional cuts of organic, sustainable beef, they offer custom specials like kalbi (Asian beef chuck short ribs).
Where to Eat: At CUT in the Beverly Wilshire Four Seasons, L.A. chef Wolfgang Puck and architect Richard Meier have created an airy dining room that looks more like a modern art gallery than a hotel restaurant. Puck serves fantastic (and pricey) Japanese beef as well as dry-aged American steak.