"With its mix of supreme wagyu marbling and beefy, ultra-American Angus flavor, Bourbon Steak’s specialty flat iron steak from Black Hawk Farms out of Kentucky may just be one of the best dollar-for-dollar steaks available in Los Angeles. That’s not to say the cut is cheap or massive. This steak manages to feel rich and satisfying without too much heft at all, meaning it’s possible to enjoy the actual accompaniments and starters from chef Gabriel Pulido in addition to all that red meat. The native Angeleno is turning out quality steakhouse fare without sacrificing the flavors of his hometown, meaning the sweet corn cappelletti is going to come with a koji truffle cream, and the wagyu tartare will have some kimchi in it. The steak is the star, to be sure, but so is Pulido and the attentive staff overseeing one of the better steakhouse options northeast of Downtown." - Eater Staff
