"Located on the same block as Clark Street and sourdough pizza maker Grá, Butchr Bar’s charming mauve-colored dining room serves outstanding wines, cured meats, and steak. Everything is organic, antibiotic-free, dry-aged, and butchered in-house by chef Danny Rodriguez (formerly of Cobi’s in Santa Monica) and sous chef Chianne Mallari. Ask what specialties are on the menu for the day, but one can always order the beautifully prepared dry-aged bone-in tomahawk at $6 per ounce." - Matthew Kang, Mona Holmes