"In the steak frites world, steak and fries typically sit side-by-side. Not at Olive & Rose. This bistro attached to a boutique mid-century motel in Long Beach keeps them separated like cranky siblings on a road trip. One slice of the aged ribeye cap, though, and you’ll understand why beef like this incredible deserves its own plate. Seared with NASA-like precision, the tenderest part of the ribeye is served in a puddle of subtle au poivre sauce that tastes more like extra beefy jus. The fries—pinky-thick, twice-fried beauties served with freshly made mayo—are no slouches either. Treat them like dessert." - sylvio martins, brant cox, cathy park, garrett snyder