"Charcoal has the appeal of a generic American restaurant in a hotel, the kind of concrete-floored place that charges you $18 for a negroni with half-melted ice. But that's fine because Charcoal makes very good steak. If you're looking for rosy-in-the-center ribeye on the Westside (and maybe a charred cabbage appetizer soaked in smoke and brightened up with zippy sumac yogurt), come here. And make sure to take advantage of Charcoal's excellent table sauces, like the vinegary chimichurri, with a healthy dose of dried oregano. " - brant cox, sylvio martins, nikko duren
Holly Liss
