Charcoal Venice

"The food is the star of Charcoal Venice’s happy hour, which runs from 5:30 p.m. to 7 p.m. daily. Two oysters clock in at $6, while grilled white prawns are under $10; a small order of steak frites costs $14, and a Charcoal burger is only $12. Cocktails like mezcal-based the Clash or bourbon and grapefruit Smoke on the Water cost only $12, and wine is available by the glass for $7." - Rebecca Roland

"An American restaurant in Venice offering a casual, upscale grill experience with meats cooked over the fire." - Kevin Chau

"Josiah Citrin’s modern Venice steakhouse has a $125-per-person Thanksgiving menu with a slew of holiday dishes, starting with the restaurant’s signature ember-baked cabbage and roasted beets with currants and creme fraiche. Also included is a roasted pear and persimmon salad and smoked Diestel Farms turkey with mushroom gravy. Slow-roasted prime rib with horseradish jus is on hand for those not in the mood for turkey. Finish with seasonal pies for dessert." - Eater Staff

"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

"Cabbage. It’s a serene word, and a serene vegetable - with its soft “g” and its smooth, round figure. But this cabbage baked in embers with yogurt, sumac, and lemon from Charcoal in Venice reminded me that “cruciferous” kind of sounds like Lucifer, in a heavy-metal sort of way. I’d come to Charcoal’s new back patio just for a drink and this appetizer. All that’s needed to cut through the velvety cabbage leaves and its charred exterior is a spoon. And the yogurt on the side is the perfect accompaniment to its tangy lemon flavor. I’m all for playing with fire if the outcome is always this good. -AS" - the infatuation los angeles crew