Matu Kai
Restaurant · Brentwood ·
100% grass-fed Wagyu beef, bone broth, tartare, rib-eye
100% grass-fed Wagyu beef, bone broth, tartare, rib-eye
"This may come as a surprise, but Brentwood has only two steakhouses: the traditional Baltaire and Matu Kai, a new-school spot that mostly forgoes the stuffiness associated with places selling slabs of red meat. At this dim and sexy spin-off (the original location is in Beverly Hills), the star is grass-fed wagyu from New Zealand and meaty appetizers like steak tartare, ribeye skewers, or an excellent fancy cheesesteak only available at the bar. If it’s your first time, get the “Matu Dinner for Two.” The five-course tasting includes a cup of bone broth and steak tartare, and it’s your best chance to eat wagyu ribeye west of the 405 for less than $90 per person." - sylvio martins, brant cox
"If you want great steak without the pomp and circumstance of a classic steakhouse, head to Matu Kai. The selling point of this dim and sexy Brentwood spot (the second location of the Beverly Hills original) is their focus on grass-fed wagyu flown in from New Zealand, which always arrives a perfect medium-rare, tender, and beefy in flavor, no matter which of the reasonably sized (and reasonably priced) cuts you order. Steakhouse staples like shrimp cocktails and caesar salads are fine here, but the real highlights involve red meat, like a Japanese-style steak tartare, ribeye skewers with harissa, or an excellent fancy cheesesteak available only at the marble bar. Most couples tucked into the low-lit booths are eating the “Matu Dinner for Two,” and if it’s your first time, follow their lead. The five-course tasting includes a cup of ginger-kissed bone broth and that steak tartare, and it’s your best chance to eat wagyu ribeye west of the 405 for less than $90 per person. If you’re hoping for more of a casual drop-in, go straight to the bar. It’s first come, first served, and the full menu is available. video credit: Garrett Snyder video credit: Garrett Snyder video credit: Garrett Snyder video credit: Garrett Snyder photo credit: Garrett Snyder Pause Unmute" - Brant Cox
"The team behind wagyu restaurant Matu has opened its sister restaurant, Matu Kai, in Brentwood. The steak restaurant carries over many of the favorites from Matu, like set meals that start with a rich 24-hour bone broth, before bringing out tartare, rib-eye, beef cheek, and more. Like its sister restaurant, all the wagyu at Matu Kai is sourced from New Zealand’s First Light Farms. The restaurant offers a few dishes exclusive to the Brentwood location, including steak brochettes brushed with harissa spice, wagyu meatballs that could compete with any Italian restaurant in town, maltagliati pasta in a rib-eye ragu, and a Caesar with tahini. Pair meats here with a cocktail off the menu, or a glass of Matu Reserve. Book a table on Resy. — Rebecca Roland, editor, Eater Southern California/Southwest" - Matthew Kang
"The team behind wagyu restaurant Matu has opened its sister restaurant, Matu Kai, in Brentwood. The steak restaurant carries over many of the favorites from Matu, like set meals that start with a rich 24-hour bone broth, before bringing out tartare, rib-eye, beef cheek, and more. Like its sister restaurant, all the wagyu at Matu Kai is sourced from New Zealand’s First Light Farms. The restaurant offers a few dishes exclusive to the Brentwood location, including steak brochettes brushed with harissa spice, wagyu meatballs that could compete with any Italian restaurant in town, maltagliati pasta in a rib-eye ragu, and a Caesar with tahini. Pair meats here with a cocktail off the menu, or a glass of Matu Reserve. — Rebecca Roland, editor, Eater Southern California/Southwest" - Mona Holmes
"The team behind Beverly Hills wagyu restaurant matū opened a sister restaurant in Brentwood on April 6 that, like the original, sources all of its meat from New Zealand’s First Light Farms. Much of the menu mirrors matū’s focus on set meals that start with a rich 24-hour bone broth, while dishes exclusive to the new location include steak brochettes brushed with harissa spice, wagyu meatballs described as capable of competing with any Italian restaurant in town, maltagliati pasta in a rib-eye ragu, and a Caesar tahini." - Mona Holmes
