Steak 48

"Beverly Hills has one of the largest concentrations of steakhouses in Los Angeles. That’s no surprise for this exclusive area but these establishments just keep coming to the 90210. In early 2023, Mastro’s founders opened Steak 48 and spent a pretty penny on this sprawling and modern steakhouse with wet-aged beef sealed and aged in its own juices, hulking grilled chops, and a cadre of decadent sides like the corn creme brulee." - Matthew Kang, Mona Holmes

"The fact that this massive steakhouse is right next door to Neiman Marcus in Beverly Hills should tell you something. Yes, it’s part of a chain run by the Mastro’s people. Sure, you’ll pass tacky wine walls on the way to your table. But if you’re looking to wear a suit and spend too much money on beef and cabernet, this place delivers. The steaks are all prime cuts that have been wet-aged for 28 days—our favorite is the bone-in ribeye with its even sear and spot-on temperature. It doesn't come with sides, so we suggest adding on the creamed spinach and sweet corn creme brulee for a well-rounded meal. " - nikko duren, sylvio martins, brant cox, arden shore

"Steak 48 is amazing. I love a good steakhouse. There's a luxurious personal service that usually comes with a steakhouse. I feel like there's like a pride in steakhouses that you don't find in like more modern restaurants, so Steak 48 is a really good experience. I think when you go to a steakhouse, a good cocktail to order is a tequila old fashioned—it kind of sets the mood for the food that's about to come. I'm a meat eater, and I'm very picky about my cut of meat. Anybody who has a Japanese Wagyu or the ribeye—because I like a fatty, marbled steak—I'm sold. Steak 48 has the highest grade Japanese Wagyu. I think it's A5. It just melts in your mouth...cooked to perfection." - brennan carley

"The fact that this massive steakhouse is right next door to Neiman Marcus in Beverly Hills should tell you something. Yes, it’s part of a chain run by the Mastro’s people, but Steak 48 delivers on the luxe steakhouse experience, right down to the pan of complimentary pull-apart rolls that arrives after you sit down. A mix between croissants and biscuits, the fluffy loaf doesn't come with butter because it doesn't need it. Your table will still be talking about them even after the dry-aged porterhouse arrives. " - brant cox

"The original Mastro family (Jeff and Michael Mastro) has returned to Beverly Hills with a grand steakhouse that seamlessly fits into one of LA’s ritziest areas. Steak 48 takes a lot of the upscale, over-the-top sensibilities of Mastro’s and dials in the experience with finesse and execution. The seafood tower brims with terrific fresh shellfish on an elevated chilled platter while the chops are grilled exactly how you want them. The sides are refreshing and interesting too, from the corn brulee to Hasselbeck potatoes. Of course, the steaks are terrific, well-seared, and covered in hot butter. The dry-aged bone-in ribeye is the proper pick for beef aficionados." - Matthew Kang