Location: 246 North Canon Dr, Beverly Hills, Ca 90210. 310-888-8782
Date: September 17, 2011
Cuisine: Steak House
Rating: My favorite LA Steak joint
America is full of steak houses at every level from Sizzler to Cut. But I haven’t found one that I like as much as Mastro’s. Granted I’m not a plain steak fan (I prefer my beef more like this, or tartar, or even Fogo). But Mastro’s gets the steak house think right.
The Cannon drive entrance, just a block north of Spago. Inside the place is a ZOO. Sure this was Saturday, 8:30pm on Emmy weekend in Beverly Hills. But this huge restaurant was packed to the gills, including both bars. These are a sure scene. It’s hard to tell the merely underdressed and over siliconed ladies from the pros.
Our table was right in front of the rat pack. It was much more crowded than in this photo.
The PDF of the menu can be found here.
We were celebrating the engagement of one of my oldest friends so I brought some big guns from my cellar. This wine was the first truly GREAT wine I ever bought (circa 1996). This is the second to last of two cases I once had. It has constantly and without fail scored 100 points from Robert Parker. You will find no better expression of Syrah.
“The 1991 Hermitage La Pavillon follows the pattern of the 1989 and 1990 – it is another perfect wine. The saturated black/purple color is followed by a compelling bouquet of spices, roasted meats, and black and red fruits. Enormously concentrated yet with brilliant focus and delineation to its awesomely-endowed personality, this extraordinary wine should age effortlessly for three plus decades. In a short period of time (Michel’s first vintage was 1989) Chapoutier‘s Hermitage Le Pavillon has become a wine of mythical proportions. Produced from extremely old vines, some dating from the mid nineteenth century, with yields averaging under 15 hectoliters per hectare, this is the richest, most concentrated and profound wine made in Hermitage. There are rarely more than 500 cases.”
Everything at Mastro’s is well done, and that includes the bread. I’m partial to the pretzel rolls myself.
Five of us ordered the seafood tower. The quality of the seafood here is impeccable and the only thing we had to complain about was that there wasn’t enough! Really for five we would have expected the two or three story version 🙂 Still there were amazing shrimp, lobsters, claws, king crab (didn’t taste frozen), and oysters.
One of the things that really makes the Mastro’s seafood tower are the sauces. We have cocktail, a spicy mustard, and the Atomic Horseradish. They use this particular magic brand (you can buy it here). The stuff is — pardon my French — fucking awesomely potent. I’ve taken to buying it myself for home. No other horseradish is this punishing. It has a nice flavor too. I particularly like it mixed in with the cocktail sauce. It can have you literally pounding the table in pain — ahem pleasure.
Beefsteak tomato and mozzarella. With pesto.
Since both I and my newly engaged friend were born in 1970, I grabbed from the cellar this puppy. Parker gives it a mere 95 points. Sure it isn’t quite the 1991 Le Pavillion, but it gets extra credit for age. “The 1970 Palmer is one of the great wines of the vintage. It exhibits a dark, opaque garnet color, and an emerging, fabulously complex, exotic nose of licorice, over-ripe plums and blackcurrants, soy, cedar, and minerals. Rich and concentrated, with medium to full body, a sweet inner-core of fruit, firm but silky tannin, and a long, rich finish, this remains a youthful, potentially superb Palmer. While approachable, it will keep through the first 10-15 years of the next century.
Like most steak houses Mastro’s serves up the entrees bare (all the better to extract more cash from you). This is the New York Strip.
The bone in filet (12 ounce). This is my favorite cut of steak. It has both the filet tenderness and some extra flavor from the bone.
The straight petite (8 ounce) filet.
And the bone in filet, oscar style. Yes this was mine. Like King Robert, I’m trying to eat and drink my way to an early grave. “Oscar Style” means that it’s topped with asparagus, crab cakes and bearnaise sauce. Bearnaise sauce (French: Sauce béarnaise) is a sauce of clarified butter and egg yolks flavored with tarragon and shallots, with chervil and tarragon simmered in vinegar to make a reduction. Lean and mean baby!
But it need not fear, the sides are here!
This is “Gorgonzola mac & cheese!” Oh so light, oh so yummy.
And even better, the evil “king crab truffle gnocchi.” Yes that’s right. Cream, cheese, truffles, crab, potato. What could be better?
In case you don’t get the idea, you have to see it up close. Oh so good.
Then the light “lobster mashers.” That orange stuff, that’s butter.
And for those not seeking an instant heart attack, the “sauteed spinach” (cooked in butter).
We continue to suffer on the wine front as well with this third gem from my cellar. Parker 96 points. “The 2008 Flor de Pingus offers up an enticing nose of smoke, Asian spices, incense, espresso, black cherry, and blackberry. On the palate it displays outstanding volume, intensity, and balance. Rich, dense, and succulent, it has enough structure to evolve for 4-5 years and will offer prime drinking from 2015 to 2028.”
So now we get to the desserts. This is “Mastro’s signature warm butter cake ala mode.” Basically a pound cake with an extra four sticks of butter or something. It’s really sweet and really good. Goes well with the magic whipped cream (see below).
Because of the incredible whipped cream here, we ordered up some fresh strawberries. Combine with below.
The photo is a little blown out, but Mastro’s has the most incredible whipped cream. You can just chow down on it my itself. Made fresh with really good cream and LOTS of sugar.
I couldn’t resist their key lime pie either. I LOVE key lime pie and they make a real good one. Plus it goes really well with the whipped cream.
Overall Mastro’s, while a zoo, and very expensive, is a spectacular steak house experience. You can really feel your heart palpitating as you roll out of here!
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The wines lined up in my cellar. I even brought a bottle of 1996 Dom P that I didn’t even open (not enough Champagne fans at the table). Another night.