Restaurant: Steak 48
Location: 9680 Wilshire Blvd, Beverly Hills, CA 90212. (310) 388-0048
Date: January 19, 2024
Cuisine: Steak house
Rating: Top notch steak house
Steak 48 is the new super chi-chi giant Beverly Hills epic steakhouse by the people who originally brought us Mastros (before it sold out).
The creators of Steak 48 wanted a space with a warm, contemporary atmosphere and luxurious personal service. To complete this total dining experience, Steak 48 offers only the best in steak and seafood. Dining options include USDA Prime steaks, highest-grade Japanese A5 Wagyu, flown-in fresh seafood, and shellfish. The perfect complement for dinner is any one of our delicious sides and inventive appetizers. For an impeccable dining experience, pair your meal with a handcrafted cocktail or choose your favorite wine from our world-class collection of over 6,000 bottles.
Attention to detail, pride, and innovation are at the heart of everything we do, crafting the ultimate guest experience in California fine dining. Let’s have a great evening together.
Join us for one of California’s finest total dining experiences.
Some gelato in a case. Doesn’t look as good as Sweet Milk, of course.
Great looking raw bar.
Wine from the list (because Seb is obsessed with the list :-)).
Pan baked bread.
Raw bar tower with iced alaskan king crab legs, colossal shrimp cocktail, and fresh oysters. The shrimp in particular were really excellent. Big, meaty, and fresh.
Served with house-made cocktail sauce, drawn butter, atomic horseradish, creamy mustard, and champagne mignonette.
Pacific yellowtail hamachi. heart of palm, tapenade, white soy. Just fine. Boring though.
Maine lobster escargot. Chick lobster, truffle mornay sauce, caviar. These were really tasty but so temperature hot that I could barely taste them.
Crispy shrimp deviled eggs. deviled eggs, parmesan, crispy shrimp. Interesting concept.
Crispy shrimp. Sweet thai chili, garlic aioli. Basically a clone of the guilty pleasure shrimp from Nobu (and many other copies). Sweet and fried. Haha.
Braised pork belly. Local honey, sweet thai chili, sauteed spinach. More of that sweet “Thai” chili sauce. It makes everything tasty — and glucose spiking.
Truffled & salted crispy fries. Maldon seasalt, white truffle oil, shaved parm, local goat cheese buttermilk. These were some of the best fries I’ve ever had. Super crispy, different sizes, salty, great sauces.
Trio of classic condiments.
Bone in ribeye.
Bone in Kansas city strip. Very tasty steak. The plates were blistering hot. You could hear the steak sizzling when you transfered it to your own plate.
Creamed Spinach. Chopped spinach, smoked garlic, artichoke hearts, sweet corn. Very creamy and rich.
Roasted brussels sprouts. Sea salt, hardwood smoked bacon, get thesel. Solid with lots of bacon.
Off menu Tomohawk.
Australian heritage whole rack of lamb. This first batch was overcooked but they sent out a second pinker one.
Sauteed wild mushrooms. seasonal variety, garlic, parsley, thyme. Classic.
Sauteed sweet corn, cilantro, chopped parsley. Super sweet and delicious. In fact, I think there was straight up brown sugar crystals in there!
Very chocolate cake. dark chocolate ganache, milk chocolate butter cream, bada bing cherries. Very soft and rich. Needed some whipped cream to “cut the chocolate.”
Beignet tree! Really hot and delicious actually.
Creme Anglaise, chocolate sauce.
Whipped Cream.
Ultimate warm vanilla caramel cake. vanilla gelato, whipped cream, homemade toasted brown sugar cinnamon pecans.
Overall, this was a spectactular meal and night. This place runs like a perfectly oiled machine and while the menu is pretty straight up modern steak house, the execution is really really good. Near perfect for what it is. Big lively place too with lots of party tables. We had an awesome time.
