Steak :: Page 3 :: All Things Andy Gavin

Archive for Steak – Page 3

No Beef with Mastro’s

Sep21

Location: 246 North Canon Dr, Beverly Hills, Ca 90210. 310-888-8782

Date: September 17, 2011

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.

Here comes the beef!

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!

Salmon steak. Looking lonely.

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!

For more LA dining reviews click here.

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.

By: agavin
Comments (8)

Posted in: Food

Tagged as: Atomic Horseradish, beef, Beverly Hills California, bone in filet, Chapoutier, Dessert, filet, Horseradish, Los Angeles, Mastros, oscar style, Restaurant, Restaurant Review, Seafood, Steak, Steak House, Syrah, whipped cream, Wine

Eating Staggia – Pozzo dei Desideri

Jun25

Restaurant: Pozzo dei Desideri

Location: Bologna, Italy

Date: June 11, 2011

Cuisine: Tuscan

Rating: Good food, good value

ANY CHARACTER HERE

Today we drove through the mountains between Forli in Emilia-Romagna and Tuscany, then down past Florence to Staggia a small town near Siena. As this was a transitional day and we were settling into our new (temporary) home we just popped down into town for a quick local dinner.

This joint is in the center of this one horse town.

It has a big menu of typical Tuscan fare and very reasonable prices.

This being the heart of Chianti we chose a local Chianti Classico. This was probably about an 89 point wine, but it had some decent age on it making it fairly nice.

It was old enough that they decanted it.

In this modern age, the old adage, “don’t order seafood in the country,” no longer applies. This was billed as Zuppe di Mare. There wasn’t a lot of “soup” but it was tasty with a hearty garlic tomato sauce and various and mysterious shellfish.

Torte of Zucchini in a Pecorino sauce.

One of the MOST typical of pasta dishes, Pappardelle Cinghiale (wild boar ragu) with olives. The Cinghiale is the local hairy wild boar of tuscany. Click here for some pictures of this delightful creature.

This is a big wide fresh pasta with pomodoro and pecorino.

Gnocci with pecorino, tomato, and arugula.

The omnipresent insalata misto.

And another Tuscan classic, the block of beef. This is a fillet in balsamic sauce.

Notice how it’s served rare. Really rare. Tuscans don’t believe in cooking their beef. It was tasty though. Leaner and a bit tougher than an American filet, but full of flavor.

Overall the place was very good for just being a casual inexpensive local spot. We did however run an odd service quirk when they brought out a second steak a full hour after everyone else got their food (they had forgotten the order). Unlike in America they didn’t want to pull it from the bill (although it was only about 10 euro) and instead insisted on boxing it up for us.

Then we walked across the street for gelato. The place was humming at 11pm, packed with kids.

The didn’t have a lot of flavors, but they are all artisanal and very good.

Some various gelato cakes too.

Click here to see more Eating Italy posts.

By: agavin
Comments (0)

Posted in: Food

Tagged as: beef, Bologna, Chianti, Dessert, eating-italy, Emilia Romagna, Emilia–Romagna, Gelato, Ice cream, Italy, pasta, Pecorino, Pozzo dei desideri, Restaurant, Restaurant Review, Siena, Steak, Toscana (wine), Tuscany, vegetarian, Wild boar

Capo Valentines

Feb17

Restaurant: Capo [1, 2, 3]

Location: 1810 Ocean Ave, Santa Monica, Ca. 310-394-5550

Date: February 14, 2011

Cuisine: Italian with Cal influences

Rating: Well done, particularly for a special night.

Valentines is tricky restaurant-wise, and rarely shows off a place at it’s best. The economics of the situation tend to force them toward set menus (at high prices) and to rush the service so they can get 2-3 seatings in. We decided to try Capo, which I have reviewed on a normal night HERE.

Normally, Capo boasts of being a “slow food” restaurant. Tonight they hustled a bit, although the food was very good. We had a 7:15 reservation and they had us out of there (7 courses later!) at 9! Actually, we didn’t really mind, but that certainly wouldn’t be the case here on a normal night.

The have good bread. I particularly like the flatbread.

And this probably chickpea based dip.

For Valentines there were two menu choices, the regular on the right, and the truffle on the left. Both had two choices per course (more or less). Click to embiggen.

The amuse, a cone of tomatoes. Essentially like a tomato bruschetta — in a crispy cone.

To start we got two glasses of white. A muscat on the left and a Sancerre on the right. Other than having a rather hefty per glass price tag they were very nice wines.

“Baby red beet, ricotta ravioli.” The first of many Beurre blanc type pasta sauces. They have very nice fresh pasta here, and well the butter sauce is hard to go wrong with.

“Russian Beluga caviar, linguini.” Again with the butter. A very simple dish of pasta, butter, and caviar. It worked. The sauce was bread dipping good. This might not be the BEST venue to show off the caviar, although it certainly wasn’t overwhelmed, lending a briny note to the whole thing.

I love Amarone, as it is very grapy, and that’s one of the things I like in a red.

Parker gives this 92. “The 2004 Amarone is beautiful and understated in its wild cherries, sweet herbs and flowers, all of which come together with unusual finesse and clarity. Silky, ripe tannins frame the exquisite finish. The 2004 is already approachable and should continue to drink nicely for another decade or so. This is a very representative vintage for Allegrini. Anticipated maturity: 2010-2020.”

“Bluefin tuna tartar, caviali.” This is a very nice sushi grade tuna, essentially chopped like you might find in a tuna handroll. The bread is very toasted.

“Gnocchi lobster, truffles.” Again with the Beurre blanc! The gnocchi were perfectly pillow-like, the lobster tender, and the truffles do go spectacularly with the butter — really one of the best ways to show them off. Everyone but my arteries thought this was a fantastic dish. Again, I lapped up the butter with yet another piece of bread.

“Heirloom tomato vegetable, burrata.” No faulting this combination. Capo always has a lot of burrata, and you know I love it (HERE FOR MORE ON THE BEST FRESH CHEESE!).

“Jamon Iberico de Bellota.” Spain’s best ham (see leg below). My biggest beef with this dish is that the bread is too toasted. It has a nice charred flavor, but that overwhelms the subtle salty-nutty taste of this very fine pig product.

Oink! How did my leg get from Iberia to American?

“”BBQ Wild King Salmon.” My wife, a salmon aficionado, loved this salmon. It had nice accompanying veggies too.

“Cote de Boeuf, truffle potato puree.” This was my least favorite dish of the evening, but this is just because I’m not really a steak guy. It was very rare, more than medium closer to rare. That was good. But I’m just not that into simple meat. I like things jazzy. If one were a steak lover, I’m sure this would be awesome. As it was for me it was good, but not mind blowing or anything. The mashers were really good though, and went particularly nicely with the black truffles.

“Fruit Crostata, zabaglione.” They described this as a pear tart. It tasted like apple pie. I wonder if they mixed it up and gave us “Hot apple tart, truffle honey ice cream” except that’s whipped cream (zabaglione?) and not ice cream. In any case, it was good apple pie, although it tended to fall apart.

“Chocolate creme brulee.” Yum! This was very good, rich, creamy, nicely chocolatty!

Some various petite fours. Mostly simple nut cookies and a couple fruit cream filled chocolates.

And they even included a rose!

Overall, this was one of the better Valentines dinners we’ve done. Really, just like with the flowers one can expect to pay more for less on this special night. But Capo did as well as could be expected. The choices were good, and every dish was very well executed.