The Best Steakhouses in Los Angeles

Los Angeles has a steakhouse problem, not a shortage, but a surplus of options that range from Michelin-starred counters to century-old booths where the reservation window is measured in days, not weeks. The question isn't whether LA does steak well. It's which room is worth your time, what it costs to get in, and how far ahead you need to plan. This guide answers all three.

The steakhouse tier in Los Angeles splits cleanly into three categories: Michelin-credentialed rooms where reservations require real lead time, legacy institutions where the booking window is surprisingly forgiving, and newer entrants still finding their footing. Knowing which category a restaurant falls into changes your strategy entirely.

CUT Beverly Hills, Wolfgang Puck's steakhouse in the Beverly Wilshire, earned a Michelin star in 2019 and again in 2021. Executive chef Drew Rosenberg leads the kitchen. Reservations are recommended, this is not a walk-in room. For the Michelin-starred steakhouse experience in LA, CUT is the benchmark against which everything else gets measured.

Gwen, the Hollywood butcher-restaurant run by chef Curtis Stone and his brother Luke Stone, received a Michelin star in 2024. That credential matters: Gwen is now the newerMichelin option in the city, and demand has risen accordingly since the star landed. If you want Gwen, plan ahead.

For a structured tasting format, Matū offers a four-course steak dinner starting at $64 per person, with a seven-course menu at $115 per person, though the seven-course requires a minimum of four people to order. That group-size requirement is worth knowing before you plan a solo or two-top visit.

Matu Kai books through SevenRooms, which means you'll need an account on that platform. SevenRooms is less ubiquitous than OpenTable, so first-time users should set up their profile before the reservation window opens rather than scrambling at the moment slots appear.

BLVD Steak, which opened in November 2023, is the newest entrant in this tier. As a recent opening, its reservation difficulty has not yet settled into a predictable pattern, check availability directly rather than assuming it books like an established room.

Mastro's Steakhouse Beverly Hills runs a Summer of Luxury menu at $100 per guest, available Monday through Thursday from June 1 through September 24. That's a meaningful price point for a Beverly Hills steakhouse at this level, and the weekday-only window makes it a viable option when weekend tables are gone. Mastro's Beverly Hills books via OpenTable.

Nick + Stef's, the Downtown LA steakhouse, is led by executive chef Megan Logan. For private events, the contact number is (213) 294-1063. Nick + Stef's sits in a different category from CUT or Gwen, it's a reliable, well-run room rather than a destination booking, which makes it a practical fallback when the Michelin rooms are full.

The Legacy Rooms: Easier to Book, Harder to Replicate

Three LA steakhouses carry genuine historical weight, and all three are more accessible than their reputations suggest.

Musso & Frank Grill in Hollywood operates on a forgiving reservation window: tables for Tuesdays, Wednesdays, and Thursdays can typically be secured a couple of days in advance; other nights require more lead time. The venue does not publish a fixed release schedule, confirm current availability directly with the restaurant.

Dal Rae, in Pico Rivera, first opened in 1951 and moved to its current location in 1958. It is the kind of room that rewards the drive, old-school tableside service, a room that hasn't chased trends, and a clientele that has been coming for decades. Booking difficulty is lower than the Michelin rooms; the experience is categorically different.

Carlitos Gardel, the Argentine steakhouse on Melrose, has been open since 1996. Nearly three decades of operation means a loyal regular base, but it also means the room has a rhythm, walk-ins are possible on slower nights, but weekend tables fill. Call ahead.

The Georgian Room, insidethe Georgian Hotel in Santa Monica, originally opened in 1933 and reopened in 2023. The no-photography policy inside is enforced, this is a room that takes its atmosphere seriously. For a steakhouse that feels genuinely removed from the Instagram circuit, it's worth the trip to Santa Monica.

How to Actually Secure a Table: Platform and Timing Strategy

The platform you use matters as much as when you book.CUT Beverly Hills and Mastro's Beverly Hills are on mainstream platforms, Mastro's is on OpenTable, which means cancellations surface there and can be caught with standard alert tools. Matu Kai runs on SevenRooms, a separate ecosystem. If you're not already on SevenRooms, create an account before you need it.

For the legacy rooms, Musso & Frank, Dal Rae, Carlitos Gardel, the phone remains the most reliable booking channel. These are not rooms that have optimized for online reservation management, and calling directly often surfaces availability that doesn't appear on third-party platforms.

The Georgian Room's no-photography rule is a practical signal about the room's character: it's designed for conversation, not content. If you're bringing a client or celebrating something that doesn't need documentation, that policy is a feature. If you're scouting for a social post, go elsewhere.

For groups of four or more with a structured-tasting preference, Matū's seven-course menu at $115 per person is the most price-transparent option in the city at this format level. The four-person minimum is a hard requirement, not a suggestion.

Gwen's 2024 Michelin star from the Michelin Guide changed its booking calculus. Pre-star, it was a known room with a loyal following. Post-star, it competes directly with CUT for the same reservation-forward diner. The venue does not publish a release schedule; confirm current availability directly with Gwen.

Which LA Steakhouse Is Worth Booking in 2025

For a Michelin-credentialed steakhouse experience, the choice in Los Angeles comes down toCUT Beverly Hills or Gwen. CUT has held its star across multiple cycles and operates with the consistency of a room that has been doing this for years. Gwen, now carrying its first Michelin star earned in 2024, is the more interesting booking right now, it's a room in ascent, run by Curtis and Luke Stone, and the energy of a newly starred kitchen is worth experiencing before it fully normalizes.

If the Michelin rooms are full or the price point is a constraint, Mastro's Beverly Hills offers a structured entry point: the Summer of Luxury menu at $100 per guest on weeknights through September 24 is the most accessible version of a Beverly Hills steakhouse at this tier. Book it via OpenTable.

For something outside the Beverly Hills corridor, Dal Rae in Pico Rivera, open since 1951, at its current address since 1958, offers a version of the steakhouse experience that no new opening can replicate. The room is not trying to compete with CUT. It doesn't need to. Los Angeles's steakhouse tier is wide enough that the right answer depends entirely on what you're optimizing for: a star on your record, a price point that makes sense, or a room with enough history that the walls have something to say.