Steakhouse Delights: New Dining Experiences and Classic Flavors

Explore new steakhouse openings, unique dinner series featuring traditional dishes like Bistecca alla Fiorentina, and diverse menus offering everything from dry-aged rib-eye to Japanese wagyu and innovative wood-fired options.

Starting April 24, the Florence Underground dinner series will display Florence, Italy’s traditional bistecca alla Fiorentina, but with only 30 reservations-only seats per evening up until June 26, 2026.

Eater reporter Matthew Kang enjoys a steakhouse. His browse through to the barely two-month-old Baldi at the Beverly Hills Waldorf Astoria consisted of a notable celebrity discovery, a Snake River Ranch New york city strip, and a strawberry-smothered pancake soufflé.

The San Fernando Valley’s BLVD Steak is just one of the area’s subtle best places to locate stellar steak. I have actually been back numerous times, but beware of the mighty timeless martini, which nearly took me out.

Though traditional sushi home recipes like edamame, crunchy rice, and shishito peppers make the menu, there’s a section devoted to meats prepared over a timber and charcoal blend, such as 16-ounce dry-aged rib-eye, an 8-ounce Japanese wagyu filet, brief rib that’s been slow-smoked for 24 hours, and a gochujang-glazed, double-boned lamb chop with yuzu chimichurri, broccolini, and oyster mushrooms. Charred romaine and cauliflower likewise come as wood-fired options, as do the bluefin otoro and miso black cod skewers. If you’re in the state of mind for something besides protein, go for the garlic rice, lobster garlic noodles, gyoza soup, or charred mushroom ramen while downing a Shiso Collins.

Traditional sushi home dishes like edamame, crispy rice, and shishito peppers make the menu, there’s a section dedicated to meats prepared over a timber and charcoal mix, such as 16-ounce dry-aged rib-eye, an 8-ounce Japanese wagyu filet, short rib that’s been slow-smoked for 24 hours, and a gochujang-glazed, double-boned lamb chop with yuzu chimichurri, broccolini, and oyster mushrooms. If you’re in the mood for something other than protein, go for the garlic rice, lobster garlic noodles, gyoza soup, or charred mushroom ramen while downing a Shiso Collins.

Italy’s prominent All’Antico Vinaio will certainly expand past sandwiches with a protein-filled after-hours experience. Beginning April 24, the Florence Below ground dinner series will showcase Florence, Italy’s traditional bistecca alla Fiorentina, but with just 30 reservations-only seats per evening till June 26, 2026. Supper is $130 per person.

Jinya West Hollywood is open from 5 p.m. to 10 p.m., with daily satisfied hour from 5 p.m. to 6:30 p.m. at 826 N. La Cienega Boulevard (a little southern of Santa Monica Blvd), West Hollywood, CA, 90069.

Japanese chain Jinya is redefining itself in West Hollywood as a live-fire dining establishment, just named Jinya, on April 17. It’s a distinct initiative from the firm that opened Jinya Ramen Bar, Robata Jinya, and Saijo over the last 16 years, and will certainly be located in the previous MXO room, which enclosed 2025.

Among South Los Angeles’s most prominent operators offers steak once a week. Tev’s & Family members Cooking area changes the food selection everyday and serves rib-eye strips every week. Always check its Instagram to confirm the menu.