Sherman Oaks, Los Angeles · restaurant
Plush green booths, black-paneled walls, and a dozen cuts of beef, the kind of classic steakhouse that knows exactly what it’s doing and never overcomplicates it. Martinis arrive ice-cold with the shaker left behind for a second pour, and the servers steer people confidently toward the right order. Early evenings belong to birthdays and big dinners; later on, the bar quietly turns into an unplanned industry hang.
Bone-in Iberico pork chop from acorn-fed Spanish pigs, the non-steak order worth ordering.
The server-recommended side—roasted crispy, more interesting than the smashed broccoli
Buttery center-cut filet, the flagship 12-oz cut—best ordered medium rare