Mastro's Steakhouse 在LA地區算是數一數二的高檔牛排館. 與其他的高檔牛排連鎖店(Lawry's, Ruth's Chris, Morton's)比起來, 他們並不是強調他們採用了困難的熟成方式 (事實上他們連專屬的牛肉熟成室都沒有), 也沒有獨一無二的招牌菜. 不過他們的酒槽還有用餐環境硬是跟其他的牛排館不同, 有一種置身於高級會員俱樂部用餐的情境. 來這裡用餐也是一次非常難忘的用餐體驗.
還沒走進去就聽到了現場演奏的音樂聲, 彷彿回到了50年代的芝加哥
Wine Gallery
M Bar - 這裡的氣氛非常的好, 座無虛席. 樂手演奏著音樂, 酒保再調配各種不同的調酒, 侍者馬不停蹄的服務著每桌客人. 在這裡真的不會覺得美國正處於在一個不景氣的年代.
Bread Basket - 美國牛排館的麵包都花了不少心思製作. 從常見的French Baguette, Sourdough Bread之外, 這裡面還有Garlic Bread, Rosemary Bread, and Preztel Bun.
Mastro's Signature Salad (1/2 Portion) - 放了Tiger Shrimp, Bacon, 配上了blue cheese dressing, 非常的開胃.
Fresh Oysters (North Point Oyster) - 他們的生蠔並沒有我想像中的新鮮, 與我的期待差別甚大. 到牛排館還是乖乖的吃牛排就好.
Mastro's Chef Cut Rib Eye Steak - Medium to Medium Rare Temperature. 侍者推薦我們選用在Medium & Medium Rare中間的熟度, 因為這樣才能夠將Rib Eye 牛肉天然的肉汁以及脂肪烤出香味來, 但又不會過生/熟. 不過有點遺憾的是, 他們的牛排都是Wet Aged Steak, 並不是一般高級牛排館所採用的Dry Aged Steak (乾式熟成), 牛肉吃起來少了那種發酵過的香味.
Marble fat from beef is melting!
Rib Eye Steak for two - 牛排的外層用不同的香料先醃入味, 再用超高溫瞬間燒烤道理想的溫度.
Mastro's Famous ButterCake Dessert - 這個Buttercake 比較適合外國人的胃口. 綿密黏稠的奶油蛋糕加上了香草冰淇淋, 草莓醬 (旁邊還有附贈一大盤whip cream), 吃起來非常的甜膩.
Mastro's Steakhouse
633 Anton Blvd
Costa Mesa, CA 92626
(714) 546-7405
Costa Mesa, CA 92626
(714) 546-7405
2 則留言:
I love Ribeye with bone and filet mignon, i have had several times and always good. porterhouse is huge and good. Gnocchi is very good.
yeah the oyster was disppointing, even I had at the Ocean Club. Seafood tower is good but kinda pricy. and do not bother to spend $$ on lobster mashed potato, which I didn't taste much of lobster :P
I agree with you. Ribeye although not as pricey as other part of the beef, but the marble-ness of meat is the most attractive part of the beef (to me). Filet mignon is good but it just lack of juices in most occasions.
If u like real tender beef, I would recommend Inaba Steakhouse in Lomita. They serve Japanese imported A-5 Graded Wagyu beef, same beef grade that have been served at the famous CUT restaurant in Beverly Wilshire Hotel, for a fraction of its price.
Oyster..still have to go to Oyster house isn't it? I miss Swan's Oyster in SF, I can't wait to go back there in 2 weeks :)
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