I haven’t had steak in a while. I heard of this place from my buddy as a place he always wanted to try since he’s a steak guy. They do their own aging process here. When you walk into the restaurant, you can see through a window slabs of meat going through the aging process. Note for 2022 migration: this is an old post from my other defunct blog. Around this time was when aged steaks started to be a huge thing in Los Angeles.

Please note: This is not a Wolfgang Puck restaurant. Wolfgang Zwiener was previously the head waiter for Peter Lugers in New York, so naturally the restaurant style is very similar. You order a cut that’s shared with your entire party. So how does it compare? Note for 2022 migration: this is an old post from my other defunct blog. As I reflect back at this experience, I was super excited to see some of the NYC restaurants coming to LA.