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Steak & Whisky Is Not Your Typical Steakhouse


42 oz. prime Tomahawk Ribeye42 oz. prime Tomahawk Ribeye

As the name would imply, the whiskey collection is impressive (though the cocktail list is surprisingly not whiskey-focused), and the steaks are plentiful. As with much of what chef Tin Vuong does, the idea is to take a known quantity — in this instance, the all-American steakhouse — and turn it on its ear by injecting the chef’s bold sensibilities. Hence, a steak tartare with a dehydrated steak crust. Photos by Anne Fishbein

LA Weekly