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Mastro Steakhouse in Beverly Hills Comes Alive!!

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By Michael Hepworth

Mastro Steak House in Beverly Hills is rapidly becoming the place to be seen since opening up here in September, 2001. The Scottsdale based company that runs restaurant selected the former site of the failed remake of the venerable Chasen's restaurant, and it certainly looks like this place is going to be around for some time. The downstairs area is for quieter dining, with the upstairs being one of the noisiest, most crowded dining rooms I have ever been in. It is also extremely dark, so a magnifying glass might help you see the menu if you are not overly familiar with it. That's not too important really considering that the waiters are very helpful and will steer you in the right direction, without appearing to be too put out by answering a lot of questions. Once you get used to the claustrophobic atmosphere and general hustle and bustle, and the food starts coming, the atmosphere then begins to settle down rather quickly. 

Portions tend to be big here, starting with the jumbo shrimp cocktail that is served rather theatrically on a bed of dry ice. Absolutely the best shrimp cocktail ($12.95) I have tried. Though other critics have concluded that the shrimp was flavorless, I strongly disagree. The service here is very brisk and efficient, and the selection of crispy breads was also terrific, but alas highly addictive for bread freaks. My hungry guest went for the baked sea scallops in a shell at $13.95, and expressed delight at his selection. Although, he would perhaps have preferred a couple more scallops on the plate. He was also a little upset that the only soup on the menu was in fact clam chowder while he would have loved try a lobster bisque. In fact there are still well over twenty appetizers to select from here, including Beluga Caviar and Osetra Caviar, as well as a varied selection of salads, all priced in the $6.95 range. 

However, it is steaks that Mastro is known for in the Scottsdale area, and true to form, their 12 oz. Filet on the bone at $26.95 lived up to expectations. Just enough food to handle, so only people with a real heavy appetite should go for the 18 oz version. Medium rare is the way to go, nicely charred, lovely and pink inside, tender and juicy and scoring very high marks for flavor. There is an 8-ounce petit filet for those with bird like appetites, but the other steaks just keep getting larger going all the way to the 40 oz double cut porterhouse. Other on-the-bone steaks include the Kansas City Strip and the veal bone-in strip. A whole roasted 22oz chicken at $19.95 seems like very good value, as is the 22 oz. rack of lamb for $31.95.

My perennially hungry friend had the Bone-in breaded Ahi Tuna Fillet at $29.95 and appreciated the fact that the food is served piping hot, and really enjoyed the succulent flavor of the tuna. Another positive note about the side dishes served at Mastro. Portions are also huge and the Lyonnaise Potatoes were especially excellent as were the Sugar Snap Peas. All side dishes are priced between $4.95-$7.95 and you really need no more than a couple due to their size and the size of the main dishes. Continuing on the size factor-the table next to us had two of the biggest desserts I have ever seen. Mastro is a great place to take out of town visitors if you live in the area next time you are in town. The wine list was non-existent as far as our table was concerned, as we were never offered the wine list to check out which I understand is primarily Californian. Just as well the apple martini was brilliant. Mastro certainly attracts a well-heeled crowd that don't appear to have missed many meals, and probably have just returned from some jaunt to Europe, Acapulco or Aspen. Stars go here as well in droves, and since the place is so poorly lit, they can probably chow down on some steak with little fear of being hounded by mere mortals.

246 N. Canon Dr, 
Beverly Hills, CA 90210 
310-888-8782
www.mastrosrestaurants.com
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By Michael Hepworth

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What exactly is GRAND BRULOT I thought to myself as I opened the bottle for the first time just around the time this lockdown took effect. Well, Grand Brulot is listed as a VSOP Cognac Café and it can be used in Bloody Mary’s, Manhattans, Negronis, Martinis, spritzes and sidecars , just for starters. It is a blend of Ugni Blanc & Colombard that is crafted into 80 proof VSOP. Then 100% Robusta Ecuadorian coffee bean essence is extracted and blended with brandy to meld for a few months and finally, it is blended with the VSOP Cognac. There is also a whiff of peppermint, nutmeg and hot cocoa in the drink. The retail price is $42.99.

The idea for the drink was instigated in 2015 by John Bernbach who asked for the help of industry veteran Francisco Tonarely to investigate the potential of a cognac/brandy drink blended with coffee. Three year later in August 2018 Grand Brulot was launched. This cognac comes from the Tardy Cognac Group and the grapes come from its single estate. Grand Brulot also plays homage to a New Orleans specialty of the same name that is still served around town.  The name Grand Brulot was inspired by the famous French pirate Jean Lafite who helped New Orleans repel the British invaders in 1812. He would order coffee, pour cognac in the saucer, set it alight and mix it with the coffee.
Recipes:

THE RISE AND SHINE
2 oz Grand Brulot
Orange Twist

Just pour Grand Brulot over ice and the orange will highlight the flavors
of the spirit.

BRULOT BLACK MANHATTAN
1 oz Grand Brulot
1 oz Bourbon
1 oz Sweet Vermouth
3 dashes Orange Bitters

Bartender Todd Smith created this one. Stir all the ingredients together in
a mixing glass. Strain into a chilled cocktail glass with ice and garnish

with orange wheel.

FRENCH NEGRONI
1 oz Grand Brulot
1 oz  Sweet Vermouth
1 oz Campari

Build in a rocks glass over ice and garnish w/orange wheel.

GRAND BRULOT CAFÉ HOLIDAY
1 oz Grand Brulot
0.5 oz Crème de Cacao
3 oz Porter Beer or Stout
3 dashes of bitters

Throw cocktail ingredients between two cups a couple of times to mix
And ignite the foam from the beer. Pour into a highball glass over ice
And garnish with nutmeg.



www.grandbrulot.com
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