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Attention, carnivores: The pendulum is swinging away from all that healthy vegan business.

Enjoy a bite of L.A.’s new restaurant trend--meals where the main course is a standout cut of meat. Check out these must-orders, from mega-juicy ribs to a surprising modern take on surf and turf.


Here’s meat all fancified. Patrons at this new Hollywood hot spot are gaga for the rabbit baklava, a dish with slices of meat sandwiched between layers of phyllo pastry dough and beans. It’s topped with a teensy rack of rabbit ribs.

Birch, 1634 N. Cahuenga Blvd., Hollywood; 323-960-3369 or


This Bay Area-based business operates restaurants and butchers that specialize in humanely raised, organic beef. At the new Santa Monica location, add seared sirloin ($6) to a Caesar salad ($11) for a lean yet indulgent lunch.

Belcampo, 1026 Wilshire Blvd., Santa Monica; 424-744-8008 or


Sit on a patio a block from the ocean and order a jazzy new version of surf and turf: a citrusy branzino ceviche accompanied by an Angus short rib that’s melt-in-your-mouth tender. It’s cooked for 40 hours sous-vide and served atop kale pureed with mascarpone.

Herringbone, 1755 Ocean Ave., Santa Monica; 310-971-4460 or

Maple Block Meat Co.

Moist cuts of meat including ribs and chopped (not pulled) pork are à la carte at this new Culver City joint. Stroll in, eyeball the offerings and order just what you want, cafeteria-style. Try the beef brisket--a succulent delight to be enjoyed with a side of creamy slaw.

Maple Meat Co., 3973 Sepulveda Blvd., Culver City; 310-313-6328 or

Alexander’s Steakhouse

Forget the humble American steakhouse. This Pasadena restaurant has the largest selection of prized Wagyu in town, including an incredibly marbled, imported 28-day dry-aged steak that’s $315. We’re more than happy, though, to split a Midwestern-raised 20-ounce Angus rib-eye chop ($65) with our dinner mate.

Alexander’s Steakhouse, 111 Los Robles Ave., Pasadena; 626-486-1111 or

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