VIEW EVENT INFORMATION: Guest of a Guest
A New Yorker's Guide To Partying In L.A.
JUL
30
Status: Available Now!
Type: Blog
Date: Tuesday 30 July 2019, 12:00 AM
Media: Guest Of A Guest

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Type: Business
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New Yorkers know how to party, but there's something different in the water in Los Angeles. Partying there is a completely different vibe - the venues are bigger, the talent pool is wider and money is never a concern when opening up a new club (or reinventing an old one). The best part about partying in L.A. is that you never know who you're going to be rubbing elbows with; you might bump into a record producer at low-key Station behind the W Hotel, or you might bump into Paris Hilton at our favorite steakhouse, Meat on Ocean. Your weekend in L.A. can be as crazy as you want it to be, but you must go with an open mind and a love of dancing, booze, and rooftop pools. From swanky hotel scenes to insane venues that give House of Yes a run for its money, click through for some of our latest L.A. faves. Now that we have the best hotels in the city covered, it's time we move on to dining. Let's take a little trip to Santa Monica harbor, where the 11,000 square foot Meat on Ocean serves an impressive meat-focused menu, as its name would suggest. When you walk in, you'll see a wall full of tagged steaks ready to serve - they're butchered and dried in-house in the Dry Aging Room. The butchers are encouraged to talk to guests about the different cuts of beef, chicken, home-made sausages and pork ribs. You can say Meat on Ocean is an adventurous restaurant, with an unusual depth of understanding about meat products and animal rights. All of their meat is supplied by small free-range farms that allow the animals to live a happy healthy lifestyle. The ambiance here is rustic chic, with giant red leather booths and notes of brown and wood throughout. It's really a romantic place, perfect for impressing your date after a long day at the beach. Try the Duck Rillettes with fig jam and goat cheese and the Jumbo Lump Crab Cake as appetizers. Move on to the raw bar for crab claws, but leave room for the main chop. We suggest trying the wet-aged (30-45 days) steak from Washington's Okanagan region or the American Wagyu. If you really want to impress your date, order the Japanese Satsuma Wagyu.
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