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The Castaway

1250 E. Harvard Rd. Send to Phone
The Castaway in Burbank features specialty steaks and sweeping views overlooking the San Fernando Valley and beyond.

Cuisine
Open
Dinner nightly, Brunch Sat.-Sun.
Features

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The Castaway, Burbank, CA

The Castaway Restaurant Review

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About chef Perry Pollaci: As chef de cuisine at The Langham Huntington, Pasadena hotel, Perry Pollaci helped relaunch The Royce Wood-Fired Steakhouse, and then subsequently helmed the stoves at Firefly. He was also a champion in two episodes of “Cutthroat Kitchen.” Now at Castaway, he oversees a steak-forward menu and an in-house dry-aging program.

The décor: This iconic golf course-adjacent hilltop landmark built in 1963 hearkens back to the old Burbank studio days, where Bob Hope could be spotted at the bar. After a 10-million-dollar renovation in 2018 it’s become one of the most breathtaking spaces around, with panoramic views of the valley, downtown and the Hollywood Hills --- particularly grand at sunset. A wall of windows offers every seat in the elegantly lofted, modern dining room sweeping vistas. But the best spot is on the wraparound patio; it’s casual, even good for kids, and includes spacious circular booths and seating with firepits right at the edge of the cliff. Inside, the expansive standalone bar is crowned with a large eye-catching driftwood sculpture, and the glass-walled dry-aging room glows with an entire backlit wall made of pink Himalayan salt.

Likes: Gorgeous design throughout, with striking views and sunsets.
Dislikes: Salt and sugar can be less than judicious in some dishes and cocktails.

Food & Drinks: While the focus here is undeniably steak, you can easily graze through an evening on the patio with bites from the cheese and charcuterie bar, share a luxe seafood platter ($165) or head for the surf with a duo of Hokkaido scallops, a refreshing Peruvian ceviche, or simply a good old-fashioned shrimp cocktail. Entrées include organic chicken and a whole roasted branzino, but if you walk by the meat shrine of a dry-aging room you’ll be quite tempted to try some of the beef cuts. Go big with a giant premium Black Angus tomahawk steak from Creekstone Farms in Kansas, or a Revier Cattle Company rib-eye. One of the kitchen’s less expensive cuts is the zabuton, which means “little pillow” in Japanese (aka “Denver steak”) --- it’s less tender but flavorful. The roasted cauliflower is one of the best dishes, turned out in a creamy sauce with hazelnuts and cinnamon scented currants. A molten lava cake is skillfully done. Sommelier Paul Coker (Stonehill Tavern) offers a global wine list with choices from French classics to “hip and avant garde.” Cocktails can lean toward the sweet side, though fancy punches serving 4-6 are perfect for groups around the firepits.
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