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L.A. Prime Restaurant Review

The Westin Bonaventure Hotel & Suites
404 S. Figueroa St. (Fifth St.) Send to Phone
Los AngelesCA 90071
213-612-4743 | Make Restaurant Reservations | Menu
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L.A. Prime may get its name from the quality of its meat, but the view and the cuisine of chef Andreas Nieto also make it a prime downtown Los Angeles restaurant. L.A. Prime Restaurant is one of our 2012 | Top 10 LA Steakhouse Restaurants | Top 10 LA View Restaurants | Top 10 LA Wine List Restaurants | For photos of our dinner at L.A. Prime, go to GAYOT's blog.

Cuisine

Open

Dinner nightly

Features

Wine

Great Wine List

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Dining room at L.A. Prime, Los Angeles, CALos Angeles’s largest convention hotel, The Westin Bonaventure Hotel & Suites, is familiar to Angelenos due to its distinctive architecture, and to people around the world who have seen the landmark featured in over eighty movies. Before taking an outdoor elevator up to the 35th floor restaurant, we suggest a drink in the rotating lounge a floor below. It takes an hour for the lounge to go through a complete rotation, which can help diners choose which view they want to enjoy during dinner, as the static restaurant also features a 360-degree view of the city. Don't be fooled by the name L.A. Prime or the restaurant’s slogan, “A New York steakhouse,” as it offers a unique setting, quiet, elegant atmosphere and fine cuisine. Yes, there are steaks on the menu, and very good ones, but there is also the experience of chef Andreas Nieto, who is quite familiar with the local produce and cuisine of the Golden State after cooking in California for many years. Why not start with seared foie gras on a caramelized mango and pepper brioche in a pineapple cherry sauce or a jumbo scallop wrapped in a thin slice of bacon on a bed of English peas and chanterelles? If the chef has found abalone at the fish market to his liking that morning, he serves it pan-seared in a white truffle risotto. Continue with local scorpion fish in red pepper coulis with French fingerlings, sparkled with organic micro parsley. You may choose your steak dry or wet aged, accompanied by the sauce you prefer, or ask for a more elaborate preparation like the pan roasted 45-day dry aged Kansas steak with pea tendrils, and carrots. Finish on a light note with a fromage blanc tart, sweetened by a raspberry purée and Madagascar vanilla bean gelato. If the view doesn't induce vertigo, the 32-page wine list might. It offers bottles from all over the world at a variety of prices, with an emphasis on France and California, as well as many verticals.

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