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The Castaway in Burbank features specialty steaks and sweeping views overlooking the San Fernando Valley and beyond.


Lunch Wed.-Fri., Dinner nightly, Brunch Sat.-Sun.

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The Castaway, Burbank, CA

Operations may be disrupted due to COVID-19. Be sure to contact the restaurant to find out its current status and offerings.

The Castaway Restaurant Review

: 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 or simply a good old-fashioned shrimp cocktail. Entrées include organic chicken and crispy local Baja snapper, 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. 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. Brunch brings several Benedict options and coconut shrimp with orange-scented waffles and smoked maple syrup. The global wine list offers choices from French classics to “hip and edgy jet setters.” Cocktails can lean toward the sweet side.

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