A shiny gold door welcomes you to Niku, a buzzy, ultra-luxe steakhouse in the Design District, courtesy of the Omakase Restaurant Group. Executive Chef Dustin Falcon helms the kitchen, where pristine cuts of top shelf Japanese beef share screen time with hearty American cuts—the red hot binchotan coals create dream-worthy char.
Service is all-around excellent, with suitably professional and stylishly attired servers. The swank, wood-lined interior features an array of cozy tables, but a seat at the handsome 18-seat chef’s counter is highly recommended, as you can watch Chef Falcon and company work their magic under the warm glow of the coals.
Dinner might begin with perfectly al dente pea agnolotti in an airy butter sauce punched up with preserved Meyer lemon. Then move on the excellent steaks, like the Tomahawk built for two; or melt-in-your-mouth Imperial Wagyu filet mignon, served with 200-day-old kimchi, bordelaise sauce and sea salt. Don’t be afraid to use your hands to devour the Brentwood corn on the cob. Charred to perfection on the grill, it's then finished with a harmonious blend of sea lettuce aïoli, spicy togarashi, plum barbecue sauce and bonito flakes.