San Gabriel Valley residents now have a steakhouse of their own. EST. Steakhouse, located at the brand new Sheraton hotel on Valley Blvd, is reminiscent of fine dining steakhouses dotted across southern California. The menu offers classics, as well as modern interpretations of dishes to suit a wide variety of palates.
I am dining at EST. Prime Steakhouse this evening with my out of town guest. The main dining room allows you a view of the open kitchen, while those seeking more intimate dining may find one of the private rooms more suitable.
While perusing the menu, a basket of warm, soft bread arrives with a ramekin of honeycomb and truffle infused butter. Be careful not to overindulge as it is highly addicting.
Since we are at a steakhouse, I opt for Poached Prawns ($18) the classic shrimp cocktail dish I usually start with. The presentation is different here, with each shrimp dangling from a shot glass filled with a house created cocktail sauce that is brimming with fresh horseradish flavor.
My friend chooses Yellowfin Tuna Tartare ($17) again, a different rendition from what I am used to. Here, the tuna sits atop crispy taro root chips with avocado, blood orange, and frisee lettuce.
I love scallops, and when I asked our delightful server, Robert, about them, he proclaimed it one of his favorite dishes. Day Boat Scallops ($34) is indeed a stellar offering. These plump scallops are prepared to absolute perfection — charred on the outside, and melt-in-your-mouth tender on the inside. They are paired with a host of accoutrements including Murray Farm’s squash, pumpkin seed, maitake mushrooms, broccolini, cippolini onion, and the most surprising of all, cordycep mushrooms. I’ve recently noticed many chefs utilizing this ingredient which is predominantly used in Chinese herbal tonics.
The piece de resistance is the American Wagyu Tomahawk Ribeye ($105), a hunking 34oz of bone-in meat cooked to your desired temperature. The steak is first presented at the table, before it is whisked away to be sliced in the kitchen.
Our ribeye is a perfect medium rare and possesses exquisite meaty flavors that are indicative of wagyu beef.
On top of that, the restaurant has an array of knives specifically procured for its steaks. Your server will bring you an appropriate knife for whichever steak you choose.
The restaurant offers a selection of sauces to pair your steaks with. My favorites are the Salvadorian chiltepe chimichurri, as well as the creamy horseradish.
If you’re in the mood for side dishes, look no further than Creamed Spinach & Kale ($10) a wonderful modernized version of the classic.
Crispy Brussels Sprouts ($9) is also delicious, albeit a little oily.
Sauteed Jumbo Asparagus ($12) is also a great pairing…
… as well as the tender Olive Oil Poached Fingerlings ($8).
In time, EST. Prime Steakhouse will find its place among its peers. At the moment, the restaurant is filled with hotel guests, as well as locals looking for fine dining options without traveling too far. Attentive and friendly service from knowledgeable staff makes the dining experience even more pleasant. The hotel offers valet parking and is only $5 with validation for two hours.
EST. Prime Steakhouse
at Sheraton Los Angeles San Gabriel Valley
303 E Valley Blvd
San Gabriel, CA 91776
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