AB Steak by Chef Akira Back

Servers work the smokeless grills built into the tables, cooking the beef and slicing it in front of you: ribeye, sirloin, wagyu brisket, prime boneless short rib, some of it dry-aged in house up to 30 days. The room sits on the ground floor of the Beverly Center beside the Third Street valet entrance, with deep booths and gold chandeliers. Banchan comes with the meat, kimchi fried rice and japchae round out an order, and some cocktails arrive under a smoke bubble that pops at a touch.