Oliver’s Prime

I have a new favorite steak in Los Angeles. It’s at Oliver’s Prime (8462 Sunset Blvd., West Hollywood, 90069), which lives inside The Grafton on Sunset. This boutique style steakhouse is part of a renovation at The Grafton that will include a brand new lobby, restaurant and bar, as well as refreshed rooms.oliversprimeCreated by design firm Forichielli Glynn (Le Meridian, Peninsula Beverly Hills), and outfitted with only 62 seats plus  an additional 12 outside, Oliver’s Prime sets itself apart from competitors with an elevated-yet-intimate atmosphere. This steakhouse is smaller than any steakhouse I have been to, but the intimate space was what sets it apart from the other LA steakhouses. We sat in a large, plush white leather circular booth that contrasted with the dark wood and jet black accents in the dining room. There are also floor-to-ceiling glass wine tower and a white marble topped bar. Vibrant and contemporary, Oliver’s Prime is a perfect setting for everything from a business power lunch to a glamorous night on the town.

Chef Greg Elkin (Picholine, Blvd 16, Knoll at Le Parc) has created a farm to table menu which will change seasonally, incorporate organic produce when available, and include Prime and Choice cuts of meat sourced from top purveyors like Creekstone Farms 100% Certified Black Angus Prime Beef raised on a vegetarian and hormone-free diet. Oliver’s Prime also offers a Filet of Bison (rare in local steakhouses) and an array of fresh seafood including Scottish Salmon and Togarashi Spiced Ahi Tuna. They also have unique appetizers and sides like Dungeness crab hand rolls, Lobster Caprese, Spring Asparagus with prosciutto and farm egg, and Quinoa with Snap Pea and tangerines. My favorites were the beef tartare and the tuna rolls. The steaks were cooked to perfection and they have numerous cuts to chose from. They also have some creative additions to their steaks. You can add seafood like scallops and lobster, rubs, sauces, and my personal favorite, a fried egg.

Curated by cocktail guru, Dave Nepove (Southern Wine and Spirits), the bar at Oliver’s Prime will feature a produce-forward cocktail list meant to compliment in-season menu items. Beers and wines will all hail from local or Californian purveyors, as well. The staff here knows their menus. Ask them anything and they can suggest the perfect cocktail of glass of wine.

Open daily for breakfast, lunch, dinner and late night cocktails, in addition to a custom menu for guest room service. Bar 20, an adjacent, elevated cocktail lounge that celebrates the Strip’s rock and roll history, will follow in June.

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