Mastro’s opened its first location in Scottsdale, Arizona in 1999. Today, it has 20 locations across 15 major markets. Yet, there are a few things that have remained the same: The seafood tower arrives over a cloud of dry ice. The butter cake arrives warm. The steaks are cooked 28 days, wet-aged in a 1,500-degree broiler.
“We feel that 28-day wet aging is the optimal time for flavor and for the beef to tenderize,” said Patrick Barrett, the Divisional VP of Mastro’s. “We use a house steak dry rub that’s proprietary and then put them on a broiler at 1,500 degrees, and those broilers get a nice sear on the steak, a nice crust, and lock in all the flavor.”
Mastro’s is a place to celebrate special occasions, indulge before or after a game at Crypto.com Arena or Dodgers Stadium or dine after a long day at the Los Angeles Convention Center. . . .
Read the entire article at LA Downtown News.
Jessica Koslow 