Steakhouses are a vibrant part of American dining culture. However, the sky-high costs of opening a meat-fueled operation in an already pricey Southern California market, along with concerns about the environmental damage of livestock production and consumption, have contributed to a steakhouse slowdown in recent years.
In Sherman Oaks, BLVD Steak debuted last November, a dimly-lit spot with 235 seats and a rectangular bar. Behind the stoves is chef Adam Titze. It's popular among Ventura Boulevard locals.
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