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  • Got to freeload a meal at Mastro's last week. Been to all the Mastro's restaurants except the thousand oaks location so i'm very familiar with their food. a little surprised by the bar area - kinda small felt a little claustrophobic . Asked for a michelob ultra - sorry , we ran out ...on a tuesday ?!?!? the restaurant is cool looking but i don't need our waiter to babble on about who designed it, how much was spent, blah blah blah Let's focus on the food. Started with the seafood tower - solid . Of course, the pretzel bread - still my fav pretzel bread though CUT gives Mastro's a run for the $$$. I went for the meat - Bone in rib eye, some creamed spinach and asparagus. Of course, my fav, the blue cheese/oil oil and garlic sauce for the steak ( pic ) ...decent but not to the level of the mastro's in B. Hills and Costa Mesa . The rib eye was also average - the talk about the plate being 400 degrees when it's brought to you - i think they needed to add the 400 degrees to the broiler - i ordered medium but it was rare. more bothersome, it didn't have that nice outer sear bordering on crunch - it was too soft ! flavor was decent. Some nice pinot noir wines - even though the host gave me the wine list to order, i showed restraint - a Laetitia from Paso Robles and a forgotten Oregon - both under $90 each
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