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  • I'm going to enjoy this review. Let me first contextualize this review by giving you some background information: -I have been to Mastro's, at least, over 50 times (very conservative estimate) -I have had EVERYTHING on the menu -I know nearly every employee there, from valet to kitchen. So...let's begin. I started going here about 8 years ago. People I know and associate with make this their destination of choice on a nightly basis and I frequently join them. This has given me the opportunity to try the entire menu and experience many nights of service. SERVICE: The service is great. No doubt about it. From the hostess to the bussers, their is a professional, cordial and attentive quality to the entire staff. FOOD: The appetizers are all great, but nothing innovative or spectacular. Any horseradish/shrimp fans should definetly try the shrimp cocktail. The shrimp are massive and the horseradish is the best you'll EVER HAVE. The seared ahi app is great too. Also, the mambo salad is great, as is the chop. Avoid the french onion soup. The food is archetypal steakhouse fare. Sizzling, obnoxiously large, buttered steaks that come on an oh-so-hot plate. Sides that are decadent and come in huge portions. The steaks are fantastic. Some of the best meat I've ever had in my entire life. My all-time fav is the Bone-in Kansas City strip. BUT you can't go wrong with the ribeye, porterhouse, new york...etc. I have been to Ruth's Chris, Flemings, Mortons, durants, donovans...and I still think mastro's has the best cuts in town. The sides are a true treasure. You must absolutley get the Lobster Mashed Potatoes. Decadent and rewarding. The creamed corn is also excellent. The potatoes au gratin is also stand out. I'm also in love with the Gorgonzola mac and cheese. So creamy and rich its amazing. Heres a secret too, you can request to add, say, onions, tomatoes, bacon, jalapenos, into the mac n cheese...delecious. The deserts are extravagant as well. The butter cake is hands down the best desert on the menu. I could go on and on, but eh...i'll leave it at that.
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