Steak 48 – An Amazing Evening of Food and Attention to Detail

Occasionally one encounters a dining experience where you are wondering how often you could repeat the evening. Steak 48 is an incredible experience, but one that needs to be repeated with a sufficient amount of interim time to enjoy the subsequent visit.

Don’t get me wrong, everything was outstanding, but so much of it was beyond expectation that I fear a repeat visit too quickly would defeat the purpose.

Steak 48 is an amazing combination, on the one hand it is a throwback to the classic steakhouses of yore, yet it brings forward so many modern touches that the blend is remarkable. No doubt you will get the classic and expected thick, juicy and well-aged meats. But you also get modern touches the likes of which I don’t recall from the chophouses of yesteryear.

For instance, at Steak 48 a frozen fork is delivered simultaneously with your salad and the entrée plates are delivered in gloves, because the meat is still sizzling in the butter and parsley. That is a place that looks to provide the attention to detail that makes for a unique dining experience. Stake 48 delivers on that promise.

I lost count at about 40 while scanning the list Scotch choices, my expertise in that realm was quickly overwhelmed. I’d like to return with an expert to savor the seemingly impenetrable nuances. I generally know my way around a wine list, but I was equally intimidated and impressed with thew range of reserve pinots on offer, from the Domaine du Clos Frantin Grand Cru (’20 Chambertin, FR) at $1465 to the more humble Vincent & Sophie Morey “Les Gravieres” at $125.

A variety of fresh, briny oysters set the stage. I managed to eschew the traditional condiments, wanting to savor the variety of flavors and textures. Often oysters (or beef) is a delivery vehicle for horseradish, but not this time.

With the frozen forks came a classic wedge salad (presumably invented in a steak house), replete with the requisite iceberg, blue cheese, bacon and whoa…a cherry tomato. I leaned happily into a roasted beet salad, a colorful blend of golden and ruby beets garnished with goat cheese and pistachios.

I zeroed in on a filet mignon for my entrée; it delivered on the promise with an amazing balance of flavor and tenderness. Cooked to a warm pink center, all was well in the world. Having recently been on assignment in Spain with me, my wife strayed a bit when she chose the bone-in Iberico pork chop. I had a couple bites, and if all pork chops were as tasty I’d be a convert.

Our favorite side was the Alaskan king crab and rock shrimp dish, a bold blend of flavors that paired well with our entrees. But the corn crème brûlée was a treat, literally scorched cream with corn. The roasted Brussel sprouts confirmed that the vegetable has undergone a massive rebranding since my youth, when Granma’s version was mushy and devoid of flavor.

This was an amazing evening, and with a humble break I will be ready to get down on it once more.

Steakhouse Del Mar, California | Steak 48

See more