Cuisine:

• American
• Homestyle
• Steak House
• Bar

Riordan's Tavern Description:
The small, simple menu at Riordan's Tavern isn't overly ambitious, but neither is it shy: "The Classics" and "Instant Classics" are two of the categories, along with "Things To Share," "Appetizers," "Salads" and "Carvery." The latter is a daily special, either lamb, beef or pork slow roasted and served on fine bread from La Brea Bakery with house-made coleslaw and a fresh pickle. Leave that for lunch, and start your dinner a respectable Caesar salad with ample anchovies if less than sufficient garlic, or a generous portion of ahi sashimi, cut from the center loin and served with wasabi and fresh ginger. There's steak sashimi, too, for those who like their beef really, really rare. Cooked meats, though, are the thing to order here, from a six-ounce filet to a 22-ounce bone-in Prime porterhouse. Tender and well-aged, the meat rivals the offerings at top local steakhouses. Salmon, lobster and chicken offer alternatives for those who eschew beef. The bar, which sits adjacent to an open kitchen, stocks a full range of spirits and also offers half a dozen beers on tap, including Anchor Steam, Harp and Guinness, and showcases one winery per month, pouring several of its varietals by the glass. Linger over dessert in the clubby, masculine room, with dark woods, a pressed tin ceiling and a pair of plasma monitors for sports programming. Cheesecake comes in a couple of flavors from local purveyor HannahMax. Wash it down with a heavenly cup of Chunky Monkey chocolate tea.


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