L.A. Prime Steakhouse

The story

Crafted with passion, served with love

Thirty-Five Floors Above Downtown Los Angeles

L.A. Prime Steakhouse occupies the 35th floor of The Westin Bonaventure Hotel & Suites on Figueroa Street, offering one of the more singular dining rooms in the city — a sky-high setting where the Downtown skyline unfolds in every direction. The Wine Spectator Best of Award of Excellence, earned for 2025, reflects the seriousness of the wine program here, one that pairs naturally with a menu built around premium American steakhouse cooking and fresh Pacific seafood.

The Chef Behind the Menu

Executive Chef Andreas Nieto serves as both Director of Food and Beverage at the Westin Bonaventure and the culinary force behind L.A. Prime. A third-generation chef who started working in kitchens at age 14 alongside his father, Nieto trained in a three-year classical French culinary program before building a career at properties including the Five Star Beverly Hills Hotel and St. Regis Hotels. His accolades include the James Beard Award, the Escoffier Society Award, and a Five Star Diamond Award from the American Academy of Hospitality Sciences. His affection for Los Angeles is genuine: "I love its eclectic cuisine, outside of the box dining, and how cultures are splashed and blended together here."

What's on the Plate

The steakhouse menu centers on USDA Prime beef — hand-selected and wet-aged — sourced from Chicago stockyards. Cuts include a 24-ounce bone-in Delmonico ribeye, an 18-ounce New York strip, and a 10-ounce filet mignon available several ways: au poivre with brandy peppercorn sauce, Oscar style with Maryland lump crab and hollandaise, or paired with an Australian lobster tail. A roast prime rib of beef with Yorkshire pudding appears on Fridays and Saturdays in limited availability.

Seafood holds its own alongside the beef. The menu features a 3-pound Maine lobster prepared butter-poached or thermidor, pan-seared Chilean seabass with garlic tomato relish, mano de leon jumbo scallops, and a uni bucatini finished with caviar and white wine garlic cream. Chilled starters include market oysters on the half shell, wagyu carpaccio with tonnato mousse, and a seafood platter built for sharing — oysters, prawns, half lobster, mussels, and crab.

Sides are served for the table: crispy Brussels sprouts with sage and hazelnuts, yukon gold loaded mashed potatoes, and macaroni with Vermont white cheddar au gratin, among others.

The BonaVista Lounge

One floor below, the BonaVista Lounge on the 34th floor is the only revolving cocktail lounge in Downtown Los Angeles. Specialty cocktails served in souvenir glassware rotate slowly with the city — a fitting complement to the wine-forward dining room above, and a natural place to begin or extend an evening at L.A. Prime.