Executive chef Brian Huskey will lead the kitchen at ABSteak Los Angeles.
Charlie Cho/Courtesy of Beverly Center
The first ABSteak opened in Jakarta in 2017. The Los Angeles location in the Beverly Center is the first North American location for the concept, which Back plans to bring to San Francisco, Boston, Saudi Arabia and Qatar.
Charlie Cho/Courtesy of Beverly Center
Back, who has brought his restaurants to hotels around the world, operates concepts in Dubai, Toronto, Singapore, Seoul and Bangkok. He also has plans for Paris and the Seychelles.
Charlie Cho/Courtesy of Beverly Center
On the menu is a $52 grass-fed, pasture-raised Angus New York strip, dry-aged for 21 days; as well as a whiskey-aged prime bone-in ribeye, aged for 60 days, for $160.
Charlie Cho/Courtesy of Beverly Center
There’s also both American wagyu and Japanese pure-breed wagyu beef, as well as USDA prime.
Charlie Cho/Courtesy of Beverly Center
The menu is rounded with variations on kimchi fried rice — with beef, pork belly or vegetables — as well as shared dishes like crispy pork belly kimbap ($19); Drunken Gaji (sweet miso-glazed eggplant with mozzarella and sesame, $14); and a trio of mushrooms with yuja-soy butter and chives ($12).