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gnocchi, and Brussels sprouts tossed with cubed bits of the aforementioned maple-glazed bacon steak. Mastro's' USDA Prime steaks include an 8-ounce filet mignon, 16-ounce New York strip, 20-ounce 35-day dry-aged Kansas City strip, and 22-ounce bone-in ribeye coated in a blend of paprika, salt, sugar, wheat flour, and garlic and onion powders (plus "secret spices"). Authentic A5 Kobe beef from Tajima cattle in Japan's Hyōgo prefecture is also available in a 4-ounce order (with 2-ounce supplements), as are are 8- and 10-ounce New York steaks of A5 Wagyu hailing from the Miyazaki Prefecture. Saving room for dessert at a steakhouse is always a daunting task, especially when the best of the final-course lot is a moist, sizable butter cake made triply decadent with a warm cream cheese filling, vanilla ice cream, and a drizzle of raspberry sauce. It's a meal all its own, and a tasty one at that. Yes, the views at Mastro's are next-level, and thankfully, so, too, is what awaits diners inside its four walls. 619.272.5060, mastrosrestaurants.com OPPOSITE TOP Mastro's Seafood Tower OPPOSITE BOTTOM Old Fashioned LEFT Cinnamon & Pecan Butter Cake BOTTOM LEFT Mastro's Ocean Club GM Jeremy Wilks with Executive Chef Paulina Martinez BELOW Bone-In Ribeye 22oz, Roasted Brussels Sprouts, Lobster Mashed Potatoes, and White Cheddar Mac & Cheese Golden Forks Service: Timeliness: Ambience: Culinary Innovation: Food Quality: Wine List: Cocktail Program: Value: @ranchandcoast RANCH & COAST MAGAZINE DECEMBER 2025 101