5 California Steakhouses That Tourists Love & 5 Locals Secretly Avoid
California’s sizzling steakhouse scene can be a maze of meaty options for both visitors and locals alike.
As someone who’s eaten my way through the Golden State’s prime cuts for over a decade, I’ve discovered a fascinating divide between tourist hotspots and local no-gos.
Whether you’re planning a vacation dinner or seeking insider knowledge, this carnivore’s guide separates the prime from the problematic.
1. House Of Prime Rib – San Francisco’s Crown Jewel
My first visit to this San Francisco institution had me wide-eyed at the gleaming silver meat carts wheeled tableside. The House of Prime Rib isn’t just a meal—it’s theater for your taste buds!
Tourists flock here for the old-school charm and the signature English-style prime rib, carved right before your eyes by servers in crisp white jackets. The cozy, wood-paneled dining rooms transport you to another era, while the Yorkshire pudding and creamed spinach sides are consistently perfect.
What visitors love most is the value—massive portions of premium meat at prices that, while not cheap, deliver serious bang for your buck. Reservations are notoriously tough to snag, but the resulting meal is worth planning your vacation around.
2. The Hitching Post II – Sideways Into Stardom
Ever since that wine movie “Sideways” put it on the map, The Hitching Post II in Buellton has been packed with out-of-towners seeking movie magic with their meat. Boy, was I starstruck my first time there!
Tourists adore the Santa Maria-style BBQ, especially the oak-grilled steaks paired with their house-made wines. The rustic roadhouse vibe feels authentically Californian, and the smoky aroma hits you the moment you walk in. Film buffs get a kick out of ordering the same dishes mentioned in the movie.
What makes this place special is how it balances Hollywood fame with genuine cowboy cooking traditions. Despite the crowds, they’ve maintained quality over the years, and the filet mignon wrapped in bacon remains a showstopper worth traveling for.
3. Harris’ Restaurant – Old Money Opulence
Stepping into Harris’ in San Francisco feels like time-traveling to a gentleman’s club from the 1940s. The first time I visited, I felt underdressed despite wearing my fanciest outfit!
Tourists love this place for its old-world elegance—think white tablecloths, leather booths, and a piano bar that oozes sophistication. The dry-aged, corn-fed beef is the star, particularly the bone-in ribeye that melts in your mouth. Visitors appreciate the impeccable service, where waiters seem to anticipate your needs before you do.
What really draws the out-of-town crowd is the complete steakhouse experience: the tableside caesar salad preparation, the perfectly chilled martinis, and the sense that you’re dining among San Francisco’s elite. For special occasion splurges, few places deliver this level of traditional steakhouse grandeur.
4. Cattlemen’s Steakhouse – Cowboy Kitsch That Works
“You want how many ounces?” The server didn’t bat an eye when my tourist friend ordered the 32oz Porterhouse at Cattlemen’s. With locations across Northern California, this chain has mastered the art of Western-themed meat feasts.
Visitors can’t get enough of the cowboy atmosphere—wagon wheel chandeliers, horseshoes on the walls, and servers in Western shirts. The steaks arrive sizzling on metal platters, often hanging off the edges. Kids love the casual vibe and the chance to throw peanut shells on the floor in some locations.
What makes tourists rave is the straightforward, unpretentious approach to hefty portions of decent quality beef at reasonable prices. The complimentary sourdough bread and ranch beans start things off right, while the Cowboy Butter adds a unique touch that visitors often try to recreate at home.
5. Nick & Stef’s Steakhouse – Downtown LA’s Power Lunch Spot
My jaw dropped when I first spotted three different celebrities at neighboring tables in Nick & Stef’s. This downtown Los Angeles steakhouse is where tourists go to feel like Hollywood players!
Visitors love the sleek, modern interior with floor-to-ceiling windows overlooking the city. The dry-aging room visible through glass is a conversation starter, while the tableside cart offering various salts and mustards adds flair. The prime midwestern beef, particularly the tomahawk ribeye, attracts steak enthusiasts from around the world.
What really excites out-of-towners is the restaurant’s proximity to LA landmarks like the Walt Disney Concert Hall and Staples Center. The chance to spot entertainment executives and celebrities sealing deals over perfectly cooked porterhouses gives tourists the authentic LA experience they crave—complete with expense account prices that feel justified for vacation splurges.
6. Black Angus Steakhouse – Chain Restaurant Disappointment
Confession time: I once recommended Black Angus to my visiting aunt because I couldn’t think of anywhere else nearby. The regret still haunts me!
Locals avoid this chain despite its multiple California locations because the quality rarely matches the price point. The dark lighting tries to hide inconsistently cooked steaks that often arrive under-seasoned or overcooked. The loaded baked potatoes and bottomless bread might fill you up, but they don’t make up for the mediocre main event.
What particularly drives Californians away is knowing there are better options at similar prices. The generic, corporate atmosphere lacks the character of local steakhouses, and the pre-made cocktails taste like they came from a mix. When you live here, you quickly learn that your steak dollars stretch further elsewhere, leaving Black Angus as a last resort for locals who know better.
7. Sizzler – The Faded Glory Days
The last time I ate at Sizzler was on a dare from my college roommate. We both left wondering how this place still exists in a state known for culinary excellence!
California locals steer clear of this statewide chain that peaked in the 1980s but somehow soldiers on. The steaks—thin, often tough, and cooked on a flattop rather than a proper grill—bear little resemblance to what most Californians consider acceptable beef. The salad bar, once the saving grace, now features wilted lettuce and dressings from industrial-sized containers.
What particularly makes locals cringe is the disconnect between price and quality. For just a few dollars more, you can get a significantly better steak experience elsewhere. The dated interiors and cafeteria-like atmosphere add to the depression factor. Sizzler survives on nostalgia and name recognition, not repeat local business.
8. Claim Jumper – Quantity Over Quality Catastrophe
My brother-in-law’s eyes bulged when his Claim Jumper steak arrived—it was literally hanging off the plate! Unfortunately, size doesn’t equal satisfaction at this California chain.
Locals avoid Claim Jumper because it epitomizes the “bigger is better” philosophy at the expense of flavor and quality. The massive portions might photograph well for social media, but the steaks themselves tend to be tough, under-seasoned, and cooked inconsistently. The overwhelmingly large menu tries to please everyone but masters nothing.
What particularly sends Californians running is the chain’s reliance on gimmicky presentations and sugar-laden sauces to mask mediocre meat. The cavernous, theme-park-like interiors feel impersonal and outdated. When you live here long enough, you learn that authentic steakhouse experiences come from places that focus on the beef itself, not on serving it in a mining pan with a pound of bacon-wrapped appetizers.
9. The Old Spaghetti Factory – Identity Crisis Steaks
“Wait, they serve steaks here?” My friend’s confusion was justified when I pointed out the hidden steak section at The Old Spaghetti Factory in San Diego. This is exactly why locals never order beef at this pasta-focused chain!
California residents know better than to gamble on steaks at a restaurant with “Spaghetti” in its name. The beef options feel like afterthoughts—typically thin, overcooked cuts that lack the attention given to the pasta dishes. The steaks come with standard sides that show no creativity or care in preparation.
What makes locals especially skeptical is the suspiciously low price point for the steaks, suggesting corner-cutting on quality and sourcing. The trolley-car themed interiors might charm tourists, but they don’t distract locals from the kitchen’s limited beef expertise. When Californians want steak, they go to places that specialize in it, not to pasta chains with identity crises.
10. Outback Steakhouse – Fake Aussie, Real Disappointment
G’day, mate! Actually, it’s more like “goodbye, mate” when California locals spot an Outback Steakhouse. My Australian friend nearly had a conniption when I jokingly suggested we eat there!
Residents avoid this nationwide chain because of its inauthentic theme and mediocre execution. The fake Australian accents and made-up terminology like “Bloomin’ Onion” might amuse tourists, but locals cringe at the cultural caricature. The steaks themselves are inconsistent, often arriving with the wrong temperature and drowning in overly sweet or salty sauces.
What particularly drives Californians away is knowing the state offers authentic ranch-to-table beef experiences that outshine Outback’s corporate flavor profiles. The dimly lit interiors seem designed to hide food flaws rather than create ambiance. When you live in a state with access to some of America’s best beef, why settle for a theme park version of steak?