Steak 48 in Carmel Valley is a fine dining steakhouse built on an a la carte menu, founded by brothers Jeffrey and Michael Mastro. The steaks are cut in-house by master butchers working out of a climate-controlled butcher shop, with USDA Prime beef offered in both wet-aged and dry-aged selections alongside domestic and Australian Wagyu and Japanese A5.
Seafood gets the same attention: fish and shellfish are flown in daily from around the world, showing up in dishes like Alaskan king crab and rock fish sides. Appetizers include Wagyu tartare with deviled egg mousse and a Maine lobster escargot, while the chef's au gratin potato rounds out the side dish lineup.
The restaurant sits in Carmel Valley as part of the Steak 48 group's expansion beyond its original Arizona location.
Seafood gets the same attention: fish and shellfish are flown in daily from around the world, showing up in dishes like Alaskan king crab and rock fish sides. Appetizers include Wagyu tartare with deviled egg mousse and a Maine lobster escargot, while the chef's au gratin potato rounds out the side dish lineup.
The restaurant sits in Carmel Valley as part of the Steak 48 group's expansion beyond its original Arizona location.