Consistently acclaimed by diners and critics, called “masterful” by the Los Angeles Daily News, “one of the top 10 steakhouses in America” by the Los Angeles Times, and “the steakhouse of choice for celebrities and locals” by Gavot, Mastro’s Restaurants LLC is a collection of restaurants specializing in prime cuts of meat and seafood with 18 locations throughout the United States.
The Mastro’s Steakhouse in Houston could be the jewel in the culinary crown of Tilman Fertitta, CEO of Landry’s. The restaurant businessman owns brands like Vic & Anthony’s Steakhouse, Brenner’s Steakhouse and Morton’s Steakhouse. Landry’s bought the Mastro’s Steakhouse brand in 2013. When he found the right location, he opened Mastro’s in his hometown as a brilliant addition to The Post Oak.
The seafood presentations are a gem. Fertitta is proud of the selection of seafood, especially for including recipes of chef Ángel Carbajal from Nicksan restaurant in Cabo San Lucas, México. Chef Carbajal is a famous Mexican restauranteur and creator of the Nicksan cuisine, a fusion of Japanese and Mexican flavors. For this reason, Fertitta insists that Mastro’s is more than a steakhouse.
At the same time, Nicksan reaffirms that it is more than a sushi restaurant. It is the creator of the miscegenation of Japanese cuisine with Mexican ingredients. Beyond sushi!