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Los Angeles steakhouse was just voted one of the best in the worldPart butcher shop big salads and fresh tacos aren’t the only culinary staples Los Angeles is known for the list of local epicurean delights is long and officially includes some of the very best steaks across the world—at least if you believe the judges behind the World’s 101 Best Steak Restaurants list.  Gwen, located on Sunset Boulevard in the heart of Hollywood, has already earned a Michelin star for its high-quality cooking and is now number 43 on the World’s 101 Best Steak Restaurants list an accolade of the highest order in the steak ecosphere This trusted annual catalog uses quality-driven ranking criteria to determine which eateries should earn a coveted spot at the top.  In 2014, Australian celebrity chef Curtis Stone opened Michelin-starred Maude in Beverly Hills Both destinations are named after their grandmothers.  Perhaps it’s the meat lockers where hanging cuts are on full display showing discerning diners that there’s nothing to hide when it comes to your meal Or maybe it’s the elegant dining room with ambient lighting and curved architectural details Could it be the duck-washed dirty martinis that you spot on tables or the head sommelier floating around the room with a wine bottle in hand followed by aged cuts expertly prepared using a bespoke open fire grill choose the Chef’s Carte Blanche Menu and let the experts drive the experience dining here is a full-sensory primeval experience.  Thanks for subscribing! Look out for your first newsletter in your inbox soon! twitterinstagramspotifyAbout us Contact us Time Out magazine The dates displayed for an article provide information on when various publication milestones were reached at the journal that has published the article activities on preceding journals at which the article was previously under consideration are not shown (for instance submission All content on this site: Copyright © 2025 Elsevier B.V. is rolling out a pair of new retail concepts with two of the first appearing in Italy in recent weeks The Habanos Lounge and Habanos Terrace projects are part of a new project that Habanos S.A has introduced to all of its distributors worldwide with the purpose to identify and promote high quality cigar smoking areas and stores that aren’t La Casa del Habano locations yet merit a certain level of distinction due to their level of service and the offering of spirits and beverages for pairing The Habanos Lounge distinction is reserved for indoor locations while the Habanos Terrace designation is for outdoor locations The first Habanos Lounge was launched in May at Sisimbro a historic tobacconist in the city center of Naples The store has been a Habanos Specialist since 2001 and holds the title of the oldest walk-in humidor in Italy which is run by Anita Sisimbro and her family has been called “the reference for high level tobaccos” in the city by Sánchez The store has two floors; the ground floor holds the main part of the shop including some cigars and an assortment of luxury accessories The lower floor is where one finds the larger walk-in humidor as well as the new Habanos Lounge where patrons are able to enjoy their cigar with a selection of drinks A second Habanos Lounge was recently opened at Paris Alessandro a Habanos Specialist location in Osio Sotto approximately 25 miles northeast of Milan in the northern part of the country This new Habanos Lounge was opened on June 16 has not yet released a formal statement about the new projects with a representative saying an announcement is anticipated by the end of June I strive to capture the essence of a cigar and the people behind them in my work – every cigar you light up is the culmination of the work of countless people and often represents generations of struggle and stories it’s about so much more than the cigar – it’s about the story behind it the experience of enjoying the work of artisans and the way that a good cigar can bring people together I’m the public address announcer for the Colorado Rockies and Arizona Diamondbacks during spring training as well as for the Salt River Rafters of the Arizona Fall League and previously the Arizona Rattlers of the Indoor Football League I also work in a number of roles for Major League Baseball I covered the Phoenix and national cigar scene for Examiner.com The best of Chicago straight to your inbox Sign up for our email to enjoy Chicago without spending a thing (as well as some options when you’re feeling flush) Chicago meaty history when it comes to steakhouses—one that dates back to the Union Stockyards and the city’s influential meatpacking industry which helped shape the local culinary landscape Chicago’s oldest and arguably most iconic steakhouse which opened in 1978 before expanding to 65 locations nationwide, and Chicago Chop House serving locals since 1986 in a historic Victorian brownstone the Windy City’s love of meat and potatoes runs deep It's no surprise, then, that Chicago would earn three coveted spots on the recently released 2025 World’s 101 Best Steak Restaurants list Managed and published by London’s Upper Cut Media House the ranking is the work of "steak ambassadors" that take into account 28 specific criteria—from taste and quality of meat to restaurant ambiance In Chicago, Asador Bastian an intimate Basque-inspired restaurant located in a historic townhouse built in 1883, landed at number 13 The eatery's secret to success involves the meat masters’ ability to grill timeworn dairy cows over live embers to create distinct flavors that you can't easily find anywhere else With rich Spanish reds to whet your whistle you can be sure that you’ll leave satiated and happy.  Located in the Fulton Market District, Swift & Sons especially if patronizing one of the private dining rooms where you can be regaled by a tableside magic show dry-aged cuts—the New York strip and porterhouse specifically—are unfussy and grilled with skill.  Coming in at number 77, Bavette’s Bar & Boeuf stands out among the many steakhouses in Chicago’s River North diners can enjoy fine dining with a seductive French flair complemented by expertly curated wine pairings Bodega El Capricho in Jiménez De Jamuz 7 Wagyu Mafia The Butcher’s Kitchen in Tokyo 101 twitterinstagrampinterestspotifyAbout us Time Out magazine Meat lovers throughout Italy, take note of this address: Piazza Vittorio Veneto, 26A, Saturnia. Right in the heart of Tuscany's Maremma, you’ll find "I Due Cippi", a restaurant that reached 6th place overall in the World's 101 Best Steak Restaurant ranking the highest among Italian venues recognized by this network the "Meat Artist," enhances premium meats on his "gourmet grill" each evening while Alessandro manages the dining room and a wine cellar boasting over a thousand references.  Upon entering the restaurant guests are welcomed by a large fireplace—the beating heart of the establishment—where Lorenzo and his right-hand man meticulously prepare globally sourced meats every evening The Aniello brothers offer only the best cuts of steak Japanese Wagyu from the Kobe prefecture (they are also official distributors for the Kobe Beef Consortium) and Rubia Gallega aged on-site for a minimum of 60 days.However Lorenzo and Alessandro’s venue is not only about high-quality steaks but also includes other traditional Tuscan dishes such as sweetbreads and other "humble" traditional Tuscan dishes like tripe Their maniacal attention to seasonality and sustainability dictates that "We personally select all the meat we grill and serve to always ensure the highest quality of every dish We like to follow the entire supply chain process: this way we are sure that the animals come from certified farms.. The priority is the well-being of the animal: ethical methods are used allowing the animals to grow healthily in respect of their natural habits," reads the restaurant’s website.  The dedication to their work and the continuous research—undoubtedly inherited from their father Michele—have led the two brothers to climb an additional rank in the 101 Best Steak Restaurants this year.​​​​​ "The verdict is in: we are now 6th in the World’s 101 Best Steak Restaurants a prestigious ranking that reviews the best meat restaurants globally We are truly proud to have moved up a position from last year and to remain steadily in the Top Ten and care we put into every detail," they write on social media Other Tuscan venues also feature on the same list: Regina Bistecca moving from the 45th position in 2023 to 19th this year which has moved from 24th to 43rd position other notable mentions include La Braseria in Osio Sotto (29th) Do you want to discover the latest news and recipes of the most renowned chefs and restaurants in the world La nostra società utilizza inoltre cookie funzionali per registrare informazioni sulle scelte dell’utente e per consentire una personalizzazione del Sito; ad esempio Questi cookie possono essere installati dalla nostra società o da Terze parti In caso di disabilitazione di questi cookie la qualità e l’esperienza di navigazione potrebbe non essere soddisfacente Questi cookie sono installati da social media per consentire la condivisione dei contenuti del presente Sito Essi sono in grado di monitorare la navigazione compiuta anche in altri siti e creano un profilo dell’utente sulla base dei suoi interessi Ciò potrebbe avere un impatto sul contenuto e messaggi visualizzati sugli altri siti visitati non sarà possibile utilizzare o visualizzare questi strumenti di condivisione per l’installazione e l’uso di tali cookie occorre il consenso dell’utente Per maggiori informazioni consulta la pagna cookies policy Sign up for our daily Newsletter and stay up to date with all the latest news You are receiving this pop-up because this is the first time you are visiting our site You are using software which is blocking our advertisements (adblocker) we are relying on revenues from our banners So please disable your adblocker and reload the page to continue using this site.Thanks and from the insurance world he ended up in the production of jams He created a small revolution in this sector He successfully brought together traditional ingredients in a revolutionary packaging the production capacity reached 3500 tubes per hour numbers that allow the entrepreneurial project to reach the Italian large retail trade a company based in Bergamo that produces jams and spreadable creams in tubes distributed under the FruitAma brand remembers: "I was inspired by seeing other products in tubes which brought me to the idea of experimenting with jams That's how I started to buy the first machines to transform and strawberries pears and apricots into jam and press them into tubes." An inviting and colorful graphic was necessary FruitAma seemed the perfect synthesis between Frutta - fruit the main ingredient - and Flavio's last name Amaglio sales took place in the neighboring areas of Bergamo with the participation of Flavio in the sector's first trade fair The experience and know-how acquired over the years have allowed the company to grow significantly over the years "The dynamic nature of our company and its potential production capacity of 3,500 pieces per hour allows us to meet any demand We can produce formats ranging from one portion (23 With the implementation of our production line we can produce and pack both individual products and products in boxes Several companies have already turned to us for branded products including important companies in both the food and pharmaceutical sectors who have chosen us to create ad hoc products for gifts or special occasions." the company has expanded its offer with 23 recipes and can offer 70% fruit jams in tubes in the following flavors: strawberry The newest addition is the organic line and citrus jam of Italian origin reduces waste and can better guarantee the freshness of the jam is filled into the tubes through an automatic machine that doses seals and stamps each batch with the expiration date It is then placed in a cardboard container to better protect the product." The new range of products also includes ChocoAma the spreadable cream based on Italian hazelnuts and cocoa It is a spread created to complement the range with a product that is less affected by seasonality "We will present our new products at the international fairs at the earliest opportunity." Dreama is a growing company that doubles its turnover every year It is now aiming for a turnover of 1 million euro Among the growth factors are the quality of the raw materials and the innovation of the packaging combined with the growth trend that can be seen in all ready-to-use products This was due to the fact that consumers were buying large formats We compensated for these losses with our sales through the online channel the lockdown has allowed us to rethink our business operations That's why we want to expand the range even further with ready-to-eat products." These include a tomato paste that can be used to flavor pizza bases or for aperitifs "We are the only ones on the market working with products in tubes with great satisfaction to the point that we are also in the supermarkets' rankings of the most requested single-serving products." For more information:Dreama SrlVia dell'Artigianato, 3724046 Osio Sotto (BG) - Italy+39 035 80 71 72[email protected]www.dreama.it FreshPublishers © 2005-2025 FreshPlaza.com aged just right and seasoned to perfection meat This ranking has been established by World 101 Best Steak Restaurants and in addition to rewarding distant restaurants Holding firm at the top are Parrilla Don Julio of Buenos Aires Hawksmoor of London and American Cut Tribeca of New York in seventh place in the ranking bursts The Due Cippi of Saturnia above Trattoria dell´Oste in Florence (position 24)  @I Due Cippi @Trattoria dell'Oste who runs the restaurant together with his brother Lorenzo "Seventh place is the result of a path we took after taking the reins of the restaurant founded by our father Michele in the 1970s which even at the time had the words "Various breeds on display" and cooked them by the fireplace There were three anonymous visits from inspectors." - he continues soul of the restaurant and passionate narrator of the dishes cooked by his brother an exceptional "meat artist," a punctual performer of grilled meats and great classics of local cuisine reinterpreted in a contemporary key the ultimate proponent of gourmet grilling: he applies the concept of refined cuisine to the treatment of different cuts in the large fireplace together with his trusted right-hand man Vincenzo The restaurant is in the historic square of Saturnia in the province of Grosseto you immediately get a sense of the restaurant's philosophy where some 90 or so matured sirloins currently rest it is a mandatory step in meat preparation according to Lorenzo He takes advantage of this technique in the three exposed cabinets and a special cell that allows it to be extended for up to a year "We manage to dry-age more than three tons of meat at the same time: they are then served with a minimum aging of sixty days serve meat based on the number of ‘days of maturation,' but serve it when it is ready to be consumed at its best"- Aniello stresses The menu at I Due Cippi is broad and cross-sectional: you can taste the most sought-after and famous meats in the world with a focus on local farms with Black Angus bred in Italy Chianina and some dairy breeds such as Frison and Simmental purchased in its best cuts with sustainable mandates enhanced with a creative and conscientious touch “Sustainability is an important segment," the chef concludes "and animal welfare is a priority for us: ethical methods are used the animals grow healthy and are fed hormone- and antibiotic-free raw materials with a preference for pasture-raised livestock." Good and sustainable meat that is artfully cooked and served in a family-run atmosphere: this is I Due Cippi the best temple of grilled meat in Italy and seventh in the world Find the article here