{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-572d6a42.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-f4d0de30.css\" media=\"all\" /\u003e\n\u003cdiv data-title='LA steakhouses turn fancy with burlesque style' data-url='/boclips/videos/5c54c0bad8eafeecae14ce9e' data-video-url='/boclips/videos/5c54c0bad8eafeecae14ce9e' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nLA steakhouses turn fancy with burlesque style\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eLA's steakhouse restaurants are getting a makeover. Steak and fries has been a favourite on many menus, and now the meal is getting a makeover. Meat is still the key ingredient, but the d�cor is going upscale in some of Los Angeles'...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eLA's steakhouse restaurants are getting a makeover. \u003cbr/\u003eSteak and fries has been a favourite on many menus, and now the meal is getting a makeover. \u003cbr/\u003eMeat is still the key ingredient, but the d�cor is going upscale in some of Los Angeles' eateries. \u003cbr/\u003eNow, one such restaurant created by a Hollywood movie producer is attracting diners with it's French-inspired menu.\u003cbr/\u003eThe food may be traditional, but the setting is anything but.\u003cbr/\u003eThis new dining spot in West Hollywood, is drawing diners with its extravagant style and meat-inspired menu.\u003cbr/\u003eIt's been created by film producer and restaurateur Victor Drai.\u003cbr/\u003eHe's been well known on the Los Angeles and Las Vegas nightlife scene for the past 20 years, having launched a number of nightclubs and restaurants.\u003cbr/\u003eThe style here is unconventional - more burlesque than traditional steakhouse.\u003cbr/\u003eThe main dining room - which overlooks Sunset Strip - is decorated with over-the-top art deco paintings, light fixtures and fittings.\u003cbr/\u003eThere's also velvet curtains in deep red hues and flickering candles.\u003cbr/\u003eAccording to Drai, a steakhouse is perfect for him because he loves meat.\u003cbr/\u003e\"I'm somebody who loves meat personally, I love meat way more than fish,\" he says.\u003cbr/\u003e\"So a steakhouse for me is a natural, except most steakhouses are not sophisticated enough. They all have a certain image of the 30's, 40's or 50's America and they're not beautiful. So what I tried to do here is first, a beautiful restaurant with a steakhouse. And why a steakhouse? People understand a steakhouse. They know they will come in and have a choice of steak and a choice of fish eventually. So we try to be a little more sophisticated on the fish part of it and the steak we tried to be a little more simple.\"\u003cbr/\u003eThis restaurant sits 220 guests split over two rooms with dimmed lighting throughout.\u003cbr/\u003eAccording to Drai, to him perfecting the lighting was one of the most important factors.\u003cbr/\u003e\"I think about it like my own house,\" he says.\u003cbr/\u003e\"Like if I fancy to have a gorgeous dining room, the most sexy, the best lighting. I think lighting is about 80 percent of it and 20 percent is the rest.\"\u003cbr/\u003eBut Rare by Drai's wouldn't be anything without the food, here they serve prime-grade aged steaks and a choice of fresh seafood.\u003cbr/\u003eAll meat is grain-fed and butchered in house and - according to the restaurant - every piece of meat is checked by three different people before being served to guests.\u003cbr/\u003e\"We get basically all our steaks from one meat company, our meat company gets all our steaks from greater Omaha,\" says executive chef Patrick Floredo.\u003cbr/\u003e\"So it's midwest, everything's is grain fed. We also have a couple of steaks from Boise Idaho which is our American Wagu. We feature two steaks that are American Wagu our Hanger steak and also our Wagu rib-eye. We butcher everything in house. Everything with a bone, we have a scary bandsaw downstairs. So we have our butcher push all our meat through the bandsaw. The good thing about that is we get to hand select everything, we trim everything, all the waste and all the scrap meat goes into our sauces, so we make all the sauces in house.\"\u003cbr/\u003eAmong the specialities served here, there's a 22 ounce Porterhouse steak made for two. \u003cbr/\u003eThere's this Wagu Ribeye Hanger Steak and also this Pepper steak. \u003cbr/\u003eSeafood dishes include this whole-roasted Loup de Mer, while there's also this Whole-Roasted Free Range Chicken.\u003cbr/\u003eAccording to Drai, having launched last December (2013) the restaurant is doing well - they broke even in the first six months.\u003cbr/\u003eHe says they chose to launch a steakhouse because of the simplicity of the food.\u003cbr/\u003e\"I think it's the simplicity of steakhouses that people like,\" he says.\u003cbr/\u003e\"I think people are tired of these fancy French high cuisine where you wait for two hours for your dinner and fancy food - you don't know what's in it, there's too many things. I think that's what they like about the steakhouses. It's simple, they know what they have, they can look at it and have it. So, that's what I transferred into my menu. A steak that is easy and everybody can do that, but I think I made it a little more simple than most steakhouses.\"\u003cbr/\u003eEric Rosen is a food writer for LA Confidential magazine.\u003cbr/\u003eHe says steakhouses have become popular even among health-conscious diners because people are sampling some great beef recipes around the globe.\u003cbr/\u003e\"People have travelled all over the world,\" he says.\u003cbr/\u003e\"You've got people going to Argentina and trying their grass-fed beef, you have them going to Australia and trying Wagu beef, Japan for the famous Kobe beef and they come home and they want to try those wonderful things at home as well and they want it to be an experience. Someone who's been to France and had steak frites wants to have that experience back home as well and that's what steakhouses are doing. They're evolving beyond that old chop house image and into something that's new, that's innovative and that brings ideas from all over the globe back home.\"\u003cbr/\u003eRosen says it's not just the food, but also the experience at restaurants which is evolving.\u003cbr/\u003e\"Whether it's the over-the-top decor, live entertainment, white table cloth service, whatever it is, steakhouses are pampering guests and making an evening out an entire experience not just like having,\" he says.\u003cbr/\u003eAP Television\u003cbr/\u003eWest Hollywood, California, US - 10 March 2014\u003cbr/\u003e1. Pull out from porterhouse steak to women sitting at table\u003cbr/\u003e2. Wide of waiter walking through restaurant\u003cbr/\u003e3. Mid of two women eating\u003cbr/\u003e4. Wide of dining room with velvet drapes and oil paintings \u003cbr/\u003e5. Tilt down from painting to fireplace filled with candles\u003cbr/\u003e6. Wide of oil paintings and mirrors\u003cbr/\u003e7. Mid of diners being served food\u003cbr/\u003e8. Pull out of Rare by Drai's restaurant exterior\u003cbr/\u003e9. Set up shot of  Victor Drai, Owner of Rare by Drai's sitting down at restaurant table\u003cbr/\u003e10. SOUNDBITE (English) Victor Drai, Owner of Rare by Drai's:\u003cbr/\u003e\"I'm somebody who loves meat personally, I love meat way more than fish. So a steakhouse for me is a natural, except most steakhouses are not sophisticated enough. They all have a certain image of the 30's, 40's or 50's in America and they're not beautiful. So what I tried to do here is first, a beautiful restaurant with a steakhouse. And why a steakhouse? People understand a steakhouse. They know they will come in and have a choice of steak and a choice of fish eventually. So we try to be a little more sophisticated on the fish part of it and the steak we tried to be a little more simple.\"\u003cbr/\u003e11. Pull out from steak with peppercorn sauce to man eating\u003cbr/\u003e12. Mid of red ceiling lights\u003cbr/\u003e13. Mid of oil painting and book shelves\u003cbr/\u003e14. SOUNDBITE (English) Victor Drai, Owner of Rare by Drai's:\u003cbr/\u003e\"I think about it like my own house, like if I fancy to have a gorgeous dining room, the most sexy, the best lighting. I think lighting is about 80 percent of it and 20 percent is the rest.\"\u003cbr/\u003e15. Close of steak on flame\u003cbr/\u003e16. Wide of chefs at work in kitchen\u003cbr/\u003e17. Mid of Wagu Hanger steak going on grill\u003cbr/\u003e18. Mid of chef looking at meat in cold locker\u003cbr/\u003e19. Mid of Patrick Floredo, Executive Chef at Rare by Drai's using bandsaw to cut meat\u003cbr/\u003e20. Tilt up from steak to Floredo\u003cbr/\u003e21. Wide of Floredo sprinkling salt onto Porterhouse steak\u003cbr/\u003e22. Close of Porterhouse in cast iron pan with fried vegetables being applied\u003cbr/\u003e23. SOUNDBITE (English) Patrick Floredo, Executive Chef at Rare by Drai's:\u003cbr/\u003e\"We get basically all our steaks from one meat company, our meat company gets all our steaks from greater Omaha. So it's midwest, everything's is grain fed. We also have a couple of steaks from Boise Idaho which is our American Wagu. We feature two steaks that are American Wagu our Hanger steak and also our Wagu rib-eye. We butcher everything in house. Everything with a bone, we have a scary bandsaw downstairs. So we have our butcher push all our meat through the bandsaw. The good thing about that is we get to hand select everything, we trim everything, all the waste and all the scrap meat goes into our sauces, so we make all the sauces in house.\"\u003cbr/\u003e24. Close of grilled onions being plated on Wagu hanger steak\u003cbr/\u003e25. Close of peppercorn being applied to steak\u003cbr/\u003e26. Close of sauce being poured onto cooked peppercorn steak \u003cbr/\u003e27. Mid of Loup de Mer fish\u003cbr/\u003e28. Pull in of Whole Roasted Free Range Chicken\u003cbr/\u003e29. Wide of guests eating\u003cbr/\u003e30. SOUNDBITE (English) Victor Drai, Owner of Rare by Drai's:\u003cbr/\u003e\"I think it's the simplicity of steakhouses that people like. I think people are tired of these fancy French high cuisine where you wait for two hours for your dinner and fancy food - you don't know what's in it, there's too many things. I think that's what they like about the steakhouses. It's simple, they know what they have, they can look at it and have it. So, that's what I transferred into my menu. A steak that is easy and everybody can do that, but I think I made it a little more simple than most steakhouses.\"\u003cbr/\u003e31. Close of copies of LA Confidential magazine\u003cbr/\u003e32. Set up shot of  Eric Rosen, Food Writer for LA Confidential Magazine\u003cbr/\u003e33. SOUNDBITE (English) Eric Rosen, Food Writer for LA Confidential Magazine:\u003cbr/\u003e\"People have travelled all over the world. You've got people going to Argentina and trying their grass-fed beef, you have them going to Australia and trying Wagu beef, Japan for the famous Kobe beef and they come home and they want to try those wonderful things at home as well and they want it to be an experience. Someone who's been to France and had steak frites wants to have that experience back home as well and that's what steakhouses are doing. They're evolving beyond that old chop house image and into something that's new, that's innovative and that brings ideas from all over the globe back home.\"\u003cbr/\u003e33. Wide of guests in restaurant\u003cbr/\u003e34. SOUNDBITE (English) Eric Rosen, Food Writer for LA Confidential Magazine:\u003cbr/\u003e\"Whether it's the over-the-top decor, live entertainment, white table cloth service, whatever it is, steakhouses are pampering guests and making an evening out an entire experience not just like having dinner.\"\u003cbr/\u003e35. Mid of oil painting and lighting\u003cbr/\u003e36. 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