After much anticipation, the team behind Matū—the buzzy Beverly Hills steak restaurant that exclusively serves highly-marbled, 100% grass-fed Wagyu from First Light Farms in New Zealand—has expanded the brand with a sibling outpost on San Vicente in Brentwood.
With Matū Kai, Jerry A. Greenberg (a former tech entrepreneur who is also the co-founder of Sushi Nozawa Group, HiHo Cheeseburger and Uovo), along with his partners Scott Linder, Michael Odell and Ryan Gianola, are continuing their mission to highlight the benefits and pleasurable aspects of savoring great beef that “leaves you feeling satisfied but not overwhelmed like steak dinners often can,” notes Greenberg.
The team notably also has ownership in First Light Farms, where all the steaks are humanely raised, butchered in-house and can be traced to exactly where each cut comes from. This allows the restaurants to create a truly closed-loop system that ensures unparalleled quality, transparency and sustainability. “We like to say from ‘ground and grass to fork and knife,’” says Greenberg, who resides in Santa Monica with his family and felt passionately about bringing the concept to the westside.
The new outpost is located in an old bank building in the heart of a developing strip of San Vicente that has lately seen expansions of other popular LA restaurants such as Ospi, Planta, Tu Madre and most recently Great White. “There is a lot new coming to the neighborhood and we are happy to be part of it,” says Greenberg. “It’s been wonderful to be received so well at Matū in Beverly Hills over the last four years, and when we found a great location in Brentwood, we thought it was the perfect spot to continue our journey.”
While guests can enjoy some of the dishes that made the original Matū a fan favorite, such as the Philly cheesesteak (eight ounces of Wagyu ribeye and sirloin, Cooper Sharp cheese with grilled onions and a roasted long hot pepper on a freshly baked sesame roll) which is only available at the bar nightly, during lunch (coming soon) and as part of the special “Lock, Stock and Barrel” feast ordered at the table, there will be a few exclusive offerings at this location as well.
“Matū Kai is a twin of the original Matū, and like twins, even though they share the same DNA they are not identical,” said Greenberg. “One of the main differences is the eight new dishes on the menu in Brentwood.” Those include a tangy spiced Tahini Caesar salad; meatballs in Pomodoro sauce; brochettes with ribeye, New York strip and harissa spice; tenderloin satay with Crying Tiger Thai sauce; and hand-torn Maltagliati pasta from Uovo in a ribeye ragù. Add a glass or a bottle of red wine (offerings include Frank Family, Daou, Flowers and even their own Matū Reserve), or classic specialty cocktails such as old fashions and espresso martinis to round out the meal.
“One of the things we like most about this new space is that it allows us to create an indoor-outdoor dining experience that we think fits well in Brentwood,” says Greenberg of the spot, which takes advantage of the westside’s more laidback atmosphere. “Guests have already noted they love the slight breeze they feel in the dining room, which makes us happy to hear.”
The restaurant was designed by architect Robert Tsurimoto Kirsten of A-RTK (a former studio director of Marmol Radziner who created the original Matū), using earthy tones and deep woods like solid walnut for a warm aesthetic, along with brick finishes and blackened steel. The large bronze bar with green-hued marble and a small lounge area is an anchor of the open main room which seats 75 people—and offers views into the bustling kitchen—flowing out to a tree-lined patio. For events or special gatherings, there is a 35-seat private dining room, unique to Brentwood. “It’s all about creating an environment that feels elevated but relaxed,” said Greenberg. “We wanted guests to feel like they’ve discovered something new, even if they’re already fans of Matū.”
And for those who want to take a deeper dive into this meaty world, there is an exclusive series of Wagyu Dinners that guide diners through a variety of cuts and cooking techniques, including wood-fired grilling and plancha searing.
No matter the experience, Matū Kai’s team is confident that the beef is not only some of the best—but also the healthiest—in the world. “It doesn't require dry aging, marinades or sauces to be delicious,” says Linder. “The depth and complexity of flavor comes naturally, from open pastures and a varied diet provided by nature. Wagyu itself brings a unique flavor which is why our beef only needs salt, pepper and heat, just as it should be."
11777 San Vicente Blvd.; 310-810-2501; matusteak.com
“It’s all about creating an environment that feels elevated but relaxed. We wanted guests to feel like they’ve discovered something new, even if they’re already fans."
“The depth and complexity of flavor comes naturally, from open pastures and a varied diet provided by nature. Wagyu itself brings a unique flavor which is why our beef only needs salt, pepper and heat, just as it should be."