The best meat restaurants Route 66

More than a restaurant, The Big Texan is one of the emblematic places of Route 66 (without being on its route) and an attraction in Amarillo. The restaurant room surprises first of all by its dimensions and the countless number of customers on two floors. A small stage allows to listen to some live music. Once at the table, daredevils can try their hand at the local contest, sit on a podium and swallow 72 oz (2.041 kg) of beef and its accompaniments in less than an hour! The bill is free for those who succeed.

There's noise, it's shown, there's always scenes at the bar, it's expensive and everyone has fun in Mastro's. For some years now, it's the number One location of Beverly Hills where it's good to be seen. This is largely due to its excellent cuisine. Steaks, cocktails, potatoes and spinach are all prepared with a master's hand and served in large portions. Here you can see movie stars and victims of plastic surgery.

The CUT restaurant is located inside the Beverly Wilshire Hotel, with the design of Richard Meier. The other big name associated with this site is the excellent chef, Wolfgang Puck, who has made up a menu of recipes from all over the world, all with steaks and seafood. Prices are expensive, but experience is worth a detour: The service is exceptional and the restaurant's clientele is the epitome of the Hollywood spirit.

Located across the street from Gibson's, Maple & Ash is a trendy alternative to the traditional American steakhouse. The clientele is younger and the décor is much more modern. Slightly less expensive than Gibson's, the cuisine is also more inventive and the seafood and fish menu is as important as the meat menu. It's up to you to see which atmosphere suits you best: noisy, trendy, with an original and tasty cuisine, or quiet, traditional, around a simple but equally tasty cuisine.

Poultry, poultry, and... poultry. That's what Howlin' Ray's offers. After tasting "hot chicken" - fried chicken - the specialty of Nashville, Tennessee, chef Johnny Ray Zone had a brainwave: even though he had worked alongside such greats as Thomas Keller, Gordon Ramsay and Nobu Matsuhisa, it was this dish that he wanted to cook and adapt in all its forms. A wish that he first fulfilled through a food-truck, before settling in Chinatown in 2015. An excellent address, not to be missed!