"e3rd Steakhouse" opening soon downtown LA. Great food/reasonable prices (1/07)
Written by Rob Miles
There are so many specialties but here is what I suggest Not to Miss= The Pear-Soy marinated ribeye beef. So tender and delicious. The Filet-Mignon steak cooked to perfection and very juicy. The Spicy-Chicken has a bite to it but it is very moist and tasty! see below for more details-
Welcome to e3rd Steakhouse
Welcome to e3rd, where Jason Ha’s approach is unique among the traditional American steakhouses that have become popular in the last decade or so in Los Angeles.
True the definition of a steak is the same: a slice from a larger piece of meat, typically beef or pork. And, like chefs everywhere, Executive Chef Sean Ahn raises the tenderness of the meat by cutting most steaks perpendicular to the muscle fibers. Also, dinner at e3rd can follow the classic American steakhouse fare, which consists of a steak, starchy side dish, in this case potatoes or pasta or rice, and herbed green beans.
So what’s different? In the U.S., steaks are typically served grilled with light seasoning, or sometimes pan-fried or broiled. At e3rd steakhouse, Jason and Chef Sean move in another direction with the preparation – and the price – by following a classic Asian tradition. Fruits, sometimes with honey and other ingredients, marinade various cuts for the tender steak dishes that can only be described as highly flavorful and succulent. One example, and the inspiration for the steakhouse menu, is the award-winning Imperial Short Ribs with rice dish served at westside Zip Fusion,
A well-known accompaniment to steak is prawns or a cooked lobster tail (“surf and turf”). At e3rd, signative Albacado and Ahi tuna based dishes, along with sea scallops and massive tiger shrimp specialties, provide accompanying treats from the sea. These items plus other non-meat dishes keep non-meat eaters happy!
Because steaks are usually cooked quickly, using dry heat, and served whole, the most tender cuts of the animal are usually used in American steakhouses. This has led to the perception in the U.S. that eating great steak means paying top dollars – not true at e3rd, where owner Jason Ha offers a long menu of topnotch steak focused meals at affordable prices.
At e3rd, the classic cuts of Steaks are cooked to order; sliced steak or pork meats are prepared medium rare. And feel free to ask your server for our best wine pairings.
Club Steak: Sometimes called Delmonico, after the famed 19th century New York dining club that specialized in this steak, the club steak is triangular, smaller than a T-bone, but with the same large "eye" section. The delicious, tender steak is cut from the short loin, next to the rib end and is fine in texture with delicate marbling.
Rib Steak: Similar in appearance to club steak this cut taken from the rib section is known as the “insider’s favorite because of it is tender, especially flavorful and textured due to more marbling. The Ribeye steak also rides under the name, Delmonico or Cowboy.
Filet Strip: Filet strips from the short loin and are the most tender of all steaks.
Porterhouse Steak: This large, fine-grained section of tenderloin with a characteristic portion of fat is cut from the short loin nearest the sirloin. It is one of the most popular steak cuts, named when it was first featured in drinking houses where porter, ale, and stout were served.
Strip Steak: When the tenderloin strip has been removed from the short loin, the remaining meat is known as Strip Steak or New York Strip Steak. One of the most flavorful and highest quality steaks, the full, textured taste comes from abundant marbling and the tenderness because they are cut from the strip loin, a muscle that does very little work.
Sirloin Steak: Sirloins come in the pin-bone or hip-bone, flat-bone, and round-bone varieties, the bone adding flavor to the meat when it is cut from the bottom tip of the sirloin section. The delicious flavor makes up for the fact that it is less tender than the sirloins with bones.
T-Bone Steak: Identified by its T-shape bone and fine grained shell, this cut comes from the center section of the short loin, between the porterhouse and club. It is similar to the porterhouse, but with a smaller section of tenderloin and a smaller tail.
Tenderloin Steak or Filet Mignon: The popular, extremely tender cut of beef taken from the short, or small end of the tenderloin boasts low fat content due to minimal marbling.
Here is the menu and website is at the bottom:
Dinner / e3rd Soft Opening Tasting Menu
Traction Wrap $ 6.95
A sweet?) Rice Paper cylinder stuffed with your choice of Beef or Pork & Chef Sean’s crunchies: toasted seaweed, rice paper, bean sprouts
Zip Signature Alba-cado $11.95
Our showstopper “apple” of seared, seasoned fresh Albacore Tuna wrapped in Avocado,
lightly drizzled with our house Eel Sauce
Shrimp Tofu Cake $8.95
A master blend of Chopped Shrimp, Mashed Tofu, mixed Vegetables and Kim chi, baked to a golden brown and drizzled with Our chef’s Spicy Ponzu sauce.
Jalapeno Tuna Tempura $8.95
Six jalapeno halves stuffed with Spicy Tuna &Cream Cheese, flashfried, dressed
with Masago and our house eel sauce.
Asparagus Bacon $7.95
Steamed Fresh Asparagus Stalks wrapped with juicy Bacon, dressed
with the house Eel Sauce.
Sea Scallop $8.95
Three fresh jumbo Sea Scallops, lightly coated in our special batter & delicately fried for extra crunch, glazed with our own creamy
Ahi Tuna $9.95
An arrangement of four thickly sliced, sushi grade Seared Pepper Ahi Tuna &complemented with Orange Miso Vinaigrette.
Award-Winning Shrimp Tempura $9.95
4 massive Tiger Shrimp, lightly coated in our secret batter, and delicately-fried for extra crunch
Snow Crab Seaweed Salad $9.95
Chilled, steamed Alaskan Snow Crab on a bed of Zip’s signature Seaweed Salad,
dressed with a pairing of House Salad Dressing and Miso Vinigrette.
Caesar Salad $6.95 w/ Chicken Breast $9.45
Spinach Salad $7.95
Spicy Tuna Salad $9.95
House Salad $5.95
Ahi Tuna Salad $15.95
Spicy Tuna Salad $15.95
Caesar CeasarSalad $11.95 w/ chicken Breast $15.95
East Third Signature Entrees:
e3rd Rib Steak $18.95
Pear & Soy marinated, 1- inch cut, grilled Spare Rib, fired to tender, juicy perfection
Chef An’s Imperial Ribs $19.95
Three succulent, 1-inch-cut Pear-marinated Short Ribs served “on the bone” with Sticky Rice, Pine Nuts & Dried Chili Strings
Sizzling Beef $15.95
Asian Pear & Honey-marinated thinly sliced Ribeye, stir- fried to perfection
Delmonico Ribeye $24.95
Steak at it’s tastiest best, marbled and marinated for flavor; grilled to order (14 oz.)
New York Strip $22.95
Full bodied texture and slightly firmer than ribeye. The delicious workhorse of
the steak world because it can be cut to any thickness(12 oz.)
Fillet Mignon $28.95
The most famous cut of beef, carefully chosen and prepared for maximum tenderness
and juiciness. 8 oz.
Pork Lovers’ Steak $18.95
The most tender of pork meat, a 1-inch cut of Asian pear &honey- marinated, grilled
Spicy Pork Ribs $19.95
A more traditional cut. 14 oz of Baby- back Pork Ribs with our House Spicy Marinade.
Tender Spicy Pork $15.95
Thinly sliced, Spicy, Marinated Pork Loin, stir- fried to perfection
Spicy Chicken Breast $17.95
Honey Tangerine- marinated Chicken Breast, slow- grilled until tender and juicy
Fish and Pasta
Catch of the Day $(market)
Ask your server for the fish of the day.
Pasta Prima Vera $16.95
Jose’s Pasta $15.95
Kimchi Hamburger (describe? It sounds GREAT!) $13.95
Cheesesteak Sandwich $13.95
Crazy Pork Sandwich $13.95
Mashed Potato, Kimchi Potato, Onion Rings, French Fries, Sautéed Mushrooms
Green Beans, Steamed Veggies (Asparagus, Carrots, Broccoli, and Green Beans)
734 E. Third Street