The Penthouse at Mastro's

A Rooftop That Earns Its Altitude

Beverly Hills has always had a complicated relationship with outdoor dining. The climate justifies it almost year-round, but the city's premium restaurant tier has historically kept its most serious food indoors, behind glass and controlled lighting. The Penthouse at Mastro's, occupying the third floor of the Canon Drive flagship, represents a deliberate exception: a rooftop lounge setting built into one of the city's most recognisable steakhouse addresses, where the atmosphere is the point and the elevation is literal as much as social.

North Canon Drive sits at the commercial core of Beverly Hills, a block east of Rodeo and within walking distance of the neighbourhood's densest concentration of fine-dining addresses. 208 Rodeo and Baldi operate nearby, as does Beverly Hills Grill, each anchoring a different price point and format. The Penthouse positions itself above all of that, not in prestige necessarily, but in physical fact. The terrace opens to the Beverly Hills sky, with views across the low-rise residential grid that still defines much of the city's character despite decades of development pressure.

The Scene Before the Menu

What The Penthouse trades in, primarily, is the quality of the moment. Beverly Hills' premium crowd expects a certain choreography when they go out: arrival matters, the room responds, the staff calibrates. On the rooftop, that choreography is performed in open air, which changes its texture considerably. The evening light in Los Angeles does particular things at dusk, the marine layer softens everything, shadows lengthen earlier than you expect, and rooftop venues that understand this tend to schedule their energy accordingly, building toward the first hour after sunset rather than peaking at noon.

The Penthouse fits into a broader pattern visible in high-end American dining cities, where steakhouse brands have developed upper-floor or rooftop extensions to capture a lounge-oriented crowd that wants proximity to the kitchen's reputation without committing to a full table service format. In New York, Chicago, and Los Angeles alike, this format has proved durable because it serves a specific use case: the pre-dinner drink that becomes dinner, the post-deal meeting that runs long, the group that wants to see and be seen without the rigidity of a prix fixe timeline.

Sourcing, Standards, and the Steakhouse Tradition

Mastro's sits in a tier of American steakhouse brands that has long differentiated itself on protein sourcing. The American steakhouse, at its upper end, has been shaped over the past two decades by a sourcing conversation that parallels what happened in fine dining more broadly: provenance matters, breed and feed program matter, and the chain between ranch and plate has become a credentialling mechanism. At the main Mastro's operation below, that conversation plays out through the cut selection. The Penthouse, as a lounge extension, connects to that sourcing reputation through its position in the same building and under the same operational umbrella.

This is worth noting because the sustainability and sourcing question in high-end steakhouse dining is genuinely contested. Beef carries one of the highest environmental footprints of any protein, and premium steakhouses occupy an uncomfortable position in the sustainability conversation. The counterargument from producers and operators at the upper end is that regenerative grazing, low-density farming, and full-animal utilisation programmes can shift that calculus meaningfully. Venues like Blue Hill at Stone Barns in Tarrytown and Single Thread Farm in Healdsburg have built entire editorial identities around that counterargument. Premium steakhouses operate in different territory, but the sourcing question follows them regardless of format.

In California, where legislative and consumer pressure on supply chains has been more sustained than in most other states, any operation at Mastro's price tier is subject to that scrutiny. Cafe Amici and other neighbourhood addresses operating with Italian sourcing frameworks have benefited from a cuisine tradition that is structurally lighter on meat, but steakhouses compete on different terms. The relevant question for a venue like The Penthouse is whether the broader Mastro's operation, which sets the sourcing and waste policy for the building, has made that a visible part of its positioning.

Beverly Hills in Its Broader Dining Circuit

Beverly Hills sits within a wider Los Angeles dining circuit that now includes internationally significant addresses. Providence in Los Angeles operates at the top of the city's fine dining tier, with a sourcing and sustainability programme that is one of the most documented in California. Nationally, the reference points for rigorous source-to-table practice at fine dining scale include The French Laundry in Napa, Alinea in Chicago, and Le Bernardin in New York City, among others. Addison in San Diego and Atomix in New York City represent newer entrants to that conversation. Emeril's in New Orleans, Lazy Bear in San Francisco, and The Inn at Little Washington each anchor their respective cities' premium tiers with distinct editorial identities. 8 1/2 Otto e Mezzo Bombana in Hong Kong demonstrates how the fine dining reference network now operates globally rather than within national boundaries.

The Penthouse at Mastro's does not compete in that register. Its competitive set is narrower and more local: Cameo and the upper-tier Beverly Hills lounge circuit, alongside the main floor at CUT Beverly Hills and the dining room below. Within that set, it occupies the rooftop-lounge niche that Beverly Hills has had limited supply of relative to its demand.

Planning Your Visit

The Penthouse is located at 246 N Canon Dr Floor 3, Beverly Hills, CA 90210. Valet is the practical choice given Canon Drive's parking density on weekend evenings; street parking exists but requires patience. The address is within the walkable core of Beverly Hills, so arrivals from nearby hotels along Wilshire or Little Santa Monica are direct on foot.