Larsen's Grill

Made a large party reservation inside the private room and I have to say that the service at Larsen's is on point. I had to make multiple calls to modify the number as well as ask them several questions and I received courteous answers each time despite the number of times I had to call in. Throughout the meal, the waitress Aly (Alyssa) was very patient and accommodating to our party size and deserves applause for how she provided service to us. Food-wise, everyone ordered a wide arrange of food, but we didn't hear a single complaint from our guests (party size of 17). From the children to the wise adults, everyone enjoyed their food from visual appeal to the taste of the food. Of the several steakhouses I've been to, this was probably one of the few steakhouses that I've been to that puts quite a bit of effort in not just their main entrees, but also their appetizers and sides. Even something as tiny as the chips in the spinach and artichoke dip and something as integral as the tuna tartare; everyone was surprised at how well seasoned the tuna was (it reminded me of a nice tuna poki) and how crisp the chips were for the dip along with how much spinach and artichoke was in the dip itself. The entrées were done very well and visually very appealing. The tomahawk steak was of notable visual appeal and amazingly tender. The sea bass was a noticeable size with moist and flakey inside. The mashed potato sides and grilled asparagus were a favorite amongst everyone and the mac and cheese made people quite envious and considered order another side for their entrée. From my personal view point, the wet aged steak (New York Strip) was very flavorful and tender. Better than a normal steak in my opinion and made quite nicely. The temperature was right and the season was on point where it wasn't overly salty and you can still taste the full flavor of the steak. The mashed potato side was very smooth and buttery to the taste. Doesn't feel overly heavy so I wonder if it's whipped mashed potato too. The grilled asparagus was nicely prepared and still tender to the bite while being grilled and not burnt. Again, I loved how attentive they were with even their sides. All in all, I was quite pleased with how the event and food were handled by Larsen's. I highly recommend them for a special occasion and their food is quite exceptional in my opinion. As told, the dry would be higher in tenderness, but a bit less in flavor compared to a wet aged steak. One day, I'll be able to do a side-by-side comparison perhaps. Until then, definitely worth a try for you to formulate your opinions.

This place is not only beautiful but the food was fantastic. The husbands each enjoyed a beautifully presented tomahawk steak. One had mashed potatoes that were AMAZING while the other had brussel sprouts which were also delicious! I enjoyed a blacked chicken pasta dish - delicious! The Moscato wine was a winner! I must find it and pick up extra! Try the Moscato, you won't be disappointed!

Larsen's in Oxnard California is very pricey. We ordered the Tomahawk steak 32oz for 2 which is $180.00. The steak was cooked very good. The wild rice was okay. The ceaser salad could have been more fresh. The asparagus was okay. The butter cake was dense. I feel with this price you should be able to choose your dessert. We also ordered Chateaubria steak 20oz for 2 which is $130.00. The steak was supposed to be medium and it was rare and didn't have any flavor. The steak did not look like 20oz.The flemmings salad was okay. The garlic cheese bread was okay. The mac and cheese is delicious. If you go there don't order the specials. Very pricey and not worth the price. Try something else.

Disappointing, especially at the price point. Everything on the menu was pricey but the service and especially the food was not worthwhile. Staff passes by often enough but their attention to plate placement/removal and drink service was weak. Worst was that the $64 USDA Prime filet mignon (rare) was lacking. I can taste the aging a bit but at no point did I get a, “this hits the spot,” feeling and the juices flowed out quite a bit. I haven’t seen that since I learned to cook steak properly years ago. A friend had the USDA Prime ribeye (medium rare) and that looked even worse and was over cooked. The third friend had a rare prime rib and it looked like the best of the 3 but that’s the easiest of the 3 to get right and the cheapest cut so I guess they are good enough for that.

Do not fall into this trap as I did! The server will suggests the Tomahawk steak 32oz saying it is not on the menu, what they don't tell you is that it is a $180 dollar steak, which in my opinion is not worth it... They should put it in the menu or at least tell you how much it costs! negative 5 stars!