The whiskey selection is kind of high-end average -- notably the extended lines of Balvenie, Laphroaig, and Macallan. And whiskey prices are pricey-to-bad.
But the food. Oh, the food. This is one of the best restaurants in Los Angeles hands-down. Some of the best steaks you will ever eat. Decadent sides. Excellent service. All in an old-school, classy-upscale steakhouse environment. Just stand outside and watch people waiting at the valet for their cars -- almost every single person exits with a dazed, food-coma-look. Now you could arguably see that at many restaurants, but I think when someone exits the Cheesecake Factory with an undone belt, it's a lot different kind of experience than that at Mastro's.
The one drawback of Mastro's is that there's about a 1-in-3 chance they'll undercook your meat, especially if you order a bone-in steak and you prefer a higher temp than medium-rare. Our advice is this: be very clear with your waiter how you like your steak done -- how pink you like it and so forth. Then, it comes the wrong way, you won't feel bad sending it back, since you and your waiter will both know it's not how it should be. Don't let any of this dissuade you from going, though. When they get it right, Mastro's is pretty much the best there is.
Recommended meal: Sauteed shrimp (a must), one of the bone-in steaks (Filet, Kansas City, or Ribeye depending on your preference) and the Butter Cake for dessert (ridiculous).
Be sure to call for reservations well in advance.
Depressingly overrated, and yet an institution in LA. As indicated, they have a knack for not getting anywhere near your preferred doneness. Sides have tended to be greasy and oily. For a similar vibe I prefer Morton's who gets it done right; for more fun and better steak it's BLT all the way.