Twin brothers Brad and Greg Finefrock were tired of schlepping into the city for good food and a hot scene, so they've began to populate suburbs like Westlake Village and the increasingly rich Agoura Hills with the kind of restaurants and lounges more commonly found in Hollywood.

After the success of their first venture, P6 Restaurant and Lounge, came the large, multifaceted Chapter 8, a shimmery contrast to the dry desert surroundings with lacquered black floors and tables, va-va-voom red walls and leather booths, and sparkling vintage chandeliers. (The patio has private cabanas, firepits and a separate bar.) On weekends, the whole place becomes a late-night dance club, complete with DJs and long lines to get in the door. Though he probably could have, the chef doesn't coast. Classics like the iceberg wedge get a twist in the form of lavender-honey Maytag blue cheese dressing. Steaks are dry-aged for 28 days; the filet is a tender hunk of meaty delicousness. There are 14 sauces to choose from, and sides run the gamut with eight—eight!—kinds of potatoes including twice-baked, truffled, super-buttery mashed and garlic fries. Since diets are moot in any place with eight potato varieties, dessert must also be sampled: The mile-high carrot cake doesn't disappoint, nor do the fresh donuts with three dipping sauces. —Lesley Balla