Opened in 2008, STK Los Angeles—a sister restaurant to same-named steakhouses in New York, Miami, Las Vegas and Atlanta—is part of The ONE Group, a New York-based hospitality company boasting some of the country’s most talked-about restaurants and lounges. Along with ONE’s tried-and-true professional pedigree comes a promise of stellar cuisine and potables—and always in the most stylish, dazzling of atmospheres. STK Los Angeles is no exception to the rule—what awaits the STK diner is not a dining experience but a full nightlife adventure. Unlike many long-hyped L.A. eateries where the buzz far outweighs the menu (ahem, The Ivy), STK is able to deliver on every front—high-quality fare, unfailing service and a sexy atmosphere. Don’t let the hordes of paparazzi stationed out front deter you from indulging in what is best described as “not your daddy’s steakhouse.”
In March of this year, Chef David Gussin became STK’s executive chef, bringing in tow his experience as the chef de cuisine for Mercato di Vetro and work with various other well-known L.A. eateries. Gussin’s menu ensures a constant rotation of the freshest seasonal ingredients and nothing but the finest cuts of meat.
Before satiating your craving for red meat, start with some of STK’s light and inspired salad and appetizer options. One can never go wrong with a mixed greens salad (with cranberries, tomatoes and sherry vinaigrette) or hearts of romaine (with garlic crouton and parmesan-lemon dressing), but I recommend the Blue Iceberg salad, a spin on the classic steakhouse wedge, with smoked bacon, blue cheese and pickled tomato. If your style is to skip the veggies and start with indulgent eats, order the Shrimp Rice Krispies—one of the restaurant’s signature dishes—an inventive combination of tiger prawns, shrimp bisque and cilantro over America’s favorite breakfast cereal. Rely on STK’s knowledgeable servers to assist you with wine pairings for each course.
After an appetizer or two, it’s time for the main event. While STK’s non-red meat entrees are most likely amazing—options include tuna, snapper, lobster and chicken—ordering any of those would entail cheating yourself out of a premium cut of heaven. Even as someone who rarely indulges in red meat, to stray from the restaurant’s steak options would be downright foolish. Satisfy your most animal of instincts with cuts ranging from small—skirt steak, petite filet, New York strip—to medium—bone-in rib eye, bone-in filet, porterhouse—to large options—a 26-ounce bone-in New York or 34-ounce cowboy rib eye—all cooked to perfection as you desire.
So as not to disappoint your mother, complement your steak order with a range of downright delicious sides, each priced at $9 and large enough for the entire table. It’s not the true steakhouse experience without an accompanying carb and green veggie, so take my recommendation and opt for the sweet corn pudding and broccolini. Other side dish options include mac & cheese, mixed mushrooms, parmesan truffle fries and creamed spinach.
There will never be an equivalent experience to a meal among friends set in a captivating environment. STK has taken the classic steakhouse model and transformed it from old-school to contemporary classic. While your father may very well enjoy STK, this L.A. hot spot is best reserved for those who truly appreciate style—in concept, in décor and, most importantly, in cuisine.
STK, 755 N. La Cienega Blvd., L.A., (310) 659-3535; stkhouse.com