Today is: Thursday, June 13, 2024

STK Restaurant and Lounge Review

At this wildly creative, upscale restaurant, the eclectic menu centers on a
steak, featuring succulent USDA Prime steaks, skirt steaks, bone-in rib steak, porterhouse. A selection of entrees features flavorful creations such as Organic Roasted chicken, Kansas City Veal, Roasted Lamb Porterhouse. With an
elegant but uniquely decorated setting, STK Restaurant lives up to its name
and it is “not your daddy’s steakhouse”. STK also feature a complete
cocktail list, and in-depth wine list with over 230 bottles.


My guest and I visited STK on a Saturday evening and were immediately
escorted to a generously proportioned booth that could have easily seated a
party of six. We soon noted that our timing was perfect, because within ten
more minutes several larger groups had arrived and were filling up the booths
around us. Our amiable server, Keith, began our meal with a delicious “not
your daddy’s Manhattan cocktail.” Delicious! Numerous cocktail creations
have also originated at STK, including their unique interpretations of the
Cosmopolitan and Monitor. Their bar is amazing and very
entertainment, and the clientele is young and beautiful.


“Not your daddy’s steakhouse,” STK exemplifies One Group’s skills and vision
to the fullest. Executive Chef Larry Greenwood’s culinary creations include
unique salads such as a crab, melon and avocado maché; foie gras French
toast; as well as imaginative standouts like shrimp rice krispies and parmesan
truffle fries. Head Chef Larry Greenwood has brought his own flavor into the
kitchen from Boa and The Standard with such menu additions as the tuna
tartar with blood orange, annatto and taro chips, and pan-seared
Diver scallops topped with caramelized miso sauce.


Fresh salads, as well as the chef's daily selection of steak, tuna, and salmon
tartares and carpaccios also offer a fresh, light start to the meal. As anticipated,
steak is the main attraction at STK, and Chef Greenwood features different
cuts and sizes of meat, such as small, medium and large, as well naturally
raised options, that will be sure to satisfy every STK guest. Signature
entrees and market fish are also served, along with both
traditional and more inventive side dishes. 


The dining room ambiance is gorgeous, sexy and inviting. The ceilings soar in
the main dining room against a backdrop of unadorned white brick with glass
globe lights floating like stars throughout. Seating is banquette style, low and
designed to engage a social atmosphere. The color and material palette
runs from pressed black crocodile to creamy white leather. The center
of the venue houses an outdoor atrium which features a commanding
bar, an open air ceiling and a resident DJ booth.

       La Cienega                                       Feisty Elderflower

The open room leads to an intimate bistro in lilac and black with a private bar
of its own. A perfect place for large or exclusive events, STK has already
booked several VIP events that will take them through awards season.

   Long Island Ice Tea                              Mount Veeder Cabernet

We started our amazing dinner with a selection of appetizers. Our first choice
was the Shrimp Rice Krispies; a Tiger Prawns, Shrimp Bisque on a cilantro
sauce. The condiments and sauce were delightfully tangy, but the quality
seafood was the real star of this dish. I haven’t had shrimp this big for
a long time. Paired with a crisp Cabernet Sauvignon from Napa
Valley, it was a dazzling prelude to the feast being
prepared for us in the kitchen.

Shrimp Rice Krispies                            Parmesan Truffle Fries

 Spicy Tuna Tartare

My guest enjoyed his Spicy Tuna Tartare with peaches, yuzy aioli and crispy
wontons. I had an incredible throwback to the late 1950’s: Oysters
Rockefeller with spinach, béarnaise sauce and parmesan cheese. It
was such “comfort food” that I polished my plate clean and
actually even dreamed about it that night!

Beef Carpaccio

 The Beef Carpaccio that my guest ordered was wonderfully delicate and was accompanied by blue cheese, pickled carrots on a toasted brioche.

Jumbo Lump Crab with Green Melon, Avocado

I tasted the Jumbo Lump Crab with green melon, avocado, mache greens
and kaffir lime. Again, another amazing and light appetizer. 

Oysters Rockefeller

We also could not pass without tasting the original recipe for oysters
Rockefeller, which was my favorite.  This particular dish was prepared
with spinach béarnaise sauce and parmesan cheese. It was divine!

Half Dozen Oyster on a Half Shell

We all enjoyed, and to finish our appetizers, Executive Chef Larry
Greenwood sent us a tray of Oyster on a Half Shell.  They
were as delicious and fresh as an oyster can be!

14 ounce Bone-in Filet

STK brings together an energetic atmosphere with outstanding cuisine; a pairing
that is surprisingly hard to find. STK is the perfect spot for many different
occasions, a lively steakhouse that intermingles good music,
delicious food, great cocktails, style, fashion, and fun.”

14 ounce Bone-in Filet with Lobster Topping

As far as our entrees, my guest continued with his classic meat theme and he had
the Bone-in Filet, a 14 oz of a delicious and succulent meat. It went perfectly
with his glass of California Cabernet Sauvignon. Keith suggested that he should
add on top of his steak a Lobster, which was a great idea, and then brought him
a hot, bubbling side order of mac & cheese topped with Black Truffles, a terrific
relish of mixed sautéed mushrooms, and a Parmesan Truffle fries for his steak.
The flavor and tenderness simultaneously exploded in our mouths and brought
back visions of some of the lavish birthday dinners that I had the good
fortune to be treated to while I was growing up.

Mac & Cheese Topped with Black Truffles

Of course steak is the main attraction at STK. With its unique pedigree from
New York’s historic and happening meatpacking district  the menu features
petite, medium and oversize (up to 34 oz.) cuts of beef in addition to a
bone-in filet sure to satisfy any size appetite. If however, steak is not your
thing, opt for the snapper with ponzu and shitake brown butter, a
lamb porterhouse, or Big Eye Tuna with porcini
potato puree and mushroom bordelaise.

Maine Lobster

I could not pass without trying their famous Maine Lobster, which I have no
regrets. It was truly spectacular including the delicious sides that I opted
to accompany my lobster; the Creamed Spinach and the Sweet
Corn Pudding, both were again, to die for!

Kansas City Veal

But there was another dish we tried; the Kansas City Veal that came
along with mushrooms, fingerling potatoes on a plum demi, again,
superb and with a meat that was as tender as it can be.

Creamed Spinach                                                   Sweet Corn Pudding

Sautéed Mushrooms                                        Broccolini         

Although it might be hard for some to fathom, we also ended up sampling
desserts as well. I tried one of the house favorites, Chocolate Cookies,
Banana Bread Pudding and Strawberries topped with whipped
cream. My guest was enthralled with these amazing and light
desserts. We felt absolutely great!

Eventually, we were able to extricate ourselves from our extremely comfortable
booth and approach the elegant stairway that leads back down to the street
level. But I couldn’t leave without first thanking once again Executive
Chef Larry Greenwood for taking me back to the “good old days”
when a smile was really a smile …and a
steak was REALLY a steak.
                               Banana Bread Pudding, Strawberry Shortcake, and Cookies

“There is a great renaissance happening in Los Angeles, the city is a buzz with a
sense of revival which is reflected in the proliferation of great restaurants, retail
and nightspots that are popping up all over the area. People are looking for a
greater sense of urbanity and a more inspired night out. We think that the
design of STK as a concept will be a positive and welcome addition to the
pantheon of what is already a tremendous collection of new and established
restaurants to choose from. I hope it will quickly become a local classic.”

For map and location click Here!

For more information please visit their website at

Article By: Mary Adams
Photos By: Chris Marx

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