STK in Los Angeles may be one of the most exciting steak restaurants to dine in.

Whatever reason takes you to the West Beverly Hills restaurant, I’m sure it’s a good one. I went a few week ago with my friend TJ to review their cocktail and dinner menu and from the start of it to the end, I found myself infatuated with every plate that came our way. Looking at the price tag however, it’s unfortunate that I won’t be able to visit the restaurant with the same frequency that I visit less expensive places I love such as Target. However, with wedding season and holidays quickly approaching, that may be enough reason for me to go back. As Father’s Day creeps around the corner, STK would be a perfect place to treat the one you love. Grab him a few things from Top Men’s Shavers who pulls great dad gifts and then surprise him with it while at STK! What dad wouldn’t love a shaving kit and steak after raising kids, and quietly putting up with them, for years? Years! Yes, you dads out there deserve this.

While TJ may not have any kids, he is a male so he’s basically halfway there.

Sitting in the restaurant, it was easy to become captivated by the deep and dark beauty of it all. The tables were decorated with precision and the atmosphere carried a personality of deviant luxury. It was as if STK knows it’s in the upscale neighborhood of Beverly Hills, but doesn’t confine itself to the often rigid and stuffy aesthetics that most restaurants fall victim to. Looking over the cocktail and dinner menu, it didn’t take us long to decide on what to order. The extremely soft and buttery complimentary bread helped steer us into a direction of a few things to get after glancing from page to page.

To begin the dinner we started with cocktails. I ordered the Strawberry Cobbler ($16) which was made of Belvedere, fresh muddled strawberries, and served in a glass lined with a graham cracker crust. As a sweet cocktail aficionado, this one was more than what I could have asked to have. The bartender balanced the Belvedere with the fresh fruit with such precision that the cocktail was a simple drink with a light refreshing taste that finished with a pleasing taste of graham crackers.

An almost complete contrast was TJ’s cocktail, the Cucumber Stiletto ($16). Made of Ketel One Citroen, St. Germain, muddled cucumber, and mint this was a drink whose looks were deceiving. From the single sip I snuck of his drink I found the liquor to be strong and prominent while the additional ingredients slowly followed after. Here, his cocktail was robust with vodka that was accented by the cucumber and the mint. If your style of drink is one where the alcohol leads, then this will be the one for you.

To accompany the cocktails were a few starters that arrived to the table. The first was the sprightly Tamai Farms Heirloom Beets ($15). The salad was comprised of Valbreso feta, smoked cashews, charred grapes, and Vadouvan oil making it such a vibrant and eye catching dish to see. Since beets haven’t had the best track record in my book, this was really a plate for TJ. Watching him take fork after fork of the salad, it was clear to see that it was a winner for him.

A plate that was easily winner for me was the Jumbo Lump Crab Cake ($22). A pricey plate for sure, the crab cakes should be considered a delicious (and necessary) splurge. Served with a grain mustard aioli and herb salad, the crab cakes were a standout to be taken in. Lightly browned on each side, I loved how lightly seasoned the thick cakes were and how they sat in the tart and textured aioli.

After the crab cakes was the Beef Tartare ($19). A small portion of the beef tartare was mixed with a whole grain Dijon, topped with a poached quail egg, sprinkled with Italian capers, and paired with truffle croutons. I loved spreading the beef tartare across the croutons and allowing the poached egg to flow throughout the tartare. It was such a undemanding dish that before we knew it, it disappeared.

Before the waiter placed the entrees on the table, he placed the side dishes in front of us. The Lobster Mac and cheese ($12) and Sweet Corn Pudding ($12) were incredible to see and smell. I really liked the gooey and thick cheesiness with the mac and cheese and the large amounts of lobster that could be picked up in each fork. But what stole the show between the two sides was the sweet corn pudding. I never thought I would say that I would express so much more adoration for a sweet corn pudding over a lobster mac and cheese, but I do. This pudding had such a casual sweetness, a rich creaminess, and a beautiful amount of juiciness that made its way through the corn. I think there are so many great aspects in this dish and love how well they worked together.

Once we cleared the starters and the sides held a strong place on the table we took our utensils and focused on the entrees. The first was the Duroc Pork Chop ($33) topped with a mint salsa, basil oil, and served with pickled rhubarb. Slicing through the pork belly and taking a quiet moment to actually explore the taste of this dish brought forth an incredibly succulent and hearty cut of meat. In each bite was an equal amount of the sweet and light mint. Pairing each forkful with the pickled rhubarb offered a beautiful tart taste to the pork that wasn’t there before.

Trading plates with TJ, I took my turn at the Market Fish (Market Price). The chef’s choice of fish was a pan seared halibut with a smoked paprika creama. Although the fish is small in size, the taste of it immediately made up for what you might have thought was missing. The fish was so light and the burnt taste of the creama alongside it enhanced what would be a bland fish at any other restaurant.

Out of the three entrée’s we ordered, my favorite had to be the 16oz. New York strip ($47). The type of meat which the restaurant is named after exceed all of my expectations. While the plate appeared unassuming and simple, the taste was anything but that. The USDA grass-fed and then corn-fed beef from Meats by Linz was cooked medium-rare. Aligning my knife and fork to slice through the meat was a gorgeous sight to behold. The moment I tasted it, the immediate thought that came to mind as I chewed through the marbled meat with a seared crust so dark and deep was that this was what Jesus eats in heaven. Those who got to enjoy the steak in STK just happened to be so lucky to take part in such a heavenly meal. Amplifying the impeccable taste of the steak were the array of sauces from blue butter, horseradish, red wine, and a few others.

Closing off the perfect dinner we split dessert. First was the Orange Dream Cheesecake ($12). STK took what would have been a traditional cheesecake, but added their spin to it. Instead of strawberries or cherries, they brûléed oranges, placed it on top of the circular cake, which sat on top of a pool of caramel, and added a dollop of whipped cream. I loved how creamy and smooth the cake was, how the sweetness was gentle and casual, and that the brûléed oranges had a rich fruity taste that brought it all together effortlessly. The addition of the petite flowers was a beautiful touch as well.

Following the cheesecake was the Warm Baked Cookie ($12). An oversized chocolate chip cookie was drizzled with chocolate sauce, caramel, and vanilla ice cream. The piping hot cookie was full of large chucks of chocolate which melted with the vanilla ice cream in the best way possible. Sure it was an overload of sugar and calories, but that’s why exercising comes in handy to reduce and potential regrets.

While my dinner at STK wasn’t for Father’s Day specifically, it will be the perfect place to go since the holiday is almost here. If you’re looking for a great steakhouse in Los Angeles and the holiday season is not the focus for you, treat yourself to an amazing dinner at STK. The cocktails, the food, and the desserts are pricey, but the taste matches the pretty penny you’ll spend perfectly and you won’t regret a single moment of it.

If you’re not able to get to STK this weekend to celebrate the dad in your life, take a gander at the great gift ideas over at, Top Men’s Shavers!

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Address: 930 Hilgard Ave, Los Angeles, CA 90024
Phone: (310) 659-3535
Hours: Sunday to Thursday – 6:00pm to 11:00pm and Friday & Saturday – 6:00pm to 1:00am
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