HUGE NEWS, Champagne Society! One of our personal favorite hotspots to wine and dine, as you probably could tell from our Instagram Revelry, is STK Los Angeles! And now, they have a brand new location to call home…
Originally located on La Cienega Boulevard, the trendy steakhouse has recently moved to the W – West Beverly Hills, to a bigger, badder, space that has already been garnering heaps of praise. Hamptons to Hollywood was able to score a reservation at the new restaurant, and as soon as we were leaving, unbuckling our belts from our delicious meal, we KNEW it had to be our July pick of where to indulge.
Oh, wait, I’m sorry. Are these pictures making you drool all over yourself? How do you think we felt actually eating these delicacies?! Now go clean yourself up so you can see what our top choices are…
Our waiter was Challacomb, who was really fun! Not only did he have a great sense of humor and put us in good spirits (emotionally and alcoholically), he was also super knowledgeable about the menu, which was a huge plus, because the decision to choose just one dish was nearly impossible. Firstly, the drinks came, and the Staff Selection was perfectly refreshing – a great way to start the evening. And then, THEN, there was BREAD. BREAD!! It will be the death of us all because of how delicious! And the chive olive oil sauce on the side? Fuhgeddaboutit.
For an appetizer, the table ordered the crispy lobster tails, which sounded like an adventure, given the intrigue of their description, but they might have been the best first course I’ve ever had. The breading wasn’t too heavy and didn’t mask the taste of the lobster, which was key. And the shellfish was cooked JUST ENOUGH – not chewy nor rubbery like some restaurants. And while we’re on the subject of lobster, the lobster ravioli was a game changer. That’s all I’ll say.
Then our sommelier made an appearance and served up the Sonoma-Cutrer Pinot, because we were feeling particularly fancy, and we recommend you feel the same way when you head into the eatery. Warm, with a hint of spice, it was the perfect complement to what was coming…
Next up, I have to recommend the filet – I know, I know, it may seem cliche, but STK DOES IT RIGHT. They make it so you can’t say no. Medium-Rare is the best temperature in my opinion. The meat was literally melting in my mouth. Someone else in our party ordered the Porterhouse, which I think is biggest cut on the menu. Thankfully I had a taste. The verdict?
Can I get an AMEN?
The juices were all seared in perfectly and filled my taste buds with euphoria. Another Hamptons to Hollywood VIP went with the Duck. Now, duck is a dish you can’t exactly get everywhere, so when it’s ordered, it should be special…and good. And guess what? STK LA even kills the game when it comes to serving fowl! Served with red cabbage and apricot pistachio chutney, it was the perfect balance of sweet and savory, extremely tender, and was cooked to perfection, just like the steaks.
By this time, all self-control had gone by the wayside and we were eating up (pun intended) the experience. The music was pumping, the servers and tables were feeling alive – it was quintessential STK – the location change did nothing to sacrifice the fun, trendy, lounge-y vibe that makes the spot so popular and famous the world over.
BUT – I wasn’t about to leave without dessert – who do you think I am? It was decided that the Key Lime Semifreddo, STK Sweet Potato Doughnuts, and, of course, the cookie that dreams are made of, would complete the meal. Each was perfect in it’s own way, and I must admit, the Key Lime Pie MIGHT be giving the warm, gooey, chocolatey-goodness of the cookie a run for its money. Just sayin’.
You guys NEED to check out STK’s new location this summer, and make sure you mention you heard about it from Hamptons to Hollywood. I have a feeling this summer’s gonna be a fun time…
930 Hilgard Ave.
Los Angeles, CA 90024
Great read, looks like a visit to STK is in my future!
Thanks, Mitzi! You’ll love it! 🙂
Oh my goodness that all looks delicious. I love a well prepared lobster tail. Yum Yum Yum