STK
Average user Rating: 86
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The One Restaurant Group opened STK with a reinvention of the classic steakhouse in mind. The sexy décor replaces the traditional dark ambiance of steak places. Steak may be the main draw, but STK does not skimp on the seafood either. The steak is divided into small, medium and large cuts going from filet medallions to porterhouses.
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89
7/15/2009
As soon as our lovely waitress Bambi introduced herself and described the night’s offerings, we were presented with STK’s signature bread served in cast iron skillets (left). My first mound of bread was cold, so it was left untouched on my plate. The second hunk was much warmer and tasted even better dipped in the ground chives and olive oil sauce served alongside.
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Recommended Dishes
Lil Big Macs!
80
Hip L.A at STK
6/9/2009
A while back, Abby from PleasurePalate organized a media dinner with a bunch of us over at STK house, basically an event where the set restaurant gets to showcase it's chops. Abby is interning with One Group, responsible for other L.A-hip abodes such as One Sunset and Coco De Ville.
Blogger dinners are something all in their own, an all out attack of comped dishes, drinks, desserts one after the other until we reach that sad/sickening feeling of satiation and you just can't take another bite...one of my top reasons of loving life personally.
Today was no exception.
Talk about [tongue] sweeping a foodblogger off his taste buds! Tomato 4 ways (Tomato "tartar", marinated sun-dried tomato, flash fried tomato, and a marinated raw cherry tomato), Chef Todd Miller set the bar high with this special off-the-menu starter. Top quality tomatoes of any sort need not too much doctoring at all, as is the case here with basil infused olive oil & a dash or two of bacon salt, like I said, not much at all.
A cocktail pairing was to accompany every course apparently, courtesy of their mixologist Pablo Moix. Wished I would of knew this before the cocktail reception, based from PURELY aroma and presentation sense perceptions...\
Uva Caipirinha (Leblon cachaca, red grapes, lime, clover honey)
Golden Roasted Beets get the Eastern treatment with coriander, micro mint, yogurt & a light curry blend ($12). Surprisingly superb blend vs. these perfectly cooked root veggies.
Jumbo Lump Crab Salad (green melon, avocado, mache greens and kaffir lime)
Keeping true with it's "Jumbo" naming (for once), this mix was jam packed with luscious, sweet crab flesh, tasting overly fishy in some bites, but that Kaffir lime took care of that nicely.
Capsicum Mojito (Bacardi, lime juice, mint leaves, bell pepper)
...smelled sweet and spicy, in the truest sense of the word.
Lil' Big Macs (Japanese wagyu, "special sauce", sesame bun; $20)
Juice bombs that made perfect headway for those nice fresh-baked buns, that secret sauce only brought everything together. Never having an actual Big Mac ever in my life, and not planning, ever, especially after this baby.
Wet and Dry Aged Beef orders were charred & nice from what I can remember, but not to much swoon factor, the myriad of sauce I'm sure would of helped (herbed Bearnaise, red wine sauce, blue butter, STK, lemon mustard, bold STK, and toasted peppercorn, creamy horseradish) if only they weren't all the way on the other side of the buzzed blogger table...
Swoons were definitely heard on these spud sticks though.
Truffe Parm. (more like porn) Cheese Fries
Lincoln log style-stacked. Wait, since I wasn't around to play that back in the day, so, can't really walk the talk, so, here's my J.Gold style bad ass description: Jenga, jenga, jengaaa! A-ha, take that J. Gold guru...
And the night's clincher, a most surprising makeover of old friends.
Hazelnut Pop Tart w/ Hazelnut Ice Cream
Nutella containers and Chocolate Pop Tarts never lasted longer than a week in my house. These renditions were impressive, they got down that signature crumby, buttery crust like in the industrial artificial ones but actually made from real quality ingredients. And very few times does A la Mode not work on desserts.
Honestly, didn't know what to expect as I fell asleep on the bus coming to this place but, it was pleasantly surprise. Vowed to myself to never become one of those L.A hipster type of guy's, but wouldn't mind coming back on an 'expense account' one day to experience that hip burger, fries and Nutella pop tart thang.
pictures:
http://teenageglutster.bl ogspot.com/2009/06/finals-c runch-post-stk-la.html
Recommended Dishes
Lil' Big Macs, Truffle Parmesan Fries, Hazelnut Pop Tart
89
5/22/2009
This was a dinner hosted by STK to garner some publicity (hopefully it's appropriate to post here? if not just take it off ...)
The night started with a slew of cocktails concocted by mixologist Pablo Moix in the bar area.
A couple of interesting and 'spicy' drinks: Capsicum Mojito (bacardi, lime juice, mint leaves, bell pepper rings - $15)
The winner of the majority vote was the Green Intensity cocktail (aviation gin, lime juice, serrano chili slices, basil leaves - $14)
As someone noted upon first sip, this cocktail "tastes like Thailand in your mouth!" A little spicy for me to drink the whole thing, but definitely unique, memorable, and tasty.
My favorite drink was actually the uva caipirinha (lebon cachaca, red grapes, lime, clover honey - $14). Sweeter than your standard caipirinha because of the grapes, and I also love the taste and smell of the honey.
The highlights:
Roasted Beets (coriander, micro mint, yogurt, curry - regular price $12)
The creamy yogurt sauce might be a tad too sweet/creamy that it deters a bit from the beets, but otherwise I enjoyed this dish. The beets were amazingly sweet, and the little spice from the coriander and curry was a very nice contrast.
And then there was my favorite dish of the night: The Li'l Big Macs (Japanese wagyu, "special sauce", sesame bun - regular price $20)
Thick, moist, juicy wagyu patty. Nicely toasted buns. A creamy special sauce and the essence of truffle. My god, this was sooo good. Eating this satisfies an almost (almost? no, it totally does) carnal desire.
Some of the sides were pretty notable, such as these Parmesan truffle fries (regular price $9)
These big, thick fries were the perfect media for truffle oil and parmesan cheese (Yes, that's where my priority lies. truffle>parmesan>potato).
Another side that I really enjoyed was the sweet corn pudding. So creamy, sweet, with a bit of saltiness. If you haven't yet noticed that I have a corn on the cob on all my festival posts, I'll tell you again. I. LOVE. CORN. So you might not want to take my word 100% on how good this sweet corn pudding is.
I haven't paid much attention to STK until that night and I was pleasantly surprised. Pablo Moix's drinks were creative and delicious. The food was also pretty good with good steak and a few great starters/sides, such as the sweet corn pudding. Or like those Li'l Big Macs. Ohh. Must come back!
photos: http://tinyurl.com/pxbjxy
Recommended Dishes
Li'l big macs, sweet corn pudding
85
Celeb watch
11/14/2008
http://clayfood.blogspot.co m/2008/08/stk-los-angeleswe st-hollywood.html
In Los Angeles you have a mix of foodie restaurants and celebrity restaurants. You know what I'm talking about when I say a celebrity restaurant, the food could be great, could be good, or could be bad.. but you don't go there really for the food.. the quality of the food is just a side benefit.. you go there to say you've gone there. It's a place filled with people eating thereto make sure they are seen.
Don't get me wrong, the food can still be good.. it just costs more than your average meal. You gotta pay to have the paparazzi camped outside your restaurant. *shields face, NO PAPARAZZI PLZZZ*
This particular night, my MCDP (most cherished dining partner) , a few other buddies, and I went to STK.
First thing to note, the restaurant is beautiful in terms of it's decoration, it's very modern with clean crisp lines and stark contrasts in color.
Dangling lights all over the restaurant with a black ceiling makes it look like you're dining under the stars.
As well the table is this dark matted finish, almost like you're eating on leather.
It makes me feel rich. Also gives me the calm that nothing is going to fall off the table.
First up, bread basket in an iron skillet.
Olive bread and normal bread, some aoili and tapenade.
First appetizer, Foie Gras French toast
Chunks of pan seared Foie with green apple and almond brioche, drizzled with a sherry sauce. Well executed dish, the apple is cooked perfectly , it's sturdy enough to eat along with the foie but not to sturdy that it doesn't fall apart when you bite it along with the foie. The foie itself is well cooked, it's not overly rich and doesnt' make you ask for a glass of Reisling to pair with it.
The Brioche was sweet and perfectly crisp, I liked this dish very much.
Next appetizer was a special. Seared Scallops.
served with pea sprouts, grilled apple, and a light caramel sauce. I like the contrast between the sweetness of the caramel and the salty-seaness (new word!) of the scallop, but I wasn't awe struck by the dish , I prefered the Foie much more so.
For the entrees, someone got the market fish
Think it's a rainbow trout, don't really remember. Didn't try it, sorry no opinions! I think two people got it.
One of my other dining companions shared the Bone in New York steak with me (26oz).
Heavily pan seared with generous amounts of salt and pepper. I could not tell you the quality of this beef, whether it's prime/choice/select because it was so outrageously undercooked. The fat didnt' melt yet so we were sawing away at the steak trying to get past the layer of fat they should have trimmed off. The meat itself was lacking in flavor, so much so that they have to sell you a mix of 8 sauces to spice up the steak.
The saving grace of the "main course" were the sides.
Sweet Corn Pudding.
It was seriously like eating pudding. Thick gooey mounds of sweet corn pureed into a pudding. Ah how I loved it. The dish was sweet with a hint of savory. A+!
Also an order of Parmesan truffle fries.
Nicely fried, crisp on the outside with soft cooked potato on the inside. Light truffle flavor with a dash of parmesian.
Now the real highlight of this meal had nothing to do with the food. It had to do with the fact that C-list celeb David Spade and I touched hands. He sat with his back against me. When I put my arm around my MCDP, he also put his arm around and we touched. It was a moment that will live in his memory forever... (heh).
Anyways, STK is a cool scene, it makes me feel vivacious and young like the 24 year old that I am.. even though half the crowd was probably in their early 50's , all the waiters/waitress/hosts/host esses were young and good looking! Would I tell you to get the steak? Eh, maybe not.
89
STK Steak
10/7/2008
http://foodshethought.blogs pot.com/2008/10/blt-steak.h tml
BLT Steak
8720 Sunset Boulevard
West Hollywood CA, 90069
310-360-1950
The blurb on the BLT website says the following:
"Executive Chef Laurent Tourondel brings BLT Steak to the West Coast in the famed Le Dome space on Sunset Boulevard just west of Sunset Plaza. The menu showcases raw bar selections, the chef's signature warm popovers, specially selected Certified Angus Beef, fresh seafood and blackboard specials. Steaks are dressed with a selection of sauces, ranging from Bearnaise to Horseradish, and paired with decadent sides such as Parmesan Gnocchi and oversized Onion Rings, all of which create an impeccable dining experience in Los Angeles."
http://www.bltst eak.com/
BLT Steak stands for Bistro Laurent Tourondel, not the well known lunch dish. However, they do offer bacon as a side dish. Mmmm. Bacon.
Last week we swung by BLT Steak late night to share a nightcap and an appetizer. I was so impressed with the warm interior and the chicken pate that I made a bold move. I changed our early Saturday night reservations to eat at KaGaYa in Little Tokyo with J & L to late reservations at BLT. Bold and daring.
I love how warm the room is, warm yet very modern and sophisticated. The bar area is superbly comfy for eating or just drinking. And there is a small lounge/living room area just inside the patio doors. I could happily wait there for a table or enjoy appies lounging on one of the couches. The dining room is to the left as you walk in the door, it is elevated, but only slightly. It doesn't have a stagey feel at all. The entire room has a cohesiveness that makes one comfortable and relaxed. This is a place you can stay awhile. I did not like the downstairs bathrooms, high high super high heels make climbing up and downstairs not my favorite challenge after a couple of drinks.
An homage to the protein of the evening...
The first thing that comes to the table is the infamous and delicious chicken pate. To begin with they serve it with simple sourdough bread.
I love the presentation, pate in the canning jar with the rubber seal. I love the homeyness....
The texture of this is superb. It is very smooth and slightly fatty...and just a small schmear flavors the sourdough bread to perfection. To Hades with butter.
A little chicken fat goes a long way.
They must slip these beautiful popovers in the oven the second you sit down to the table. They come out piping hot, one per person. They are accompanied by the BLT popover recipe card, which I think is a thoughtful and inspired touch. The attention to detail and the feeling of being included in the dining experience makes me just love this restaurant.
A slightly sexier photo op. These popovers look so seductive in the flattering candlelight. Eat me.
Sea salt comes to the table in a large and heavy metal urn shaped shaker. The earthy and slightly old fashioned accessories on the table are incredibly appealing. I want to touch everything, and secretly take the jars, bottles and shakers home in my handbag.
Oysters. Natch.
The steak looks kind of vierd. I ordered filet mignon, and it looks like they wrapped it in a circular shape, tied it with string and cooked it trussed up. Served in piping hot cast iron.
When cut open, however, it looked and tasted like the perfect specimen of filet mignon. I find this to be cooked slightly more rare than the medium I ordered, which is exactly what I was banking on.
The flavor was immense, but natural. It didn't taste like it had been injected with butter or sugar or heroin or any of the other mysterious ingredients that one suspects Masto's and Ruth's Chris injects into their meat to make it taste to addictively wonderful. This was simply an excellent cut of meat, well cooked.
The french fries were very nice. Nothing fancy or dressed up about them. No garlic, parmesan or bleu cheese, no herbs or adornments or fanciness. Just good French fries.
I love asparagus. It is my favorite side dish at a steak house, and these were large and shaved along the bottom, grilled and served with a moderate sprinkling of chives.
What is up with mashed potatoes these days? Have we changed the culinary definition of the mashed potato? They seem less mashed these days than pureed within an inch of their starchy existence. They taste good, but sometimes I want some texture to my spuds. And this trend is so durn universal I am a little perplexed. I might have to make some mashed taters at home to satisfy my craving for the kind of potatoes Grandma Ruby used to make. Yes, my granny's name was Ruby, and she had a way with the vegetables.
The third side dish we ordered was the sweet creamed corn. It was delicious. Served piping hot in the ubiquitously adorable cast iron pans. I may or may not have a couple of these at home in my dish washer. Only the inside of my purse knows for sure.
I envied hugely the head of garlic and the bone marrow that accompanied L's rib eye.
Bone marrow makes me feel very Racquel Welch circa cavewoman era One Million Years B.C., 1966. WHY did my beautiful filet not come with bone marrow? I like bone marrow. Not fair.
Recommended Dishes
Filet Mignon, Popovers, Creamed Corn, Rib Eye
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