Merilee A. Kern is a good life connoisseur who keeps her finger on the pulse of the luxury marketplace in search of new and innovative must-haves and exemplary experiences at all price points – the affordable to the extreme. The best of the best across all product, service and travel categories are detailed in her exclusive column “The Luxe List” that reaches millions of affluent consumers each month through multiple syndication channels. An array of top-tier online and print media outlets publish Merilee’s Luxe List feature content. With this highly marketable and adaptable Luxe List brand, Merilee is also a regular on air contributor with FOX5, XETV Channel 6 (The CW) and KUSI-TV in San Diego where she serves as a “gift guru” and consumer product trends expert. She also serves as a national Satellite Media Tour (SMT) spokesperson. In addition to her Luxe List endeavors, Merilee owns and operates a highly successful boutique Public Relations agency, Kern Communications (https://www.KernCommunications.com), where she serves as a senior-level publicist and spokesperson for various products, services and brands proffered by the clients she represents.
![When it comes to steakhouses, Los Angeles is a carnivore’s cornucopia. While the City of Angels is replete with meat-minded eateries, one such restaurant—STK in the W Los Angeles in West Beverly Hills—rises above thanks to an inimitable mix: a well-conceived and expertly executed menu proffered in a high-intensity, chic club-like atmosphere where dining is far more than eating: it’s an event. While patrons indubitably flock to STK LA for the food, Robert Liberato, Regional Executive Chef for the location, understands that a memorable guest experience is about far more. That, in Los Angeles especially, image is everything. “It’s all about the drama,” he offered in my exclusive interview with him. “We offer a unique and dynamic fine dining experience with the superior quality of a traditional steakhouse. We try to keep our image sleek and sexy.” Sexy indeed. From a dining room décor that’s anything but stuffy and traditional, this chic and modern open space exudes a decidedly communal vibe that extends from the bar into the dining room. There’s a resident DJ spinning high-energy, top-volume beats while you eat and imbibe. Is it a restaurant? Is it a bar? Is it a club? Yes. STK laudably manages to blur the lines of these definable boundaries with seeming ease. However, it’s not shtick, but rather a desire to redefine what a fine dining steakhouse establishment “is”...and most certainly “is not.” The first line of copy on the STK LA web site aptly eradicates any confusion, boldly asserting “STK LA is not your daddy’s steakhouse.” Even so, daddy would most certainly enjoy STK’s somewhat intense iteration of a steakhouse experience. Executing all of this fabulosity is Chef Liberato, who graduated with honors from Le Cordon Bleu California School of Culinary Arts. Over the course of his career he has developed an impressive background having worked for Bon Appetit at Getty Center, The Grove’s Whisper Lounge, Son of a Gun Restaurant and BLT Steakhouse. Additionally, he has showcased his cuisine at Sundance, the Oscars and South by Southwest among other star-studded affairs. Chef Liberato commented on the eatery’s fundamental approach to steakhouse fare, noting, “Something that we pride ourselves on at STK is using simple fresh ingredients. We feature as much local and seasonal product as possible. We try to keep the dishes relatively simple and let the quality of our product speak for itself... While STK encompasses so much more than just a steakhouse, the premium cuts of steak are what the restaurant is best known for. It offers a wide range of crusts and toppings for all steaks as well as a unique selection of house-made sauces.” He also offered some little-known factoid gems about the restaurant, offering, “The dry aged selection process is something unique to STK. We have an amazing partnership with Meats by Lintz in Chicago who runs our dry aged program. All of our dry aged beef is USDA Prime and aged from 30 days for the Delmonico and 40 to 45 days on the Porter, Bone in Strip and Tomahawk steaks.” Chef Liberato also revealed his personal favorite item on the menu. “My favorite appetizer is the Brussel Sprout salad but for a steak I love the Bone in Strip,” he said. “I believe it is one of the best steaks you can find anywhere in the country.” He also gave me some celebrity ‘dish’ among those that have eaten at the location. “Kerry Washington and the entire cast of Scandal dined with us in March [of 2018]. They dined on mixed apps and entrees and sipped drinks to celebrate the final season of the show. Other recent celeb diners include Chris Bosh, Perez Hilton, Kelly Osbourne, Michelle Williams and James Maslow.” Among all of his insights, it’s perhaps Chef Liberato’s overarching description of the eatery that resonates with me most. “STK is a unique concept that artfully blends the modern steakhouse and chic lounge into one. It sets itself apart by focusing on the experience as a whole versus any singular aspect of a good night out. It’s not just the food, décor, or nightly music–it’s the combination of all these things that creates a vibe you can only find at STK.” All things considered, STK is definitely a must-do destination for a 360-degree dining experience where one’s penchant for prime meat and seafood are parlayed into a perfect night out on the town.](https://www.upscalelivingmag.com/wp-content/uploads/2018/04/1b-Courtesy-of-STK-Los-Angeles-e1524493569361.jpg)
