Los Angeles has no shortage of exceptional steakhouses, but few approach the dining experience with quite the theatrical flair of STK. Blending the sophistication of a contemporary steakhouse with the energy of an upscale lounge, the restaurant built its reputation on premium cuts, striking interiors, and an atmosphere where dinner becomes an occasion in itself.
During my visit to STK Los Angeles in 2018, the restaurant offered a distinctive interpretation of traditional steakhouse dining, where culinary craftsmanship shared the spotlight with music, design, and the city’s unmistakable social energy.
For Robert Liberato, then Regional Executive Chef, creating a memorable evening extended well beyond what arrived on the plate.
“It’s all about the drama,” he explained during our interview. “We offer a unique and dynamic fine dining experience with the superior quality of a traditional steakhouse. We try and keep our image sleek and sexy.”
The restaurant’s interiors reflected that philosophy. Sleek contemporary furnishings, an open dining room, and a lively bar created an atmosphere that felt more like a fashionable gathering place than a conventional steakhouse. A resident DJ provided the soundtrack, bringing an energetic rhythm to an evening that moved effortlessly between dining and nightlife.
It was this deliberate departure from tradition that gave STK its distinctive personality. Rather than relying on the familiar conventions of a classic steakhouse, the restaurant embraced a more social, contemporary experience without losing sight of its culinary foundations.
Behind the culinary program was Chef Liberato, a graduate of Le Cordon Bleu California School of Culinary Arts whose career included experience at the Getty Center, The Grove’s Whisper Lounge, Son of a Gun, and BLT Steakhouse. His background also extended to high-profile events, including Sundance, the Academy Awards, and South by Southwest.
Despite the restaurant’s glamorous atmosphere, Liberato emphasized that the foundation of its menu remained refreshingly straightforward.
“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.”
The restaurant’s approach to dry-aged beef was another point of distinction. At the time of our conversation, Liberato described a partnership with Chicago-based Meats by Lintz, which supplied USDA Prime beef for STK’s aging program.
“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 for 30 days for the Delmonico and 40 to 45 days on the Porter, Bone-in Strip and Tomahawk steaks.”
For the chef, however, choosing a favorite dish was surprisingly easy.
“My favorite appetizer is the Brussels 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.”
STK’s appeal also extended to Los Angeles’ entertainment community. During our interview, Liberato recalled a particularly memorable evening when Kerry Washington and the cast of Scandal gathered at the restaurant in March 2018 to celebrate the television series’ final season.
“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.”
Yet beyond the celebrity clientele, contemporary interiors, and carefully selected steaks, what distinguished STK was its commitment to creating a complete evening rather than simply serving dinner.
As Liberato explained:
“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.”
That philosophy captured the essence of my experience. STK offered more than an impressive selection of prime beef and seafood; it brought together food, atmosphere, music, and hospitality in a way that felt distinctly Los Angeles.
For those who appreciate a steakhouse with a more spirited personality, STK demonstrated that an exceptional evening can be as much about the energy surrounding the table as the cuisine served upon it.
Editor’s note: Originally published in 2018, this article reflects the STK Los Angeles dining experience at its former location inside the W Los Angeles hotel. In May 2025, STK relocated to 1100 Glendon Avenue in Westwood Village. The original review and interview have been preserved as a record of that dining experience. For current restaurant information, visit STK Los Angeles.
