Dinner – Feb. 27, 2018 – STK – The W Hotel – Westwood

In the glamorous W Hotel in Westwood lies an oasis of wonderful fully realized delicious cuisine. This is a true steakhouse in the finest tradition, but somehow modernized. The food is off the charts and the service was just as special.

With Executive Chef Robert Liberato, taking the lead, you know all of the food is going to be the best of the best. The Chef De Cuisine, Carlo’s Flores From San Diego, had previously worked at Divante Enoteco in Del Mar, and was also executive chef at Martini’s in the Hillcrest neighborhood of San Diego.

My server Ivory was so accommodating and sweet, anything I asked for she just said yes!! She delivered an amazing experience of serious fine dining. Francisco Castaneda busboy from Honduras, was equally fantastic.

STK has a modern and inviting interior. We sat in a large dining room, which also boasts a grand bar with mirrored walls. The mood is romantic, with small float-like lighting fixtures that drop down from the ceiling. The floors are a cool slate, and the seats an elegant leather. I loved their wood tables and illuminated flowers. There are beautiful strong white textured walls and purple colored lights, with black walls. The ambient dance music creates an added hipster element, letting you know you’re not in an average old fashioned steak house.  In the summer, you can dine in the very inviting outside patio.

The types of customers at STK are varied. Businessmen, dates, and families all enjoy this hearty amazing cuisine.

Here’s What I tried:


Martini, served up in a tradition martini glass, this was the perfect cocktail to start my incredible dinner.

Strawberry Cobbler, with Grey goose, fresh muddled strawberry, and graham cracker. This is light and fluffy, and has some good sweetness, a delightful cocktail.


Tuna Tartare with Hass avocado, soy honey emulsion, and taro chips. This starter was delicious and fresh, and the sauce melded everything together. It was truly an elegant appetizer.

Lobster Ravioli with Maine lobster, Parmesan, English peas, and truffle crema. This is very simple tasting lobster ravioli, but the tiny bites of lobster and the peas just make for one amazing pasta starter.

Market Salads:

Market Lettuces with cucumber, heirloom tomato, market vegetables, avocado, and green goddess dressing. The vegetables are so fresh and pristine, and the dressing adds the perfect balance of acidity and sweetness!


NY Strip 14oz: Their steak program is a one-of-a-kind curated experience, courtesy of the Linz Heritage Certified Black Angus Program. Each piece USDA beef is primarily from farms in Iowa and Nebraska, and carefully cared for from conception to plate. Linz Heritage Black Angus cattle are certified, allowing for consistency and the highest quality of marbled beef. These are great cuts of meat with delicate seasonings, so tender, you don’t need a knife. With all of these amazing sauces, you just have to dive in and indulge.

Sauces: STK, STK Bold, au poivre, horseradish, chimichurri, blue butter, béarnaise, Red Wine. These sauces will blow your hair back, each one having separate flavors.


Mary’s Organic Chicken, roasted winter squash – couscous – Brussels sprouts – roasted apple jus. Mary’s chicken is very famous, just about every fine dining establishment has Mary’s as their chicken option. This dish does not disappoint; their version of the winter squash and couscous adds the right touch.

Market Fish – Branzino, with black truffle rice, chili oil. This fish is so flaky and fresh, and the black truffle rice is so fantastic, a real winner.


Sweet Corn Pudding (so creamy and smooth). This was my favorite side dish, creamy, sweet and luscious, just a must have side dish.

Creamed Spinach (fried onion on top). This is another one of my favorite sides. It has just the right amount of cream and flavor that makes for one great spinach dish.

Seasonal wild mushrooms. You just have to try these on top of the steak, Wow, what an amazing combination.

Spicy Broccolini (small onions). vegetables offer a crisp fresh take on a usually boring side dish, it’s the spice that will get you coming back for more. You must try these if you want a kick.

Parmesan Truffle fries. Instead of traditional baked potatoes, this will add the extra pizazz that you would want from your fabulous steak dinner.


Bag O’ Donuts with dulce de leche filling, spice chocolate sauce, and raspberry sauce. These little darlings pack some beautiful sweetness for the end of your glorious meal.

Warm Chocolate Chip Cookie with caramel sauce, hot fudge, and vanilla ice cream. I just loved this; it is served on a square mini iron skillet and its so yummy.

Frozen S’more, with graham cracker tuile, and burnt marshmallow. This is just so decadent, you have to try this.

White Wines:

Michael David: Chardonnay, Lodi, CA, ’16. A very nice light Chardonnay, it was a good pair with the tuna.

Landmark: “Overlook”, Chardonnay, Sonoma, CA. This Chardonnay is right in the middle, not too dry, and not too oaky, it was a good pair with the Branzino.

Sonoma Cutrer: Chardonnay, Sonoma Coast, CA. My favorite wine of the night, it went so well with the lobster ravioli.

Red Wines:

Decoy by Duckhorn: “Estate Red”, Sonoma, CA. I loved this wine with the chicken, it just hit all of the right notes.

Justin: Cabernet Sauvignon, Paso Robles, CA. You can’t go wrong with this big and bold Cabernet complimenting the steak, its spicy flavors bought out the meatiness of the steak, and the uniqueness side sauces.

I have been doing these reviews since 2011, this experience will go right up there with my top 20, and it is just that good. Next time you want to indulge in a glorious steakhouse experience skip, the others and go straight to the STK. Enjoy, you won’t get this kind of food anywhere else!

“Not Your Daddy’s Steakhouse” – STK Artfully Blends The Modern Steakhouse and chic lounge into one – offering a dynamic fine dining experience with the superior quality of a traditional steakhouse.”

Hours of Operation
Monday: 3:30 PM – 10:00 PM
Tuesday: 3:30 PM – 10:00 PM
Wednesday: 3:30 PM – 10:00 PM
Thursday: 3:30 PM – 11:00 PM
Friday: 3:30 PM – 12:00 AM
Saturday: 5:00 PM – 11:00 PM
Sunday: 5:00 PM – 10:00 PM
Dinner Hours
Mon-Thu: 5:00 PM – 10:00 PM
Fri-Sat: 5:00 PM – 11:00 PM
Sun: 5:00 PM – 10:00 PM
Happy Hour
Mon-Fri: 3:30 PM – 6:30 PM

930 Hilgard Ave.
Los Angeles, CA 90024


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