Party of 2 obtained $ 636 meals at Stk Steakhouse, which is worth it

When we entered the restaurant, I felt like I was walking in a time capsule. White plaster walls, blue lighting and curved white benches seemed to recall the early 2000s.

The bubbles seemed to be an appropriate way to launch our reunion meal, so I ordered a glass of widow ($ 36) to start.

My friend chose a cocktail called Fade to Blueberry ($ 23), which contained Jack Daniel’s Whiskey n ° 7, Mint, blackberries and fresh lemon juice. She said it was refreshing and had a summer taste in a drink.

We also ordered a bottle of Saratoga water ($ 9) and a glass of Caymus Cabernet Sauvignon ($ 57) to share during our meal.

We have ordered several aperitifs to share, the first of which was an Iceberg salad ($ 32).

The Point Point blue cheese and the smoked bay cubes of apple wood were balanced by the refreshing cherry tomatoes.

We appreciated the grilled octopus ($ 34), which was special at the night we dined in Stk.

In addition to the octopus, this dish included potatoes, salsa verde, olives and smoked paprika of Aioli.

Honestly, seafood was so perfectly charred, of tender and delicately sweet texture that I did not think that it needed sides or sauce.

The Lil ‘Bru Sliders ($ 36) seemed to be a tribute to a McDonald’s hamburger with a high -end touch.

These were made with Wagyu Premium beef, Homemade STK sauce and homemade sesame seeds. The meat was ultra-juider and the sauce provided a good acidity.

The first entry we ordered was Hokkaido’s scallops ($ 67). This dish was special and was accompanied by celeriac puree, brown butter, capers and a reduction in pomegranate.

The scallops were naturally sweet, rich, buttered and tender. It was my favorite dish of the evening.

The Duck confit Gnocchi with Parmesan cream ($ 59) was rich and heavy – but I think it was the point. Fortunately, the musk squash, the oyster mushrooms and the germs of Brussels have well balanced the dish.

The thread of 6 cute ounces ($ 64) is something that I would never traditionally order because I do not like lean meat cuts. However, our server assured us that we would like that, so I decided to try it.

The net was cooked in the middle-rare, turned off and garnished with Wagyu-Umami butter ($ 13), which was burnt down to the table and sprinkled with meat.

“Wow” was the only word that came out of my mouth when I tried it. The meat was tender and complimented the salty notes of butter.

We ordered three sides: lobster macaroni ($ 43), Brussels cabbage ($ 21) and truffle fries ($ 21).

The lobster macaroni seemed exaggerated, but even with all the cream, butter and cheese used, it did not overwhelm the delicate lobster meat.

I was delighted to try the Brussels cabbage, which were fried, thrown with pieces of bacon and finished with a cider frosting. However, I was not a fan of glaze and I thought it made the dish too sassy.

Finally, the fries of the Parmesan truffle were decadent and had a crispy exterior and a soft interior.

The cheese macaroni was my favorite on all the sides we tried. If I didn’t order anything else, I would like it with pleasure as an entrance.

We ordered the chocolate cake ($ 22), which was decadent but balanced thanks to the layers of airy cake that compensate for the rich chocolate ganache.

The donuts ($ 22) reminded me of those you would find during a fair. The soft donuts were thrown with cinnamon sugar and had the perfect amount of sweetness.

The most unique dessert was “The Cloud” ($ 22), a mass of cotton daddy beard on the fire table with Belvédere vodka.

The sweet and sweet sons dissolve slightly, revealing a cake surrounded by berries and marinated in ginger syrup.

It was flashy and fun, but I thought the dish was far too watered and soft.

After tax and before the advice, our meal came out at just over $ 636. We spent about three to four hours in Stk to discuss, enjoy and catch up, but we never felt rushed.

Above all, I appreciated that the music did not arrive throughout the evening so that we can hear ourselves.

I was so satisfied with what I felt when I left this place that if I was back in Los Angeles, I would certainly come back.