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Keep up with what’s happening at Ruth’s Chris, from exclusive events, new menu items, promotions and more. Our experienced front-of-house team is trained to deliver memorable meals that consistently exceed expectations. Our chefs, cooks, and kitchen staff are among the best in the world. We believe that the greatest factor in the success of our business is our team. We work hard to attract, hire, mentor and provide growth opportunities for energetic hospitality driven individuals.
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STK is a unique concept that artfully blends the modern steakhouse and a chic lounge into one, offering a dynamic, fine dining experience with the superior quality of a traditional steakhouse. STK distinguishes itself by emphasizing the social experience and taking a vibe-driven approach to fine dining. Every venue has a DJ to create an infectious, high-energy atmosphere and the sleek environment is designed to encourage guests to interact and mingle. Ultimately, STK aims to define the modern dining experience complete with incredible food, world-class service and the perfect ambiance. The four-layer spiced cake studded with golden raisins and dressed in cream cheese frosting and candied heirloom carrots isn’t meant to be finished in one sitting. STK Steakhouse artfully blends the modern steakhouse and a chic lounge into one, offering a dynamic, fine dining experience with the superior quality of a traditional steakhouse.
STK Salt Lake City Menu
If you’re heading out to Palm Springs or as far as Yucca Valley, be sure to keep restaurant critic Bill Addison’s recently published restaurant guide handy. “The spaces offer a unique setting and vibe, creating the laid-back luxury experience that Paséa is known for,” said Savignano. Mixologist Miguel Sandoval has created a menu of bespoke cocktails to accompany the menu, like a Fizzy Lizzy, a variation on a Ramos Gin Fizz but made with smokey mezcal in place of botanic-forward gin.
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With the generous portions, Rackliff and and his team don’t anticipate guests will finish everything, but they are making sure Lōrea is good until the last bite, even if that last bite happens at home the next day. The hotel’s revamp has also refreshed Treehouse on PCH, the hotel’s rooftop lounge and popular late-night spot, that boasts a more open layout now to maximize views of the Pacific Ocean. We’ve combined the finest spirits, service, and steaks with a relaxed, friendly environment to create the best bar experience. Spring is also prime time for road trips, especially now that the desert festival crowds have departed.
Local artist Chris Trisnan has hand-painted the dining room’s community table, and the ocean front patio offers additional seating with a fire pit and outdoor pool bar. Besides the carrot cake there are other memorable desserts, like the chocolate soufflé cake, which is baked fresh and served with chocolate sauce, dulce de leche, chocolate pearls and whipped cream. Springtime also invites us to seize the sunlight with midday meals.
Our expansive main floor can comfortably host 500 guests for cocktails, or if you want to get fancy, up to 280 guests for a seated dinner! Our Rooftop Terrace, overlooking the waterfront seats up to 230 guests. STK has a number of gorgeous event spaces spanning from small intimate private dining rooms to larger loft style spaces perfect for your next party. Paséa Hotel & Spa at CA-1 in Huntington Beach underwent a $5-million renovation of its food and beverage program that transformed not only the hotel restaurant but all on-property dining. Lōrea’s 1,372-square-foot indoor space has plenty of natural light with an open-air feel and a 77-foot-long stone bar.
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Weekday lunch is a great way to shake up your work routine and to try a popular restaurant that’s typically booked for dinner — don’t miss our staff guide with some of our favorite lunch menus ranging from prix-fixe power picks to casual taco spots. Thankfully, we have Addison to guide us toward the best of the best. That includes home Dodgers games now that baseball season is in full swing. Pork belly wraps, for example, are served with all the components arranged on a plate.
Rackliff said those touches are inspired by his time as a corporate chef for chef and restaurateur David Burke. Keep reading if you need even more dining ideas this month, including a new Korean restaurant from a Michelin-recognized team, a viral bakery in Koreatown and a soba noodle bar in Culver City. Sarah Mosqueda covered Orange County food, art and culture for TimesOC and is now a staff writer in Food for the Los Angeles Times. She also has several years of experience in the restaurant industry, including as a proprietor.
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Mosqueda earned a bachelor’s degree in communications from Cal State Fullerton. Scallops are served with maitake mushrooms and peas just blanched so a little bit of crunch remains, but also a pea puree and with fresh pea tendrils curling around the plate. Our steaks are cooked using a patented broiling method developed by our founder. They’re seasoned to perfection, and then served sizzling on 500-degree plates.
Slices of tender pork belly braised in mirin, gochugaru and tamari are fanned out with shavings of salted cucumber, purple ninja radish, pickled heirloom carrots, bib lettuce and chili crunch on top. The menu is designed to not only be approachable but interactive and shareable too. Parker house rolls, laminated like croissants, are presented with a lit melting candle made of Turkish chili-lime butter that softens under the flame for spreading. The Pavlova dessert is presented tableside with a dry ice “smoke” that floods the diner with the scent of lime and mint.
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