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Restaurant Collection
HOURS
Dinner: Sun – Thurs 6 - 11PM
Dinner: Fri – Sat 6PM - Midnight
Location
STK: A CONTEMPORARY STEAKHOUSE
STK is a new-style Las Vegas steakhouse from The One Group and Executive Chef Stephen Hopcraft. STK features a bustling bar scene, an inspired menu, and a relaxed dining atmosphere with a sexy vibe created by the in-house DJ.
With locations in New York City, Miami and Los Angeles, STK is a Las Vegas celebrity hotspot that breaks with tradition, offering a flirty take on the classic American steakhouse.
SIGNATURE DISHES
- Day Boat Scallops: Dry scallops served with pancetta braised kale, potato cream and Osetra caviar.
- Lil BRGs: Two all-Wagyu beef patties, special sauce, cheese, housemade Japanese pickles, onions on a sesame seed bun; can be “super sized” with black truffles, foie gras, or both.
- Tuna Tartare: Fresh sushi-grade tuna stacked atop avocado with a soy honey emulsion, served with house-made Taro chips.
GROUP RESERVATIONS
To reserve a table for parties of 13 or more, click the button below or call 877.551.7776. Private and semi-private dining options available:
- STK Candy Barr Private Room | 24 Guest Maximum
- STK Tempest Storm Private Room | 16 Guest Maximum
- STK Private Rooms Combined | 40 Guest Maximum
Accolades
- OpenTable, 100 Best Steakhouses in America
- OpenTable, Top 100 Hot Spots in America
RESTAURANT WEEK
STK is proud to participate in Three Square's Restaurant Week from Monday, June 19 – Friday, June 30. This two-week event benefits the community's largest food bank, which feeds nearly 100,000 men, women, children, and seniors in Las Vegas each month. Participating restaurants create special menus to offer guests with a portion of the proceeds being donated to Three Square.
DINNER | $80
- First Course: Choice of Day Boat Scallops (pancetta braised kale - potato cream - osetra caviar), Burrata (heirloom tomatoes - balsamic - basil), Beef Tartare (italian capers - whole grain dijon - poached quail egg - truffled croutons) Shrimp Cocktail ($10 Upgrade) (cocktail sauce - lemon)
- Second Course: Choice of 16 oz. Sirloin (poached egg + jalapeno + potato), Spicy Big Eye Tuna (wasabi aioli - eel glaze - bok choy), Free Range Organic Chicken (mustard greens - salsify - truffle onion jus), Topping of King Crab Oscar ($25 Upgrade)
- Dessert: Choice of Strawberries & Cream (white chocolate cremeux - strawberry sorbet - shortbread), STK Donuts (maple glaze - caramel sauce - candied pecans), Complimentary Glass of Champagne
CHEF BIO: STEPHEN HOPCRAFT
With a commitment to creating culinary masterpieces that spotlight seasonality of ingredients and unique flavor profiles, Stephen Hopcraft joined The ONE Group as Executive Chef, STK Las Vegas. Recognizable as a Bravo TV "Top Chef" contestant and from appearances on the Food Network's "Chefs vs. City," Hopcraft's passion in the kitchen derives from a simple philosophy: use only the freshest ingredients to craft palate-surprising flavor combinations with broad appeal.
Hopcraft credits impetus for his culinary journey to the adventurous cooking style of his mother at their home in Shaker Heights, Ohio. By adding unique components to her Midwestern comfort dishes, she shaped an artful yet familiar dining experience that would become the basis for Hopcraft's own approach as a chef. A serendipitous move to California led Hopcraft to meet Chef Thomas Vinolus. As Hopcraft's mentor, Vinolus inspired him to enroll in the prominent California Culinary Academy of San Francisco.
Hopcraft's talents were quickly recognized and he obtained an internship with Chicago's renowned chef Charlie Trotter. From there, he went on to develop a relationship with acclaimed chef Michael Mina, and spent the last 10 years working in many of Mina's restaurants, including Arcadia, StripSteak, and SeaBlue.