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Restaurant Collection
HOURS
Dinner: Sun – Thurs 5:30 - 11PM
Dinner: Fri – Sat 5:30PM - 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.
Accolades
- Open Table, Top 100 Hot Spots in America
SIGNATURE DISHES
- Crispy Lobster Tails: Two large lobster tails covered in Rice Krispies, served with green chili aioli, pickled chilies and papaya slaw.
- 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.
- Seared Foie Gras: 2.5 oz. of foie gras served with huckleberry gastrique, foie butter, and pancakes. Garnished with powdered sugar, micro herbs and a sherry reduction.
GROUP RESERVATIONS
To reserve a table for parties of 13 or more, fill out the form below or call 877.551.7776.
Private dining options available.
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.