STK San Diego San Diego steakhouse

600 F Street, San Diego, CA, 92101 Core-Columbia
Andaz San Diego

Sunday 5–11PM Monday 3:30–11PM Tuesday 3:30–11PM Wednesday 3:30–11PM Thursday 3:30–11PM Friday 3:30PM–12AM Saturday 5PM–12AM

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Steaks

Upscale Lounge Dining

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Hotel Restaurant

Hotel Bar / Lounge


Business Dining

Entertainment: DJ

Meet for a Drink

People Watching

Power Scene

Premium Wine List

Best Private Party Room Rental

Reservations Recommended

Raw Bar

After Work

Valet Parking

STK San Diego

STK San Diego - San Diego

STK's mission is to merge nightlife with a steakhouse concept, and parent company The ONE Group aims to do so with its dozen or so restaurants throughout the country. The San Diego outpost is no exception, of course.

It draws a chic crowd with its loungy atmsphere of theatrical lights illuminating tables, picturesque windows allowing guests to watch the bustling Gaslamp Quarter and a deejay spinning contemporary hits. It also helps that the restaurant is tucked inside the Andaz San Diego hotel, giving it a good mix of locals and visitors.

STK San Diego serves only USDA beef, and the meat originates from Linz Heritage black angus cattle. They're grass-fed, then corn-fed for the last three months. Steaks range from a 10-ounce loin strip to a 34-ounce dry-aged Tomahawk. Diners may choose from a selection of toppings, including Alaskan king crab, peppercorn crusted and bernaise.

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It draws a chic crowd with its loungy atmsphere of theatrical lights illuminating tables, picturesque windows allowing guests to watch the bustling Gaslamp Quarter and a deejay spinning contemporary hits. It also helps that the restaurant is tucked inside the Andaz San Diego hotel, giving it a good mix of locals and visitors.

STK San Diego serves only USDA beef, and the meat originates from Linz Heritage black angus cattle. They're grass-fed, then corn-fed for the last three months. Steaks range from a 10-ounce loin strip to a 34-ounce dry-aged Tomahawk. Diners may choose from a selection of toppings, including Alaskan king crab, peppercorn crusted and bernaise.

Non-steak entrees range from herb-crusted rack of lamb, roast organic chicken and grilled local vegetables. Other options include family-style seafood platters, house-made pappadelle with short rib ragout and pan-seared black cod.

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