Stake Chophouse & Bar, one of several concepts from Blue Bridge Hospitality, positions itself as “not your grandpa’s steakhouse.” At the 4,600-square-foot restaurant you won’t find a white-linen, mahogany engulfed, leather-tufted chophouse of years past. The indoor-outdoor concept is polished and sophisticated and features modern touches such as indigo cream leather, a quartzite bar, six linear fire pits overlooking Coronado Island and an 18-foot back-lit onyx wall in the dining room.
Nevertheless, the real focus here is steak, and Kolanko features some real standouts, including an A5 Japanese Wagyu Dry-Aged NY Strip and a 50-ounce Tomahawk Rib Chop. A signature on Stake’s menu is Tournados Rossini, a filet mignon with foie gras and truffle sauce. High rollers may opt for the five-course “Stake Experience,” priced at $140 per person, with a customized menu prepared by Kolanko. For an extra charge, wine director Greg Majors, who worked in New York with chef Marco Canora at Hearth and Tom Colicchio at Craft, will pair wines for the experience.
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