Stake Chophouse executive chef Tim Kolanko has some fresh approaches for this new steakhouse concept, including a choice of steak knives for guests.
Cut it up
Guests are presented with their choice of Japanese-, French- or German-made blades in a mahogany box before the meal.
Sleek and modern
The dining room at Stake was designed for a contemporary customer.
The bar room
This comfortably masculine space features a bar made of quartzite.
The outdoor rooftop patio overlooks picturesque Coronado Island.
The star of the show
All of Stakes’ cuts are hand-selected with a minimum grade of USDA Prime.
Beyond steak, Stake also offers double-cut Colorado lamb chops with flageolets and rosemary jus.
A good way to start the meal is with wood-fired oysters.
A decadent soup offering is this lobster minestrone with lobster tortellini.
From the sea
Stake has several seafood selections, including butter-poached lobster.
One more from the sea
Another good seafood choice is this one featuring seared Hokkaido Scallops with shaved fennel.
A delightful dessert is this apple strudel with vanilla bean schlag.
Another dessert not to be missed is this high-style lemon macaroon.