Sleek Steakhouse Concept STK Sailing Into the Gaslamp

Eater readers have been asking us for an update on STK, the snazzy steakhouse slated for the Andaz San Diego, where it replaces the long-shuttered Katsuya. When the project was first announced last year by NYC hospitality collective The ONE Group, it was reportedly slated to be a more casual offshoot, dubbed STK Rebel. Since then, The ONE Group scrapped their plans for the second brand, choosing instead to modify its original STK concept with design and menu updates. San Diego's version of STK should open by Early Fall 2016.

With locations around the world, from New York, Chicago and Las Vegas to far-flung destinations including Ibiza and London, the STK experience is known equally for its entertainment value and food offerings. Part club and part modern steakhouse, STK features DJs every night of the week and a hopping bar scene. The menu ranges from shellfish platters and raw bar dishes to a variety of steaks in all sizes and cuts — spanning a petite six ounce filet to a massive 32 ounce porterhouse.

The ONE Group's Rob Corea tells Eater that the group will also be handing room service and tackling a refresh of the Andaz rooftop bar and lounge; the hotel will still be managing all banquet food and beverage outside of the rooftop as well as mini bar operations.