Eater readers have asked for an update on the arrival of STK, the glitzy global steakhouse brand from The ONE Group that first announced its San Diego expansion plans back in 2015. Last fall, The ONE Group took over all food and beverage operations at Andaz San Diego, similar to the hospitality group’s role at the W Los Angeles and the Gansevoort in New York City, overseeing room service, banquet service and launching a breakfast, lunch and dinner menu on the Gaslamp hotel’s rooftop; a new brunch service will debut on May 21.
Recently, Andaz San Diego completed a $4 million renovation of the property, giving a super luxe makeover to the hotel’s 142 guest rooms and adding a new event space, The Gallery, which is filled with work by local artists. Contributing the final piece of the puzzle will be the launch of the anchor restaurant, in the 8,410-square-foot space that’s been empty since Katsuya shuttered in 2014. A rep for STK says that the San Diego outpost should open by late Spring, probably June, with a sleek design resembling the black and white landscape of recently opened STK locations in Denver and Toronto.
With DJs spinning every night of the week, the steakhouse is known for a lounge-y atmosphere and an indulgent menu that ranges from raw bar dishes and shellfish platters to a range of steak cuts and sizes. Helming the San Diego kitchen is executive chef JC Colón, a veteran of the local restaurant industry whose culinary resume includes CUCINA urbana, Leroy’s Kitchen and Lounge, and Searsucker Del Mar. Colón told Eater that his menu will retain STK favorites and signatures but he’ll offset the meaty staples with fresh seafood dishes and produce-driven plates; the chef says he plans to feature seasonal specials based on what he finds at local farmer’s markets every week.