Las Vegas, NV – STK Steakhouse **Follow Me Foodie Quickie VIDEO

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**Follow Me Foodie was also nominated as “Vancouver’s Best Food Blog” – please vote for me here. Thank you!! xo

Restaurant: STK
Cuisine: American/Steakhouse
Last visited: January 25, 2011
Location: Las Vegas, Nevada (Cosmopolitan Hotel)
Address: 3708 Las Vegas Boulevard South
Price Range: $50+

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!

Food: n/a
Service: n/a
Ambiance: n/a
Overall: n/a
Additional comments:

  • Located inside Cosmopolitan
  • Restaurant/Bar/Lounge
  • Contemporary steakhouse
  • Executive Chef Stephen Hopcraft
  • Celebrity hot spot
  • Sexy/hip atmosphere
  • In house DJ
  • Dress to impress
  • Sun-Wed 5:00pm to 12:00am
  • Thursday 5:00pm to 1:00am
  • Fri-Sat 5:00pm to 2:00am

**Recommendations: Steaks. Signature dishes include: Shrimp Rice Crispies 2 large tiger prawns served with shrimp rice crispys, sriracha chili sauce, micro cilantro, shrimp bisque, fresh lime and micro cilantro, Lil BGR’s Two all wagyu beef patties, special sauce, cheese, house made Japanese pickles, onions on a sesame seed bun – can be “super sized” with black truffles, foie gras or both, and Foie Gras French Toast 2.5 oz. of foie gras served with poached apple and French toast. Garnished with powdered sugar, micro herbs and a sherry reduction.

“Poppin bottles in the ice, like a blizzard
When we drink we do it right gettin slizzard
Sippin sizzurp in my ride, like Three 6
Now I’m feelin so fly like a G6
Like a G6, Like a G6
– Lyrics from “Like a G6” by Far East Movement

Those are the lyrics that come to mind when I think about STK Steakhouse! Especially in Las Vegas!

STK has locations in New York City, Los Angeles and Miami and it’s notorious for being a hot spot for celebrities. I mean even the Executive Chef  at this Las Vegas location was a celebrity himself. Did you notice? Well if you’re a fan of Top Chef you may have recognized him as… well, himself! Executive Chef Stephen Hopcraft was one of the contestants on Top Chef and I was honoured to cook with him, or I guess watch him cook.

Since I was there during the day I can’t comment too much on the ambiance or the scene, but it’s not hard to imagine what it would look like. The design and feel of the restaurant is almost like a night club, and given that there’s a DJ booth in the centre, it does cater to a night club kind of crowd. It’s ultra sexy, flirtatious and very Las Vegas… and a bit Jersey Shore as well.

It’s definitely not your daddy’s steakhouse nor would I ever consider taking him here. On the other hand I wouldn’t be surprised if it attracted daddies of another nature. It definitely caters to a very distinct crowd as I observed the mini line up to get in during dinner time.

The menu offers traditional steakhouse items with innovative twists and they did sound quite appealing. I only tried one thing on the menu, and although enjoyable, I think it’s fair to say that it’s a place where you eat to be seen.

STK offers a party, or I mean a mushroom pie, served alongside your steak, and in Vegas that’s pretty much considered a one stop shop. So if you’re coming here for dinner, shine your shoes, pop your collar, and bring your posse of unique individuals that will all do the same. 😉

For more Follow Me Foodie Quickies in Vegas see: Capital Grille and Munch Bar.

On the table:

Mushroom Pot Pie – 4.5/6

  • Side $10
  • Made with oyster mushrooms, golden chanterelles, button mushrooms, pearl onions, mushroom cream, parsley, thyme and truffle oil and baked with a pie crust.
  • It was reminiscent of an intense cream of mushroom soup. I know it’s not supposed to be a soup, but for me it kind of was.
  • It’s rich and creamy, savoury and sweet and bursting with tender juicy meaty mushrooms. I couldn’t taste much of the truffle oil though.
  • The pie crust is just your traditional old fashioned pie crust. It’s not puffy or flaky or even very buttery, but it’s more of a thin, dry and chip like. It’s not crispy but it snaps.
  • I was hoping for a puffy pastry crust so that it would absorb the sauce from the mushroom filling.
  • I was expecting it to be heartier, but the rue was thinner due to the extra sweating of the mushrooms. If you ask me spoon or fork? I’d say spoon.
  • It would work well as a mushroom gravy or poured over top mashed potatoes… or a steak! (As I said in the video).



STK (Cosmopolitan) on Urbanspoon


  • Linda says:

    congrats congrats on the nomination for vancouver’s best food blog!~ i just voted for you and i’m glad to see that you and sherman are up on top 🙂 i’ve always really enjoyed both your blogs and i’m happy that you guys are nominated – totally well deserved!

    hahaha daddies of another nature! you’re so funny mijune!

    i think for me, i would rather eat the pie in the pot and not have it served on a plate like chef hopcraft did – i like controlling how moist my crust gets and by its soupy consistency, i think it would be too ‘wet’ for me.. nonetheless, as a ‘side’ item, it definitely is really decadent – maybe i’ll try just making the filling as a pasta recipe 🙂

  • Tom House says:

    Hey Mijune.. Loved the piece on STK. Like a G-6! I’ve been to STK Steakhouse in Miami… it seriously rocks!Breathtakingly hip. Pretty soon another award banner will be hanging from the rafters of the FollowMeFoodie blog! I hope everyone is voting for the best! That would be FOLLOWME FOODIE!

  • Mijune says:

    @Linda – Aww thanks Linda!! I’m honoured to be nominated!! Everyone on there is sooo good!! Thank you thanks you!!! Hmm I would actually eat it in the pot too now that I think. MMMM pasta recipe would work for sure! I like the way you think!

    @Tom House – Awww thanks for the support Tom!! It’s such a lovely group of Vancouver food blogs to be nominated so I just feel lucky to be up there with them.

    and yes! Totally forgot you would have been to the Miami location! Fun!!

  • Hi Mijune,

    I’m a Chicago-based writer and I have a restaurant dining and design blog, Fine. I’m about to feature STK Las Vegas in an upcoming edition of Fine. I did not have a photographer with me during my visit. And was relying on the restaurant to provide food photography. Unfortunately, it turns out they only have a very limited number of shots, which don’t provide a very full picture of their menu items.

    I’m wondering if you’d be willing to let me use your lovely mushroom pot pie photo in my food story? I would of course give you photo credit and I would provide a link back to your blog. Please let me know if you’d be willing to let me use the picture.

    Thanks and best,

  • Mijune says:

    @Landscape Gardeners – why thank you! 🙂

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