LB Steak is opening for dinner service Monday night in a freshly renovated space in downtown Menlo Park.
The restaurant will have a modern American steakhouse concept, according to Laura Levy, who is head of marketing for the company.
“We’ll be focusing on steaks and prime cuts of beef, delivered with great service and a great wine list,” Levy said.
moved into the space at 898 Santa Cruz Avenue, which is where , a high-end French restaurant, used to be. If reality television shows have any shreds of truth within them, the restaurant’s success will rely upon the talent of it’s new head chef, Ryan Ellison. His official title is Chef de Cuisine, said Roland Passot, who is the Chief Culinary Officer at both LB Steak and the up the road.
Chef Ellison, 37, was pulled from the kitchen of the original LB Steak in Santana Row down in San Jose, where he worked for the past three years. Prior to that, Ellison trained with Paul Bertolli at Oliveto in Oakland, as well as Peter Merriman in Hawaii. He prides himself on his knowledge of Pacific Rim, Hawaiian, Italian, New American, and French Cooking.
Passot said Menlo Park’s new restaurant will have signature dishes such as 32 ounce Tomahawk Chop steak drizzled with sauce that is flanked by Yorkshire pudding, and seasonal vegetables. Treats at the Menlo Park location will include Alba Farms strawberry shortcake, warm beignets, and Frog Hollow peach cobbler.
Naturally, the sommelier has prepared a cocktail menu. Eric Entrikin, Master Sommelier, designed classic and contemporary drinks to accompany the meals. Small-batch whiskeys and a plethora of imported and domestic wines will be available.
Expect to spend about $40+ per person per meal. Reservations can be made at Open Table starting at 7 p.m.