The LB Steak concept is that of a modern American steakhouse, featuring USDA prime beef and a diverse selection of steaks, plus local seasonal ingredients.
Chef de cuisine is 37-year-old Ryan Ellison, who comes from LB Steak on Santana Row in San Jose. His background includes stints with Paul Bertolli at Oliveto in Oakland, as well as Peter Merriman in Hawaii.
A signature dish is the 32-ounce Tomahawk Chop steak, which may be served with bearnaise, wasabi creme fraiche, or other sauces. There are eight other steak choices and seven non-steak options. Side dishes include Yorkshire pudding, truffle mac and cheese, cream of spinach and seasonal vegetables. Dessert options include Frog Hollow peach cobbler, Alba Farms strawberry shortcake, and warm beignets filled with currant jelly.
Sommelier Eric Entrikin has prepared a menu of artisan cocktails in addition to wine and beer.
The restaurant's interior has been designed by architect Mark Stevens of the firm Architecture & Light. The light-filled contemporary dining room is decorated in earth-tones, along with "meaty" reds, a mix of wall coverings and walnut millwork. There is some booth seating, a glass-enclosed kitchen, and a stone-topped bar with a lounge area separated from the dining room by a zigzag faux cowhide wall.
LB Steak occupies the former location of Marche restaurant, which closed in March 2011. The restaurant is open daily and reservations are available through OpenTable.com. The telephone number is 321-8980.
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