Is Salt Lake City the next destination for the famous STK Steakhouse

Vegas, Miami, Los Angeles… Salt Lake City? Might the Beehive state capital be the next port of call for the ultra-hip STK Steakhouse? At least that’s what this permit application filed last week implies which lists STK Steakhouse as the client for, “A new restaurant in new building shell and interiors, with related site improvements project work includes but is not limited to: structural slab, structural steel & light gauge framing, additional mezzanine, interior finishes, interior furnishings & kitchen equipment.”

The listed address of 111 S. 300 W. furthermore suggests the restaurant would open in the street level unit that sits beneath the new Charles Apartment building (itself steps from the newly opened Adelaide Urban Brasserie restaurant) in the city’s blossoming West Quarter.

If you’re new to STK, the international chain (Doha, Milan and London are other spots the company operates) is well know for it’s contemporary take on the classic American steakhouse experience; diametrically opposite the wood paneling and cigar smoked walls of your grandpa’s steak pit. STK’s menu features a range of regular cuts from filets and ribeyes through to dry aged Delmonico and imported Japanese A5. The restaurant is perhaps most noted for their “vibe dining” approach which in practice translates as buzzy interior design that blurs restaurant with high energy club. Therein, checkout these VR renders for a potential “STK Salt Lake City” by Cali-based Spacialists. The design concept and aesthetic certainly fits the brand’s motif.

Should all of the above turn out to be fact not fever dream, the move of STK to Utah would be the latest major national name to look towards the state for growth. In recent year’s we’ve seen the likes of Capital Grille and Flanker Kitchen + Sporting Club hone in on Utah; even smaller concepts like the Bobby Flay backed Bobby’s Burgers have their eye on SLC expansion. Some might gripe about ever more chain’s headed our way, but I see only positives. For the most part these well financed operations mean more high end dining spaces, more opportunity for chef’s and kitchen talent – not least a greater national spotlight.

Personally I love the continued growth. Mind you, I’m apparently the extreme outlier that prefers the radically developed Sugar House over what came before – and I say that as a former resident of 21st South. Allow me to quickly duck as the eggs fly my way…

At this time One Hospitality Group who run the chain of steakhouses has not formally confirmed a Utah location, but a little more digging amongst SEC documents on their corporate site does highlight an SLC mention here, while this business directory site shows One Hospitality as having some form of Utah presence. This of course is all Internet sleuthing and assumptions for the time being. I’ve reached out to One Hospitality for comment and will update the post if and when I hear back.

What does look certain for SLC though is a Kona Grill location – another brand operated by One Hospitality . OpenTable has this imminent listing for their arrival, and the brand itself list a new Riverton location on their website. The restaurant will open in the quickly expanding Mountain View Village – who themselves confirm the arrival. Kona’s menu takes a more international path than STK – a grill menu of steaks and seafood supported by dishes like chicken satay, poke, and ribs with Korean-informed flavors.

Now. Who wants to tell me what all that construction in the former Canella’s is all about?

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Stuart Melling

Hi, I’m Stuart, nice to meet you!  I’m the founder, writer and wrangler at Gastronomic SLC.  I’m a multiple-award winning journalist and have written in myopic detail about the Salt Lake City  dining scene for the better part of seventeen years.

I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV.   Pause those credits, yep, that’s me! I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune.    I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand.   What they’re saying about me: “Not inaccurate”, “I thought he was older”, “I don’t share his feelings”.

Want to know more? This is why I am the way I am.