Nick & Stef's Steakhouse

Pairing classic cuts and distinctive spirits in DTLA

By Joshua Lurie

There are certain, special elements that can essentially guarantee an exceptional culinary experience. A deluxe cut of steak does the trick. And then, over in this corner, there’s distinctive whisky. At Nick & Stef’s Steakhouse, the modern Downtown classic from Patina Restaurant Group, they’re tripling down on the formula with Cut and Whisky, an exclusive menu that pairs three memorable steaks with three remarkable spirits for a meal you’re unlikely to soon forget.

Nick & Stef’s thrived for 15 years at the base of Wells Fargo Center before receiving a refresh in 2015. While the location goes a long way toward endearing the restaurant to the Downtown business crowd, it’s the food that has made it destination-worthy, all thanks to chef Megan Logan.

As you’d expect, steak gets the spotlight. Nick & Stef’s houses an impressive dry-aging room, showcasing rib eyes, tomahawks, and more, all of which are aged for at least 28 days. Most cuts come from Snake River Farms in Idaho, potato-finished for white marbling, though ultra-premium Kobe also shows up on the menu. All steaks are grilled over oak and mesquite wood, resulting in beautifully seared shells.
For Cut and Whisky, a rolling cart arrives table-side with NY strip, American Wagyu rib eye, and A5 Japanese Wagyu in a row. Your server slices each steak and plates it with arugula, a dish of sea salt, and four different sauces. The beef is more than impressive on its own, though nobody would fault you for adding Bearnaise, spicy-tangy yuzu sauce, Argentinean chimichurri, or the rich sauce of veal stock, Bourbon, and cream.

NY strip is rosy and tender, with the least marbling, and pairs well with Hudson Baby Bourbon, a corn whisky from New York that touts sweet, spicy minerality. American Wagyu rib eye contains richer marbling and has less bite, and works harmoniously with Kikori, a rice whisky from Kyushu, Japan, that’s downright refreshing and packs sake sweetness. A5 Japanese Wagyu is heavily marbled and eats like beef butter. Nikka Coffey Grain Whisky from Japan’s Miyagi Prefecture counters with nutty, vanilla-tinged notes.

Sides are plentiful and decadent in themselves, with choices like mac-and-cheese of orecchiette, Gruyère, and fried shallots; Szechuan long beans, and earthy wild roasted mushrooms—maitake, shimeji, and hen of the woods—tossed with shallot butter and Oloroso sherry. Really, though, it’s all about the steak and whisky.

Cut and Whisky (BBE Price: $105)

Three steaks, all dry-aged in-house
American Prime NY Strip
Certified Authentic American Wagyu Ribeye
A5 Japanese Wagyu

Three Whiskies for pairing
Hudson Baby Bourbon
Kikori Corn Whisky
Nikka Coffey Grain Whisky

One side of your choice


Mon–Fri 11:30 AM–9:30 PM; Sat 5 PM–9:30 PM; Sun 4:30 PM–8:30 PM

price range

$29 (grilled free-range chicken) to $89 (A5 NY Strip)