Stark's Steak & Seafood occupies an 1892 building downtown, part of the Stark Reality Restaurants group run by Mark and Terri Stark, with Mark serving as executive chef and Terri overseeing the front of house. The room carries a classic, upscale steakhouse feel.
The kitchen dry-ages its beef in-house, one of only a handful of Bay Area restaurants to do so, and works exclusively with Certified Angus Beef, offering both Choice and Prime cuts alongside Japanese A5 Wagyu. Signature dishes include a 48oz long-bone ribeye, lobster à la plancha, seared scallops, and the Stark's Standard Burger, made from the same dry-aged beef as the steaks.
The bar pours from a list of more than sixty whiskeys alongside California and European wines, and happy hour has built a following among regulars who return for it repeatedly. For private gatherings, the West End Dining Room holds up to 40 guests, with a wine cellar below seating up to 14.
The kitchen dry-ages its beef in-house, one of only a handful of Bay Area restaurants to do so, and works exclusively with Certified Angus Beef, offering both Choice and Prime cuts alongside Japanese A5 Wagyu. Signature dishes include a 48oz long-bone ribeye, lobster à la plancha, seared scallops, and the Stark's Standard Burger, made from the same dry-aged beef as the steaks.
The bar pours from a list of more than sixty whiskeys alongside California and European wines, and happy hour has built a following among regulars who return for it repeatedly. For private gatherings, the West End Dining Room holds up to 40 guests, with a wine cellar below seating up to 14.