LB Steak

Chef Roland Passot built his reputation over decades at La Folie, the Michelin-starred San Francisco restaurant that defined sophisticated French dining in the Bay Area for a generation. When Passot brought his kitchen philosophy to Santana Row's LB Steak, he applied the same fundamental principle: the quality of the ingredient is everything, and technique exists to honor it rather than obscure it.

The result is Silicon Valley's premier power dining room. The menu begins with hand-cut Prime Angus steaks from the Midwest — filet mignon, aged boneless ribeye, bone-in cuts — and extends to imported A5 Japanese Wagyu from Miyazaki prefecture, served in forms that let the extraordinary marbling and flavor speak clearly. The LB Steak Tartare with truffle aioli has become a reference point for best-in-class tartare in the Bay Area. The truffle fries are requested at essentially every table. The Brussels sprouts have somehow become famous.

The dining room at Santana Row occupies a space that is sophisticated yet comfortable: warm wood tones, measured lighting, and an atmosphere that reads business-appropriate without being stiff. The service is professional and knowledgeable — staff who understand the menu and the wine list deeply, and who know how to pace a table through a meal that matters.

Private dining is available for groups requiring the full LB Steak experience in an exclusive setting. The room's proximity to the Silicon Valley tech corridor and Hotel Valencia Santana Row makes it a natural choice for visiting executives, board dinners, and client entertainment that requires a serious address.