Nearby points of interest
Nearby points of interest
About LB Steak - Santana Row
LB Steak, a modern American Steakhouse, is led by culinary titan Roland Passot, James Beard nominee and owner of San Francisco’s renowned La Folie.
From our hand-cut Prime Angus Steaks sourced from the Midwest to our imported A5 Japanese Wagyu, we offer only the best for our guests. Our Chef de Cuisine's seasonally inspired menu features organic ingredients, locally inspired dishes, and sustainably caught seafood.
The wine list features an array of domestic and imported wines, as well as an extensive selection of wines by the glass, offering diners options to fit any taste or budget. Let's meat at LB Steak!
San Jose, CA 95128
American, Steak, Contemporary American
Hours of Operation:
Lunch: Monday-Friday 11:30am-4:00pm
Dinner: Friday-Saturday 4:00pm-11:00pm, Sunday-Thursday 4:00pm-10:00pm
Weekend Brunch: Saturday & Sunday 11:00am-2:00pm
Happy Hours: Sunday and Monday All Day; Tuesday- Friday 4pm-6pm at the bar and on the patio
Bar Menu: All Day
$31 to $50
AMEX, MasterCard, Visa
Let us make your event memorable. Contact restaurant to book your next event.
Free public parking.
Banquet, Bar Dining, Bar/Lounge, Beer, BYO Wine, Chef's Table, Corkage Fee, Counter Seating, Fireplace, Full Bar, Happy Hour, Non-Smoking, Outdoor dining, Private Room, Weekend Brunch, Wheelchair Access, Wine
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From casual luncheons to elegant cocktail parties to formal sit-down dinners, LB Steak's unique private spaces will set the scene for seamless and memorable experiences. We have several menu options for private/semi-private events, each celebrating the best of Northern California's local bounties.
LB Steak - Santana Row Ratings and Reviews
Usually have a good steak here, but this time boneless ribeye had a bunch of tendons in it, that made it impossible to cut. Another annoying thing was the 4% surcharge on the bill, which I had not seen before, and was not mentioned on the menu. Asked waiter, and they said it was to enable "living wage" and restaurant decided to add it because it would be cheaper than increasing prices. What? Either raise prices or mention the surcharge on the menu. Just checked their web page, and it's still not mentioned.
Delicious food. Service started out good, but when they became busy with bigger parties our service suffered. The big parties seemed to get all the attention, bigger tips I suppose. In the end our server brought my husband a special dessert for his birthday, he just over heard me wish him a happy birthday, the dessert was awesome and they did not charge us.
The atmosphere is very nice and in the beautiful Santana Row. The staff is very attentive and friendly.
My fiancé and I order oysters and corn bread as appetizers which were amazing. We drank Mosco Mules which were packed with ice and a bit on the weak side.
Our main course was the high end filet with mushrooms and Mac n cheese. Unfortunately my fiancé’s steak was over cooked which ruined it for her but mine was perfect. Lol But the manager was made aware of it and she apologized for it. The manager comped the steak and the waiter comped a dessert For us. That was very nice of them.
Besides the over cooked steak and overly iced drinks everything tastes amazing. The restaurants was busy that night but the staff really went out of their way to make the best out of our situation.
Steak and sides were very good. Three sides would be plenty for two, we ordered four. The twice baked potato and mushrooms were best. We got a 12oz NY strip and 16oz bone-in Kansas City NY strip. For $8 more, the 16oz was totally worth it. And the gratis chocolate dessert with orange sherbet was truly amazing
Once again, where to start? First of all, I do not believe if a steakhouse cares to age their own meat that they choose the ribeye and the cut to age. There would be much more bang for the buck aging the New York strip. Anyway, I tried the 35 day, dry-aged ribeye and I was disappointed. First of all, dry aging did add a bit of tang but that was lost in the choice of the cut. BION, the chef cut the ribeye super thin! What on earth? A $52 steak cut like 'Sizzler'? Even worse, the waiter asked me how I would like it cooked. I did not know there was a choice. There is either 'well done with lot's of catchup' or medium rare, right? (Do read Bourdain's "Kitchen Confidential" chapter on "Save for Well Done".) Anyway, I made it abundantly clear that it should be medium rare on the rare side. Guess what, my $52 steak arrived medium (on the bad side toward well done). I promptly sent it back while my wife enjoyed her fish (she's a pescatarian). Now, 15 minutes later, my dinner arrived. Note to chefs, if you slice the meat thin, then, even when you pay attention and cook to order, the first and last 25% of a cut will be well done and the center 50% may be the requested temperature. Bottom line, I have enjoyed LB Steak many times and they have been basically satisfactory in the past. I normally do not order ribeye as I can generally cook it my self just as well but, as it was their top of the menu, I thought I would give it a try. That was a mistake. (Pun not intended).
We came for my dad's bday. Definitely would recommend 35-day aged rib eye and cowboy (22oz, big enough for 2 people). Great sides are mushroom dish, spinach gratin, truffle fries and pork belly. Environment was nice. There were other families dining, people on dates. Noise level was medium, not noisy. Service was great. Our server checked on us through the meal, water constantly refilled, wine poured etc. We'll be back for family dinners or just date night. Certainly worth going.
The array of cuts offers something for everyone. A true steak as it required no sauce!
The wine list is extensive but not overwhelming. Quite accessible with a broad range of prices and styles.
The service is attentive, friendly, and understanding. The server listened to us before speaking and checked in at reasonable intervals to monitor our progress.
A great place for an intimate dinner or to catch up with a group of friends.
The only two good items here were the truffle fries and the Chocolate Fondant Dessert. The dry aged steak actual meat was great, but it was severely under-seasoned. Same goes for all the other dishes we ordered, except for the truffle fries, those were great. However, the side of mushrooms, side of broccoli, and White Gulf Prawns appetizer, all had great and fresh ingredients but were severely under-seasoned. A waste of good ingredients. How do you even make something that has bacon in it to be under-seasoned?
Their cocktails are awful, with way too much flare and not enough attention to the actual taste and balance of what goes into the drink. 'Down the Rabbit Hole' was cloyingly sweet with nothing else to balance it out (salt rim is not the answer), while 'Redemption' was a poorly executed bland Old Fashioned with a bunch of smoke on top that added nothing to the drink once it quickly dissipated from the glass.
The waiter was very polite but did not check on us often and didn't pay attention to what we were saying. I asked for no ice in my water several times and was served with ice each time.
If you feel like eating an amazing chocolate dessert or fantastic truffle fries, this is the place for that. However, when it comes to the rest of the food and the cocktails, i absolutely cannot recommend this restaurant at the prices they are asking.
The hamburgers are excellent. The steaks are pretty good, but overpriced and they come bare with absolutely nothing else.
They then tack on a four percent surcharge which does not go to the servers. Hidden fee. They should just raise the menu prices. Would be more transparent.
It’s a pretty good, but not great, choice of restaurant.
LB really exceeded our expectations on our last visit. Their service level was impressive considering the busyness of the season. Everyone worked together so seamlessly to give you a really wonderful dinner experience. The flow of the food and drinks was very elegant.
The steaks we had were the best I've had in years. They were seasoned perfectly and cooked exactly to the temperature we requested. The sides were just the right portion to complement the steaks.
We lingered a bit to finish our bottle of wine and we were never rushed. We thoroughly enjoyed our time here for our special holiday date.
We ordered two tomahawk ribeye steacks. The quality of the meat was great but they both came out over cooked. We ordered rare and medium rear and they were both medium. For a steakhouse of that caliber and price, cooking the meat at the right temperature is fully expected... but other than that everything was spot on!
We ordered the tomahawk steak. It was ok. A little disappointing for the both of us. We thought it would be bigger. We ordered it medium rare but received very rare. We were hungry
so we did not send it back. The before meal drinks were very small, the price was not. All in all not a bad experience but not as good as last year.
Dissapointing for a steakhouse. I ordered a filet mignon and it was so bland and chewy. My friend ordered the rib eye and it was over charred and looked malnourished. The above indicates that they weren’t cooked correctly. If you are steakhouse you should know how to cook steak. Mac and cheese was so watery I could barley scoop it up. You pay for the ambiance and location. For a steakhouse it’s not worth it.
Let me say at he outset that the service we received was attentive without being intrusive and our server was very nice. He noticed that it was my nephew's birthday and brought him a complimentary dessert. The appetizer we ordered (Pork Belly) was quite delicious, the bread was fresh and tasty. My nephew enjoyed his rib eye and twice baked potato and the truffle fries were delicious. The sautéed mushrooms however, were not nearly warm enough and they were terribly under seasoned. Finally, my steak. I ordered 6 oz. filet mignon medium rare. When it arrived, it was well done. The server saw my face and both he and a manager I presume came over. When I said the steak was overdone, the manager told me to cut right down the middle to see if the steak was medium rare in the middle, it wasn't. My steak was whisked away and very soon another took it's place. The manager then asked me to cut down the middle again. I did and I said the steak was fine, even though, it was more medium, rather than medium rare, I decided not to send it back again. I am just a bit surprised the a restaurant that is named LB Steak would have a tough time cooking a steak properly and I say this with full understanding that filet mignon is not the easiest steak to cook because it is so lacking in fat and is so very tender. I would like to close with again stating that the service was excellent.
While they ended up comping two of our dishes, and tried to remedy their mistakes, I'd rather have had some better food instead. The cornbread app that came out did not match the description at all and was very dry and bland. Although my dry aged ribeye was rather good, my date's filet mignon came out burnt and the replacement came out overcooked. For a place with a rather focused/limited menu, I expected much better focus on quality.
We’ve always loved LB Steak, but they were off the mark this time. I took 3 friends to celebrate a birthday and service and food was not up to the usual excellent standard. One of my guests received her filet cold and without the side dish she had ordered. We finally got the attention of another server and asked for our waiter. They made things right, but by then the rest of us were nearly half through our meals. The halibut was good, but not great.
Just not the great experience we expect.
Absolutely wonderful! Great for a special date but be prepared for the bill. It would be very impressive to entertain business associates but again, be prepared. We had a great ZD Chard ($100) that was really good. Service was perfect, kept our wine glasses from being empty, and didn't bother us as many servers do. My steak (22oz porterhouse) was properly cooked medium rare with a bone my dog is loving. My wife had halibut that disappeared right before my eyes! She never even offered me a taste! The brussel sprouts were even good. The twice baked potato was very large so we split it and still took some home. The creamed spinach gratin was somewhat disappointing as it really didn't have any visual cream of anything or gratin of anything. In fact, I sent the first one back as it looked like sauteed spinach. The second one looked pretty much the same but I kept it anyway and it was tasty. Although the place was busy at least we could carry on a nice conversation. There were a few people at the bar, just the other side of our table/divider that were a bit loud but not too bad. I've already recommended LB's to three people and it's only been 2 days.
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