Top 10 Steakhouses in the U.S.
"Matching first-rate meat preparations with artisanal, farm-fresh starters and sides. Don't forget dessert, or to choose from more than 300 wines on the userfriendly, all-American list." --GAYOT

Project Foodie, "Lark Creek Steak: Pan Roasted Skate" (August 21, 2007):
"Seems everyone is doing it these days - starting a steakhouse that is. In San Francisco, Bradley Ogden extends his farm-to-table philosophy to the American steakhouse with Lark Creek Steak." read full review and recipe

Leslie Harlib, SF Downtown, "Lark Creek Steak" (June 2007):
"With the right design, even the youngest restaurant can feel like a venerable and established success. Lark Creek Steak is as upscale as a down-home restaurant can get and still feel accessible." read full review

View From The Bay (June 12, 2007):
LarkCreekSteak of San Francisco will host cult winemaker Heidi Peterson Barrett on Wednesday, June 13 to pour and discuss her wines for a five-course USDA Prime and Kobe-style steak-focused dinner. watch interview

Joanna Della Penna, GAYOT.com, "LarkCreekSteak" (March 2007):
"The traditional, upscale steak restaurant gets a Northern California makeover at this stylish enclave from Bradley Ogden and Michael Dellar, matching first-rate meat preparations with artisanal, farm-fresh starters and sides." read full review

Gloria Tai, SF Station, "Westfield San Francisco Centre Restaurant Collection, Stellar Mall Dining, Vegas Style" (Feb 01, 2007):
..."Classic American is the focus here, with a dependable variety of steaks, chops, and seafood with seasonal and locally farmed ingredients. Fried Ipswich Clams ($15) are one of the menu highlights. Presented in a wire basket, they are perfectly paired with a celery root remoulade and shaved horseradish. The filet mignon steak tartare ($18), also praiseworthy, is a generous mound of fresh ground filet accompanied with crispy hand-cut fries. The protein-heavy entrees range from New York Strip to Porterhouse and are accompanied by an equally bold California wine list.

The setting is also very California modern with a padded banquette in a soothing, olive shade bordering the length of the restaurant with a modestly exposed kitchen towards the back. Comfortable bar seating is set in the front nook, with a flat screen TV for the shopping-weary. Another draw is the three-course Prix Fixe lunch ($19) -- a good reason to get away from the office if you work nearby."

Josh Sens, San Francisco Magazine (February, 2007):
"The meat is rendered perfectly: tender and teeming with flavor from the charcoal-and-wood flames on which it was cooked."

Ronn Owens, "The Ronn Owens Program," KGO-AM 810 NewsTalk (January 9, 2007):
"LarkCreekSteak has the best steak in the city."

Marcia Gagliardi, Tablehopper, “Fresh Meat” (January 9, 2007):
"So here we are, on the fourth floor of the Westfield Centre (don't you dare call it Center), about to enter Mister Bradley Ogden's and Mister Michael Dellar's latest venture, and I'll be damned if my nose didn't quiver. The smell of smoke and char and grill and meat was wafting through the intimate dining room, and it awakened a very visceral part of me, the one that suddenly wanted some MEAT. NOW. I felt like I was about to bust out a Teen Wolf transformation right there in the booth." read full review

Michael Bauer, The San Francisco Chronicle (December 3, 2006):
“The prime cuts of meat are superb, well marbled with a firm but tender texture, enhanced by being grilled over fruitwood and charcoal.”

“The steaks taste like prime beef used to taste before the days of Cryovac and boxed cuts, when butchers bought sides of beef and let them age.”

“It's hard to miss with this wine list.”