Within the coastal rim of Santa Monica and the heart of Los Angeles lies Fia Steak, a luxurious yet classic restaurant that serves an experience with every dish. Fia Steak was opened in late 2019 as an addition to Fia Restaurant by restaurateur with over 35 years in the industry, Michael Greco, in collaboration with Michelin recognized chef Brendan Collins. The menu offers an array of the finest U.S. cuts of beef sourced from local farms alongside seafood and handmade pastas. Their open kitchen floor plan is one of the finests as guests can experience live fire on a wood burning grill alongside the chefs in the kitchen. 

The multi-experience space welcomes individuals to their distinct dining rooms, a tucked away outdoor patio and a Carrera marble bar. From intricate portraits of famous individuals to a Michelin recognized chef, Fia Steak is ready to serve you for your next occasion. 

AN EXPERIENCE AT FIA STEAK: 

Intricate details are at the forefront of the dining experience at Fia Steak. From the moment one steps foot in the dining room, a series of photographs taken by the celebrated photographer Michael Grecco embellish the walls and set the atmosphere. Starting on the main wall are Michael Jackson, Gwen Stefani, Johnny Cash, NWA, Martin Scorses, Pamela Anderson, Teri Hatcher and Laurence Fishburne. All of which are incredible leaders that have played a part in the cultural shifts of the community. In addition to the stained glass windows created by William Lees Judson, the first Dean of the College of Fine Arts. He has created some of the finest stained glass pieces for the biggest churches in the world. Michael Greco, owner of Fia Steak shares, “I called them and commissioned them to do a stained glass piece for a restaurant in honor of St. Fiachra, named after the patron saint of gardens. They thought it was crazy because normally only churches call them, but I was blown away by their work. To me, the feature and the legacy of Fia Steak is that beautiful piece of glass that’s in there. Even if that restaurant is not there in 100 years, I think that stained glass is going to be there forever. That’s what I’m really proud of the most in that restaurant.

Family history also takes place within the walls of Fia, Michael Greco explains, “One private dining room is called The Adelaide; it’s in honor of my mother, she passed away in February of 2017. The other room, The Alexander, is named for my brother in law who perished in the World Trade Center. Lastly, The Rose Room is actually named after my grandmother, which is the outdoor dining room.

Handpicked from a little town on the Amalfi Coast of Italy are the plates where each dish is served at Fia Steak. To add to the guest interaction, waiters bring out each hand cut piece of steak to order before cooking to allow the guest to envision it prior to their meal. Their 60 Day Dry Aged Ribeye, 16 oz, is one of the top dishes at Fia Steak cooked on the Santa Maria Steak Grill by Michelin Star Recognized Chef Brendan Collins. 

Dining at Fia Steak gives a sense of occasion, as if every meal time is a special holiday. What they truly strive for is guest experience. From exquisite cuts of meat, seafood, lavish desserts, bubbles and a beautiful ambiance, Fia Steak is one to visit for a next special occasion. 

About Chef Brendan Collins:

At the age of 15, Brendan Collins quit secondary school to follow his dream and enroll in culinary school, where he was classically trained in French technique. By 17, the talented Nottingham native had his first job at London’s Le Gavroche, a Michelin two-star restaurant. He continued to hone his skills at several of London’s finest gastronomic temples, including The Café Royal, The Heights, and Pied et Terre.

Collins took on his first executive chef position at The Calls Grill in Leeds. Under his leadership, the fledgling dining room received the prestigious Michelin Bib Gourmand in 1999. Shortly thereafter, Collins returned to London to serve as sous chef at Oxo Tower Restaurant before accepting the position as sous for celebrity chef Marco Pierre White at Quo Vadis where Collins would garner one Michelin Star and earn a reputation as one of London’s rising culinary stars.

In 2002, at the behest of celebrated chef Josiah Citrin, Collins moved to Los Angeles to work as chef de cuisine at Citrin’s acclaimed Melisse Restaurant. Collins spent four years at Melisse in Santa Monica, which earned the Mobile Four Star Rating each year and became one of California’s first Michelin two-star rated dining destinations during his tenure.

Written by Marianna Reyes

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