Luke’s, A Steak Place

Specialties

As Luke’s celebrates 20 years of business in West Denver, that original menu has been greatly expanded! Mouth-​watering appetizers, house salad, and the Wedge, succulent grain-​fed USDA prime beef steaks 40 day aged, and grilled to perfection, thick lamb chops, juicy pork tenderloin, seafood pasta, and incredible chicken dishes. Luke’s also features a Surf and Turf combination, with the steak of your choice served with lobster or large shrimp. The seafood menu changes often as all of our fresh fish is flown in daily. The extensive wine list tempts even the most discriminating palate.

History

Established in 1991.

Bob Meyer, formerly of Green Gables Country Club and Country Club at Castle Pines, is returning from successfully running a country club in Northern California to be the new owner of Luke’s, A Steak Place. Luke’s was started twenty years ago by Mike Lucas who has owned since that time. Mike is retiring after selling the restaurant to Bob. While Bob ran Green Gables from 1993 until 2005, it was known for its superior service and food.

«There is something very special about what Mike has built here at Luke’s over the last twenty years. Luke’s has a reputation for having food equal to any steakhouse in Denver but with Mike’s casual style. I want to keep with that tradition. My Career has taken me from Midtown Manhattan to the outskirts of San Francisco but Denver is my home. I want to take that experience to add a new layer to Luke’s and instill my passion for food and service.» –Bob Meyer



Bob first mission is to keep with the traditional favorites such as Filet, NY Sirloin and

Meet the Business Owner

Bob M.

Business Owner

Bob Meyer found his calling while running a kitchen for Six Flags Over Texas in his teens. After running various restaurants, he turned his talents to hotels quickly moving up to management. He moved from his first experiences in Dallas to Atlanta (Rooms Division Manager) and Palm Beach Gardens (Assistant GM) before beginning his career with Sheraton. He moved to New Jersey to become Assistant GM of a 300-​room property. His desire to work in Manhattan lead him to taking a job at the New York Sheraton as Director of Restaurants, Banquet Manager and later that of Director of Catering.

Bob moved to clubs in 1986 as Assistant GM at Burning Tree Country Club in Greenwich CT. His first General Manager position was at Bonnie Briar Country Club in Mamaroneck, NY, where he spent 5 years. He came to Green Gables as General Manager in June of 1993. He spent thirteen years at GGCC. He took the membership from 267 golf members to a full membership of 395 members and a waiting list within