L.G. Smith's Steak & Chop House

The story

Crafted with passion, served with love

A Name Rooted in Aruban History

The restaurant takes its name from Lloyd Gaston Smith, an American industrialist born in Illinois in 1891 who oversaw the construction of Aruba's Lago Oil refinery in San Nicolas and served as its General Manager from 1933. His contributions to the island's workforce, infrastructure, and prosperity were recognized with a knighthood and the title of Commander in the Order of Oranje Nassau. Today, L.G. Smith Boulevard — and the steakhouse that bears his name — stand as lasting tributes to that legacy.

The Kitchen and the Cellar

At the helm of culinary operations is Chef Sebastian Cechet, who trained in Ontario before moving to Paris to study at two-Michelin-starred Le Taillevent and Michelin-starred Le Violon d'Ingres. He now oversees multiple dining venues at the property, building a culture where, in his own words, "mistakes become lessons, and every service is an opportunity to elevate the guest experience." Alongside him, Sous Chef Errol Williams brings over 15 years of Caribbean kitchen experience, drawing on roots in Jamaica and a family tradition of cooking.

The wine program, led by Restaurant Manager and Junior Sommelier Merrill van Trigt, earned the Wine Spectator Award of Excellence — recognition that reflects the depth of a list spanning more than 120 global selections, every one available by the glass.

What's on the Plate

This is a steakhouse built around USDA-certified Black Angus 1855 beef, aged 30 to 40 days in-house for concentration of flavor and tenderness. The menu moves from a 6oz Filet Mignon and a 10oz Rib Eye through to a 40oz Tomahawk (ask your server for availability) and a 20oz Porterhouse. For something outside the classic cuts, a 12oz Australian Wagyu Rib Eye and double bone New Zealand lamb chops round out the premium options.

Fresh local seafood holds its own alongside the beef — pan-seared scallops with red onion marmalade and salsa verde, a lump crab cake with green mango and fennel slaw, and a 12oz Caribbean rock lobster tail served with clarified butter. Starters like the Steak Tartare (USDA Black Angus, capers, egg yolk, toasted brioche) and the Lobster Fritter with tamarind and cilantro chutney set a confident tone before the main event.

Desserts are made for the room: the Baked Alaska is flambéed tableside, and the Chocolate Dome arrives with a Nutella centre, mirror glaze, and gold dust.

The Experience Itself

What distinguishes this steakhouse from a straightforward dinner out is the degree of interaction built into the evening. The Butcher Table brings the chef directly to your table so you can select exactly how your meat is cut. The cocktail cart arrives tableside too — mixologists shake and stir drinks inspired by the elements (Water, Fire, Smoke, Earth, Mist), using premium spirits, fresh organic juices, Aruban aloe, and aromatic herbs. The dress code — collared shirts and sports coats appreciated, athletic wear not permitted — signals the level of occasion the restaurant is designed for.

After dinner, The Lounge Midnight Grill keeps the evening going until 3am, making L.G. Smith's one of the few fine-dining steakhouse experiences in Aruba that doesn't have to end when the plates are cleared.