Lobby 385 Didn’t Go as Planned. That’s Exactly Why It Works.

It didn’t go as planned—and that may be the best thing that ever happened. Lobby 385 started as a straightforward steakhouse idea. But through creative surrender, collaboration, and letting go of control, it evolved into something warmer, more personal, and more lasting.

It looks like a hotel lounge but is perfumed with the smoky aroma of grilled steak. Welcome to Lobby 385 San Juan steakhouse—where quiet confidence meets the flame, and where chef Kalel Chan redefines what it means to create with intention. A chef trained both in disciplined kitchen technique and imaginative, instinct-led cooking, Kalel is known for marrying precision with play, tradition with reinvention.

This isn’t a place for grand gestures or gimmicks. It’s a space designed for comfort, created by a chef who knows how to blend the familiar with the imaginative—and fire it all in a Slovenian charcoal oven.

The Inspiration Behind the Name

Chef Kalel Chan has always found comfort in hotel lobbies.

“There’s something about acting a bit more relaxed and civilized in those spaces,” he says. “I wanted that energy—a timeless, versatile place where the food isn’t tied to one trend or cuisine.”

That idea gave birth to Lobby 385. The number is the address. The vibe? Fine casual, with the polish of a five-star restaurant and the ease of your favorite neighborhood haunt.

“The goal was a menu that could evolve. Like a lobby menu, it’s broad but thoughtful—never constrained,” Kalel adds.

A Restaurant That Found Its Rhythm by Letting Go

Kalel had been involved in the project long before ground was even broken. But things didn’t unfold the way he imagined. Used to leading design and development, this time he stepped back.

“This project didn’t follow the usual rhythm,” he reflects. “I had to adjust my expectations. I had to learn to trust where it was going.”

He focused on the food while the co-owners worked with a design team more experienced in lifestyle spaces than restaurants. That team made instinctive choices rather than conceptual ones. The result? A refreshingly relaxed space that feels lived in, not staged. More home than showroom.

Looking back, Kalel sees it as a fortunate turn of events. The restaurant became a hit precisely because it didn’t stick to formula. 

Food That Feels Familiar—But Smarter

As a fellow chef, I recognize something subtle but powerful in Kalel’s process—something that’s easy to overlook unless you’ve lived it. Kalel starts not in the kitchen, but with the question of why a dish should exist at all.

For many, cooking begins with technique. For Kalel, it begins with presence. He imagines the scene first: Who’s at the table? What’s the energy in the room? How does the dish arrive—not just visually, but emotionally?

And that’s what gives his food its quiet magic. It’s not about chasing trends or perfect plating. It’s about rhythm, mood, memory. That’s the quiet craft beneath his food—the kind of storytelling you taste before you even realize it.

A Chef Who Cooks From the Table First

What sets Kalel apart isn’t just his technical skill—it’s how he thinks about food.

It’s a creative process built on empathy. For Kalel, food is about presence and purpose. He considers not just taste, but the moment it enters a room: the warmth it gives, the memories it might stir, the quiet sense of comfort it brings.

This approach leads to dishes that don’t try too hard—but still leave a lasting impression. They strike a balance—familiar, intentional, and quietly surprising.

The Char and the Curveballs

The heart of Lobby 385’s kitchen is its Slovenian charcoal oven. It adds depth and a whisper of smoke to every dish, whether it’s a steak, seafood, or even vegetables.

But the steak isn’t the only star.

The Kopa-baked Hulk Lasagna, with green spinach noodles and a gooey cheese pull, taps into nostalgia and surprises you with its boldness. The karaage-fried cauliflower is golden, crisp, and comforting. The Potato Pave Crisp, with house-made hollandaise and pecorino romano, is a sleeper hit that walks the line between indulgence and cleverness.

Even the mushroom escargot—which swaps snails for plump button mushrooms—delivers the garlicky decadence of the original without the formality.

Each dish begins not with a recipe, but with the feeling it’s meant to evoke at the table.

It’s a kind of reverse engineering. The dish is not the starting point—the experience is. And it shows in how each plate fits into a larger conversation.

Despite the menu’s surprising detours—from salpicao to mulled-wine poached pears—everything makes sense. It’s not a collage. It’s a story.

The Crowd Favorites

Though it carries the DNA of a steakhouse, Lobby 385 works for all kinds of diners—families, date nights, barkadas, even solo eaters. You can go all out with a feast or graze through small plates and cocktails. Parking can be tricky, but the nearby Guevarra’s lot offers a workable fix. Weekends tend to fill up fast, so best to come early or call ahead.

Vegetarian options don’t feel like filler. They hold their own. That cauliflower dish? Meat eaters devour it. The potato pave? It disappears fast. Even the grilled elotes—baby corn doused in spice, lime, and cheese—make a strong case for staying power.

But yes, let’s talk steak.

The dry-aged cuts (29 days, Angus-wagyu crossbreed) are served medium-well by default, but a heated stone on the side lets guests finish it to their liking. It’s an elegant touch that empowers diners without fuss.

Seafood fans gravitate toward the whole grilled barramundi with Sichuan pepper glaze—zingy, light, and surprisingly addictive. The lobster capellini offers indulgence without being too rich.

And then there’s the Tableside Salpicao, theatrically cooked in front of you. It’s part performance, part comfort food—and it works.

“Food and drinks should tell the same story,” Kalel says. “When people leave, they should have a moment they want to share—with friends, with family, or even just online.”

Why Lobby 385 San Juan Steakhouse Feels Different

Lobby 385 doesn’t shout for your attention. It draws you in slowly—with fire, with comfort, and with the kind of food that feels like something you’ve had before, but better.

It’s not a hotel. But it might be the only lobby where a table, a steak, and a story make you feel perfectly at home.

Follow Lobby 385 and Chef Kalel
Instagram: @lobby385 Chef Kalel Chan: @kalel_chan