STK isn't your grandmother's steakhouse. The One Group has created a sleek, sophisticated atmosphere with dim lighting, undulating curved ceilings and a black and white color scheme.
It's the perfect fusion of trendy hotspot and innovative fare. If dinner and dancing are in your plans for the night you can make STK the only stop of your evening. Just get up from your table after you eat and there's plenty of room for dancing to the DJ-spun music.
The lively bar scene is the centerpiece of the restaurant. The large central lounge area is surrounded by an elevated dining room. Guests can indulge in bites at the bar like tuna tartare, sliders and beef carpaccio while sipping on creative cocktails. Try the Hennessey Ginger Mojito, Rediscovered Cherry Cosmo or Not Your Daddy's Manhattan with bourbon, sweet vermouth and bitters. The vibe here is hip and sexy and guests are encouraged to dress to impress.
With Chef Stephen Hopcraft in the restaurant's kitchen, you can rest easy. The former "Top Chef" contestant serves the guests that crowd into STK nightly. STK doesn't try to reinvent the wheel but rather, just tweaks the design for optimal performance.
Foie and waffles is just one of those things you have to try. The velvety-smooth foie gras and crunchy waffles blend a little sweet, a little savory and a lot of decadence.
The beef tartare at STK has been updated with soy caramel sauce and thin-sliced radishes, which complement the traditional tartare.
Of course you'll want to try a steak and STK doesn't disappoint. The menu offers an array of choices from skirt steak to filet medallions and a 24-ounce porterhouse. Other entrees include free range chicken, Colorado lamb chops and roasted Dover sole.
One of the highlights on the menu is the mushroom pot pie. This side dish complements any main course option and is filled with tender mushrooms in a creamy sauce and layered with a flaky pastry crust. The sweet corn pudding is also a fantastic side.
STK successfully creates a sultry atmosphere and pulls off a menu that will leave a wide range of guests satiated.