STK is definitely not your usual steakhouse, getting away from the manly atmosphere classic steak joints sometimes have. No, it is modern and combines not only a restaurant, but also a lounge, like Mastro's does. So, there, the noise level is quadruple, the music from the DJ forcing people to scream to get heard.
Their menu is also unusual, definitely elegant and unique. You find of course the classic pieces of meat, such as ribeye, filet mignon or porter house, but for instance with interesting toppings like foie gras butter or bone marrow.
They started off by bringing a sourdough bread with blue cheese butter on top and a chive butter on the side.
I admit that I would have never thought it was a sourdough bread as it tasted more like a brioche. Bringing this was a mistake, as it was so good, it was difficult to resist it...
For the appetizers, I tried the crispy lobster tails, served with green chili aioli, pickled chilies and a papaya slaw.
It was kind of refreshing, thanks to the papaya slaw and I loved the texture of the lobster that was slightly undercooked but had the crunch from the crust on top.
But my favorite appetizer was the seared scallops, accompanied by short rib marmalade, squash puree and pomegranate.
The presentation was outstanding, one of the scallops having the short rib marmalade (that was fantastic by the way) on top and the other one under. This was a spectacular dish: the scallops were perfectly seared and paired perfectly with the squash and marmalade, as well as the pomegranate that added some nice acidity.
To go with the meat, I ordered a glass of Pinot Noir, Sonoma Cutrer 2013 from California. I noticed preparing this post that the alignment of the glass with one of the tables gives the impression I had somebody in my glass!
For the steak, I did not go for the filet mignon
But for the ribeye that is my favorite cut. I asked for it medium rare.
The ribeye was perfectly cooked, but a bit too fatty. Know that they apparently do not dry-age their meat, that is fairly rare nowadays. It was a very good piece of meat: tender, juicy, with a great bold taste, especially close to the bone. I ordered a delicious béarnaise sauce with it, as well as a bone marrow that I inhaled...
For the sides, I tried the mac and cheese, as well as the truffles and parmesan fries.
I did not like the fries: undercooked and bland, it was very disappointing. However, the mac and cheese was sublime: the pasta were perfectly cooked, there was a lot of cheese and it was really creamy.
I had to pace myself as I really wanted to try their desserts, having couple of options in mind. The first one was the churro milkshake.
The milkshake was made with dulce de leche and I used it to dip the perfectly made churro bites that were crunchy with a delightful gooeyness in the center. But my favorite dessert was definitely the banana cream pie in a jar.
Made with banana, house made vanilla wafer, vanilla custard and butterscotch, it was topped with a meringue that was not too sweet. In fact the entire dessert was not too sweet and was comforting. I think I could have eaten the entire jar if I was not already full from all this good food I had...
STK is for sure a great place: fantastic food and good service. I wonder if it is quieter for lunch as, if like me, you do not like noisy places, this is not for you. Although I have to say that, after what I ate, I would not mind going back, bringing a pair of ear plugs with me...
Enjoy (I did)!
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