Foodie Find: STK Midtown Atlanta
The modern and upscale steakhouse has earned a prominent place in the powerful Midtown Atlanta restaurant scene.
STK is the modern and upscale steakhouse with a prominent place in the powerful Midtown Atlanta restaurant scene, drawing a crowd of suited-up professionals, well-heeled dining partners and chic-and-casual patrons popping in for a decadent steak dinner or cocktails at the long and luxurious bar. The experience is set in a modern backdrop, complete with high-gloss tables, thick leather chairs all backed by wall of white urban brick holding up clean and crisp steer horns, perhaps a stylish reminder we are, after all, in the south.
This steakhouse is a place where bread service is still celebrated, as warm loaves smothered in butter arrive with dipping oil on a wooden plank. For appetizers, don’t miss the jumbo lump crab cake with large chunks of seafood, which are served with whole grain mustard cream and cucumber mustard seed salad. The “Lil’ Brgs” are sliders made with wagyu beef and the baby gem cesear has the traditional parmigiano Reggiano but also a lemon black pepper emulsion and served with herb crouton. Raw bar selections include oysters, shrimp, Red King crab and ceviche.
For dinner, the steak selection takes center stage, as there’s a filet, steakhouse skirt and ribeye spinalis, New York Strip, bone-in filet, dry-aged Delmonico, cowgirl bone-in ribeye. There’s also a wagyu selection from Australia and Japan. Upping the ante on flavor are a selection of signature butters: truffle, lobster and wagyu umami.
For fish, try the maple rubbed salmon with pickled cherry tomatoes and piquillo broccolini. Also on the menu, a free-range chicken with peas and beans, confit garlic and toasted mustard seed jus. The halibut fish & chips is beer battered and served with hand cut chunky fries, coleslaw and hot yuzu tarter sauce. While the Maine lobster linguini is creamy with parmesan, lobster sauce and garlic. Don’t miss the mushroom & truffle tagliatelle with pecorino, braised mushrooms, and shaved black truffle.
The side dishes are equally decadent. The parmesan truffle fries are crisp and covered with both accents, the Yukon Gold mashed potatoes have a parmesan crust, and the sweet corn pudding makes the southern states proud. For vegetables, there’s crispy brussels sprouts, asparagus, creamed spinach, market variety and confit mushrooms with bacon and cheese.
Brett Graff is SocialMiami.com’s managing editor and has been a journalist covering money, people and power for over 20 years. Graff contributes to national media outlets including Reuters, Glamour, Harper’s Bazaar, Maxim, and the PBS show, Nightly Business Report. A former U.S. government economist, her nationally syndicated column The Home Economist is first published in The Miami Herald and then on the Tribune Content Agency, where it’s available to over 400 publications nationwide. She is broadcast weekly on two iHeartRadio news shows and is the author of “Not Buying It: Stop Overspending & Start Raising Happier, Healthier, More Successful Kids,” a parenting guide for people who might be tempted to buy their children the very obstacles they’re trying to avoid.
