STK IS IN TOWN -- AND THEY KNOW HOW TO THROW A PARTY!
by Andrew Chalk
You have to have a strategy to get attention if you plan to open a steakhouse in 75201, which is zoned “steakhouse”. STK, has it. The national steakhouse chain opened in Dallas tonight and, boy, they know how to throw a party. I attended as a media guest.
Tomahawk Wagyu steak was grilled medium rare and served with a choice of STK butters (umami, lobster, and truffle). After layering the chilled butter on top of a slice of your steak a member of staff would appear with a blow torch to melt it to a drizzle. One second in the mouth and the results were ethereal!
“Little Bitches”, east coast oysters, adorned an ice sculpture and were offered with horseradish sauce, horseradish, lemon, or (my choice) In The Raw.
Quail Eggs Benedict came with lobster and, although served in a quiet back corner alcove, soon became the hors d’oeuvres to get! That corner was overrun. It was my favorite dish of the night.
Crispy Chicken & Waffles were a hit as well.
The staff were all running in top gear. As soon as you entered, there were sliders and cocktails thrust at you. I was a junkie for the Spiced Watermelon Cocktail. Hunting out the wine, I found a Prosecco to accompany my oysters, and an Oregon Pinot Noir that did that state proud.
And the crowd. It has been a long time since I saw so many LBDs straining to control erupting areolae on the brink of a mass jailbreak. It was all kind of cool, which is what STK wants to say. This isn’t your father’s steak house, but it still has great food and drink.