The grand modern space on the main floor of the luxury high-rise Terrazzo building in the Gulch demands a grand and modern concept. Initially, Prima brought dimension and luminosity to the room where guests dined under the stunning Bruce Munro chandeliers. Now STK, an international steakhouse chain whose concept includes a lounge and late night DJ, has replaced it.
Erica Brechtelsbauer
In so doing, the STK design team used those sculptures in light as a starting point, and added high monochromatic contrast. A long glossy black bar is at the front, backed by a white porcelain wall of steer horns. Black painted walls show off the bank of floor-to-ceiling windows. A chic lounge area leads to an elevated dining room, where majestic floral arrangements in crystal vases tower over curved black and white leather booths. STK’s tagline is “Not Your Daddy’s Steakhouse,” and the vibe follows.
Sip a Not Your Daddy’s Manhattan. Smooth and strong, it’s made with Woodford Reserve bourbon, zinfandel port, Carpano Antica vermouth, and bitters. Lighter for summer, but no less potent is Green Intensity, an icy swirl of Grey Goose vodka with fresh lime, jalapeño, and basil. STK’s cocktails each clock in at $16, but the weekday Happy Hour—a languorous 3:30 to 6:30 p.m.—is prime for half-price sampling.
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Erica Brechtelsbauer
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Erica Brechtelsbauer
Snack on an array of bar bites, such as the Lil BRGS, which are wagyu sliders with crisp parmesan truffle fries, the soy-grilled lollipop filet, or the pork belly skewer—a long bar of cured bacon topped apricot and shishito pepper glaze. All portend good things for dinner.
Erica Brechtelsbauer
Steaks are listed in order from small to large and hit all of the high notes, richly charred tender cuts of Linz Heritage black angus grassfed beef, grain-finished for the last three months. The exquisitely marbled dry-aged Delmonico is not-to-be missed.
STK is renowned for its sauces. Pick one to go with your steak, or splurge on a sampler of all eight. We recommend chimichurri, au poivre, or the signature STK sauce, a savvy take on Heinz 57. All steaks are accompanied by complimentary rolls, freshly baked, warm, and napped in blue cheese butter.
Erica Brechtelsbauer
In steakhouse tradition, everything is a la carte. Under the Market Salads, the Wedge-inspired Blue Iceberg gets points for incorporating Nueske’s applewood bacon and Point Reyes blue cheese. The luxurious King Crab and Hawaiian Heart of Palm salad gets a citrusy zing from yuzu ginger vinaigrette. The roster of sides offers many of the usual suspects, well prepared: Brussels sprouts; creamed spinach; foraged mushrooms; and a decadent mac-and-cheese. For the not faint of heart, there’s also Not Your Daddy’s Baked Potato—a super-loaded spud that has everything, including smoked pork belly, truffle butter, short rib, and a whole egg.
Complete your night with a sweet treat: mini-ice cream cones. Or, take home a bag of dulce de leche filled donuts with spiced chocolate sauce or raspberry sauce on the side.
STK, 700 12thAve. S., 615-619-3500; stksteakhouse.com