STK Denver Heats Up This Spring
The steakhouse-lounge celebrates a new seasonal menu and its two-year anniversary
Photos courtesy of STK Denver
A few images come to mind when imagining a typical steakhouse experience: white linen cloths creased against every table, soft music dancing in the background and the lingering smell of juicy, fresh-cut steak. STK Denver is a reminder of this kind of dining, but it's almost like the cooler, younger cousin that you actually want to hang out with.
The now two-year-old steakhouse-lounge dishes out the goods to Denver foodies with an expansive menu and a relaxed, chic atmosphere with a whole lot of sex appeal.
When walking through the front door, the ambience greets you with neon-lit signs popping against a charcoal-black painted interior, along with a blend of contemporary black and white leather and a local DJ mixing familiar tunes.
The cuisine offers classic steakhouse staples with ingredients that are locally sourced in each of their residing cities. STK Denver’s dishes were curated by Executive Chef, Kristopher Welz, who serves up a roasted rack of lamb from Greeley paired with a truffled carrot purée and shaved black truffles. Other than the iconic combo of steak and potatoes, feast on Wagyu beef sliders or tuna tartare with a soy-ginger emulsion topped with a taro chip for crunch.
A restaurant-favorite is the dessert-cocktail hybrid, The Strawberry Cobbler: a drink that epitomizes the spring season with muddled strawberries, lemons and vodka in a graham cracker-crumble rimmed martini glass.
Not a drinker or steak lover? There’s a place for you, too, with a comprehensive mocktail menu (read: creamy chai teas and bubbly pepper pear soda) as well as non-steak options. Don’t miss the bruschetta appetizer with tomato jam, ricotta and basil on grilled sourdough, as well as the spring pea ravioli equipped with crispy prosciutto, creamy mushroom ragoût, salty parmesan and a tangy lemon preserve component that brightens up the entire dish.
Like most of the country, STK has fallen in love with the city of Denver (and we can’t blame them). After 13 years spent in the Meatpacking District in NYC, the steakhouse headquarters traded in the skyscraper-filled restaurant hub for the Mile High City earlier this year. The new HQ resides just a few blocks up from the Market Street location as Denver continues to assert itself as a prominent force in the restaurant industry.