This love child of the classic steakhouse and swanky nightclub was hip, but definitely not hipster. In fact, STK seemed to represent the "anti-hipster" with its gleaming fields of clean-shaven faces and tucked shirts; professionals arriving fresh from work, dressed up to get down.
A Kendrick Lamar number was playing…kind of. His remixes were getting remixed with a remix, so there was no steady song. Old classics were spun with disarming, jarring techno beats (I think Otis Redding might have opted for jumping off the dock if he heard this rendition) and our twenty-something waiter perfected his role of the annoyed and aloof server, probably because he knew we were nobodies.
Bread: Popover with blue cheese and side of chive oil
Whether it was bread, or chips and salsa, or a saltine for God’s sakes, I was always happy to see some type of complimentary nosh arrive to tide me over before the actual meal. But when it appeared in the form of a savory muffin-cake puffed out with hunks of blue cheese melting down the side, there was another level of excitement all together! Popovers ‘bout to pop off, son!
Chive oil glistened as a liquid emerald of minced herbs and oil, which was a welcome addition since the the bread was somewhat dry, but that didn't mean I hadn't been impressed and pleased by the overall presentation.
Entree: 10 oz. Filet mignon with bernaise sauce and side of Yukon mashed potatoes
Simple dimple - meat and potatoes. This was perfectly cooked and plated nicely, but nothing to jump up and shout about. Tasty, but not memorable, which was fine. We knew what we were getting into. We weren't there for the steak or the scene.
We were drawn in by STK's gigantic, outdoor plaza on this rare City night, 75 degrees with no humidity, and we were determined to take full advantage of it...even if that meant swatting away techno beats like mosquitoes throughout our meal - it was worth it.