STK Atlanta...It's More Than Just Steak

The Chef In Pearls | Thursday, October 26 th, 2017 | In Food , Uncategorized

I have a general rule of thumb when ordering in restaurants. You don’t go to a steakhouse and order fish. I mean it’s a steakhouse. Which means they have mastered the art of cooking a great steak. I wouldn’t go to Nathan’s and order fried chicken. Nathan’s is known for their beef hot dogs. Which illustrates my point. STK Atlanta has become the exception to that rule in my book. In my opinion, their chef has mastered the art of cooking and boy did it show!

This past Monday my blogging partner, Rochelle Wharton, and I were invited to STK Atlanta to enjoy their newly launched Malbec Mondays. Customers can enjoy the paring of a half price bottle of Terrazas de los Andes Malbec when they order a steak. It available at their other U.S. locations as well including Chicago, Denver, Los Angeles, New York, Miami and Orlando.

STK Atlanta screams S.E.X.Y. From the moment you walk in the door, you are greeted by a lovely hostess. As you step in a little further there is a lounge that has a beautifully curved sofa with its back against the large floor to ceiling windows. Through the windows you get a peek of the busy Atlanta street outside the restaurant. As I sat waiting on the sofa, the view was of the extensive bar with the wildest art seeming to protrude from the wall. It all works so well together. Once Rochelle arrived we were seated. The ambiance of the dining area was perfect for a date night with low lighting and a lit votive on the table. I’m going to keep this place in mind whenever I am asked out on a date.

Enough about the look of the restaurant. Let’s get to why I feel like STK Atlanta is the exception to one of my restaurant ordering rules. As we were guests of the restaurant, our menu was pre-selected by our wonderful server Adam. SN: When you make your reservation with STK Atlanta make sure to ask for Adam as your server. He is knowledgeable about the menu and happy to make suggestions or explain why he prefers one item over another.

Adam started us off with the bottle of Terrazas de los Andes Malbec. Now I am not much of a red wine drinker, but once Rochelle gave me an impromptu red wine drinking lesson, I not only liked but actually enjoyed drinking it. Our next arrival was the obligatory bread plate. The difference between STK and the average eatery bread was we indulged in a pull-apart bread brushed with bleu cheese butter and served with a chive dipping oil. Yes, imagine that in your mouth! Exactly! Your taste buds waking up from its unknown slumber. While we drank wine and noshed on bread, Adam began to bring out our starters, including a Baby Gem Lettuce Caesar with herb croutons and grated parmesan reggiano. The salad was great especially if you’re a cheese lover because it was loaded with parm.The dressing was authentic caesar as you could taste the hint of anchovy in it. That was followed by the Bigeye Tuna Tartare with Hass avocado, soy-honey emulsion and taro root chips. The combination of fresh fish and the soy-honey emulsion made my taste buds sway from side to side as it took notice of all the flavors. Last but most definitely not least was the Lil’ Brgs made of wagyu beef topped with a special sauce encased in sesame seed buns. In my experience, most places mess up the sliders they carry because they end up being over cooked but not in this case. The beef was tender and flavorful and cooked to mini perfection. At this point STK Atlanta had won me over but I knew there was more to come. Anything could happen between now and the end of the meal.

What did happen next helped to put a dent in my theory of not ordering fish in a steakhouse. Adam brought us our entrees. Rochelle had the King Salmon presented with fregola, succotash, corn puree and red endive jam. What made this dish for me was the fact that the salmon was perfectly cooked. It was flaky, moist and most importantly expertly presented. Now don’t get me wrong, all the other components of the dish went well with the salmon which made it all the more enjoyable. After sampling this dish I had no doubt in my mind that my steak would be up to par. I received a little surf and turf action, the filet with 2 seared scallops and an au poivre sauce. It was spot on!! Cooked to the right temperature for me (medium) and oh so tasty.

Malbec Mondays

Sexy Sofa

Malbec Mondays

C.I.P. enjoying my Malbec

Rochelle Wharton, Culinary Vegg Out

Our bottle of Malbec

Pull Apart Bread with Beu Cheese Butter

Pull apart bread with Bleu Cheese Butter and Chive oil

Our starters

Bigeye Tuna Tartare

Wagyu Beef Sliders

Wagyu Beef Slider

Caesar Salad

King Salmon

Filet with Seared scallops STK

5 Cheese Mac & Cheese

Dessert Fried Sweet Potato Donuts with Green Tea.

Rochelle, our waiter Adam and C.I.P.

All told STK more than killed my little personal restaurant rule of thumb. They managed to not only present seafood on three different levels and get it right, but they still showed me that they are truly a steak house. If you’re looking for an upscale restaurant with great service, wonderful food all served with a dash of sexy, STK Atlanta is the place for you. If you aren’t in the Atlanta area check out one their many other locations. They have a few international spots too for my world traveler readers.

This was my experience at STK Atlanta and my opinion about the food. You may go and have a different experience (I can’t imagine that happening but hey anything is possible). I like to share things from my point of view and because we are all different and like different things they may not always aline. However one will never find out what you like if you don’t give it a try. I made many memories there and I hope that you will give it a try. Now go forward and make memories.

Until next time

~The Chef In Pearls

*I was not financially compensated for this post. I received a meal for review purposes. The opinions are completely my own based on my experience.*

About Cassandra

Cassandra Sinclair is a Lifestyle Chef and Gourmet Cooking Instructor who enjoys demystifying the art of cooking for One. You can catch her live demonstrations across major social media as @TheChefInPearls.