After spearheading the early years of the burgeoning Meatpacking District, STK’s downtown location remains a hub of activity, even on a humid Tuesday night in August. Music blares, glasses clink, and an air of carelessness pervades itself over the rooftop overlooking the Hudson River. Chef David DiSalvo works absolute magic in a rooftop kitchen the size of a broom closet, and the overall experience of a meal here was impressive. With slightly different menus on the roof and the main dining room, as well as the newly launched brunch program, STK is proving it’s still relevant in a fast-paced industry in a rapidly growing neighborhood.
Here’s what we ate:
Expertly diced chunks of Bigeye tuna tartare is heaped on top of a bed of avocado and drizzled with a soy honey emulsion that appeals to most moderate eaters: not too salty, and not too sweet.
Summer Chopped Salad
Light and refreshing and perfect to share, this simple salad is a great addition to any table where you’re trying to compensate for the hefty meal you’re about to consume.
New York Strip
Perfectly seasoned, this medium rare strip is everything a steak like this should be: harred on the outside, warm red on the inside, and accompanied by a delectable sauce, in this case a peppercorn. The quality of the beef was tender and wonderful, and everything a steak at this price point should be. I couldn’t be more pleased with how this came out.
The simplicity of this dish really allowed the technique of Chef DiSalvo’s cooking to shine through. A filet of Mediterranean sea bass is seared and delicately placed over sauteed Swiss chard and crisp potatoes.
Sweet Corn Pudding
This might have been my favorite thing on the menu. Silky, rich, and the perfect balance of savory and sweet, this off the beaten path version of a classic steakhouse side is a winner.
Similar to the fish, sometimes the simplest route is the most effective. Black pepper and lemon zest is all that’s needed to accompany these fat, juicy grilled asparagus.
Strawberries and Creme
This restaurant might be a named for steak, but this dessert steals the show.A Cotton Candy-shroud arrives and is lit on fire table-side, threatening to singe the eyebrows of an unsuspecting guest at any moment. The fire erodes the candy, reducing it to strips of pink sugar, which you can pull apart (and eat!) on your way to the center, which contains hunks of strawberry creme, a graham cracker crust, and vanilla ice cream Theatrics aside, this dessert is one of the best on the planet, and is a must order.