Look Ma, No Horns ...
Review of STK in the Meatpacking District

by Marisa D'Vari

“Look, horns!” A blonde gestures to the gleaming white fiberglass
priapic shapes jutting above the heads of the testosterone-fueled
bar crowd at the glamorous new Meatpacking steakhouse STK. “How apropos!”

With its sleek, dramatic design, STK exemplifies the new female-
friendly, NYC steakhouse geared to a younger, hipper crowd.

Under the direction of executive chef Todd Mark Miller, cuisine is
playful and creatively presented. Grilled steaks come in three sizes—small, medium and large—and can be paired with six choices of sauces. In keeping with the new steakhouse trend, Miller gives equal focus to innovative non-steak cuisine.

A starter of chunky roasted beets ($11) arrives atop a tangy pool
of curry-accented yogurt. Jumbo lump crab ($18) with avocado
and kefir lime plates up on discs of green melon. Shrimp cocktail ($16), thick and meaty, and seductively silky raw tuna ($14) are day-boat fresh, both served on ice in an unconventional rectangular platter.

Read the rest of the review in the NY Press Here

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