The Who: The ONE Group returns with STK, the vowel-averse steakhouse that shut down for two years while the hotel it is in — now called 1 Hotel — renovated and reopened. Chef Aaron Taylor is back in the kitchen.
The Space: The cavernous steakhouse now occupies the southeast corner of the building and still exhibits the restaurant’s trademark dark interiors, with cushy semicircular booths, pendant lighting and a bar that run nearly the entire length of the restaurant. There’s private dining in an upstairs lounge and a DJ.
The Dishes: Modern steakhouse, with most starters about $16 and seafood and steaks from $22 to $95.
Bread service sets the tone for a decadent feast: a warm popover glistening with blue-cheese butter served with chive oil on the side. From there you could start with an order of foie gras pancakes, but most diners dig the “lil’ burgers,” mini Wagyu sliders on sesame buns.
Steaks include the diminutive 8-ounce skirt steak and top out at with a 34-ounce cowboy rib for two. Somewhere in between is an aged 10-ounce loin strip and a 14-ounce bone-in filet. Each steak comes with a sauce like horseradish or chimichurri, and optional toppings: foie gras butter, black truffles or lobster. Parmesan-truffle fries stacked like logs, jalapeño-spiced grits and other sides round out the gluttony.
For desserts, cool things down with Key lime-glazed doughnuts, churro milkshakes or banana cream in a jar.
The Bottom Line: The massively chic, modern steakhouse returns to South Beach with copious amounts of meat and cocktails.