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Hands pass plates around a table loaded with steaks, burgers, and seafood.
Sharing is caring over the spread at STK Steakhouse.

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STK Opens One Big Mother of a Chophouse in the Arts District

The steak, lobster, and crab legs are stunners but there’s a sleeper hit on the menu

by Courtney E. Smith
Photography by Kathy Tran
Courtney E. Smith is the editor of Eater Dallas. She's a journalist of 20 years who was born and raised in Texas, with bylines in Pitchfork, Wired, Esquire, Yahoo!, Salon, Refinery29, and more. When she's not writing about food, she co-hosts the podcast Songs My Ex Ruined.

STK Steakhouse is looking to make a big splash in Big D. The chain, with 24 restaurants in major metropolitan cities in North America, Europe, andAsia, including New York City, Los Angeles, Atlanta, and Chicago, opened one of its largest properties in Dallas this month.

It’s so huge that it has two distinct dining rooms, one on an elevated platform that’s loaded with flowers and round tables for large groups, and a second in a rounded space with smaller tables that are surrounded by a wall of floor to ceiling windows. There’s also a tucked-away dining area with two tables that seat eight to 12 and, of course, the bar. And that’s just where diners can sit right now; the staff tells Eater Dallas that this spring when patio seating is back in play, the available seats will increase exponentially.

“They say everything is bigger in Texas, and we cannot wait to make STK’s signature ‘vibe dining’ experience larger than life in Dallas,” Emanuel “Manny” Hilario, president and CEO of the One Group tells Eater Dallas.

A dining room with white walls, white seating, white flowers in white vases, plus black ceilings, black accents, and wooden tabeltops.
The flower-filled space on one side of STK Dallas.
A modernist dining room with dark wood floors and black ceilings has windows for walls, white chairs, and a white modern chandelier.
The modernist, all-window dining room on the other side of STK.

That doesn’t necessarily mean it’s going to be easy to get a table for dinner. When Eater Dallas was there, tables started filling up for lunch at 11 a.m., just after it opened. STK Dallas will serve dinner and lunch daily, and offer a brunch menu on weekends, all heavy on steak and seafood.

Executive chef John Holloman has an extensive resume in steakhouses and fine dining — he’s previously worked for Gordon Ramsay in Boston, and before that was a Dallas local with stints at Del Frisco and Davio’s Northern Italian Steakhouse.

A trio of crab legs sit in a bowl of ice with a silver bowl of dipping sauce. In the background, a yellow neon sign reads, “Not your daddy’s steakhouse.”
Also not your daddy’s crab legs.
Eggs Benedict sit on a black plate. In the background is a bloody Mary.
STK is open for lunch and dinner daily, as well as brunch on the weekends, when it will serve this lobster and eggs Benedict.

Like any steakhouse worth its chops, STK will also offer burgers — probably the best to-go option from the place, for those who work nearby and don’t have time to sit down for a steak meal.

It also offers “date night” and “power lunch” menus served prix fixe-style to mix and match from a limited selection of dishes, and a happy hour menu that includes a few bites. (Get the STK and frites, a fascinating take on steak fries.)

A hand holds a to-go wrapped burger in front of a sign that says: “Dallas, Texas STK.”
Grab a burger, to stay or to go.

Diners can order some special dishes, including a surf and turf board that comes with a Tomahawk 18 oz. bone-in strip, a 10 oz. filet, lobster tails, shrimp, asparagus, tater tots, a selection of steak sauces (chosen from a menu of eight options), and torched butter.

Steak cuts, lobster tails, and asparagus sit on a wooden board. A hand fires pats of butter around the board.
Chef Holloman fires melted butter on a massive wooden platter with cuts of steak, lobster tails, and asparagus.

With a name like STK, the obvious move here will be ordering a steak — and there are numerous options to choose from, including a selection of A5 Japanese wagyu cuts. But do not miss the miso-glazed Chilean sea bass. The dish sounds pretty standard and is served with bok choy, shallots, and Thai basil, but the sauce is remarkable.

A plate with cob sits in the background. In the foreground a plate of pasta with truffles. Next to them are a pair of cocktails.
Two sleeper hits on the menu are the miso glazed Chilean sea bass and the mushroom and truffle tagliatelle.

For steak lovers, there are options to go big, medium, or small — whatever feels just right to you.

“We’re thrilled to finally have our doors open in one of America’s beefiest cities and be able to share the unique STK experience... We’re excited to expand our menu in the coming weeks with exclusive dishes that you won’t be able to find at any other STK location,” Holloman told Eater Dallas.

A tomahawk steak sits on a large white plate, bone-in. Next to it are two sauces.
A bone-in steak is served on a white platter with a white dish of steak sauce.
A small filet sits on a white dish, sprinkled with salt. Next to it is a container of steak sauce.

For a smaller steak, order the 10 ounce filet.

STK Steakhouse in Dallas is open now at 2000 McKinney Avenue. It serves lunch Monday to Friday from 11 a.m. to 3 p.m. Dinner is served on Monday through Thursday from 3 p.m. to 11 p.m., on Friday and Saturday from 3 p.m. to 1 a.m., and on Sundays from 3 p.m. to 10 p.m. Brunch is available on Saturday and Sunday from 10 a.m. to 3 p.m.

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