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STK Launches ‘Meat Up Mondays’ at Locations Nationwide

First, STK made steakhouses fun. Now, it aims to do the same for Mondays.

Mondays are anything but manic at STK. With its brand new “Meat Up Mondays” special, STK {1550 Market Street, Denver; 720.597.8010} offers an enticing option for an early week date night or an upbeat way to kick off the work week with friends. This weekly surf-and-turf special—which is available at STK steakhouses nationwide—features an 8-ounce filet and an 8-ounce lobster tail for just $59, as well as $9 glasses of Sterling Vintner Pinot Noir and Chardonnay.

STK Raises the Stakes on Steakhouses

Before reimagining Mondays, STK reinvented the steakhouse by focusing on ambience as much as its menu.

STK’s slogan proclaims it’s “not your daddy’s steakhouse,” and the restaurant has proven popular with patrons of all ages so long as you’re seeking great food and a unique experience. STK invites guests to savor their meals then continue the fun in-house, accompanied by house music.

An artful, modern blend of steakhouse and lounge, each STK location is built around a welcoming bar that serves inspired cocktails (the Rum for the Roses is as delightful as its name) and features live DJs who may have you dancing your way through dinner and beyond (STK encourages this type of table dancing). The Falstaffian furnishings and lodge-like interiors of conventional steakhouses have been replaced at STK with comfortable contours, sleek lines, and stylish dining areas accented by candlelit tables and neon artwork.

All Sizzle, and Steak Too

But STK isn’t just about atmosphere. Its name is essentially “steak,” after all.

To that end, STK provides a one-of-a-kind beef experience curated via the Linz Heritage Certified Black Angus Program. Each custom cut comes from cattle primarily raised in Iowa and Nebraska and that are administered meticulous care to ensure consistency and the highest-quality marbled meat.

STK won’t disappoint fans of steakhouse classics, like the porterhouse or rib-eye, but it puts a fresh spin on toppings (think a rich foie gras butter), sauces (the distinctive STK Bold), and sides (Fried Brussels Sprouts in a mildly spicy green sambal). STK also ventures beyond steak, from raw bar offerings like Oysters On a Half Shell with a savory mignonette to entrées such as the decadent Butternut Squash Fregola.

Global Reach, Local Flavors

Founded in New York in 2006 by Jonathan Segal of The One Group, STK now has locations in 13 U.S. cities and has gone international as well. Yet each STK incorporates local ingredients and unique menu items.

STK Denver, which opened in 2017, features Colorado-sourced components in many of its signature dishes, including the Roasted Rack of Lamb and Amish Roasted Chicken Breast. The sophisticated LoDo steakhouse also stocks a diverse array of Colorado craft beers.

STK projects positive vibes every day—indeed, “vibe dining” is how Segal describes the STK experience—but its “Meat Up Mondays” may be enough to make you forget there’s still four days left in the work week.

By Steve Lysaker | Managing Editor
Photography provided by STK