Experience an #unmiSTKable Night with Chef Anthony Fusco at STK New York Downtown

Warm weather is finally upon us in New York City!

On Wednesday night, STK Downtown hosted a dinner party to celebrate the season opening of their rooftop and the debut of their equally spectacular spring cocktail and cuisine menu.

After enjoying the views and a few glasses of prosecco on the roof, guests headed downstairs to what felt like a fancy friendsgiving. The beautiful dishes and decor were nicely balanced by an atmosphere of fun. Amidst laughing and gossip, the upbeat music kept us dancing in our seats all night.

Although this meat packing hotspot is always crawling with celebrities and models, it was the charming Chef Anthony Fuscos’s turn to take center stage.

We can’t even begin to choose favorites so here’s a play by play of the evenings fare:

First course:

We started off with an amazing kale salad and the STK beef tartare. Both were incredible, although we slightly preferred the kale salad which had quite a kick to it. Fair warning: the bread is SINFULLY good…don’t fill up!

Second Course:

Seared scallops with pancetta and pickled rhubarb. Each buttery bite melted in your mouth and the pickled rhubarb made them not only delicious, but beautiful.

Grilled baby octopus with spring vegetable Ragu in a spicy broth was cooked to a perfect crisp.

This course was paired with a 2013 Brancott Sauvignon Blanc which was crisp, light, and refreshing. Great choice for such flavorful fish dishes.

Third course:

STK wagyu beef sliders with special sauce.  It’s no surprise they made this one of their signature dishes. Simply delicious!

The cocktail pairing was the “Strawberrry Cobbler.” Made with Belvedere, muddled strawberries, and graham crackers, it’s any sugar queen’s dream.

Fourth Course:

Roasted halibut with baby bok choy with a ginger scallion vinaigrette. Ok, so I know we said we couldn’t choose favorites but this was a definite highlight for us. The fish was perfectly tender and the vinaigrette almost had the consistency of miso. As spice lovers, this was our personal STK go to!

The halibut was served with the “Green Intensity” Cocktail; made with ABSOLUT vodka, lime, Serrano chili and basil. We can’t wait to throw a few of these back on STK’s rooftop this summer!! It was sweet and spicy, just like me!

Fifth course:

Grilled lamb with peas, carrots, and za’atar sauce. Tender, hearty and beautifully plated.

Sixth course:

DESSERT!

Banana cream pie in a jar: house made villa wafer, vanilla custard with butterscotch.

And Drunkin donuts; their new donut item infused w. a liqueur. Glazed raspberry jelly filled donuts with citrus mint rum and frangelico chocolate dipping sauces. These gave the doughnut plant a run for it’s money. So good!

Both options completely defined decadence. STK’s delicious desserts are completely worth a little extra time at the gym….Or you can just do what we did and work them off with a little after dinner dancing!

-Ashlee Wager, Tipsy Team