“Female-Friendly” Steakhouse STK Opens Friday (Menu)

Dupont gets a loungey spot for the carnivorous crowd.
“Female-Friendly” Steakhouse STK Opens Friday (Menu)
Photograph courtesy of STK.

Washington has plenty of steakhouses, but the first self-described “female-friendly” version opens its doors today. STK, an international chain from the One Group, brings its concept to the former Casa Nonna space in Dupont. Other branches exist in Las Vegas, New York, and London, among other cities.

It’s tough to tell whether STK is any more attractive to ladies than, say, Bourbon Steak or BLT, given that the days of smoke-filled men’s clubs have long past. Regardless of your gender, the loungey spot outfitted in black-and-cream decor gears toward younger crowds looking for a “vibe-driven” (read: party) atmosphere. Expect a high untz-factor later in the evenings, with deejays spinning nightly and guests sipping cocktails such as a vodka-based Cucumber Stiletto, mixed with St. Germain and muddled cucumber.

On the food menu, steakhouse classics like a raw bar and a wedge salad join more modern offerings such as foie gras French toast and local bass with browned scallion butter. One element that differentiates the offerings: Steaks are divided into small (dare we say ladylike?), medium, and large sizes, though it’s really a matter of wording. Most steak joints offer more modest eight- and ten-ounce portions, though here you’ll find smaller-than-average six-ounce filet mignons and ten-ounce New York strips, which are cuts typically served in slightly larger sizes. Hearty eaters (and big spenders) can still splurge on a two-pound porterhouse for $89, topped with extras like foie gras butter or king crab.

STK. 1250 Connecticut Ave., NW; 202-296-1880. Open for dinner Monday through Wednesday 5 to 11 and Thursday through Saturday 5 to midnight.

See Also:
“Female-Friendly” STK Steakhouse Slated to Open in Dupont

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Anna Spiegel
Food Editor

Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.