STK Atlanta is one Midtown restaurant this chick from the burbs had not been to until a lovely invite was extended by Caren West PR. This NY-based steakhouse chain is known for its cocktails and steaks, served in an elevated dining room where the dark wood adorning the walls is in direct contrast with the sexy white leather booths. The bar area seems like a separate experience from the dining room sporting a DJ booth, plenty of seating, and a wall decorated with white steer horns.

I have to admit that walking into this restaurant was a tad bit intimidating, but once we were escorted to our seats, the sexy vibe and attentive wait staff put me right at ease. There were many inventive cocktails, but it was the appetizers and steak that we were there to experience.

Being a celiac and following a gluten-free diet means I couldn’t indulge on the pull-apart bread served warm with chive oil dipping sauce. If you can eat gluten, indulge. We were served the Tuna Tartare with Avocado and Taro Chips and the Seared Sea Scallop “BLT” with Candied Bacon, Charred Romaine and Fried Green Tomatoes as appetizers.

I had never tried tuna tartare before and had to question the dish when it arrived with a suspicious brown sauce. It is normally served with a soy honey emulsion, so a new plate was procured. The creamy avocado complimented the velvety pieces of tuna and kept me coming back for more. I loved dipping the taro chips in the avocado and devoured this whole plate. For never having tasted tuna tartare, color me a fan.

The seared scallop “blt” features fried green tomatoes battered in corn meal and fried until golden brown. The peppery coating stayed attached to the tomatoes; crunchy on the outside and soft in the middle. The sear on the scallops was perfect and really locked in the flavor. The candied bacon was tasty, but its stiff texture made it difficult to cut and eat with the other ingredients, so we took it off and ate it by itself.

One of our entrees was the Cobia (white fish with the texture of salmon) served with olive oil smashed potatoes, spicy lobster bisque and an herb salad. The herb salad seemed like overkill and was too busy paired with the simply yet hearty mild fish and potatoes. Using lobster bisque as a sauce is brilliant and brought cohesion and brightness to the dish.

The star of the evening was the steak. We dined there during June and got to try the eight ounce prime rib eye cap, considered one of the richest cuts of steak available, paired with savory green garlic butter and pickled mushrooms. The buttery steak was cooked to perfection, but the green garlic butter was overly salty. Once removed, we enjoyed the juicy steak that was so tender you could almost cut it with a fork. I highly recommend trying out one of the eight sauces and seven topping options for the various cuts of steak.

All of these items can be found on the new Spring menu, which can be ordered either in the bar area or the dining room. They do not have a gluten-free menu, but there are many options that can be modified to create a gluten-free dish, so just ask the server. Reservations are highly recommended for the dining room.

Be sure to stop by during happy hour and enjoy cocktails and appetizers for a fraction of the normal cost. Also, check out their Happenings list of events to see what exciting events are planned for SKT Atlanta.

Thank you Caren West PR for the memorable experience.

Disclosure: I received no compensation for this review. In no way did this influence my opinions and views, which are derived from my personal experience at the restaurant.