STK Steakhouse

FOOD

The All You Can Brunch menu is organized into cold, sweet and hot sections, and the best approach is to treat those categories as separate rounds rather than trying to cover the menu at once. Tuna tartare is the sharpest opening: avocado softens the fish, taro chips add crunch and the soy-honey emulsion gives the plate enough sweetness to register as distinctly STK. Beet and burrata works in a gentler direction, with pistachio and arugula bringing texture and bitterness around the creamy cheese. Cobb salad and charcuterie make the cold section useful for groups because they read as familiar shared starters rather than obligatory brunch side dishes.

The sweet plates are more substantial than a dessert detour. Cinnamon French toast uses brioche with berries, cream cheese icing and maple syrup, so it lands somewhere between breakfast and dessert. Silver dollar pancakes are smaller and easier to weave between savory rounds, with tres leches syrup and Chantilly cream supplying the richness. Fruit and panna cotta is the reset button – seasonal fruit against a soft panna cotta parfait – and makes particular sense after the fried or beef-heavy plates.

The hot section is where the menu develops a stronger identity. Smoked pork belly Benedict replaces the expected Canadian bacon with a richer cut, then adds bourbon-maple glaze and shishitos. Hot chicken and waffle is louder: fried chicken, buttermilk waffle, pickles, coleslaw, chiles and maple barbecue create sweet, hot, acidic and crisp elements in the same plate. The breakfast slider compresses sausage, egg and cheese into an English muffin and is easy to order as a smaller bridge between larger dishes.

Mushroom and truffle tagliatelle is the outlier, but a useful one. Pecorino, braised mushrooms and shaved black truffle pull the meal away from breakfast and toward STK’s contemporary steakhouse menu. It also gives a table a savory, meat-free plate that feels fully developed rather than like a concession. Steak frites, meanwhile, is the clearest statement of where this brunch is happening: a three-ounce skirt steak with fries and sauce. The current menu limits it to one per person, so it is better treated as the steak course than as the dish to build the entire unlimited meal around.

Sides fill in the spaces between the composed plates. Bacon and sausage keep things recognizably brunch-like, eggs can be ordered to preference, and corn pudding brings a sweet-savory richness that works especially well alongside steak or hot chicken. Green beans are the cleaner counterpoint when several richer rounds have already arrived.

The optional upgrades are important context even though they sit outside the core unlimited value. A six-ounce filet, twelve-ounce ribeye, fourteen-ounce New York strip or Ora King salmon can move the meal toward a full steakhouse entree. Larger premium extras – caviar, king crab, shellfish platters, wagyu and tomahawk – reinforce the fact that STK has not abandoned its regular luxury menu simply because brunch is unlimited. For the AYCE experience itself, though, the stronger route is variety: open cold, move into Benedict and chicken and waffle, use pasta or fruit to change direction, then finish with French toast or pancakes.