STK’s Weekend Brunch is bringing the vibes with their 'Bottoms Up' drink specials, live DJ & indulgent brunch favorites. STK’s 'Bottoms Up' brunch option offers bottomless Mimosas or Bloody Mary’s for only $30. Brunch is offered on Saturday & Sunday from 10am - 3pm MT.

We arrived at STK and were seated in the main dining room. STK’s aesthetic is sleek with a side of scene - there is sultry uplighting throughout the space, neon displays & grand white florals.

STK’s staff is fresh faced and eager to serve. Managers Allison & Michelle were active on the restaurant floor and ensured our meal ran smoothly. Our server Tim was kind & professional. The Mixologist, Mehyer had great energy and was really passionate about every drink coming from the bar. DJ Angelo kept the music bumping all brunch long.

I started off our brunch with an Espresso Martini & Ross had coffee.

The Espresso Martini was a sumptuous mix of vodka, coffee liqueur, espresso & whipped cream. This martini in particular was really smooth & creamy (which I prefer).

STK’s complimentary bread was nice and fluffy & coated with brown butter & cinnamon sugar.

For Starters we had the Lil Brgs and Blue Iceberg Salad.

The Lil Brgs were made with wagyu beef, special sauce & a sesame seed bun.

The wagyu beef on the Lil' Brgs was drool worthy. The texture of the marbled meat was tender with a hot & juicy interior. The wagyu packed some serious umami flavor that was complimented by the tangy kick of the special sauce. The Lil' Brgs are a must order and my favorite app when dining at STK.

The Blue Iceberg Salad was made with nueske's Applewood smoked bacon, point Reyes blue cheese and cherry tomatoes.

This classic wedge salad was crisp and full of fresh, tasty ingredients.

For Entree's we had the Lobster & Eggs Benedict and the Cinnamon French Toast.

The Lobster & Eggs Benedict was made with lobster, baby spinach, poached eggs, caviar hollandaise & a toasted English muffin.

The texture of this benny was spot on - the sweet chewy lobster, doughy English muffin & creamy sauce all combined together making for decadent bites. The butter poached lobster & poached egg were generously covered in rich caviar hollandaise sauce. Talk about a luxurious brunch dish!

The Cinnamon French Toast was made with brioche, berries, cream cheese icing & maple syrup.

The Cinnamon French Toast was delicious; the enriched brioche dough gave the French Toast a soft texture with delightful flavors of cinnamon & sugar. The warm brioche toast was topped with fresh berries & dollops of thick cream cheese frosting (the cream cheese frosting really took the French toast to the next level, it was so good).

Mixologist, Mehyer made us specialty shots complete with sparklers for a fun brunch surprise.

My shot was smooth, tequila based & tasted like a milkshake. Hats of to Mehyer for whipping this up.

For Desserts we had the Cheesecake & the Warm Chocolate Chip Cookie.

The Cheesecake was served with raspberry coulis & berries.

The cheesecake was sweet & creamy with a little tanginess to it.

The Warm Chocolate Chip Cookie was served with ice cream & caramel sauce.

Cookie heaven! The gooey, chewy chocolate chip cookie was served warm in a skillet & topped with cold, vanilla bean ice cream.

Big thanks to STK Denver, Allison, Michelle, Tim, Mehyer, Angelo, Dayle Guttenberg and One 7 Communications for hosting us!

Check it out babes and let them know that denv.her. sent you! xx

STK, Denver

Service options: Dine-in · Curbside pickup · No-contact delivery
Address: 1550 Market St, Denver, CO 80202
Menu: places.singleplatform.com
Phone: (720) 597-8010
Reservations: stksteakhouse.com, resy.com, opentable.com

STK, Weekend Brunch