New Spring Dishes at STK Chicago

STK Chicago’s executive chef Nic Cabrera is adding new seasonal dishes just in time for Spring. New items include starters like the Stracciatella cheese with Asparagus, breakfast radish, nicoise olives, pistachios, and baby frisse; Seared scallops and pork belly with parsley puree, frescos, and a smoked chipotle sauce; as well as main courses include a seared tuna with Fiddlehead fern, pickled red onion, jalapeños, and yuzu lemongrass; grilled chicken with Sake braised fennel, snap peas, piquillo pepper, aji panca, and cilantro; and a grilled rack of lamb over fava bean puree, roasted baby carrots and mole lamb jus.

Come early and enjoy STK’s happy hour specials in the bar—featuring $4 beers and $6 cocktails every Monday through Friday 4 to 6 pm.