STK Washington DC--Recap of a Great Meal and Tuna Tartare Recipe

by AJ Dronkers, Digital Editor Seared Sea Scallops

I escaped a dreary rainy evening last week by checking out STK DC, a luxurious and energetic restaurant in Dupont Circle. The One Group operate a handful of upscale, high-energy eateries across the world including Bagatelle & Gansevoort Park Rooftop in NYC but this is their first foray in DC.

House made bread, braised octopus, seared sea scallops and tuna tartare.

We sampled a lot that evening, but there were couple of standouts. Our favorites included tuna tartare with avocado, soy honey emulsion and taro chips, glazed sea scallops with chilled rye noodles, ginger scallion vinaigrette and watermelon radish and their pull-apart bread! These delicious apps were washed down with my favorite cocktail of the evening:  STK DC's Barreled Negroni made with Jameson Black Barrel, amaro and carpano antica.

Foie gras french toast with almond brioche.

Under normal circumstances, we probably could have ended the meal, but there were so many other dishes we couldn't pass up. Highlights from our next round included a sweet and savory seared foie gras with almond brioche, a 14 oz. bone-in filet cooked to perfection and my favorite steak house side, creamy wild mushrooms.


We left full and happy and wanting to return, and we're pushing STK DC to the top of my bottomless brunch list. Even if it's just a fraction as fun I've had at their Bagatelle brunch in NYC , I'll be satisfied. In the meantime check out their Tuna Tartare recipe shared especially for EdibleDC readers.

STK Washington DC Tuna Tartare Recipe

Picture of STK Tuna Tartare layered with avocado at base, tuna in the middle and chips on top.

Serves 2-3


2 ½ ounces sushi-grade tuna – diced and seasoned with olive oil, salt and pepper

1 ½ ounces Avocado mix  (Instructions below)

½ ounce Soy mustard sauce (Instructions below)

4 Taro chips cut 3-4” in diameter and paper thin

Chili oil

Assembly instructions:

Pipe the avocado mix into a 2 ½” metal mold. Compact and add the tuna, then compact again and remove the mold. Drizzle the soy-mustard sauce around the tartare. Drop 4-5 drops of chili oil around and on top of the sauce. Place 4 taro chips on top of the tartare.

Soy-mustard sauce

1 teaspoon honey

1 teaspoon Dijon mustard

1 tablespoon yuzu juice (or lime)

½ cup light soy

Combine the honey, dijon, and yuzu in a large bowl.

Avocado mix

2 avocados, skinned with pit removed, then diced small

½  green jalapeno finely diced

2 tablespoons lemon juice

2 tablespoons extra virgin olive oil

Salt and pepper

Combine all ingredients above.


1250 Connecticut Ave NW, Washington, DC 20036