Steak48
Grey Goose Dirty Martini. Straight Up. Three Olives.
Like all foodies in Charlotte, I have been waiting for Steak48 to open! We have steakhouses — both locally-owned and national chains — and plenty of them. Some are good; some are not. They’re almost all traditional, stuffy, wood clad, and white tablecloth. They are the steakhouses of my parent’s generation, like The Capital Grille, Morton’s, and Oak Steakhouse. And don’t get me wrong, those restaurants do a great job with their food; however, because of the old school vibe, they aren’t somewhere I’d go with a group of friends for a night out.
It’s a family affair
The Mastro family opened Steak48. Yes, this is the same family behind Mastro’s, well before they sold it to Landry’s (The parent company of Landry’s, The Palm, Del Frisco’s, Morton’s, and McCormick & Schmick’s). Steak48 is their modern update to the classic American steakhouse experience, and all I can say is: They accomplished their mission.
Steakhouse chic
The interior is impeccably designed — it’s like something you find in NYC. It’s white tablecloth and unmistakably a steak house; however, it’s younger and trendier. They traded in wood paneling for glass and steel walls and jazz music for Whitney Houston. (The playlist was phenomenal. A mix of everything from Michael Jackson to Carolina Liar.)
In my opinion, it’s an unparalleled atmosphere for Charlotte. It has multiple rooms, and each has a different vibe. The bar was one of my favorite areas — it’s well lit, they play the music a little louder, and it’s finished with very well-appointed decor. It’s the perfect spot for drinks and apps with a friend. The front of the house is closer to the traditional steakhouse experience — dimmer lighting and a lower volume on the surround sound (albeit the playlist is still the same). The center room is a blend of the bar and front room. Well lit, glass walls with a view of the kitchen, louder music, but still regular tables.
We sat in the very back of the restaurant. To get there, we walked down an unnoticeable hallway next to the kitchen. There are maybe six-eight booths down this hallway, offering a very private and secluded feeling for those sitting there. The booths seat four and have a chandelier above each table. They’re surrounded by privacy glass and steel frames to make each one a little “room.” Each booth has a speaker in it that plays music at the perfect volume; it’s noticeable; however, you can still very clearly hear the conversation at your table. And you hear only the conversation at your table. It’s my personal favorite place to sit. Quiet, cozy, secluded — you feel like you’re in your own world. You completely forget there’s a huge restaurant just steps away.
Without a doubt, my favorite restaurant in Charlotte
I’ve eaten at Steak48 several times since opening, and I can say without a doubt that this is my favorite restaurant in Charlotte. I’ve been on a Saturday night during peak hours as well as for a casual Tuesday night dinner. I celebrated a birthday here. And no matter what, it’s consistently excellent. It’s tough to score a primetime reservation because the word is getting out! I suggest you book as far in advance as you can… currently they are booking two-three months out for a 6:30 PM Saturday reservation.
Luck for you, I’ve tried half the menu… and here’s the rundown
In typical fashion, I over-order every time I go. Here’s the rundown:
Grey Goose Dirty Martini: I’ve tried it straight up and on the rocks, both times with regular olives. They were two of the best dirty martinis ever had. Both versions are very smooth with just the right amount of brine and a nice olive finish. I get at least one every time I go.
Strawberry Rhubarb: Refreshing and not too sweet. It’s a very enjoyable, clean tasting cocktail.
Bread: The complimentary yeast rolls are little pillows of heaven. Smothered in your choice of garlic butter or sea salt butter, they serve them in a piping hot, cast-iron skillet.
Oysters: They usually offer three varieties. I did Blue Points when I was there last. They are a large-bodied oyster with medium brine — and always delicious. They serve it with a traditional mignonette and tabasco.
Colossal shrimp: These things are HUGE. I kid you not; they’re almost as big as my phone. Super fresh and are served with a phenomenal, house-made cocktail sauce. (I seriously wish I could buy the cocktail sauce to bring home.)
Iced Alaskan King Crab Legs: Super fresh king crab. They have prepped the leg in advance, so all you have to do is eat from the half shell. Meaty and delicious with no work required. Huge win. Served with house-made cocktail sauce, drawn butter, horseradish, and creamy mustard. You have to try them all… the crab goes well with ALL of the sauces.
Braised Pork Belly: Local honey and sweet Thai chili are combined to make a tacky, sweet glaze on the pork. The pork is super tender. You’re hit with the sweetness at first — it’s almost maple-like. Then on the back end, you experience a slight spice.
Sautéed shrimp: Served in chardonnay garlic butter sauce with grilled bread. They are tender, sweet shrimp with delicious flavor. The shrimp are SUPER garlic-forward followed by a light acidity and buttery goodness.
Fresh Burrata: Served with tomato jam, smoked sea salt, and pickled onion. It’s a very creamy and fresh burrata (as expected). The tomato jam is the unexpected star of the dish. It’s super sweet yet a little savory. I could’ve eaten a jar of it!
Fried deviled eggs. Great texture. Soft with thin, crispy Panko coating. You’ve got to eat the sriracha aioli it comes with, though — otherwise, they’re bland. Don’t be intimidated by the sriracha… it’s perfectly flavorful, not too spicy, and well-rounded.
Lobster Rolls: Maine lobster poached in butter and placed in a roll that’s grilled with more butter. These rolls are Connecticut-style (i.e. served in butter) rather than the mayo-based New England style. Don’t be confused by the menu and “New England Roll,” this just refers to grilling the roll with butter.
Wagyu Beef Tartare: Made with deviled egg mousse. It has a slight mustard bite and is creamy, but not in a thick mayo way, rather just a light coating. The tender beef is super flavorful. It comes with Naan bread, capers, and minced onion on the side.
Chicken fried lobster: Imagine if Chick-Fil-A made fresh fried lobster. That is what this dish is, and I mean it in the most positive way possible. It’s a super fresh, tender lobster tail (x3). The lobster meat is separated from the tail. It’s lightly coated in a crispy, slightly peppery batter, then fried and put back in the shell. Despite being fried, it’s not super heavy or greasy — it’s light and clean-tasting. Served with creamy mustard sauce and lemon, or green chili aioli, it’s PHENOMENA.
Pro tip: Order it with a side of Thai chili honey sauce. It takes the dish to a whole new level of heaven (thanks to our server Sabrina for this rec).
Roasted Beet Salad: Ruby and golden beets, goat cheese, and pistachios. No lettuce here! Just delicious, tender beets with a bit of cheese and plenty of pistachios. The beets are tender. There is a slight, tangy vinegar flavor to it. It’s a light and bright dish.
48caesar salad with poached egg: a classic Caesar salad with the addition of a warm poached egg on top. The dressing is very creamy, and tastes homemade. The egg was poached over medium. It very much hits the spot if you are in the mood for a caesar.
Corn Creme Brûlée: Sweet creamed corn with traditional burnt sugar topping. It’s AMAZING. Super unique and one of my favorite things on the menu. It tastes how you think it will… sweet and creamy and slightly savory. It’s not smooth like a traditional crème brulee; it has a texture like creamy polenta, with some whole corn kernels.
Praline Sweet Potato: Potato whipped with mascarpone and vanilla bean and topped with candied pecans. It’s decadent like dessert and both sweet and savory. It almost reminds me of thanksgiving in the South. I’d definitely order it again.
Asparagus Fries: Long asparagus spears coated in vanilla tempura batter and fried. These things are perfectly cooked and highly addictive. They’re tender without being soft. The batter is crispy but not overcooked. It comes with tomato hollandaise, which is creamy and a little tangy. It goes well with the asparagus; however, you certainly don’t need the sauce if you don’t want to use it. A fantastic dish.
Sautéed Broccoli: Sautéed in olive oil and served with sea salt and shaved parmesan. Nothing mind blowing here, but a very good, simple dish to help cut through the other food’s richness.
Roasted Brussels Sprouts: Topped with sea salt and crispy bacon. The brussels are perfectly tender, with a slight bacon flavor in the finish. I’d say this is the weakest link out of everything I’ve tried; however, they’re still tasty.
Chef Heather King’s au Gratin Potatoes: Gouda, mozzarella, and caramelized onions. It’s cheesy and VERY oniony. If you like caramelized onions, do not miss this! It’ll be your favorite dish.
Creamy Mac & Cheese: Provel, Romano, and cheddar cheese. The cheese sauce isn’t solid or glue-like; it’s not runny either. It’s rich, creamy, and sticks nicely to the pasta. There’s crispiness to the topping. It’s super yummy.
Double Baked Truffle Potato: Mixed with fontina and gouda and topped with shaved black truffles. The smell is intoxicating. The flavor is both starchy and creamy, but not quite as much truffle as you expect by the smell. That said, if you let the potato cool and allow the oil from the truffle to absorb, it’s an excellent potato.
Filet Mignon: Hands down the best filet in Charlotte, and probably a Top Five filet I’ve ever eaten. It’s super flavorful, which is not quite what you expect with a filet. With this cut of meat, you sacrifice fat and thus flavor. Not at Steak48. It’s packed with flavor, and it’s super tender. I like it cooked medium-rare, but even at medium-well (which is how my friend enjoys it – a sin, I know), it’s still highly enjoyable. This filet is so flavorful and super tender. I prefer the Bone-In version; however, you cannot go wrong either way.
Butcher’s Cut Steak: This is an off-menu special. The chef takes a special cut of meat and prepares it in different ways. When I ordered it, it was the end cap of a wagyu ribeye and probably the best steak I’ve ever eaten. When I say it melts in your mouth, it MELTS in your mouth. It’s now my favorite cut of meat because not only is it tender, but it’s super flavorful. It makes filet look like top sirloin. It’s not a big portion, but it’s super rich and perfect for splitting with a friend if you each just want a few bites with everything else you order (apps, sides, other entrees, etc).
Pro tip: DO NOT order any sauce for the butcher’s cut. Respect the meat. It’s so flavorful and incredible without modifying in any way.
Braised Sea Bass: Lightly seasoned and poached in a chardonnay sauce. Very good.
New Bedford Sea Scallops: Served with a lemon butter chardonnay sauce. They have a beautiful seared crust on them. Definitely the best scallops I’ve had in Charlotte.
Seared Ahi Tuna: Sushi grade Yellowfin tuna. It is extremely high quality. Flavorful. Tender. It is covered in a black pepper crust, which gives it quite a bite. Dip it in a bit of soy, and you’ll very much enjoy this.
Whole Colorado Rack of Lamb: A whole rack of lamb, served at a perfect medium. It’s divine. Very tender, very juicy, very flavorful. There is an incredible spice rub covering the whole thing, which will have your tastebuds singing.
Wagyu Tomahawk: You will not see this on the menu, like the butchers cut; however, they almost always offer it. The steak is typically between 44-47oz, so I definitely recommend sharing it with the whole table. It has the perfect crust on it - you absolutely cannot go wrong ordering this steak. It might be tied with the Butcher’s Cut as my favorite thing on the menu.
S’mores in a jar: Toasted marshmallow, double chocolate, and graham cracker. I love the marshmallow. It’s almost like a white chocolate marshmallow mousse. This dessert is light but sweet and rich.
Ultimate Warm Vanilla Caramel Cake: Served with vanilla gelato, whipped cream, and homemade toasted brown sugar cinnamon pecans. It’s warm, gooey, and has a slight crunch from caramelized sugars and pecans. It’s my favorite dessert I’ve tried so far.
Triple Chocolate Bomb: Milk chocolate mousse, dark chocolate shell with toasted almonds, toasted marshmallow, and white chocolate ganache. Creamy. Sweet. Delicious. Big fan of this one, as it hits that super sweet flavor, as well as the chocolate craving through the very mellow ganache. The almond in this pastry comes through very similar to marzipan – which I love – and helped balance the sweetness of the dessert, and paired perfectly with the chocolate.
Beignets: These are an off-menu dessert and are served hanging from a silver tree. They’re served hot with a crème anglaise and chocolate spread. They’re outstanding, but you NEED to eat these hot. If you order any other desserts, eat this one first. Don’t let these sit.
It’s more than great food; it’s the experience
I’ve gone over atmosphere, music, and food. As long-winded as this is, I can’t *not* address the service because it is an integral part of your experience at Steak48. If you can get Bruce as your server and Mariah to support him, you are in for a WONDERFUL evening. Bruce is incredibly knowledgeable about the menu and extremely attentive. If you aren’t paying attention, you won’t notice this; however, Bruce makes sure you have everything you need throughout the meal. He doesn’t interrupt you… he simply walks by or observes from a distance. Your water glass will never empty. Your cocktail will remain full (he’ll pour more from the martini shaker or make sure another is lined up for you if you desire). He has personality and isn’t afraid to talk with you or tell a story that makes the experience more personal. Mariah is upbeat with infectious positive energy. I’m not sure what we were even talking about, but she had the whole table laughing. I personally enjoy having the same server time after time when I go somewhere — it enables me to build a rapport and enjoy my time more. It also enables the server to make better recommendations to me when there are specials on the menu. Regardless of whether you can sit with the dream team, everyone at the restaurant provides top-notch service.
Extra touches — the cherry on top!
What really takes Steak48 to the next level are the little touches they provide throughout your experience. On my birthday, they gave me a hand-written birthday card from the GM. It cost them very little to do this, but that’s something that was and will continue to be memorable. Between courses, they offer you lavender-scented hand towels. Not only does it clean your hands, but it adds to the ambiance. It helps you further unwind from a stressful week. Even if you don’t have room for dessert, they give you fresh-baked chocolate chip cookies with the bill. These morsels of goodness are soft and chewy with a hint of vanilla and light caramelization on the bottom. Lastly, and this might be the best touch, the restaurant follows up with a call the next day to make sure you enjoyed yourself. If you can’t answer, they leave a message saying there is no need to call them back unless you want to provide commentary, but they hope you enjoyed your experience.
If you couldn’t already sense this from my long rant of a post, dinner at Steak48 is a 10/10 for me. I like it so much I have a standing reservation! (I’ve been around 5 times since opening!).
