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Bone-In Ribeye topped with black truffle sautéed Maine lobster and a side of Chef Heather King’s Au Gratin Potatoes.

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Steak 48 is worth the buzz—and the splurge

BY TAYLOR BOWLER PHOTOGRAPHS BY PETER TAYLOR

STEAK 48 had a buzzy December opening at Apex SouthPark, and this upscale steakhouse with locations in Phoenix, Philadelphia, Chicago, and Houston is worth the hype. It joins Oak Steakhouse, Del Frisco’s, The Palm, and Ruth’s Chris in Charlotte’s high-end shopping and dining hub—and still stands out. If steak is your favorite, or even if it’s not, you’ll be able to justify a $350 dinner for two.

(Clockwise from top) Executive Chef Heather King; a view of the open kitchen from one of multiple dining areas; a seafood tower with Alaskan king crab legs, fresh oysters, lobster, and shrimp.

STEAK 48

4425 Sharon Rd. 980-580-4848 steak48.com

Hours:

5 p.m.-10 p.m. Monday-Thursday 4 p.m.-10 p.m. Friday-Sunday

Owners Jeffrey and Michael Mastro and their father, Dennis, reimagined the oldschool, brooding steakhouse aesthetic. Instead of mahogany panels and dim lighting with clinking martini glasses, Steak 48 has multiple dining areas and six private dining suites with a view of an open kitchen surrounded by oorto-ceiling glass walls. The 11,500-square-foot space also has an in-house butcher shop, raw bar, and 6,000-bottle wine vault. The USDA prime steaks are the main attraction, but executive chef Heather King’s menu is extensive: Order a drink and settle in, because you’ll be here for a few hours. Start with an order of Crispy Shrimp Deviled Eggs ($16), a King Crab and Avocado Stack ($18), or pretend it’s someone’s birthday and get the Seafood Tower (market price). It’s nearly impossible not to devour the entire skillet of warm garlic rolls that magically appears on your table, but pace yourself, because this meal is the size of a Thanksgiving feast. Like everything else on the menu, the salad portions are generous, so ask your server to split the Roasted Beet ($10) or Superfood ($12) if you want to share. If you came for the steak, have your choice of NY Strip ($42 for 12 oz., $54 for 16 oz.), Bone-In Filet Mignon ($58 for 12 oz., $73 for 18 oz.), or a range of other prime steaks cut in-house. Top it with sautéed blue cheese ($6), tru e butter ($8), or black tru e sautéed Maine lobster ($44). For seafood lovers, there’s

(Above) Bone-In Filet with Alaskan King Crab & Rock Shrimp Mac & Cheese and Chef Heather King’s Au Gratin Potatoes. (Right, top to bottom) King Crab and Avocado Stack, Roasted Beet Salad, and the Ultimate Warm Vanilla Caramel Cake.

Chilean Sea Bass ($48), Ahi Filet ($48), and an array of fresh sh you can top with tomato herb gremolata ($5) or chardonnay butter with shallots and fresh mint ($4), or have it Oscar-style with a crab cake on top ($18).

The sides, served family-style, are worth the extra time you’ll spend on the Peloton tomorrow. The Alaskan King Crab & Rock Shrimp Mac & Cheese ($28) is an overachiever as mac and cheese goes, with its rich, savory blend of Romano and Tillamook cheddar cheese. Chef Heather King’s Au Gratin Potatoes ($18) are layer upon decadent layer of gouda, mozzarella, and caramelized onion. Don’t be shy about asking your server to box up what you can’t nish.

You might be tempted to pass on dessert, but you didn’t come this far to come only this far. The Ultimate Warm Vanilla Caramel Cake ($16) is a skillet of bliss with a scoop of vanilla gelato in the center and glazed pecans on top. The Cookies & Cream Popcorn Sundae ($12) is equally sinful with rich vanilla gelato, hot fudge, and crunchy, caramelized bits of popcorn on top.

Prepare to spend the next day in a food coma with an occasional ashback of your meal. If you ever venture out to another steakhouse, there’s a good chance this is the one you’ll measure it against.

Don’t leave without trying: The Alaskan King Crab & Rock Shrimp Mac & Cheese ($28) is absurdly good.