The Gist: STK Toronto is not your typical steakhouse.
While the menu might read similar to one, the modern space (white trimmed in violet light) and vibe (active bar area, live DJ throughout dinner service with music escalating throughout the night - dancing encouraged!) caters to those looking for something more contemporary, energetic and interactive. Think less stiff upper lips, more dancing hips.
But that doesn’t mean service isn’t on point. General Manager Michelle Voegelin - fresh from the two NYC locations (including STK’s original location in the Meatpacking District) - ensures that each guest feels like a VIP.
And that’s not all – there are phenomenal steaks, to boot, available in small, medium, large and extra large.
Grub: Chef Tommy McHugh has a ton of impressive experience - chef de cuisine at Spendido and working for Joël Robuchon in England, to mention just a few.
McHugh is using and showcasing as many local products as possible – Canadian cheddar, Vickie’s Veggies, etc. – throughout the menu. While perfecting STK mainstay menu options, McHugh has created dishes exclusive to the menu including: Tater Tot Short Rib Poutine ($17), Local Heirloom Salad ($16), and Lobster Thermidor (MP).
Steaks both wet and dry aged get the spotlight for sure, but the menu also offers selections for vegetarians and pescatarians.
Libations: You just got another excuse to celebrate cocktail hour.
Cocktails ($15) range from new classics such as the Carroted Away, created with Woodford Reserve and carrot juice (almost healthy!), to tropical with Tiki Time, finished with Fernet Franca float.
Fixtures & Fittings: If you’ve been to STK’s worldwide, you’ll notice a common thread in décor, but GM Voegelin says the restaurant "went all out in this location, to compliment the neighbourhood. It’s definitely one of the more luxe STK restaurants."
DesignAgency made sure that just the entrance alone impresses with a staircase full of black granite, white Carrera and glass. From STK’s signature rosewood framed white rollback banquettes to the Carrera marble bar set underneath an impressive, modern horn sculpture, you’re immediately transported to another galaxy. And the unique atmosphere, while striking, isn’t stuffy in the least.
Off the Menu:
A modern take on a Pimm’s cup, Rebellion ($15) with Beefeater Gin, Pimm’s No. 1 Cup, Framboise, fresh lemon juice, cucumber, mint, and ginger, refreshes and entices.
Cucumber Stiletto ($15) soothes and cools with Grey Goose Citron, St. Germain, muddled cucumber, and mint.
The Strawberry Cobbler ($15) is a daiquiri with a sweet twist – Belvedere and fresh muddled strawberry are finished with a graham cracker crust.
Housemade pull apart bread (complimentary) is reason enough to visit. Topped with blue cheese butter and served with hot chive olive, you'll forgo any any dietary restrictions for another pull at this bread.
Local Heirloom Tomato Salad ($16) Showcasing the best of the season, Chef McHugh’s salad exclusive to the menu, boasts Vickie’s Veggies heirloom tomatoes and fresh basil, Burrata from Cheese Boutique, and a romesco sauce that adds depth and the slightest heat.
Lil’ BRGs ($20) They might look like miniature burgers, but these little wonders satisfy as it they were full size. American Wagyu beef gets topped with Ontario cheddar, caramelized onions, sliced tomato, "special sauce" and served between a house-baked black sesame bun, with delicious housemade pickles on the side. The rich, decadent treat can be further upgraded with truffles or fois gras for an added market price.
14 oz. Bone-In Filet($74) Not every steakhouse serves a superb steak, but here it’s ribbon-worthy. A 14 oz. USDA Prime bone-in filet, dry aged for 45 days , is worth the hefty price tag. You don’t need any sauce (though your choice of one is complimentary) – the meat is sheer perfection on it’s own. A juicy interior bursts with minerally goodness. This is what you’ll wish for every time you order a steak elsewhere.
Chili Rubbed Rack of Lamb ($48) Rack of lamb often comes in teeny appetizer pieces, but here the order of four pieces of braised Ontario lamb shank is generous. And the grassy meat is tender and succulent, giving way to a gorgeous rubbed and charred exterior. Paired with Israeli couscous, mint goat milk yogurt, and jus, it’s as tantalizing as any steak.
Daily Market Fish ($MP) Chef McHugh created this winning dish too - grilled Mediterranean sea bass with moist meat is served atop herb puree, with swiss chard, baby squash and herb salad. Healthy, light and yet completely satisfying.
Brussel Sprouts ($14) with bacon lardons, and deeply caramelized with a sweetness plays well with the mains.
Jalapeno Cheddar Grits ($13) are thick and creamy with just enough heat that adds, never detracts, from the smooth flavours.
If you’ve still got room, STK Donuts ($12) with maple glaze and candied pecans will put you over the top.
How Cool is This?! You can request songs at the DJ booth all night long. On a recent visit, everything from the Bee Gees to The Weeknd pumped through the speakers.
At the Stove: Chef Tommy McHugh
FOH: General Manager Michelle Voegelin
Head Honchos: Celeste Fierro. Senior Vice PresidentThe ONE Group Hospitality, Inc.
Deets: The main dining room 225 seats, with room for 20 in thelounge and 24 in the private dining room located at the back of the restaurant.
Visiting Hours: Sun to Wed 5-11pm (kitchen)
Thurs to Sat 5pm-12am
Map It: 153 Yorkville Ave. (at Avenue Rd).
Phone It In: (416) 613-9660
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