STK Toronto is the first Canadian outpost of the swanky NYC-based micro chain operated by The ONE Group. Situated at the corner of Avenue Rd. and Yorkville Ave., the restaurant screams Miami meets Manhattan from the minute you ascend the staircase and arrive at the hostess stand.
Staff are polished and well dressed, not unlike the patrons that wedge around the bar area. White, studded lounge couches span the middle of the bar section and split the bar and central dining area.
(IMAGE: JASON FINESTONE)
There are two main dining rooms on either side of STK Toronto and two private rooms, with a total capacity of 225 guests. The Toronto-based DesignAgency designed the front area to be slightly more casual, with a fireplace along the wall, paneled mirrors and a large marble column. The raised back section is adorned with dark, plush carpet, large curved booths trimmed in rosewood, and white painted brick walls accented by fuchsia lighting. Dramatic, polished white archways are spread along the length of the upstairs, and the floor-to-ceiling windows overlooking Yorkville open to convert the 8,800 square foot restaurant into a giant, covered patio during the warm months.
The seating arrangements were set up with great care, we’re told, to meet the aesthetic and atmospheric preferences of STK founder Jonathan Segal. He personally sat in each seat post construction to ensure the vibe was correct from every vantage point.
Cocktails will run $15 and span the gamut from mules to Manhattans, a summery Cucumber Stiletto with Grey Goose Citron, St. Germaine, muddled cucumber and mint, as well as the bright and balanced Carroted Away made with Woodford Reserve, Amaro Montenegro, carrot juice, fresh lemon juice and ginger.
STK Toronto’s menu is fairly extensive, and resembles most of the international STK locations, though executive chef Tommy McHugh (Il Fornello, Splendido, Stock, Nota Bene) has pushed to source roughly 30% of the ingredients locally, working with purveyors like Cheese Boutique and Marc’s Mushrooms. Chef McHugh comes from three generations in the hospitality industry, and has established his kitchen in the traditional French brigade style, mirroring his time in famous UK Michelin Star restaurants like Le Soufflé and l’Atelier de Joel Robuchon.
(IMAGE: JASON FINESTONE)
The local heirloom tomato salad ($16) sets creamy burrata from The Cheese Boutique alongside local tomatoes, caper berries, fresh basil and a smoky romesco sauce.
Lil’ Brgs ($20) see two wagyu beef slider patties perched atop house baked sesame buns with “special sauce” and the option to add truffles or foie to the tender bundles.
Shellfish platters ($29/person) and a raw bar with oysters, shrimp cocktail, Alaskan king crab and other seafaring delicacies is of course requisite.
Entrées include a range or seafood options, chili rubbed rack of lamb ($57), Canadian raised roasted organic chicken ($36) and a spiced big eye tuna ($39) with piquillo pepper purée, white beans, ginger and shiso.
(IMAGE: JASON FINESTONE)
Their beef comes from a Chicago supplier, and STK Toronto is the first in the STK family to have a dry ageing program. 30 to 40 days is typical on these cuts, ranging from a 14oz Delmonico ($70) – a boneless rib eye with generous marbling, 20oz bone in rib steak ($59), which we saw topped with seared foie gras, 28oz porterhouse ($150) and the $175 34oz tomahawk.
Sides like the cheesy tater tot short rib poutine ($17) and jalapeno cheddar grits ($13) can complement everything on the other side of the menu.
Wet aged cuts like fillets ($39-$74), loin strip ($37, 10oz) and sirloin ($53, 16oz) are also available. One of eight signature sauces come complimentary, and additional ramekins cost $2 each.
Published on: Oct 18, 2016
