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Food & Drink

What’s on the menu at STK, a new Yorkville steakhouse that serves prime cuts and tater tot poutine

By Caroline Aksich| Photography by Caroline Aksich
What's on the menu at STK, a new Yorkville steakhouse that serves prime cuts and tater tot poutine

Name: STK Neighbourhood: Yorkville Contact: 153 Yorkville Ave., 416-613-9660, stkhouse.com, @eatSTK
Owner: The One Group Chef: Tommy McHugh (Splendido)

The food

Steakhouse classics like a dry-aged porterhouse big enough for three, with luxe add-ons (truffle or foie gras butter, king crab). For pescatarians, there’s a raw bar of oysters, shrimp cocktail, lobster and ceviche. About a quarter of the menu, including a tater tot poutine topped with short rib, is specific to this location. “I’m good friends with Afrim Pristine [Cheese Boutique] so I couldn’t get away with not using Canadian cheese,” says chef Tommy McHugh. The beef, however, is from the U.S. of A.

Complimentary bread.
Complimentary bread.

 

A side of asparagus. $13.
A side of asparagus. $13.

 

Shaved brussels sprout salad with apples, cranberry, goat gouda and marcona almonds. $15.
Shaved brussels sprout salad with apples, cranberry, goat gouda and marcona almonds. $15.

 

PEC-grown heirloom tomato salad, with burrata, caper berries and romesco sauce. $16.
PEC-grown heirloom tomato salad, with burrata, caper berries and romesco sauce. $16.

 

Jalapeno-cheddar grits. $13.
Jalapeno-cheddar grits. $13.

 

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Tater tot short rib poutine. $17.
Tater tot short rib poutine. $17.

 

Lil’ BRGS made with wagyu beef, topped with special sauce. $20. (Add truffles or foie gras for a few extra bucks.)
Lil’ BRGS made with Wagyu beef, topped with special sauce. $20. (Add truffles or foie gras for a few extra bucks.)

 

Dry-aged, bone-in strip (18oz). $87.
A dry-aged, 18-ounce bone-in strip. $87.

 

Apple crumb cake with caramel and dulce de leche ice cream. $12.
Apple crumb cake with caramel and dulce de leche ice cream. $12.
The drinks

The cocktail list seems geared towards Sex and the City fans who’ve moved on from cosmos. The Strawberry Cobbler combines Belvedere and muddled strawberry in a martini glass rimmed with graham cracker dust; and the Carrotedaway, a carrot juice–based cocktail is spiked with Woodford Reserve bourbon, Amaro Montenegro, ginger and lemon juice.

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The bar at STK. Photo by Caroline Aksich
The space

The 269-seat space is divided into four areas: a lounge, a dining room and two private rooms. The lounge is defined by its sprawling bar, behind which is a wall decked with 54 plaster bullhorns.

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The dining room at STK.
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