What’s on the menu at Animl, an extravagant new steakhouse

Including a caviar trio and hulking tomahawk steaks

By Jessica Huras| Photography by Nicole and Bagol

| December 5, 2024

A spread of dishes and wine at Animl, a steakhouse in Toronto

Name: Animl Steakhouse and Cocktail Den Contact: 420A Wellington St. W., animlsteakhouse.com, @animl.toronto
Neighbourhood: King West
Owners: Charles Khabouth, Danny Soberano (Ink Entertainment), Sacha Elwakeel (Love Child Social House) and Maher Murshed (Navigate Group) Chef: Marc Cheng (Clio) Accessibility: Not fully accessible

When Ink Entertainment CEO Charles Khabouth and his partners acquired a 75-seat space accessed off the alley connecting King and Wellington, they saw potential—and a challenge. What kind of restaurant could thrive in such an intimate setting? “It wasn’t that the city necessarily needed another steakhouse—but what I think was missing in that realm of dining was something cozier and more feminine,” says Khabouth.

A mirrored cow hangs from the ceiling at Animl, a steakhouse in Toronto

With its maximalist glamour, Animl flips the script on the serious, masculine aesthetic associated with most steakhouses. Gone is the dark leather and heavy wood, replaced by plush fabrics, cheeky animal prints and unapologetic extravagance. The dishes, however, are cut from the same bold cloth, with attention-grabbing plating and theatrical finishes. “I’d like it to be a lot more than just a place to have a good steak,” says Khabouth. “As small as it is, the room really feels like you’ve arrived somewhere special.”

The Food

Animl offers a menu of classic steakhouse dishes, each remixed with modern creativity and lavish flair. “The approach was about taking the idea of a 1970s steakhouse and thinking about how that would look today,” says executive chef Marc Cheng.

Animl Steakhouse executive chef Marc Cheng — Executive chef Marc Cheng

Dishes embrace nostalgic flavours and colourful ingredients that echo the restaurant’s playful throwback decor. Premium cuts of steak sourced from across Australia, the US and Japan take centre stage, with other high-end ingredients woven throughout the menu. “We can get any ingredient from around the world, so even if it’s a simple potato, we want to make sure it’s the best potato,” says Cheng. “‘Audacious luxury’ is how I would describe it.”

Fancy appetizers at Animl, a new steakhouse in Toronto — Here we have a trio of starters. On the left, thin slices of hamachi crudo are bathed in tangy tomato tiger’s milk and lime, then topped with half rounds of cherry tomato. Dollops of calamansi, chive and Japanese chili oil add brightness and a hint of heat ($28). In the middle is the rainbow caviar dip, with salmon, white sturgeon and flying fish caviar layered in colourful stripes. Beneath, chive crème fraîche adds richness, and crisp potato rösti rounds on the side serve as vehicles for scooping ($60). For the caesar salad, romaine is coated in a punchy dressing and topped with fresh parmesan. Thick, house-made croutons are stacked Jenga-style on the side along with plump squares of double-smoked bacon ($26).

Oysters Rockefeller — For this tried-and-true take on oysters Rockefeller, broiled oysters are topped with a velvety béchamel sauce and spinach purée. $32

Macaroni and cheese — Another steakhouse staple, this mac and cheese sees radiatori pasta swimming in a creamy blend of raclette, aged cheddar, parmesan and cheese curds. A sprinkle of breadcrumbs on top adds just the right crunch. $22

A tomahawk steak with roasted shrimp piccata — This mighty Australian Wagyu tomahawk features a smoky charred crust that gives way to tender, buttery beef. Here, it’s paired with roast shrimp piccata—one of three surf-and-turf options that can be added to any steak dish. Market price

A mousse dessert shaped to look like a large cherry — Layers of manjari mousse, tart cherry compote, cherry coulis and moist devil’s food sponge come together in this sleek reimagining of a Black Forest cake. It sits on a crisp almond chocolate sable. $16

The Drinks

The drink menu is an extension of Animl’s retro-meets-modern ethos. Cocktails take familiar concepts and refine them with premium spirits, unexpected flavour profiles and eye-catching visual elements.

An espresso martini — Animl’s espresso martini dials up the decadence on the forever favourite with truffle, black walnut bitters, Kahlúa, cinnamon, black pepper and vanilla. A base of Grey Goose vodka, Barroco espresso and Averna holds it all together. $24

The Miami Thrice is a mash-up of a strawberry daiquiri and a piña colada, featuring a clarified coconut milk punch with Bacardi Superior, pineapple, falernum and meringue — The Miami Thrice is a mash-up of a strawberry daiquiri and a piña colada. It features a clarified coconut milk punch with Bacardi Superior, pineapple, falernum and meringue. To sweeten the deal, a spoonful of rum-laced strawberries-and-cream foam is served on the side for sampling between sips. $18

The Eden cocktail at Animl Steakhouse arrives in a bowl of dry ice — The Eden makes a grand entrance in a pedestal bowl adorned with fresh flowers and swirling clouds of dry ice mist. It brings together Patrón El Alto tequila and D’Ussé VSOP cognac with the bright, fruity notes of sudachi juice, strawberry liqueur, St-Germain elderflower liqueur and bergamot bitters. $75

The Space

Designed by Toronto-based studio Nivek Remas, Animl’s interior exudes the glitzy-lounge vibe of Studio 54, accented with art deco–inspired details and an explosion of animal prints and soft textures. High-lacquer wood panelling, shimmering gold leaf ceilings and antique mirrors are offset by plush velvet seating and vintage fringe details. But—in a room bursting with statement pieces—nothing tops the mirrored bull in place of a disco ball, a showstopper if there ever was one.