A lunch at STK Toronto means high-powered business

By Ross Vernon Dias

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A lunch with clients or co-workers at this modern steakhouse-meets-chic lounge means high-powered business. 

Written by Ross Dias 

Location: 153 Yorkville Avenue, Toronto ON M5R 0B4

Must-try eats: The peppercorn crusted 14 oz striploin with a light spread of the foie gras butter, and a side of  the local heirloom tomatoes, served with burrata.

Libations: Pick up #TheBotanist, one of three featured gins, with watermelon juice, honey, and lime to cut through the steak’s rich flavour.

Where to sit so you’re in-and-out in 60 minutes: Grab a pair of seats at the end of the bar facing the impressive white brick wall featuring an artful display of steer horns, or a banquette nearby for a similar view.


When Canada’s only STK outpost from New York-based The One Group first came to Toronto in 2016, Yorkville was going through a renaissance period with its restaurants, as a result of new life brought into a then-stagnating neighbourhood. Today, the area continues to host the city’s best examples of  fine dining; none more relevant to a trendy, young audience than STK.

The dining room, located on the second floor of the old Four Seasons Hotel site (now a condominium), is dressed in a refined black and white palette, with dark woods, veined marble, and soft, tubular seating and decor. The space is meant to play host to a dynamic set, including the high powered and high heeled crowds that frequent Yorkville. A live DJ takes over the sound after the sun sets every day of the week.


STK’s lunch menu is shorter than its dinner offering but just as packed with a plethora of steakhouse classics, which always feature the restaurant’s unique twist. From a 14 oz dry-aged Delmonico steak to the organic roasted chicken, to a delectable choice of favourites in the prix fixe menu, patrons are sure to find a meal that will match their mood. For the steak garnishes, complement the toppings and sauces to the meat, and each other.

While the steak is surely the star of the table, at STK the meal isn’t complete without a selection of sides. I recommend getting a few plates (such as the sauteed spinach or the crispy cauliflower) to share with the table, and a few others (rosemary sea salt fries, or mac & cheese) to keep all to yourself.


Forgo the wines and beers, and head straight for the cocktails at STK. They’re playful and slightly experimental, but always classic in their flavour. Try their version of the Manhattan with Bulleit bourbon, sweet vermouth and bitters, or their Caesar with Grey Goose, clamato and a house made rim if you want something tried and tested.

Go for the green intensity featuring Cîroc, fresh lime juice, and fresh jalapeños, or the Paloma Escobar with Casamigos blanco, fresh lime juice, and grapefruit for a spicier afternoon.