As the weather gets cooler, we crave comfort food. Well, actually, we crave comfort food with a twist. When STK Toronto invited us to their Yorkville location to sample their latest tastes, it didn’t take long for us to say yes. The menu was selected by Chef Tommy McHugh – STK Toronto’s classically trained executive chef. We sampled the menu in STK’s Tempest Storm private dining room. The intimate room has floor to ceiling windows with views of Avenue Road. It was a great location to try the latest eats from the restaurant.
STK has something for everyone and easily impressed a discerning group of foodies. Check out the menu:
Shaved Brussel Sprouts with apples, cranberries, goat’s gouda and marcona almonds. This was one of our favourites. The crunchy, delicious salad had a savoury sweetness that we loved.
Seared Foie Gras with fall fruit compote, maple brown butter crumble and pear purée. Another rich play on savoury and sweet – this is must eat for foie gras lovers.
Seared Atlantic Scallops with sauce mousseline, bacon, Jerusalem artichokes, sauce diable, espellette. The delicate scallops played nicely with the heat and smoke from the accompaniments.
Butternut Squash Fregola Risotto with mixed mushrooms, pine nuts, pecorino and shaved truffle. One thing that we love about STK is that they have mains for vegetarians and will even create a vegan dish. The perfectly cooked risotto tasted like fall with the squash and earthy mushrooms. The generously sprinkled truffle elevated the dish.
Strip Loin with Sauced Plate rounded out the mains. We would have had a lot of disappointed diners if STK didn’t included one of their famous steaks grilled to a perfect medium rare. Our pick for the perfect sauce was the Blue Butter. That’s right, they mixed sharp, salty blue cheese with creamy butter and it was perfection with the sirloin.
Sticky Toffee Pudding with caramel honeycomb, Madagascar vanilla quenelle and Maldon salt caramel sauce is Chef Tommy’s signature dessert. This is so flavourful and sweet, we didn’t need the rest of the desserts, but we were glad they brought them.
Bag O’Donuts rolled in cinnamon sugar with 3 dipping sauces – dulce de leche, spiced chocolate and raspberry. These are perfect for sharing after a filling meal. We loved all of the sauces, but spiced chocolate gave us the fall feels.
Flourless Chocolate Cake with chocolate pudding and candied peanuts speaking of feels, this gave us all of the chocolate-y feels we could ask for. This felt silky and lighter in taste than the name implies.
Pumpkin Pie Crème Brulée with Chantilly candied pumpkin seeds and fall dusting is the perfect dessert for fall. This dessert was fall on a plate. We loved the lightness of the cream and the spicy pumpkin pie flavour.
We can’t wait to see what STK has in store for us next.