What's the vibe?

Ascend up a staircase off of Yorkville Avenue and you're immediately transported to what feels like a hybrid of LA and New York with lively vibes, plush decor and an upbeat soundtrack courtesy of the in-house DJ. The space is split into three main areas: the bar (which, as you would expect, is lined with suits sipping cocktails), a more casual dining area surrounding the bar and the proper dining room in the back. Two private rooms round out the 250+ person space along with floor-to-ceiling windows overlooking Yorkville Avenue that retract in the summer. If you've been at any of the 10 STK joints across the globe, expect much of the same: it's flashy, full of good-looking people and impossible to get a reservation. But unlike other venues in Yorkville, STK backs this up with impeccable service and a killer menu.

What to drink?

The cocktail list as a whole errs on the sweet and refreshing side with concoctions like the Strawberry Cobbler (Belvedere vodka, muddled strawberry and a graham cracker crust) and the Cucumber Stiletto (Grey Goose Le Citron, St. Germain, muddled cucumber and mint). If bitter is more your bag, the Not Your Daddy's Manhattan will do the trick with its blend of Bulleit bourbon, zinfandel port, sweet vermouth and bitters. There's a selection of local and international beers and an extensive wine list available by the glass and bottle that complements their selection of steaks.

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What to eat?

Chef Tommy McHugh (ex Splendido, Il Fornello and Michelin-starred Le Soufflé and The Capital in London) leads the kitchen here executing the standard STK menu but with a third of the dishes and ingredients unique to Toronto. Everything is made fresh in-house including their signature tear-apart bread which arrives steaming hot to your table upon arrival. For starters, the Lil Brgs are the way to go. Bite-sized wagyu beef sliders are topped with a secret sauce and, because it's STK, you have the option of adding truffles or foie gras on top. But onto the main event – their beef is sourced from the States and dry-aged in house with cuts running from $37 up to $174 for the tomahawk (on-the bone rib steak). It's rare that sides can overshadow such great cuts of meat but trust us, order the jalapeno and cheddar grits and you'll know exactly what we are talking about. The grits are a staple on the STK menu and not only burst with colour but have a real kick to them. The tater tot poutine gets our gold star of the evening, though. Unique to Toronto, crispy tater tots are topped with Canadian cheddar cheese and short rib. We're still thinking about it.

Dinner and drinks for two: around $225

153 Yorkville Avenue; 416-613-9660; togrp.com/venue/stk-toronto/