Seek­ing sus­te­nance at Yorkville’s swish steak house

$100 buys a sur­pris­ingly fill­ing meal for two at the swanky STK

Richmond Hill Post - - Food | Under A Hundred - by Caro­line Ak­sich & Karolyne El­la­cott

Yorkville hasn’t been pegged as a proper party des­ti­na­tion since Neil Young and co. ditched the hood for less gen­tri­fied pas­tures. Or so we thought. Ap­par­ently, if you hit up STK on a Satur­day, you’ll see that there’s a pulse.

By mid­night, the men in $3,000 suits let go. It gets rau­cous. Peo­ple top­ple off bar stools. Or so says our chatty server.

Alas, we’ll not get to wit­ness an ounce of this fun: re­serv­ing a ta­ble a week in ad­vance only nabs us a twoseater at 5:15 p.m. Who knew it was such a hot spot?

the tough choices

We de­cide to sink most of our $100 bud­get into a steak — but which one? Do we opt for an af­ford­able skirt steak ($33) and a duo of ap­pe­tiz­ers or do we go all out? Un­for­tu­nately, the $179 tom­a­hawk steak’s out of reach tonight. We’re hop­ing for some wine with our meal, but two glasses of vino would blow a third of our bud­get at $16 each. This is hard.

With the waiter’s help, we nar­row it down to the bone-in filet ($74) and the Del­monico ($70), a rib­eye that’s dry-aged in house. “If you like ten­der and lean, the filet is great,” says the server, who then sits down next to us, as if the con­ver­sa­tion is about to take a heavy turn. “But the rib-eyes are so nicely mar­bled with fat right now, “he says. We’re sold! One fatty steak with a duo of sides, please. And with that sin­gle course, our bud­get’s gone.

but will there be enough?

We worry that a sec­ond din­ner might be nec­es­sary, but then a wee loaf of warm bread ar­rives in a cast-iron skillet, laced with blue cheese but­ter and a side of chive-in­fused olive oil. It dis­ap­pears quickly.

Char­broiled un­til medium-rare, our steak ar­rives cut and fanned out, ready to be plunked on our plates. Since we couldn’t get the vino, we set­tled on the red wine demi-glaze dip­ping sauce plus the (not ro­bust enough) chimichurri. At an ex­tra $2 for the lat­ter, it fit the bud­get. Our sides — nicely charred Brus­sels sprouts plus jalapeno grits bathing in cheese — def­i­nitely amuse the palate.

the con­clu­sion

Upon com­ple­tion we’re en­tirely sated, de­spite feel­ing that this wasn’t quite what Yorkville’s primped so­cialites would or­der. Our only er­ror? Next time, we’ll be sure to nab that elu­sive 10 p.m. reso.

A steak din­ner for two, with Brus­sels sprouts and jalapeno grits

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