Name: Stock Bar
Contact: 2388 Yonge Street, 416-489-1020, stocktc.com, @stock.tc
Neighbourhood: Midtown
Chefs: Giacomo Pasquini, executive chef, and Jon Ward, chef de cuisine
Covid-19: Hand sanitizer stations at all entrances; contact tracing when checking in; tables sanitized between seatings; plexiglass separations; masks required when not at the table
Accessibility: This location is fully accessible. The Helendale Avenue entry leads to an elevator that serves all three floors.
The food
Alexander, Mammoliti, Pasquini, and Ward collaborated on a menu of American-Italian bistro fare that includes calamari fritti, whole rotisserie birds, Terroni’s iconic funghi assoluti salad, sustainably farmed steaks, house-made pastas, and pizza. Everything is created with ingredients from Stock TC, the building’s ground-floor supermarket. Weekend brunch will be available soon.
Food Menu
- Iceberg lettuce, pulled rotisserie chicken, avocado, radish, egg, bacon, cambozola cheese, and corn make up the Cobb salad. It comes with a lemon dressing on the side. $19.
- With gherkins, mustard, and house-made crostini, the seared beef tartare is topped with capers and chives. $19.
- Poached lobster and shrimp are filled into toasted pain brioche and garnished with mayo, lemon, chili, tomato, and chives. Potato chips are served on the side. $25.
- A pair of house-made pasta pockets are filled with egg yolk, ricotta, and spinach in Ravioloni all’uovo. Butter, parmesan, and fresh black truffle are used to finish them. $26.
- Cumbrae’s 10-ounce prime picanha cut is the star of the steak frites. $26.
- A sable base is topped with lemon curd, passionfruit curd, and toasted meringue for this after-dinner delicacy. $12.
- The banana toffee pie is made by stuffing banana and caramel into a cookie crust, then topping it with whipped cream and shaved chocolate. $10.
- A pot of crème anglaise is included with a plate of six warm madeleines. $12.
The beverages
A unique wine list that focuses on lesser producers, including wines that the firm imports specifically for Stock TC and Stock Bar from Italy. On their way out, guests who enjoyed their wine at the restaurant can pick up a bottle downstairs. Cocktails with a lot of brown and earthy spirits are inspired by travel destinations around the world. Drew Innes, Stock’s sommelier, will be hosting wine tastings and workshops in the near future.
Check out the Cooking Tips on the foodmag.ca : Recipe of pizza cake
Drinks Menu
- Elijah Craig Bourbon, a nebbiolo float, and lemon are used in the Stock Sour. $14.
- Stoli vodka is combined with rosemary, grapefruit, and lemon in the Holy Rosemary. $14.
- Bourbon, green chartreuse, maraschino, and lemon make up the Final Chapter. $14.
- Cazadores tequila, Aperol, St. Germain, cucumber, and lime juice combine to make the delightful Palm Springs cocktail. $14.
The space
From the expansive ground level terrace to the sumptuous pub on the second floor, to the crowning Montgomery Room and rooftop garden patio, each area in the completely restored old Postal Station K has its own distinct flavor. While each area has a potential capacity of 120 people, it is currently limited to 80, so reservations are advised. Mammoliti says: We felt it was going to be a special spot.” There are no terrible seats among the booths and banquettes, private sections, and patios.
Specifics:
- The ground-floor terrace, which is open for lunch and dinner, is lushly landscaped.
- In that wooden structure, there is also a bar.
- The Tavern Room on the second floor is reminiscent of classic American bistros.
- The Tavern Room’s bar can be found here.
- There are also several cozy booths.
- Continued from the Tavern Room.
- This commissioned mosaic stretches the length of the west wall of the Tavern Room. It displays a pink morning sunrise (or late sunset) over the islands and woods of the Canadian Shield.
- The Montgomery Room, housed in a new rooftop building, is open and airy, with a magnificent mahogany ceiling that resembles a zig-zagging garden trellis.
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