The skirt steak at the AGO’s Frank (Image: Andrew Brudz)
The AGO’s Frank (as in Gehry and Stella) plays host to three streams of art—visual, architectural and culinary. The seasonal menu, a collaboration between executive chef Anne Yarymowich and chef de cuisine Martha Wright, features inventive but comforting creations served in a bright cedar and glass dining room. The Cumbrae Farms skirt steak ($24) is presented as an open-faced sandwich with the notoriously tough cut grilled, sliced and laid atop a piece of toasted red fife sourdough. In between the two: a sweet layer of caramelized onions, Kozlik’s triple-crunch mustard and a thick, smooth slice of Monforte Dairy goat’s milk gouda. And it’s all topped with crisp fried onions. The bread, hearty enough to hold it all, is the perfect vessel for sopping up the pool of jus.
The cost: $31, including tax and tip.
The time: 45 minutes.
Frank, 317 Dundas St., 416-979-6688, ago.net/frank.
$24 for an open faced sandwich? Wow.
July 4, 2011 at 10:47 am | by mattagascar$26 if you want to close it up.
July 5, 2011 at 1:18 pm | by micheleGOOD LORD.
July 6, 2011 at 1:57 pm | by hunh?Dear Munchers,
Do yourself a favour and make this simple dish at home for a fraction of the price… what a rip!!!
PS This lunch is perfect for the same Dunce Caps that spend $100+ on a bottle of Smirnoff at clubs :/
July 7, 2011 at 12:53 am | by BG011Uh, it’s a skirt steak presented as an open-faced sandwich, you tools. If it wasn’t placed on top of a piece of bread would you still be complaining about the price? You could probably find it for $3 cheaper elsewhere, but c’mon…
Also, a $100+ bottle of speedrack booze at a club can be worth it if they let you and several of your friends in for free and give you pleanty of decent mix (i.e. fresh-squeezed juice, Red Bull, etc.). Just sayin’.
July 8, 2011 at 8:26 pm | by Chris