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Aug 29, 2008 04:15 PM

Superb Steak in Vancouver?

Have had great seafood at Joe Fortes, but am looking for red meat now.

Beef or Bison (buffalo) will fit the bill. Want great steak, superb service and a good selection of Whiskey and Bourbon. A non dairy dessert would be nice too. I want a place where we can eat, drink and not be rushed out the door for the next seating.

Not interested in The Keg or Hy's.

I appreciate any and all suggestions.

Oh I will be staying right downtown.

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  1. >> Not interested in The Keg or Hy's.

    Hy's would have been my choice. Gotham has good steak.

    1. Gotham has good service and steaks are pretty good, but I think I've actually had better at Morton's. You could also try out Hamilton Street Grill for their hanger steak. Yum! Shore Club is Gotham's sister restaurant and they have the same cuts, but more selction on the seafood and cocktail side. You could also try So.cial for their dry aged steak.

      Gotham Steakhouse & Cocktail Bar
      615 Seymour St., Vancouver, BC V6B 2K3, CA

      Morton's, The Steakhouse
      750 West Cordova Street, Vancouver, BC V6C 1A1, CA

      Hamilton Street Grill
      1009 Hamilton Street, Vancouver, BC V6B 2R9, CA

      The Shore Club
      688 Dunsmuir St., Vancouver, BC V6B 1N3, CA

      3 Replies
      1. re: im_hungry

        Hamilton Street Grill has excellent hangers. (I actually edited my post above to add it....but I guess the forum software 'lost' it.)

        1. re: fmed

          If you can go somewhere that isn't a "steak house", right now, I believe, Boneta has a outrageously good steak on their menu. They also have some killer liquors.

          Fuel also makes a killer steak.

          1. re: Cancuk

            I'll second the recommendation for Fuel. My wife had a perfectly cooked ribeye with a pat of herb butter on top (we picked out tarragon as a dominant herb flavour). It was very good, and the sides at Fuel are also very good, though it is far from a steakhouse.

            I am disappointed at the absence of a truly world-class steakhouse in Western Canada...somewhere that takes its meat as seriously as, say, David Burke's Primehouse in Chicago. I find that in Canada, the best steaks I have tried have come from non-steakhouses (i.e. the 10 Oz NY Strip with roquefort butter and a red/wine shallot reduction that is served at Brasserie L'Ecole in Victoria. And they use dry-aged USDA Prime beef).