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Dec 12, 2008 09:59 PM

Barberian's - $80 for 2 x $50 gift certificates @ Costco

I noticed recently that there were a number of recommendations for Barberian's steakhouse. I went to Costco today (Scarborough East location) and noticed that they are currently selling 2 $50 gift certifications (value $100) redeemable at Barberian's for only $80. Must be a sign of the economic times. Enjoy the 20% off special, folks! Hope this helps with making the meal a bit more affordable.

In return for this tiny bit of information, I would like to hear some reviews about the place. Been hankering for a nice cut of meat.

Cheers and Happy Eating!

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  1. I've only eaten there once for my birthday about two years ago so my memory is fairly cloudy. Now i'm not usually a steakhouse guy. I like aged steak but i cannot for the life of me really justify paying large dollars for an aged steak when i love just doing a flank steak french style or doing a filet with a peppercorn sauce.

    At any rate, this place showed me that paying top dollar for a steak is completely worth it. A group of 4 of us had various cuts of meat. I believe I took rib. All our steaks were done exactly to our specifications.

    Sides were decent but not really standouts. The steak is definitely the star and deservedly so.

    For a baseline, I've had really good steak frites all over France (and some really bad ones), and good steaks grilled on the BBQ at home or done in a saute pan and finished in the oven. I have very limited experience with eating aged steaks at a steakhouse though.

    EDIT: ack forgot to mention that service was impeccable. It was like watching poetry in motion. I wish I knew who our server was and if he still works there now! Also, the dining room is what i think of when I think classic steakhouse. It's a bit cramped in there but very cozy and comfortable. I'd feel much better about eating a steak there than say Hy's

    15 Replies
    1. re: CoffeeAddict416

      I also enjoy the rib steak, its great. And their Bearnaise sauce is the perfect complement to a nice piece of meat.

      1. re: mlukan

        Thanks mlukan. Sounds good. Dining companions are a fan of Rib Steaks.

      2. re: CoffeeAddict416

        Thanks so much for the review, CoffeeAddict416. It sounds like you had an amazing experience. I too always worry that a steakhouse cannot really be that much better than a homemade one. I am sure it is better, but is it 3x better considering the price? It is nice to hear that you think so. Seems like I should be buying a gift certificate...

        1. re: BokChoi

          I hope you like wine, BokChoi. Oh, and tradtional steakhouse decor. You may feel like a cigar by the end of the evening.

          1. re: Googs

            I'll keep that one in mind, Googs. Thanks for the tip.

          2. re: BokChoi

            It's a classic steakhouse, and the steaks are quite good. I've never had any problems there (steaks always cooked perfectly, service good), and, as Googs notes below, they have a really great wine list.

            It's not like some of the more modern steakhouses like Harbour 60 or J&Co. This is as traditional as they come. 20% off isn't a bad deal either! Just remember to tip on the regular price, so that the servers can get through the tough economic times as well :-)

            1. re: tjr

              When you discuss modern versus traditional - do you mean the decor, or the preparation of the meats/side dishes? Ahh yes, of course about the tip - but thank you for the kind reminder.

              1. re: BokChoi

                I find the atmosphere, preparation, and menu selections to be traditional. It doesn't seem to have changed much since its opening, though they did bring in A5 Wagyu last year I think. Think 50s decadence vs. 00s minimalism.

                Modern steakhouses espouse more recent design trends and bring in fusion sides. They still concentrate on the beef, but it's a different atmosphere. Depends which you like more!

                1. re: tjr

                  I have never seen a 'fusion' style steak house. Most of the ones I have been to are the old-style decadence you are referring to. Are there any notable modern ones in the city?

                  1. re: BokChoi

                    Maybe something like MEATing? The fusion-y steakhouses are more common in the States (like NYC or LA) where you could, for instance, get a prime porterhouse with a tamarind sauce beside Japanese purple yams.

                    1. re: tjr

                      Wow. That sounds really interesting. Maybe I'll look that up on before my next visit. Thanks.

                        1. re: Edith S

                          Yep. It became Picnic, which has also now closed, and now it's something else new (can't remember what).

                          1. re: torontofoodiegirl

                            Not an endorsement as I haven't been. The Leafs have just been too painful to watch without adding a dining out bill to my misery.

                            1. re: Googs

                              Interesting... Looks like it's undergone some considerable changes since its incarnation at Yonge and Eg. I only went there a couple of times, but really enjoyed the former Meating and thought it should have done better than it did. Not sure I'm so keen on the idea of the new one (menu doesn't look as good, and the sports bar atmosphere isn't my thing).

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                1. This could also be a good opportunity to pick up some of the Barberian's branded steak spice. It is a handy spice mix to have around.

                  9 Replies
                  1. re: graydyn

                    What signature spice makes their rub special? I am not much of a spice-rub aficionado. Do they use this rub on all their steaks?

                    1. re: BokChoi

                      Commercial spice rubs are really suspect. I'm surprised when a good steak house gets into the Montreal Steak rub game.

                      1. re: BokChoi

                        It's more like a seasoning salt than a rub. Really nothing special, I think if you mixed a grocery store seasoning salt with some herbs de provence you would end up with something similar. I think it's sea salt, with garlic, mixed herbs, probably paprika. It's really convenient for burgers, chicken, etc. since it's a sort of 'all-in-one' seasoning with a good balance. Definitely no MSG.
                        I'm not sure if they use it on all of their steaks, I've always assumed that they do.

                        1. re: graydyn

                          Thanks for the info jayt90, graydyn and duckdown.

                          1. re: graydyn

                            The first igredient on the list is "Sea Salt".

                        2. re: graydyn

                          I'm a huge sucker for buying rubs I've never tried before

                          Problem is, I end up with a cupboard full of 30 different rubs I;'ve only used once, and throw them out at the end of summer

                          I'd like to hear about this one as well

                          1. re: duckdown

                            duckdown, you're far better off making your own rubs in quantities you know you'll consume swiftly. Having some prepared rubs around is okay in a real time crunch, but not the way to go in the norm. They go stale and lose their ability to flavour-enhance.

                            1. re: Googs

                              This is probably good advice, problem is, I don't have steaks very often so I don't really get a chance to play with my own rubs or variations very often

                              Any that you commonly use? :)

                              Happy Holidays!

                              1. re: duckdown

                                I started with following the recipes in the Weber's Real Grilling cookbook. Now I just make-up my own following their basic pairing rules of hot & sweet, earthy spices & herbs, or sharp & salty. You can combine all 6. A small amount of fresh ground fennel is surprisingly good on steak.