What are the Best Steakhouses?
I'm looking for the best steakhouses in the GTA. I've already been to the run of the mill places like the Keg, Baton Rouge and Le Biftheque.
Jacobs & Co., Harbour 60, Barberian's, etc. A lot of high end restaurants also serve really good steaks, like Bymark and Splendido. I think there's a bunch of other threads on this, if you use the search box. Keep in mind that these places are much more expensive than The Keg, Baton Rouge, etc.
Many people become very excited at any mention of the House of Chan on Eglinton. I haven't been there in ages, so don't know whether anything has changed. We are talking aged USDA Prime steak here - NOT the "Jewish Chinese" food.
Since learning how to choose and age meat, and getting an infrared grill, I order expensive restaurant steaks only when compelled to by a group decision or when nothing on a menu tempts.
Hey B_y J___gay! Hah!
tjr covered it. You're looking at places that can get prime and above beef that is dry aged. Besides all the famous steak houses (the ones mentioned + Carmen's (garlic!), Hy's, Tom Jones, etc....), you're looking at fine dining restaurants offering dry aged. Splendido and Nota Bene both offer 60 day dry aged from Cumbrae's, McEwan's restaurants offer 52 day dry aged USDA prime.
Barberian's has the best wine list of all the steakhouses, ballersville though my friend.
If you're up for it I suggest you just get some Cumbrae's 60 day dry age, sear it on a cast iron pan and throw it in the oven until rare/med rare. Rest, slice, finish it w/ some maldon salt and it's as good as what you can get at these restaurants, minus the service.
Can I come over?
So we decided to go check out Jacobs & Co.
popovers with garlic butter
-good, but i found they were very "eggy". I guess you need a lot of egg so it doesn't deflate
Jacobs Caesar Salad prepared tableside
-very good. would order again, next time with the spanish white anchovy
18oz Bone-In Striploin (Dry aged 49 days)
-excellent. although i found it weird that they served it with 3 sauces on the side (chimichurri, smokey bacon with blue cheese and ponzu sauce). I tasted each sauce, which were very good, but I stuck with the 3 salts they gave us (Hawaiian salt, Sea salt, smoked sea salt). Smoked sea salt being my favourite out of the 3.
Duck Fat French Fried Potatoes
-OK. I found them overseasoned and a little under cooked to my liking
-very good...would order again
Ice cream sandwich
-excellent. I was already full, but i couldn't stop eating it...very light
I would definitely eat here again. Thanks again for the recs!
Enjoyed Barberian's last night, still my #1 choice for overall best high-end, full-service steak house in TO. With foie gras and pate starters, a large sirloin and large filet, mashed taters, sauteed onions and an agreeable bottle of Amarone the bill with tip ran $300. Good value and a no bs atmosphere: correct without fussy formality or empty chumminess.
I am still partial to Bardi's on York Street, one of the true classic oldschool steakhouses, I know it might not appeal to the younger crowd looking for inovative food but I love it. The likes of Bardi's, Hys, Barbarians etc. still have that charm to me that some of the newer places lack, I guess it all depends on your mood at the time.