663698 Sat Oct 31 08:21:02 -0700 2009 8 23 Ontario (including Toronto) 0 5144931 New place that's just opened up - we're thinking of trying it out this week. We live nearby and would like to support the local restaurant scene. Has anyone been? Any thoughts? Sat Oct 31 08:21:03 -0700 2009 23717 DDD 1 5146576 I would also like to try this restaurant. Anyone know the website? Sun Nov 01 07:24:58 -0800 2009 5144931 1120796 JenJenChows 2 5146611 Again, I have to wonder why they choose to serve only American beef rather than support Canadian farmers. It makes me wonder if any restaurants in the U.S. would bold advertise "We serve only Canadian beef." Sun Nov 01 07:45:49 -0800 2009 5146576 114869 Marniee 3 5146949 I agree! Sadly, I think the only Canadian meat advertised in America might be " Canadian bacon" but it rarely is the real thing, just some cheap version. They do buy our beef though....but I doubt they advertise it! Sun Nov 01 10:32:37 -0800 2009 5146611 219019 froglegs 2 5150629 I will probably give them a try tomorrow...will let you know. By the way, I did call and asked the staff about the USDA steak policy (vs Canadian) and the comments on this thread - they were very appreciative, I wonder if they will reconsider. Mon Nov 02 17:07:46 -0800 2009 5146576 23717 DDD 3 5153861 ok, just got back. I must say, this was quite a good meal, especially for a place that's only been open for 2 weeks. The only significant fault we can find was dessert (which was not terrible, just not special). To start, we had the salad (no faults), and the lobster bisque - which was great at only $12 - the texture was fab, and the flavour was great, (maybe they could have thrown in a couple of pieces of lobster, but I'm nitpicking here). Next, the steak, we had the NY strip (yes, I know, USDA), but this was perfectly seasoned and cooked properly (medium rare). Very flavourful, juicy and tender. This came with suateed wild mushrooms and a lobster poutine - the fries were a proper consistency (soft enough), done in canola oil, were a nice side with the steak (came with the ny steak at no extra cost). Certainly not a poutine in the classic sense, but very complementary to the steak. Our friend had the ribeye (huge at 20 oz), but also commented that the seasoning and preparation were beyond reproach. The lobster done two ways (the other way was ravioli), was a nice complement to the steak (my s.o. and I always share). We did order a couple of sides, but in reality, you don't really need these as the quantity of sides with the mains were more than sufficient. The wine list was reasonable (we had a californian cab - quite good, and zin/syrah/ mourvedre blend from napa-awesome, both around $75). Did not check their by the glass options, but will do so next time. The service was very attentive, our server seemed a bit nervous and awkward at first, but quickly warmed up (perhaps we can chalk this up to only being open for 2 weeks?). Finally we asked about the USDA vs Canadian steaks, she went and consulted the chef, who replied that they had an excellent source in Kansas, but were aware of the 'buy local' controversy. I must say, the quality of steak was quite good, and I guess, we'll see where they go from here. In summary, I'm quite excited to have this calibre of restaurant, literally walking distance from our house, and hope they continue to produce at this quality and value. Tue Nov 03 19:08:33 -0800 2009 5150629 23717 DDD 1 5151495 A sub-discussion of U.S. vs. Canadian beef has been split to the General Chowhounding Topics board. You can find the thread at the link below. http://chowhound.chow.com/topics/664312 Tue Nov 03 06:02:18 -0800 2009 5144931 2 The Chowhound Team 2 5157690 USDA Prime is the standard for high end steakhouses such as Barberians and Harbour Sixty. Also, Since there is free trade of beef in North America, there may be Canadian beef labelled USDA Prime and American beef labelled Canadian AAA or Certified Canadian Angus. USDA prime is the top 2% of the American beef supply, and Certified Canadian Angus is top 8% of the Canadian beef suppy. So, USDA prime is the best and most consistent product, which is why the best steakhouses serve it. USDA Prime also costs twice as much as Canadian which explains the higher price. http://www.primesteakhouses.com/how-usda-grades-beef.html Thu Nov 05 06:48:46 -0800 2009 5151495 1121922 kingswayguy 1 5166825 I loved this place! Really cool, modern decor, and great service. Such a refreshing difference from the old school steakhouses. These guys serve USDA Prime like the downtown steakhouses, and they serve a complete plate - not a la carte like traditional steakhouses. My wife loved the Duo of Lobster, and I loved the 20oz Bone In Rib Steak. It's great to have a place like this in the West end, and not have to go all the way downtown for this level of restaurant. Mon Nov 09 07:49:33 -0800 2009 5144931 1121922 kingswayguy