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Nov 5, 2012 07:34 PM

Jacobs & Co.

Just thought I'd state for the record - tis a wonderful thing, the beef served at Jacobs & Co. My 8oz tenderloin was butter perfect. I imagined a 70's steakhouse in an Armani suit as I took a moment away from my steak to remind myself of my surroundings (and required refinement of table manner). Top dollar decor, exquisite beef on display and caesar salad made scratch at table side.

Odd that they sent me home with a muffin...

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  1. I liked the muffins on the way out...clever way to make sure you think about them again in the morning.

    1 Reply
    1. re: stephen

      Too true. I did indeed think about them the next morning.

    2. I have a 4 year old bet for dinner at Jacobs, and it gets resolved tonight.

      Obama wins, I win.
      Romney wins, I have slightly less disposable income.

      and who says we aren't affected by U.S. politics? LOL

      6 Replies
      1. re: kwfoodiewannabe

        Definitely mention that when you make your reservation -- they love little details like that there.

        1. re: canadianbeaver

          I'm a New Yorker that moved to TO in 1999...and wanted to note that the best service I have had in TO since moving here has been at Jacobs & Co. Dare I say it's American influenced in that regard? :::::donning a fireproof suit::::

          1. re: stephen

            As far as I know, 3 of the co-owners grew up in the restaurant business, here in TO. I'd think they'd be familiar with the service at any of the better NYC steakhouses. But absolutely, Jacobs is probably as close to it gets to high quality NYC-style service in TO. That's probably exactly what the owners and management are after.

            Good to hear you've had excellent service at Jacobs & Co.

        2. re: kwfoodiewannabe

          congrats, let us know how the meal is! Even better when you aren't paying I am sure.

          1. re: ylsf

            Thanks for the tip canadianbeaver, I will most certainly do that.

            And I will certainly followup re: the meal. The only question is, how long will he take to pay up? I didn't want to call and gloat right away (plenty of time for gloating)

            I think an email with a link to Jacob's website is in order...

        3. loved the muffin surprise!!! wonderful service, very friendly staff, best steak and dining experience ever. worth every dollar.

          1 Reply
          1. Thursday night the place was full, Included was 5 or 6 separate tables with drunken people [on expense accounts]. The service was so perfect, the host came over and apologized for the obnoxious drunks surrounding us. On the way out he mentioned that he hopes we will forgive and return...but in such a sincere and charming way.

            As always, I ordered one of the steaks under the $100/person range. Sorry but it adds up! Maybe one day I will venture to the $350 bill for two; at a steakhouse. Until then, I have to say Harbour 60 is always the better steak. This time I tried the swinging rib steak. It was great...but no Harbour 60 rib steak! The rib steak at Harbour sets the bar in the upper snack bracket if you stick to the same price range. I can't speak to the higher end steaks at Jacobs.

            The table side Caesar has always been less than amazing but this time it was awesome! Awesome! We had to eat it quickly though. The salads were served in HOT bowls. The chilled salad was "cooking" by the second. When I was handed the bowl, I immediately asked the server if there was a reason for the hot bowls. A shocking response. He said no, they are not supposed to be hot. They were left in a hot part of the kitchen so they are that way. We all looked at him. He then went on to say, but no, the bowl should not be this hot. He served us and walked away. We all ate fast...which seemed appropriate given how awesome it was! Harbour's salad is quite good but this one, this night, was sublime.

            No room for dessert but the muffin came in handy a few hours later ; )

            22 Replies
            1. re: justsayn

              I find the complete opposite. H60 is always a far cry from the steaks you get at J&C. The sides are better, the atmosphere is better, and the Caeser salad is better than anything at H60. I find H60 is decadence just for the sake of decadence - there's really little substance in their food whatsoever. I rate their steaks just slightly above Morton's. I went to H60 three times last year - each visit was the same result.

              1. re: justxpete

                I am not sure what "decadence for the sake of decadence" means if not to describe both steakhouses. They are both decadent and that's why one goes. The highest end Jacobs steaks and whopping dollar amounts represent extreme decadence for wealthy bragging rights and gluttony.

                Looking at H60, it is very difficult to purchase for home the same quality rib steak they serve nor can most people cook it to the same sweet perfection on their own bbq or grill. The substance comes from the USDA Prime meat that melts in your mouth...and how they cook it. Of all the beef produced in the US, less than 2% is certified as USDA Prime. That is the substance. The swinging rib steak we had at Jacobs is very easily recreated at home. And presenting the huge stripped bone on the plate was a bit showy for the folks at my table.

                I admit that the super expensive steaks at Jacobs may be sublime but it is more than I will spend for a steak, so dollar for dollar there is no juicier, tastier steak than the rib steak at H60. That is all I was trying to say.

                For those who don't love rib steaks, choose Jacob's. That I agree with.

                The Jacobs duck fat fries are not near as good as Wverst and I prefer the H60 fries. Both places serve decent mushrooms. H60 caesar salad is always worth ordering but Jacob's can be disappointing when not made properly by the individual server. H60 mac n cheese is great too!

                IMO I prefer the H60 rib steak that doesn't require the Jacobs salts and sauces to make it sing.

                1. re: justsayn

                  Meaning that people go to H60 just to be seen spending money, and to say they have - not for the food. The sides are mediocre, the steaks are average. And I can easily duplicate a H60 steak at home but have a harder time duplicating the cooking perfection that is J&C.

                  The steaks at J&C come from better farms with better pedigree, and each farm is named, so you know exactly what you're eating.

                  The steaks at H60 come from some run-of-the-mill-supplier in the US, but sure, it's USDA prime. Whoopie.

                  At no point did I suggest that Rib steaks are better at H60 - so I'm not certain what you're "agreeing" with - and I almost only ever have rib steaks when I have steak - and they are far, far better at J&C than at H60.

                  And fwiw, if you like Rib steaks, you should go and try the cote de beouf at Best Ellen. It's currently the best single serving of steak in the city. Bring an appetite and an eating partner.

                  1. re: justxpete

                    I am agreeing that Jacobs is the better choice...but not if one is looking for a great rib steak.

                    Maybe I should bite my tongue here, response.

                    Jacobs is about spending money as much as one can say H60 is. Same thing. Isn't it a bit silly to say people don't like H60 food but only like spending money there?

                    H60 has a supplier they rely on for their meat, not random truck loads. How do you know their meat is run-of-the-mill? USDA prime is not whoopee. If you weren't an H60 hater you would taste the clear difference it makes.

                    Personally for how often I sit down to a rib steak I don't need to know the name of the farm. A bit much for me. I have eaten steaks for many, many, years without knowing the name of the farm and so far so good.

                    If the name of the farm makes a rib steak taste better for some be it.

                    Thanks on Bestellen! I have not tried their rib steak but will now...this month.

                    1. re: justsayn

                      No, you go to J&C to have good steaks, eat good food and the best caeser salad in the city. One goes to H60 to have mediocre steaks, mediocre food, and spend a lot of money doing so... generally the people that go to H60 don't know better. And no, I'm not an "H60 hater", I'm just one of the ones who knows better, is all.

                      When you know the name of the farm of the steak you're eating, you know it's coming from a quality source - not just some nameless mass-producing processing plant somewhere in the US.

                      1. re: justxpete

                        You have tremendous insight into the minds and knowledge of H60 patrons!

                        When you know the name of the farm...that's what you know.

                        1. re: justsayn

                          I sure do. :)

                          I'll take steak from a named farm 100 times over before I'll eat "USDA prime" mystery meat from some unknown processing plant(which is the same stuff you can buy at Costco, Sobey's, Metro... sometimes loblaws, you know, all the great supermarkets).

                        2. re: justxpete

                          Does h60 dry age their steaks?. I don't see such information on their site. It's odd seeing a "premier" steakhouse not indicating that.

                      2. re: justxpete

                        I have some friends who love good food, whose opinions I trust with respect to restaurants in TO, who like Harbour 60. I haven't been to H60 yet, but I'm planning to give it a try this year.

                        I've liked the steaks I've ordered at Jacobs, Barberian's, and Tom Jones. There's plenty of room for different types of upscale steakhouses in TO.


                        1. re: prima

                          Don't get me wrong - the steaks can be somewhat good at times - but just not in comparison to J&C. It's a different league. And I'm not talking about "just the expensive steaks" at J&C either.

                          The "sides", however, leave much to be desired.

                          1. re: justxpete

                            Sure. I agree, absolutely, that it's in a different league. It's a completely different type of steakhouse experience.

                            What I like about the menu at H60 is the choice of salads (8 salads on the dinner menu , 2 main course salads on the lunch menu ). While the Caesar at J&C is very good, and probably the best tableside Caesar in Toronto (although I'll ask for more lemon the next time I order it), I don't always want a Caesar salad.

                            I like that H60 still offers Oysters Rockefeller, and I'll try that on my next visit. I love Oysters Rockefeller, and haven't found a good version in TO in ages. I thought the Oysters Rockefeller at J&C was decent for baked oysters, but very different than the classic Oysters Rockefeller I was expecting. Kind of skimpy on the spinach and cheese. I think there were only 3 oysters in the serving at J&C, IIRC.

                            Another thing I like about H60 is the dessert menu. Barberian's and H60 seem to be two of the last places in TO offering souffles, banana splits and Baked Alaska.

                            I've only tried the Caesar and frites at J&C, and haven't tried any sides at H60, so I can't comment on the sides (yet).

                            1. re: prima

                              For me the problem with the Jacobs Caesar is how inconsistent it is. This past week was the first one I had that was near perfect! Normally it is just good.

                              1. re: justsayn

                                Just one opinion, but I haven't had the same experience - never been disappointed with their Caesar - I drool just thinking about it.

                              2. re: prima

                                Just a note on Souffles, Ici Bistro serves them regularly, as does Morton's (although it's unlikely I'll return to Morton's in the foreseeable future).

                                1. re: justxpete

                                  Yep, I have enjoyed the souffles at Ici. :-)
                                  Have not dined at Morton's.

                                  1. re: prima

                                    Don't bother. Tend to do so when in a jam - as they seem to be always open.

                          2. re: justxpete

                            How did I miss this one...

                            The name clearly tips the scales!

                          3. re: justsayn

                            I know quite a few cooks at H60 who don't like their steaks much at all. Not good quality compared to other steakhouses and just general low quality.

                            Anyways, I can't say much, as I can't afford to eat at either.

                            1. re: szw

                              I'm not surprised to hear that at all (the first part).

                            2. re: justsayn

                              i've only been to jacob's once and never been to harbour 60. my impression (from this board) has been that harbour 60 is typically over-priced and perfect for expense accounts.

                              i was a little disappointed in the rib steak i had at jacobs and came to the resolution that i would not pay (my own money) for a high end steak place again. ..... having eaten at some big chicago steakhouses (on expense). when i get a steak at a steakhouse, i usually get the rib.

                              nonetheless, i went to brooklyn and peter luger's for their steak for three (?), which includes 2 porterhouses. this was sublime and has set my current standard for steaks this also means i have no desire to have anything in toronto. is this my own folly? or is there anything in the city that comes close to peter luger's?

                              1. re: msprnt

                                On this board overpriced is not based on volume or cost, because that is pretty much equal between the two restos. In fact, there are options at Jacobs where you can really break that bank that don't exist at H60. They both cater to expense accounts given the high cost for some veggies and a slab of grilled meat.

                                What is in question is the quality for the price and that is where it seems that H60 is called expensive. As well, up to about 3 years ago, their wine markups were outrageous, but no longer.

                                On the quality front, I have learned a lot about judging quality from the recent posts within this thread. It depends. Do you judge quality by the pedigree of the meat, or the tastes on your tongue? For me, and those I eat steak with, H60 has a much more tasty, juicy, buttery, crusted rib steak than ever found at Jacobs. Even better, they don't slice it for you so your meat stays warm longer and you can choose how to match your bits and bites while rotating your own steak ; ) The price is the same.

                                if you wish to be a meat connoisseur for the night, or you are one, Jacobs is the place for you. If you want an awesome juicy rib steak H60 is for you. Brings an idea to mind. Would love for Jacobs to do flights of 4 or 5 different steaks as a meal!

                                For my money, both work but 8 times out of 10 I will go H60.

                                Those looking for top end cuts should look to Jacobs although I believe H60 serves Wagyu I just don't know if they know the name of the farmer.

                        2. Loved it!! In every way....the atmosphere, the staff were amazing, the food was delicious.

                          I had the canadian tenderloin and it was very good although beef really isn't my thing. The sides were fantastic - mashed potato, green beans and mushrooms.

                          The ceasar salad was the best ever. I could have that and some seafood next time and be very happy. Loved the popover they served also.

                          Our waiter was excellent. Oh, and the oysters - perfect.

                          Hubby had some japanese beef - I don't recall the name but it he thoroughly enjoyed it.

                          We would definitely return.

                          8 Replies
                          1. re: millygirl

                            Agree with you, Milly - except in your phrase "in every way"!

                            Despite my and I know others' suggesting to management that a list of house wines at reasonable prices (as, for instance, one sees at Le Select and even more welcomingly at Barberian's which has a deeper wine list than Jacobs, and not much more inexpensive, either) would result in people such as me and many friends eating there much more frequently, the idea has not been taken up - though the next visit we were given a very pleasant bottle of sparkling wine on the house, a kind gesture but beside the point!

                            I can afford the food - but any nice wine, let alone a couple of bottles, turns it into a very expensive evening. It may be - and good for them if it is so - that they don't really need folks at my spending level as frequent patrons. But there will come a day, as it does for every enterprise, when times are harder or the suits and teams move on to the next trendy spot. Just sayin' !

                            Any other views? am I living in biz class dreamland when I belong in premium economy lol?

                            1. re: Bigtigger

                              There are a lot of very wealthy people out there. Trust me, Jacob's has its regulars.

                              1. re: Bigtigger

                                Hi bigtigger, too be honest we barely looked at the wine list. I maybe should have mentioned we brought a bottle with us. It seemed like the perfect evening to open a bottle of Joseph Phelps Insignia and that what we did. This did save us a few bucks but they make a very nice cosmopolitan and we couldn't refuse. But yes, I agree. It's by no means an every day restaurant for us. Having said that, I am looking forward to returning.

                                1. re: millygirl

                                  What is their corkage charge, Millygirl, if you remember? TY

                                2. re: Bigtigger

                                  Totally agree with you Bigtigger! Wish they had a few reasonable options on their wine list for those not dining on an expense account. When we were there last I don't think there was a red under $90 and only 4 or 5 choices under $100. Although as Frogsteak points out it doesn't seem to be hurting their popularity.

                                  1. re: midtowngirl

                                    Maybe if enough people like Milly brought their own wine they would get the hint...

                                    1. re: pourboi

                                      Our wine was a very special 2001 Insignia. They were very gracious about us bringing it in, and our waiter was pleased to be invited to have a taste because he had a younger vintage in his collection.

                                      We left him the last glass :)