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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justsayn
Mar 3, 2013 01:10 PM
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 ; )
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re: justsayn
justxpete
Mar 4, 2013 08:08 PM
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.
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re: justxpete
justsayn
Mar 4, 2013 09:03 PM
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.
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re: justsayn
justxpete
Mar 4, 2013 09:24 PM
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.
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re: justxpete
justsayn
Mar 4, 2013 09:31 PM
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, but...in 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 people...so be it.
Thanks on Bestellen! I have not tried their rib steak but will now...this month.
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re: justsayn
justxpete
Mar 4, 2013 10:39 PM
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.
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re: justsayn
justxpete
Mar 5, 2013 08:48 AM
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).
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re: justxpete
prima
Mar 4, 2013 10:29 PM
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.
:-)
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re: justxpete
prima
Mar 5, 2013 07:14 AM
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 http://www.harboursixty.com/menus/all_menu.pdf , 2 main course salads on the lunch menu http://www.harboursixty.com/menus/lun... ). 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).
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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?
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re: msprnt
justsayn
Mar 5, 2013 11:49 AM
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.
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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
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re: stephen
prima
Nov 7, 2012 09:11 AM
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. http://www.chefdb.com/pl/9885/Jacobs-...
Good to hear you've had excellent service at Jacobs & Co.
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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...
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