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Say goodbye to your grandfather’s steakhouse, and say hello to see-and-be-seen buzz, Russian novel–sized wine lists, and molecular mixology. These sizzlin’ steakhouses also deliver prime cuts in a thousand permutations of meaty perfection—from grass-fed and dry-aged to adobo-rubbed and pepper-crusted. Chophouses have never paired porterhouses and panache so well.
The Draw: The business elite regularly celebrate in this historical building, toasting their latest victories in the courtrooms and boardrooms of Bay Street. The Scene: An exclusive club feel attracts affluent diners sporting Brooks Brothers suits, along with banking CEOs, political movers and shakers, and the namesakes of Toronto’s top legal firms. Executive Chef Bruce Kowalchuk knows his steak as well as his seafood, so you can indulge as confidently in the superbly prepared New York strip and filet mignon as in the Maryland crab cakes and lobster bisque. Mon–Fri 11:30am–1am, Sat–Sun 5pm–1am. $$$$ Hot tip: For the ultimate combo for two, try the Seafood tower, the double porterhouse steak, and top them off with the baked Alaska.
The Draw: Thirty-somethings hungry for power and the perfect porterhouse indulge their carnivorous tendencies alongside other trendsters in this chic space. The Scene: Club owners and Bay Street whiz kids head to this modern steakhouse to sample the dry-aged beef sourced from Canada, the US, and Japan, which is regally displayed in a climate-controlled, glassed-in gallery in the dining room. Cheese and wine aficionados finish off their meals with unique selections from the Old and New Worlds. Mon–Sat 5:30–11pm (piano bar until 2am). Hot tip: Save room for dessert: Jacobs makes its own fresh-churned ice-cream and sorbet.
Barberian’s Steak House 7 Elm Street, Downtown, 416-597-0335 barberians.com
The Draw: This stylish carnivore’s delight has sourced their beef from all the hot spots, including Black Angus from Pennsylvania and Alberta, and Kobe Wagyu from Idaho, Alberta, and Australia. The Scene: Celebrating its 50th anniversary in 2009, this historic, wood-panelled dining room welcomes diners with the grand elegance that accompanies old-school fine dining. Politicians and corporate CEOs rub shoulders with Hollywood’s elite—the Barberian family is known for considerate hosting. New York sirloin, filet mignon, rib steak, and roast prime rib of beef are all lovingly rubbed with the house steak spice and grilled to perfection over charcoal. Mon–Fri noon–2:30pm and 5pm–midnight, Sat–Sun 4:30pm–midnight. $$$$ Hot Tip: Indulge in a glass of hearty red wine—the cellar houses some 20,000 bottles and one of Toronto’s best selections of Rhônes and Châteauneuf de Pape.
