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Meat Chic

Meat is back, and Toronto is a great city in which to unapologetically indulge.

The soaring ceilings, leather banquettes and murals at Hy’s Steakhouse and Cocktail Bar create the perfect backdrop for well-aged prime cuts, seafood and old-school classics.

For card-carrying foodies who want to experience nose-to-tail eating at its creative best, chef Mark Cutrara of Cowbell brings out all the flavour of the more labour-intensive, lesser-known cuts of beef, pork, lamb and game in a comfortably elegant bistro setting.

No meat-lover’s tour of Toronto is complete without splurging. Sink your teeth into the famed Bymark burger—eight ounces of U.S.D.A prime beef with brie de meaux, grilled porcini mushrooms, shaved winter truffles, pancetta, and crisp onion rings—or the luxurious Kobe beef dinner at Yamato.

Barberian’s Steakhouse; Bâton Rouge Restaurant & Bar; Carman’s; Grace; David Duncan House; Jacobs & Co.; Ki Modern Japanese And Bar; La Castile Steak House & Seafood; Prime; Red Violin; Ruth’s Chris Steak House; STEAK Restaurant & Bar.

For more on Toronto’s tastiest trends see Fork Fads.
Scope out the best places to meet and eat with Social Dining.
Make your menu decisions easy by using Chef’s Choice.—Signe Langford

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