Toronto’s Best New Steakhouses
There was a time when the steakhouse was the ultimate power move—where deals were inked over martinis, cigars, and perfectly seared porterhouses. Then, for a while, the genre went quiet. The idea of lavish dining felt anachronistic next to the rise of minimalist small plates and chef’s counter austerity. But lately, Toronto’s appetite for grandeur has come roaring back.
The new generation of steakhouses is rewriting the rules, merging the swagger and sensuality of their mid-century ancestors with an eye for design, modern technique, and narrative.
Welcome to Toronto’s steakhouse renaissance.
Jacobs & Co
81 Bay St.
Long regarded as Toronto’s benchmark for bovine excellence, Jacobs’ move from Brant Street to Toronto’s financial district marks an evolution for the city’s steakhouse stalwart.
Named to the World’s 101 Best Steakhouses two years running, the new 14,000-square-foot space by DesignAgency exudes refinement: marble raw bar, two terraces, and the iconic piano bar all bathed in warm walnut and burnished gold.
The weekday lunch service introduces a new rhythm to the experience, with truffle-topped burgers, wagyu ragù pasta, and Jacobs’ iconic popovers.
Linny’s
176 Ossington Ave.
Linny’s might just be the most charming newcomer in the bunch; a love letter to nostalgia wrapped in mid-century sophistication. The latest concept from David Schwartz (of MIMI Chinese and Sunny’s Chinese fame) blends steakhouse indulgence with old-world deli comfort. Think dry-aged steaks and tableside Caesars, alongside hand-cut pastrami and chicken liver toast—dishes that balance refinement with sentiment.
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Designed by IPSO Studio’s Jack Lipson, Linny’s is cinematic in its detail: terrazzo floors, burlwood walls inspired by Schwartz’s late mother Linda (the restaurant’s namesake), and mirrored pillars that shimmer under soft light. Handwritten family recipes line the walls downstairs — a reminder that even glamour can be deeply personal.
Prime Seafood Palace
944 Queen St. W.
From the outside, Prime Seafood Palace doesn’t scream “steakhouse,” and that’s the point. Designed by Omar Gandhi Architect for chef Matty Matheson, this Queen West sanctuary reinvents the genre with Scandinavian restraint and architectural precision.
The interiors, a cathedral of maple and brass, feel almost meditative (a minimalist counterpoint to the dark-wood drama of traditional steakhouses.) The menu, meanwhile, is anchored by quality: meticulously sourced beef and seafood prepared with quiet confidence.
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Prime Seafood Palace might not indulge in overt opulence, but its understated grandeur feels like luxury redefined.
Harbour 60
60 Harbour St.
For over two decades, Harbour 60 has been the city’s reigning symbol of big-ticket indulgence. Its recent transformation has made it more opulent than ever. The steak program remains the cornerstone, featuring locally-sourced Canadian beef, Australian Wagyu, and certified Kobe cuts dry- and wet-aged in-house.
Every inch of the restaurant exudes permanence and polish: sculptural chandeliers, intricate millwork, and 24-karat gold accents merge old-world grandeur with modern lustre.
If Toronto’s steakhouse resurgence has a crown jewel, Harbour 60 might still hold it.
Black+Blue
130 King St. W.
Here, meat is both ingredient and art form, from Kobe-certified beef and A5 Miyazaki Wagyu to prime cuts dry-aged in a Himalayan salt-lined locker. Guests can even meet the butcher for a behind-the-glass look at the aging process.
Tableside Caesars, truffled “Millionaire Potatoes,” and a raw bar of oysters and Beluga caviar nod to the steakhouse tradition while adding a touch of theatre.
Design-wise, Ken Lam of Navigate Design brings modern grandeur to life with marble floors, rich wood, and a 24-karat gold ceiling. Plus, a mural of duelling bulls made entirely of steak knives. The result? A steakhouse with swagger and spectacle to match.
ANIML Steakhouse
420A Wellington St. W.
At ANIML, the primal and the polished coexist beautifully. Helmed by Executive Chef Marc Cheng and Chef de Cuisine Michael Degrazia, this carnivorous King West abode reimagines the classic steakhouse through a lens of 1970s decadence and culinary artistry. The menu reads like a fever dream of desire: dry-aged steaks, rich seafood, and indulgent sides that encourage lingering.
But it’s the design, by award-winning studio NIVEK REMAS, that truly stuns. The space channels the hedonism of Studio 54: lacquered woods, gold leaf ceilings, animal prints, and fringe collide under the gaze of an upside-down mirrored bull suspended above the dining room.
Hy’s Steakhouse
365 Bay St.
Few names in Canadian dining carry the gravitas of Hy’s. Founded in 1955 by Hy Aisenstat, the restaurant has spent seventy years perfecting the art of steakhouse theatre, from tableside service and cold martinis to flawless Canada Prime beef.
After closing its Adelaide Street location in 2018, Hy’s returned with an 18,000-square-foot flagship that reasserts its legacy. Spread across three floors, the space marries tradition and sophistication: rich wood, Canadian art, and a 35-foot wraparound bar that glows like amber. Private dining rooms and a whisky bar add layers of intimacy and luxury.
At Hy’s, nostalgia is not a gimmick but a virtue. The martinis are as crisp as ever, the steaks as perfectly charred; proof that some traditions are timeless for a reason.
Blue Bovine
65 Front St. W.
Steak and sushi might sound like an unlikely pairing, but Blue Bovine makes it feel inevitable. Located inside Toronto’s iconic Union Station, this steakhouse fuses heritage architecture with contemporary glam.
Warm leathers, golden tones, and historic stonework set the stage for an impressive culinary duality. Their omakase-driven sushi program (featuring fish flown in daily from Japan) is paired alongside their premium beef program, one of only three in Toronto certified to serve authentic Kobe.
It’s a dining experience that bridges east and west, old and new, under the vaulted ceilings of one of Toronto’s most storied landmarks.
Sammarco
4 Front St. E.
A steakhouse for the modern aesthete, Sammarco is sculptural and cinematic, blending brutalist geometry with soft lighting and sensual materials. Designed by Ivy Studio (IIBYIV), the result is a study in contrasts (much like the restaurant’s approach to dining.)
Here, the classics are interpreted through a contemporary lens, pairing the primal satisfaction of steak with artful plating and architectural precision. It’s the steakhouse distilled to its essence: elemental, elevated, and quietly confident.
Riley’s Fish & Steak
155 Wellington St. W.
If Toronto’s steakhouse renaissance is about spectacle, Riley’s Fish & Steak offers a more composed counterpoint: a refined fish-and-chophouse hybrid from Emad Yacoub’s Glowbal Restaurant Group.
Designed as a serene escape in the Financial District, the space trades traditional steakhouse drama for softness and flow. Warm hues of orange, gold, and violet echo sunrise and sunset, while curved architectural lines and sculptural ceilings create a calm, immersive atmosphere.
The menu balances prime cuts with seafood-forward standouts (from Oysters Rockefeller and crab cakes to the King Chilled Seafood Tower) alongside playful additions like lobster pot pie and shrimp Bolognese.
With live music five nights a week and a polished cocktail and wine program, Riley’s leans into a different kind of luxury: one that’s less about excess, and more about ease, mood, and the quiet confidence of a well-set table.
