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Jacobs & Co. Steakhouse

Posted by Liora Ipsum / Profiled on December 21, 2014 / review policy

Jacobs and Co SteakhouseJacobs & Co. is one of Toronto's most distinguished steakhouses. It's the type of powerhouse restaurant where pro hockey players, celebrities and suits hold court and celebratory crowds gather to splash out.

While top cuts of meat served with unerring consistency are the main attraction, the recipe for its popularity also includes first-rate service and a dash of ceremony that diners expect when dropping a couple bills on a single dinner.

Jacobs and Co SteakhouseThe 180-seat restaurant is spread over two floors and comprises a main dining room, piano bar, private rooms, show cellars and walk-in aging room. In contrast to old-guard chophouses like the dark, brooding but kitsched-out Barberian's, this restaurant - bearing the same pedigree as the Buca empire of restaurants - is airy and modern, turning convention on its head by employing a light, muted, colour scheme accented by dark woods.

Jacobs and Co TorontoThe Caesar salad ($18) tops our list of best caesar salad in Toronto for good reason. Rolled over on a cart, it's prepared from scratch tableside with plenty of theatrics as ingredients are emulsified, cheese sprinkled and lettuce flipped.

Jacobs and Co TorontoThe result is, as anticipated, excellent, plenty garlicky and a little zippy from anchovies. It's not creamy, but the classic addition of an egg yolk adds richness, though they'll replace that with an avocado for a similar effect if requested.

Chilled seafoods are popular at the back bar, and the menu offers a few token mains for non-meat eaters, but meat is of course the main event.

Jacobs and Co TorontoThe list of farm-specific steaks changes daily depending on what feels right in the aging locker, but if price is no concern, skip the printed version entirely and have the waitrons parade out a tray of raw choice cuts and just marvel at the marbling.

Jacobs and Co TorontoWhen a thick, 14-ounce Canadian Piedmont Angus ribeye ($50) is set on the table sizzling, I kind of want to bow my head and observed a moment of silent appreciation.

Jacobs and Co TorontoThen there's the sides - almost a dozen familiar steakhouse favourites to choose from. Vegetables like sautéed spinach ($12), mixed mushrooms ($16), or slow roasted beefsteak tomatoes finished with crumbled feta cheese.

Jacobs and Co SteakhouseThere's also spectacular spuds like thick duck fat-fried potatoes ($14), mashed potatoes ($12), stuffed and baked potatoes ($13), au gratin ($14) or poutine ($17).

Jacobs and Co TorontoThe vanilla cheesecake ($14) makes for a suitably decadent finish. The rich, creamy dome over a graham cracker base is paired with bright, tart counterpoints like lemon curd, blueberry coulis and lemon tuile.

Jacobs and Co TorontoThe wine list is as thick as a book listing 850-plus labels, but the organizational system - by growing region - makes it hard to navigate. There is something for everyone at a wide range of price points but the price of bottles darts from $45 into the thousands.

Jacobs and Co TorontoJacob's & Co. is the classic steakhouse experience, complete with stellar service, premium wine list and unabashedly massive portions of meat. The only thing it doesn't have is a stuffy, dated room.

Jacobs and Co TorontoPhotos by Jesse Milns



Real Deal / December 21, 2014 at 12:24 pm
I'm sure there will be haters here but Jacobs is by far the best place in this city for a steak. You get what you pay for; exceptional steak & the service that goes along with it. Happy to pay their high prices.
Rickshaw Mike / December 21, 2014 at 12:40 pm
The website on the blog page don't work. This does.

$130 for a T bone!?! Wow! I would spend the money though. The food looks awesome.

Imz / December 21, 2014 at 01:27 pm
Try Nao Steakhouse at 90 Avenue Road ... Simply the best
Jesse / December 21, 2014 at 02:50 pm
They have an A4 12 ounce for around $400. It will make you believe in Jesus. It will make your next visit to the keg feel like you're eating cow excriment. IT WILL MAKE YOUR TASTEBUDS CRY FOR JOY. If you can't afford it shut up and take your place in the proletariat. If you can, it is your duty and obligation to live by it
Jesse / December 21, 2014 at 02:51 pm
...and die from it
Anna / December 21, 2014 at 03:21 pm
Jacob's is AMAZING, don't get me wrong. But I've been loyal to Barberian's for ever since I first stepped foot in there. Still tempted to go back and try Jacob's again though
BillyO / December 21, 2014 at 06:31 pm
Just dined a Jacob last week (and have been there a dozen times since 2009), they are simply the best steakhouse in Toronto by a mile. Best Caesar salad and the wagyu beef is to die for. The only miss are the desserts - just ok, but usually I'm full by that point in the meal. Service is always great too. There's a high chance you'll see a celeb or athlete when you are there too..

Haven't been to Nao yet, but interested in seeing how they compare, because Barberian's, Hy's and Harbour 60 do not. I'd rather save my money and eat at the Keg than those places. But if you are looking to splurge, Jacob is one of the places in TO to do it.
Phil / December 21, 2014 at 09:59 pm
What a great evening! I'd show Mary Serniak what a good time is if I took her there. She loves her steak!
Alan / December 22, 2014 at 09:59 am
I wish it was less clubby, and I think the prices are too high - but unfortunately, the prices are worth it - the steaks are simply the best in the city.

On another note: How nice is it to see positive comments for a change. I was expecting the hater-barrage.
Rich / December 22, 2014 at 11:03 am
I miss Roxy Blu
Josh josephson replying to a comment from Real Deal / December 22, 2014 at 12:15 pm
have you ever had the 60 dryaged cumbraes rib steak prepared by david lee at nota bene? To me, that is the best steak in toronto,
The Best / December 22, 2014 at 05:49 pm
I've had that Rib-eye. Waiter told me nobody can finish it, it's too rich. He was right. Could only get through 1/3 of it. Unreal. I'm sure there are other amazing stealhouses in the city but they're all fighting for 2nd place. This is the best thing that could have happened to the Roxy Blue space. Slick as it gets. Worth every single penny.
Laughing / December 22, 2014 at 06:57 pm
I usually don't post comments on things like this but someone needed to say something. Jacobs is overpriced and serves pedestrian steaks. Go to Harbour Sixty, they actually serve asparagus as a side there. With the money you save plan a trip to the US and get a steak at BOA, Nick & Sams, Dominicks and the list goes on...
Laff a minute / December 22, 2014 at 11:35 pm
You think you will SAVE money by going to Harbour 60?!?
And yes, of course, all steak houses in the USA are automatically better than anything in Canada because we have such a navel-gazing lack of self confidence that any thought otherwise never occurs to us. We are Not Worthy.
Cross Section / December 23, 2014 at 11:17 am
Lots of gray. Big ol' pass on this one at those prices.
Jay / December 24, 2014 at 12:10 pm
Loved Jacobs but NAO is probably my new favourite.
Alan replying to a comment from Laff a minute / January 1, 2015 at 11:45 am
I think the Jacob's steak is better than Harbor Sixty.

Also, I simply won't go to Harbor Sixty again due to bad service (they screwed up a reservation I had made for 12 people, then tried to suggest I never even made the reservation until I played them the voicemail they left confirming it, at which point they said it wasn't them that called but would be "nice enough" to accommodate us any way). Jackasses.

Most steaks (not all though) that I've eaten in the US have been better than the steaks in Toronto. Jacobs was the first place that I thought was comparable. Keens in NYC is my favorite. So good.
Tasha T / March 7, 2015 at 12:01 am
& i thought nothing would ever beat copacabana.. :O
John Kaye / April 11, 2015 at 11:39 am
To compare Nao to Jacob's Steakhouse shows an incredible lack of both culinary knowledge and taste. First off; they should take all their front of house, waiters and cook staff to Jacob's to see how it should be done. I must assume they are trying to compete with The Keg? If they are, they are failing miserably.

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