10 old school steakhouses in Toronto
Old school steakhouses in Toronto deal in time-honoured traditions as much as they do in delicious aged beef. Rich with character, these restaurants share common traits: they boast brooding interiors and menus that feature broiled meat, chilled seafood, Caesar salads made table-side and a la carte options like creamed spinach and sautĂŠed mushrooms.
Here's a round-up of old school steakhouses in Toronto.
See also: The Best Steakhouses in Toronto.
Opened in 1959, the legendary chop house on Elm Street isn't just a steakhouse; it's more like a rite of passage. Top-grade steaks, dry-aged and butchered in-house are a point of pride for the restaurant and a major draw for diners. The menu sticks to the classics including quintessential apps like escargot and jumbo shrimp cocktails, and an assortment of surf and turf options.
This Toronto institution on York Street dates back to 1966. The bone-in rib steak is the house specialty while the top sirloin, filet mignon and New York strip round out the menu along with surf and turf selections and classic accoutrements like sautĂŠed mushrooms, spinach and onion rings.
The recently revived restaurant on Alexander Street used be called Carman's, and while the name has changed (slightly), the menu and decor are as old school as ever. The wood panelled dining room is furnished with tufted leather chairs, while the menu features essential steakhouse fare including a proper Caesar salad, steak tartare, and pricey cuts of prime beef.
Established in 1966, this old guard steakhouse in the Financial District is a bastion of fine dining in a low lit, wood-panelled dining room where hand trimmed, charbroiled steaks are the house specialty while the deep wine cellar is stocked with thousands of vintages.
The Queen East diner has been in business since 1929 serving up massive slabs meat in an informal setting. Skip the pomp and ceremony here for a menu of steaks and chops served with a tossed salad, veggies, and a choice of potatoes or spaghetti.
Stained glass windows, hand carved wood panelling and white linens give this landmark in Thornhill a regal feel. French onion soup, chilled seafood, and garlicky escargot are fixtures on the menu along with a list of entrees including a juicy ribeye, broiled lobster tails and filet of sole Almondine.
The Steak Pit
Since 1948, this steakhouse on Avenue Road has been a top choice for beefsteak, ribs and seafood. The menu opens with iconic apps including French onion soup, shrimp cocktails and escargot, plus flame-grilled specialties including prime rib, boneless rib steak, and filet mignon.
House of Chan
Recently relocated to a new address on Eglinton West, this restaurant has been in business for over 50 years, specializing in USDA steaks and Chinese food. Here you'll find U.S. prime New York Sirloin alongside breaded chicken balls - all to be enjoyed in a classic bright red Chinoiserie room.
Black Angus Steakhouse
Established in 1964, this Etobicoke steakhouse is known for its curried Caesar salad, oysters Rockefeller and tender cuts of aged beef grilled over hardwood charcoal.
Since 1969, this restaurant in Scarborough has been offering a meaty menu featuring steakhouse staples and an eclectic list of Greek foods. New York striploins and filet mignon top the list of specialties from the broiler. It's hard to go wrong with such cuts when paired with lobster for under $50.
Photo of The Octagon by Libby Roach.
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