Harbour Sixty

Harbour Sixty Steak House    416-777-2111  open everyday   http://harboursixty.com


With 11 years in the business and over 1100 bottles of wine, Harbour Sixty is one of the premier steak houses in Toronto.  They serve a wide variety of USDA prime meat.  The service is impeccable; it’s one of those places where you feel like you’re a celebrity dining alongside celebrities.  I’ve been here a few times and every time is a fantastic dining experience – from the exciting food to the tantalizing drinks.  My favorite appetizers are: the prime steak tartar – crunchy, wild, and pared with crispy house made potato chips that make your mouth water and the seafood tower, perfect for a group of seafood lovers.  The tower is topped with layers if oysters, crab, lobster and shrimp hiding out – waiting for you to find them; its fresh,  fun and delicious, what more could you ask for.  Moving on to entrees with the rib steak and veal chops, both are safe bets.   I cannot leave out the Kobe beef, which is a little pricey but is a must for the carnivore lovers; it melts in your mouth, the texture unmatched, truly magnificent.  Make sure you look at the specials because each night they have them.  One of the specials was the black cod, so succulent, with a blackened crust that concentrates the cods sweet flavour within a crunchy crust.   Steaks are alone (with a few exceptions) so you need to order some friends for them; lots to choose from so here are my picks: garlic spinach, mushrooms, and truffle frites are all wonderful.  I like the rapini but yesterday it was a little to vinegary – usually it’s wonderful.


If you love bar snacks you must have a seat at the bar to warm you up for your adventurous evening.  They serve spiced olives, peppers, feta cheese and wonderful crunchy smoke side bacon that complement any savory cocktail.  The strong wine list is loaded with so many options its almost frustrating, good thing for sommelier Jovan.  We started with a Italian red 2005 Brunello di Montalcino Argiano, which was really good until I tasted the 2003 Stellenzicht Syrah Stellenbosch from South Africa – creamy texture with coco spiced fruit an oak which Jovan recommended.  Note to self, if there is a sommelier, always ask for recommendations, it’s their job, they must know something.

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