Jacobs & Co Steakhouse 416-366-0200 closed Sunday http://www.jacobssteakhouse.com/
A wide variety of steaks, beautiful décor, and knowledgeable servers somehow still can’t pull this place together. Have your dinner in the piano bar, or sit back in a comfortable white banquet upstairs in their formal dining area.
The appetizers are simple steakhouse staples like oysters, caviar, and fresh salads. I recommend adding the Spanish white anchovies to your Caesar Salad (prepared tableside). The white anchovy meat is delicate and with less salt, making for a wonderful salad. The beef tartar is made up of anchovy, capers, egg yolk, and truffle oil. The beef had a delicate flavour, a touch of salt would have made the dish superb. The house aged selection of steaks reads like a wine list. They have a wide range of meats brought in from across the globe, the only problem they have is cooking them correctly. I have sent back my ribeye twice for being overcooked, on two separate occasions. Sides are a must because steaks are served a la carte. Duck fat French fried potatoes sell themselves with such a mouthwatering description, crunchy hot and duck-lious. They do serve main courses complete with sides; unfortunately I haven’t found one I like.
A night out at this steakhouse will cost you an arm and a leg. I have yet to leave feeling like I have gotten my money’s worth. A good steakhouse is like an old friend welcoming you with open arms, here felt like I was having dinner with a stranger.