Jacobs & Co Steakhouse

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.

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