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| - I came here with hubby to celebrate our Valentine's Day dinner. As we entered the the restaurant we were greeted cheerfully by the female host and asked to wait at the bar while our table was being set up. Once they called upon us, the girl guided us through the beautiful interior of the restaurant, we went upstairs to the dining area and I was immediately drawn to the floor to ceiling glass fridge containing shelves full of the glorious aging slabs of meat. Our server was very attentive and took time to ask if we had any questions about the drink menu and gave us plenty of time to look over the menus. Being the curious person I am, I asked him what's the difference between the Wagyu beef from the USA , Australia and Japan. The server described to me the different levels of marbling (fat content) the steaks would have depending on its country of origin. Obviously the one from Japan would be the most superior piece of meat, but also the most expensive on the menu. So we went with the Australian. We ordered the tableside Jacob's Ceasar Salad, two Oakleigh, Australian Wagyu 10 oz california cut steaks, the duck fat fries and the sauteed rapini.
The Ceasar salad was prepared tableside and it was interesting to watch the work in progress, I did notice they used a lot of oil in the dressing, but the overall taste and the chunky bacon bits distracted the oiliness of the heavy parmesan dressing.
Next came our sides, the duck fat fries were seasonsed and tasted divine, I could probably eat that on it's own as a main entree. The sauteed rapini was okay, nothing special. I wish I ordered the potato gratin instead.
The star dish of the night was the Wagyu steak. It was charred perfectly on the outside and bright medium pink in the centered. We ordered it medium rare and it was cooked exactly how a medium rare steak should be. Upon the first bite, I was full of anticipation. It was the juiciest, tenderest and most flavourful piece of meat I've ever tasted. Even though it came accompanied with all the various sea salts and sauces, it was delicious enough to eat on it's own. Of course for amusement, I was tempted to try the chimichurri and the blue cheese spread. It definitely highlighted the steak, but was not a necessity. The third sauce; the soy, ginger sauce was too salty, so I would avoid dipping your meat in that.
By the end of the meal, we were both so stuffed that there was absolutely no room for dessert, but we did enjoy the chocolate strawberries and take-home muffins as our parting gift.
Jacob's and Co. is definitely a special occasion restaurant, since it is very expensive. It's not often that we spend over $100 for a piece of steak, but it was well worth it.
We would be back again soon, since there was so many cuts and origins of steaks that we have yet to discover.
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