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| - Honestly one of the best experiences at a steakhouse.
It starts with the environment. The restaurant is elegant and polished, with cool decor that radiated class and luxury. I'd say I was pretty presentable that day, but walking into the dining room, I immediately felt under-dressed and intimidated. But that immediately melted away once we were seated at one of the booths around the perimeter of the restaurant. They were so comfy!
Next thing to commend upon is the service. Simply impeccable! I don't know how the waiter knows so much about beef, but he just did. I dare you to try to find something about cattle that they don't know.
The meal starts off right when a plate of poppovers and herb butter arrive. They are essentially yorkshire puddings, and they are SO GOOD. The tops have a nice flakey crunch, and were delicious with the herb butter melted on it.
To balance off the barrage of meat and potatoes that would be soon served to us, we decided a salad would be a good idea. The most prized salad is the Jacob's Caesar Salad ($15) made entirely from scratch next to your table. A highly recommended order!
They serve a variety of very sharable sides, and our party of 6 ordered a couple to try:
Potato Gratin ($12) -with cheddar and shallots
Stuffed Baked Potato ($15) -waygu brisket, oka cheese,
Duck Fat French Fries ($12) -with tarragon
The Stuffed Baked Potato was about the biggest potato I've ever seen. It was like a small foot ball! But by far the Duck Fat French Fries were my favorite. Really rich in flavour, and I enjoyed dipping them into all the different condiments that came with the steak.
Steaks:
14 oz Ribeye ($48)
40 oz USDA Prime Porterhouse ($120)
All of their steaks are char-broiled in cast iron pans. This is the key to their great tasting steaks. The cast iron reaches the perfect scorching 1,800°F temperature to crust the exterior and retain juices, while the flat pan allows for even heat distribution.
And let me tell you, you could really tell the difference. These steaks were AMAZING. The combination of a good cut of meat and perfect cooking technique made these steaks so tender and flavourful. It explains why they don't use serrated knives, because you don't even need one to cut through the meat! I'm not a huge carnivore, but I throroughly enjoyed each and every bite.
By a big margin, Jacobs & Co Steakhouse is one of the better steakhouses I've been to in Toronto. I wouldn't hesitate for one second to return if it didn't cost such a pretty penny. But everyone splurges once in a while, right? Definitely put this one away for a special occasion!
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