I've been going to the Black Angus Steak House for over 20 years. In that span I've tried every high-end Toronto steak house and none have produced a piece of meat as good as the Angus. Period.
Here's how you do the Angus: Take down two extra dry gin or vodka martiinis. At least a couple baskets of their garlic cheese bread. Eat a few pickles. Next, step lively through a shrimp cocktail. Then order your steak. Filet, Bone-In Rib, New York. They're all awesome. Go for hte 16 oz New York. Blue rare. Mammoth your way through that, finish it up with a couple fingers of your favourite single malt, and weave home. That's all there is to it.