Is Toronto's BEST Steakhouse Worth The Hype? HY'S $210 RIBEYE Review!
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- Опубликовано: 5 фев 2025
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Out of all of the best steakhouses in Toronto, the one I hear most frequently touted as the best, or at least in discussion of Toronto's best steakhouse, is Hy's. Hy's Steakhouse & Cocktail Bar is one of the oldest steakhouses in Toronto, even older than Barberian's Steakhouse in Toronto, even though the latter is often associated more with being and old school steakhouse due to its vibe and decor.
Hy's Steakhouse was founded in 1955 and ever since has been an iconic Toronto restaurant, and many consider it one of the best restaurants in Toronto and a must-eat when you're in the area. But is Hy's overrated? Or is Hy's worth the hype? Hy's has a large menu and many of the same dishes that it's been serving for 80 years now, but are they iconic and timeless dishes or are they dated? We try Hy's rib steak, as well as the famous Hy's beef wellington, and the famous Hy's cheese toast, or infamous cheese toast you might say. We'll also try the Hy's bananas foster. We'll try many items from the Hy's menu.
Come with us as we try them together!
Hy's Steakhouse & Cocktail Bar
365 Bay St., Toronto, ON M5H 2V1, Canada
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Blue Blood at Casa Loma Castle will blow all your locations out of the water.
When your finger goes up to your head, i know its the real deal
Come to Vancouver,Canada and I will take u to my favorite steak house UA.
Why didn't you call 911 when your face was in pain while eating?
Will you ever review Jeff Ruby's steakhouse ?
One really great thing I learn from these vids are to stay away from places which are touted as " the best". If I pay those prices I expect perfection AND the best I ever had. Good video.
Nobody in Toronto has ever said Hy’s is ‘the Best’. It’s better than the American ones here (Ruth’s Chris, Morton’s), and on par with some local ones (Black+Blue, Harbour 60) but isn’t as good as Barbarian’s and a distant way from Jacobs. Just Google ‘best Toronto Steakhouse’; Hy’s doesn’t pop up.
avoid every steakhouse in toronto unless you really just want some overpriced steaks and caviar. probably the only restos you can just order some beluga or ossetra off the menu.
That is a seriously disappointing looking wellington
UA's steak rating system after taking a bite: has no reaction = 1 star; has mild reaction = 2 stars, says "hmm!" = 3 stars, squints eyes hard = 4 stars, squints eyes hard AND puts his finger against side of his head = 5 stars
Facts
Generally, the more he likes it the more painful the experience looks.
This is so true!! 😂
The UA Steak Rating System™️🥩
The more he frowns the better it is
Love your reviews , thanks for the wonderful experience
Near bout died seeing that CA $$$ lol. So awesome you’re exploring Canada more and more! Can’t wait till you find a T&T Market deli to try!
Hey UA, long time watcher here ❤ the lighting being dark is usually so people can see instantly the pink or the doneness of the steak as in direct lighting, the pink seems more grey or brown ish. Love the videos keep it up. Fellow Torontonian here
As a Canadian I grew up as a kid hearing " we cant afford it". Having said that I never went into any high end restaurants, it was rare we even ate out. Growing up in Toronto and you having visited a restaurant in my home town, I want to say thank you for making it feel like I was at the restaurant :)
Thank you for your comment. Yes this is exactly what I make these vids for, to show you all what these restaurants are like, share my opinion on how it was, and have you feel as if you were there. I did not grow up wealthy either, and my upbringing was to be frugal. It's ingrained in me to always think whether something is worth it or not, even if it were free. Glad you enjoyed the vid!
Are you spending all your money to cars or women or something? I spend 1000-1500 uad a month to restaurants, at least 3 a week, and wouldnt want to live pther way!
All of that looked amazing. Great review thanks as always!!
UA, one your best videos yet!
We used to go when they were in Edmonton, they used to offer free apps during happy hour and a salad was prepared table side, but the prices seemed very high for what you actually get. The server said she dines with her dad and no doubt she gets the staff discount making the cocts more reasonable. Glad to see the review I was wondering what they were up to in toronto.
thanks for the review UA!!
Love your knowledgeable review! I have to say I enjoyed the shanty. I am a sucker for grilled cheese, so I was drooling over the app.The steak was beautifully rested. And I was delighted that you ordered the bananas Foster...yummm...Flambee is to burn off the alcohol.
Hello UA, I love your videos, and I am foodie too, especially with steakhouses. Just want to recommend the next time you come to Montréal to try Moishe’s, it is an institution in Montreal, it was bought by a big restaurant chain here and was moved downtown. They made a great job, the food, atmosphere and decor is superb. Have a good day.
I went to Hy's about 35 years ago. Best steak I ever had to this day. The prices are very intimidating, but watching your reaction to the Rib Eye was priceless! Thanks!
UA if you’re still in Toronto, try out the Duncan House! It’s a mansion near Don Mills and York Mills Road!
ty for your honesty
Awesome video, thanks for the exclusive invite to the inside
I really enjoy your channel. We went to the Hy’s in Waikiki. One of the best steakhouses that I have ever been to.
This was a fun video to watch. As nice as the rib steak (my favourite) was, I won't be spending that kind of cash on a single meal anytime soon. That whisky selection is huge!
There was prohibition in Canada too, but it was a really mixed bag of federal and provincial laws at different times.
As a long time subscriber , let me say thank you for the years of great content. Watching you has inspired me to start a review channel featuring local eats in my area. I was wondering what you use for editing and your music? I am using free use music via CapCut and get marked for copyright. Any advice for a rookie would be awesome. Thank you again for all your work.
Hy's on Bay St. is where all the $500/hr lawyers and financial guys are located. They can afford to eat there.
Loved the video. Small aside - pet peeve of mine is seeing .95 or .99 on menu prices for high end restaurants. Just round up for me ahah! It presents less tacky
Pricey ! We love our steak. I'm sure its good. but out of reach for most folks. All the best 👍👍 UA Jim and Harriet
Hey UA love the videos! Toronto has great Shawarma definitely recommend trying it
Thanks for the rec! Next time I also want to try some of their beef patties which I hear are awesome there
So glad you’re enjoying UA
Thanks for covering Toronto! We also have exception Asian food, Indian, Vietnamese, Thai, Malay, Chinese... you should get some recos and try some soon!
Hy’s steakhouse IS THE KEG with higher prices
SAME OWNERS
I love how you reopen the menu and point to want you want even thou you know what you do lol. You knock back some pretty big bites of steak.
Great video as always. Love Banana Fosters can't seem to find it in NY same with pineapple upside down cake.
Nice one pal. When you scrunch your eyes up, we know its good!
Ok fair enough. You asked questions at Hy’s. Thanks. Prices are high in Canada because we have a carbon tax unfortunately.
It’s funny that now the camera zooms in for the face reaction. Then pulls back..he points to his head..then zooms in again. Dining theatre! 👏
I don't need to eat the most expensive steak. I drive but don't need to drive a Bentley. I can buy a good steak for $25, cook it myself and it will be 80-90% as good as any restaurant. I then tip myself the $95!
That's probably a big stretch. Restaurants source their steaks directly from farms, they typically get a higher grade of meat compared to what you'd find in your supermarkets or costco etc. They also have tons of expensive kitchen equipment that cooks better than your home kitchen tools and chefs that cook the same thing everyday that they've mastered the process. Saying you can come up to even 80% of any restaurant is overestimating yourself and underestimating steakhouses, I'd say you did good if you even hit 50%. Stay humble
Dork
Half the reason I got out to eat is the clean up 😂. Too lazy to cook and wash the dishes.
u over confidence to yourself because i dont belived in you have such skills lol
UA, for a classic Beef Wellington, make a trip up to Newport, Rhode Island and check out The White Horse Tavern. It's the oldest continuously operating restaurant in the US (opened in 1673!), and despite its name is a white tablecloth restaurant. Best Beef Wellington that I have ever had, and the ambience in unequalled.
That rib steak looked amazing. I'm glad that was a hit considering that the Wellington was a bit underwhelming. I'm a banana fiend, so I totally agree getting the table side dessert. That was definitely worth the price. Superbowl bound, baby!
Hi from Detroit - We take the VIA Rail Train from Windsor Ontario to Toronto - We have been to HY's 🇨🇦 👍
Hey UA, the number 2 city in Canada is Montreal. It’s a good restaurant city and easy to get to from NYC. You used the expression “pretty Canadian penny” but I have to tell you that we ditched the penny 10 years ago.
24:12 a $95 tip on a meal for 1 is wild. They barely had to do any work and they made almost $100 bucks in like an hour. The server seemed nice though so I'm happy for her.
Tipping culture has gotten way out of hand.
Waiters shouldn’t be making 6 figures. Sorry, it’s just not that hard of a job.
@@Tdubz51you have obviously never served a day in your life.
@ served…..like it’s a fukn military branch 😂😂😂
I’ve worked at a high end catering hall ….and two busy restaurants. One which had a Michelin star at the time. Yes, it’s tiring, being on your feet all shift. But, it’s not deserving of $100k+ per year.
“Barely any work”😂😂😂
at 30%, that's a VERY generous tip. Heck, that server isn't just handling 1 table, she's probably handling at least 4 more tables at the same time.
You should check out Montreal, great food options
I like these classy videos but I really enjoy the videos where you try chains. If you want, you could do a video rating Longhorn Steakhouse. I haven't been there but I've heard good things (for a chain)
The Duxelle did look sub par. The rib steak and mashed potatoes had an excellent presentation. I thought the slices were good. Your reaction spoke volumes. It looked amazing!
Wow! Big tip! Is that what they expect up there?
Love you UA I wish you can interact with your fans more
Have you ever made a Beef Wellington before? An hour or more for duxelles sounds extra long.
That app is basically kid-friendly version of Welsh rarebit with all the good stuff [dry mustard, stout, Worcester sauce] removed. A saddo appetizer if ever I saw one.
The cheesebread: She was warning you it's not great. "Ordered too frequently" = "the taste doesn't justify the popularity." They're supposed to say it's delicious and talk everything up when you ask. It's their job. You've got to read between the lines, UA.
"Have you ever had dry-aged before?" 😆 she asked the wrong person
I Love Dry-aged beef but going out for steak doesnt make sense to me since cooking a steak is so easy. I dry-age my beef at home 30+ days so much cheaper and its the best way to treat yourself. The hardest part is always waiting so i start slicing portions for myself 24 days into it. I encourage everyone to dry age yourself costs the same as going out to eat one portion. Great video as always im going to make myself a ribeye right now to eat it along side you.
Do you dryage in your refrigerator?
@@rpop5023 Yessir, place it on a tray with a rack to get good circulation.
Did the Steak Diane there…was so old school thought I’d give it a go. My favourite are the happy hour apps. Depending on when you visited you might have come when Canada had a no tax holiday plus the exchange rate so not bad.
We have a Hy’s location here in Waikiki, Hawaii. It’s a very nice place to dine at. 😁🤙
Toronto is THE city of Canada;
i dont agree a steak of nearly 300 grams beeing expensive for 49 dollars. new york strips i buy from my butcher are usually 14 dollars for around 250 ish 300 grams. gotta remember that 20% of the cost of a dish in a restaurant comes from the ingredients. if you are running a succesful place that is you want 80% profitmargins on your ingredients on average. this would make my butchers steak cost around 70 dollars in a restaurant. also the reason its served with the vegetable behind the beef wellington is cause the french decided thats the proper way to serve, potatoes top left, vegetable top right and meat bottom/middle.
That Wellington was brutal lol
Apparently Canada did have prohibition at some time in every province. In Ontario it was 1916 to 1927. Previous to that they had laws that allowed local governments to prohibit retail alcohol sales.
Even then was legal to produce alcoholic beverages for export to places where it was legal, but not to sell where sales were illegal. That's not unusual. Jack Daniel's is actually made in a "dry county" in Tennessee where retail alcohol sales are illegal.
Still - when prohibition in Canada was mentioned, I was thinking of the scene in The Untouchables where Elliott Ness and his men are working with Mounties where they're looking to stop an illegal shipment of Canadian whiskey across the border. Prohibition in the US would have overlapped prohibition in several provinces where I think the scene was supposed to be (they didn't specify any location and it was filmed completely in Montana) but any part of Canada that was reasonable for the movie would have repealed it by about the time period of the movie.
UA are you going to review Little Tibet in Parkdale?
These videos are amazing keep it up UA. Nobody nails these reviews like you I love to see these places and the different dishes they offer. You are a breath of fresh air on RUclips that is for sure!
I could immediately see that steak was impeccable, looked like a god of steak, from the crust to that almost medium-rare to rare cook, that's difficult to do. Top that with good seasoning and a dry age and you have the ultimate steak.
I used to go to Toronto on business, and would end up at Hy's at least 3 out of the 5 nights I would be there! Classic steakhouse.. and I'm from NY.. forget the prices don't matter, it's worth it
Might be easier to stomach on an expense account.
Welcome to Toronto UA. If you are still in town I highly recommend you try out sushi Kaji. Definitely best sushi for your buck here in GTA!
Beef Wellington at 13:04. Many chefs make it with a full beef tenderloin. That way it can be sliced properly. There should be a gravy boat on the side for those who want gravy with their slice.
That cheese toast looked like something I used to make after school when I was twelve. 😂
Steakhouses in downtown Toronto are super super pricey, the Keg is more reasonable....well it used to be. Their prices has gone up a bit. If you explore the GTA, you will find more reasonable prices. You also picked a good time to visit Canada as we're having a tax break on select items until Feb 15th
Keg is chain store crap now. Used to be decent
When UA closes those eyes like he's underwater 😂😂 you ALREADY know that ribeye steak was BEYOND! Agreed, the Beef Welly seemed distinctively lacking vs Hell's Kitchen. & You CAN'T go wrong with Banana's Foster 🔥
U A you have convinced me to eat steak at a restaurant not cooking it at home anymore.
Toronto girl here
Another great steak restaurant review.
I have never had Gordon Ramsay‘s beef Wellington, but I’ve seen a lot of RUclipsrs eating it. Do you think that Gordon Ramsay‘s beef Wellington is a standard to live by? Maybe other steak restaurants will try to have a beef Wellington, But maybe they can’t match Gordon Ramsay’s beef Wellington.
Yeah, Canadian beef prices are crazy to go out to eat and have a nice steak is way too much money
UA, you need to come down to Boca Raton Florida.. 3 great steak houses less all in walking distance.. NY Prime, Abe and Louie's and Gallaghers, which just opened. Also, Capital Grille and Mortons are in the same radius
Boca had zero charm or diversity. All it’s got are overpriced steakhouses & a million of the same quality Italian joints.
I keep hearing you saying Duck Cell instead of Duxelle😅😅😅
But on the menu, BananaS Foster? I thought it was Banana Foster., w/o the S. Oh well. I miss the table-side banana foster like you had (by looking) taste wise, the combination of warm banana, butter, and rum flavour was so yum!, Now I, living in the country that does not exist😔
About the wet and less much duxelles in the wellington, could it be because the foie was liquified due to the cooking heat? Anyways, everything is about experiences, eh?
At 22:46. There is a banana recipe I have tried which is delicious. You take white sugar in a pan with unsalted butter. Let the sugar caramelize into a brown syrup. Then add fresh bananas. Sometime I have added a little fresh orange juice and walnuts to the sauce. If you are a drinker substitute the orange juice with a shot of Drambuie.
Serve with a side of vanilla ice cream if you wish.
That sounds basically like bananas foster but with white sugar instead of brown.
Can you ask a strak house to sear both sides of your steak?
FFS please lower the volume of that background music you keep adding! I used to enjoy your videos but this is annoying to listen to because of that damn music.
We need to see a UA eats the varsity in Atlanta video. Won't be nearly as expensive hahahaha
expensive but glad it tasted so good
Best food review channel out there. I kinda wish there was scoring, but maybe it's better without.
I’ve suggested that, but he isn’t into that unfortunately.
I think just verbal comment and comparing how it compares to other similar place is better concept than easy Tiktok style just to rate like that pizza guy. I prefer this concept way over that style. People just look and spam the scores when you go that route, not listen to the actual review.
Goes too fast into most people just listing "This is 8.9" and everyone will skip to that part, and eventually comparisons of "this was 8.9 but this was 8.5!", and its not what kind of content UA wants to make I think.
Ah I actually am planning to post a video sometime explaining this. Many people have asked for this but I would rather not do scores or grades because I don't want to make it seem like my reviews are anything more than just my opinion. Taste I think is subjective in general, even if it's from someone like Michelin Guide. I want my videos to just be the everyman experience: eating food and sharing his opinion rather than ranking places.
@@uaeats i think setting a score isnt a good idea eather, sure in the moment its worth x grade, but who says its still worth this grade a year later, its moreso about the experience in the moment thats beeing rated.
@@uaeatsi agree i think it captures what made Worth It so popular. Just an honest opinion from a person that isn’t too snobby with his insight.
Man, your face while eating that steak is priceless!
Like someone farted.
@BladeRunner-2211
Well, a good dry age steak should have some of that funky stinky cheese flavour/ smell
For the bananas Foster I suppose you can compare that to the many videos there are from Brennan's in New Orleans where it was sort of invented - or at least by the original owners at a different restaurant. Seems pretty like a typical presentation these days with a Korean butane stove. Brennan has a recipe for it.
"1 Ounce Butter
½ Cup Light Brown Sugar
¼ Tsp Cinnamon
1 ½ Ounces Banana Liqueur
1 ½ Ounces Aged Rum
½ Banana Per Person"
here in Canada we eat at these steakhouses just to show the person you’re treating to that you care about them so much you are willing to pay this much money for this little food. If you really want the best Canadian restaurant for a steak in Toronto you need to go to t-bone steakhouse
T Bones. Unfortunately quality has gone down from the old days.
That's an impressive bourbon menu for Canada and Scotch as well. Cool that's one of the best rib steaks. That's high praise.
I like your videos UA but please remove the use of "to be honest" or "honestly" . You use these words way to much especially when we expect you to be honest at all times anyway.
Hmm... I eat in hys vancouver and or whistler twice a month. Yup. I am 60 and I grew up on the cheese toast. I swear it is way better out west than what you had.
Also prices here seem to be about 17 percent cheaper. Glad I don't live in Toronto ha.
My family is 3 generation of hys aficionados.. one waiter made my Caesar salad for 40 years. He recently retired.
maybe I am biased also my sister used to go with David Eisenstst Hys son. Ha ha.
I really hope you enjoyed your meal. Next time you are in vancouver or whistler give out Hys a try. Same but better maybe just because we know everyone.
What a clown
Nobody serious would listen to this drivel
30% tip jeez man thats nice of you!
UA Eats is a 30% tipper confirmed. What a guy!
The tip is 30 percent..wow!
💵💸
Probably too late, but...
For the bone, you should have no problem bringing most meat (cooked or uncooked) from Canada to the United States. I've done that on several occasions and wasn't even searched, although I was crossing by car. Most Canadian meat and poultry is allowed. This is from the USDA's Animal and Plant Health Inspection Service, which sets the rules that CBP usually follows, although it's for land crossings where I guess they can assume the meat was purchased in Canada (although they don't require that the meat be of Canadian origin). If it ever comes down to it, there's usually a USDA inspector available at every fairly large crossing, and I'm guessing even at preclearance in Canada.
"Travelers may bring the following types of fresh (chilled, frozen), cooked, cured, or dried meats from Canada: beef, bison, veal, sheep (lamb, mutton), goat, swine, and camelid. Travelers may also bring personal-use amounts of foods containing beef, veal, or bison. There is a limit of 50 pounds of meat per traveler."
If you're traveling by air, the rules are a bit different as they're dealing with people coming in from all over the world where there might be mad cow disease, foot and mouth disease, etc, although preclearance in Canada might result in different rules since they will know where you came from. USDA/CBP should ask for some proof of origin, like maybe a supermarket label with the country of origin. Apparently up to 50 lbs of boneless, hermetically sealed cooked meat is OK, so I'm not sure about the bone. But as long as you declare it, the worst that could happen is they make you dump it for destruction.
As a Canadian, I find myself on pins and needles hoping for a good outcome. Bananas Foster has rum in it. That is what creates the flambe. You probably didn't notice because you don't drink much alcohol.
Tax break at 24:26. That's a temporary thing now in Canada. Not all vendors are doing it so ask if you are eating or shopping in Canada. You save 13% tax with vendors who are doing the program.
It only applies to certain products. Businesses cannot knowingly charge for it.
Tell me where you get a dry aged 10 oz steak for 49 bucks. I’m waiting lol.
There are some places you can get something close to that at a lower price. Not sure about the quality of the beef though, because that looked like some superb quality beef.
BLUE BOVINE
Blue Horseshoe loved it!
Also, we always always have the twice baked potatoes. The best
I‘d rather to go the Keg for a $50 steak, it might not be as good as HY but 70~80% close
I'm sure you could take that steak bone back to the states, just wrap it up. I take homemade sandwiches, chips and stuff on airlines all the time. as long as it's not liquid you're good to go.
The CA price is bad, but USD not terrible
Was it expensive?
Imo best steak houses in toronto
1. Jacob's
2. Barbarian's
3. Harbour 60
4. J's steakhouse (queen)
5. The butcher Chef
6. Hy's
IMO, Harbour 60 is far above the rest.
Not even The Chase?
So expensive though, no? The experience at harboir 60 is very unique@charliep9066
@jamesyuan1280 the chase is more of a seafood spot. But very nice too
Went to Hy’s last week. Truly overrated. Dry, flavourless steak. Overpriced. I make better steak at home.
I liked the steak and potato presentation don't know about the price though! lol
At 9:30. Dry aged steak is far more expensive in Canada than wet aged. The real steak experts probably like the dry aged. You should try a rib eye steak if haven't already. It is the perfect cut of steak and has a lot of flavor.
Looks awful. First time for the chef to make Wellington I guess.I think this channel is great. UA is doing a great job with his videos. UA is a very kind person. 👍🇸🇪 The steak looks great 👍but far too expensive 😢The dessert 😂👍👍
Bro you gotta check out STOCK at Yonge and Eglinton
When i had that 210 steak (i also moved from NY), it came out with a texture similar to if the meat was boiled inside. I hear in Canada, they fed cattle barley, which increases water content. We end up paying more in water weight (costco in Canada is the worst at this) and we can't use too high of a heat or it'll essentially boil the meat on the inside... for that reason alone, wish they sold usda prime here...
I've politely mentioned my thoughts and at the time was even wondering whether it was done via sous vide (before i realized the barley aspect). They didn't do anything to rectify nor acknowledge.
never again walked into HY's.
Jacobs steakhouse was much better cause they knew about the barley thing and recommended i try one where it wasn't fed barley. Much better