The food came out fast because when the server asked if you wanted the salad with the steak or as an appetizer, you said whatever is faster. To which the server inferred you must be in a rush. Anticipating guest’s needs is a common trait amongst high end restaurants.
Hi UA, lifelong Torontonian here. Best Michelin-worthy steakhouse in Toronto is easily Butcher Chef (located in the downtown area). Try it. Be amazed. They have more than just steaks (and it's all delicious). If you aren't impressed, I'll pay! 🙂
how does it compare to Jacob's? I haven't had a chance to visit that one due to a busy schedule. In the past couple weeks, I went to Octagon, Jacob's, Black and Blue, Blue Blood and Barberians. Jacob's is still the best.
The face he makes when he is enjoying something is hilarious 😂 Seems like he is absolutely disgusted and then proceeds to compliment the bite 😂 Nice video. Great looking dinner
UA had to apologize to a waitress in Vegas (I think) because she said "everything all right"? His response was priceless: "I make weird faces when I eat" or something like that.
I live in Toronto. There is a steakhouse chain called The Keg. Most people expect it to be a mid grade restaurant, however one of the locations is called the Keg Mansion. It is literally in a renovated mansion. The steak was amazing. The service is excellent. It is common for the manager to come to the table and ask if everything is okay. The prices are of much better value than other steakhouses. I recommend this specific location, at the Mansion, on Jarvis.
The Keg is a solid 7/8 out of 10. Better than you would expect but definitely not in the top steak houses in Toronto in terms of value. On a side note you don't go to Jacobs for value either you go there for the best steak without considering price. Personally the Keg and Jacobs are both places that I tend to avoid because I like restaurants that focus on giving you better quality food for the money.
I love that you went to Jacobs and went for a local steak, AND of course you did your research and heard about the Caesar! For non-anchovy lovers, you can always ask for the sauce/salad WITHOUT anchovies. The duck fat french fries are DIVINE here! I know it sounds interesting but the honestly are super tasty!!! The local beef in Ontario is amazing and honestly criminally underrated, and I'm so glad you took the chance to show off Ontario beef. I found that the dry-aged Ontario steaks were similar in comparison to your review and generally found that the wagyu from here was my favourite.....
Yes I wanted to give their local beef a shot! If I wanted something imported I could have gotten that in NYC. I'll need to try the duck fat fries next time, they sounded good! But I didn't want to pass on the caesar salad
Thank you for highlighting my city (although I grew up in Vancouver). While I am not a red meat eater (just don't really like it) I really appreciate your enthusiasm and open minded approach. Your pleasant personality and focus on making sure we experience every step of the meal with you makes your videos among the best on RUclips. ps: the butter tart is pretty much out national dessert but I am sure many others have already told you that. Think of it as a pecan pie without the pecans. Thanks again for visiting Toronto and highlighting our city.
This is my second time watching your videos. The first one was the Barbarian's steak house and I really like how you do restaurant review. Thank you for visiting Toronto, I hope you like it here.
They used grana padano in your caesar salad, which is the best cheese you can get (imo), its a little lighter in flavor compared to parmiggiano, but its so damn good
That steak never spent one second cooking over wood or an open fire..just pan seared. I can do the same at home. Wake me up when they start open grilling over a nice piece of wood.
Thank you; saved me the trouble of writing the same. How’s this guy an opinion you can respect? ‘Salt is a game changer’…literally figuring it out as he stumbles through.
Great video, I live in Toronto and have not been to either but grew up using Barberians steak seasoning rub at home. Check out Bisteccheria Sammarco next time you are here. It is opening soon and a steakhouse from the owners of Osteria Giulia and Giulietta - should be good.
Great review , great content. Have been to Jacob’s 3 times and they blow me away every time. Ps. Their salad has grana padano cheese, not parmigiana reggiano
I live in Ontario in the middle of farm county in Haldimand County. The beef from the village butcher comes straight from the surrounding farms and the flavors are amazing. We have a smoker, anova cooker and barbecue, so we buy local and prepare it ourselves. Honestly I don't think any steakhouse in Toronto or New York can do better than my husband on the smoker. His brisket is undescribable. High end restaurant quality for a fraction of the price.
If he's smoking brisket, the salt lick in driftwood, tx. That would likely be the comparison. Texan bbq is out of this world. Having said that, wolfgang's steakhouse in tribeca is amazing for the porterhouse.
Hi UA. Thank you for your amazing feedback and great opinions and appetite. My father and I have had great success using your reviews and opinion to navigate New York steakhouses. We are both from Toronto and we are fans of your channel and find your reviews very helpful and you have every right to talk about your dislike of them not salting your steak. You also have the right to eat however you want to eat and enjoy the food however you wish. It’s your channel and you’ve done well my friend. You should review Blueblood steakhouse at Castle Loma my father and I think this place is better than both Jacob’s and Barbarians. Better prices and better options and you would be satisfied with the selections of regions and farms. Next time you review a Toronto steakhouse, you definitely need to go to Bluebloods
Hey UA, you should try Chairman's Steakhouse in Calgary! Absolutely the best. Increadibly beautiful, fancy place. The service, atmosphere, and meat are top notch. Prices are standard steakhouse prices,. Try the 36 oz Smoked Bone-in Rib-eye!
Love your videos, been going to every place you hit up, legitimately. So one steakhouse I'd be interested in your review of is Old Homestead. Have you been? Friend of mine has been dying to go, but figured I'd let you spend all the money before I do to check it out! ;-) Keep up the videos, and major congrats on scoring a sponsor.
Enjoying the Toronto videos UA, thank you. I've had great experiences at both Jacob and Barbarians. Those are the ones I recommend to people traveling here. If you are still in town about 20 minutes West of YYZ in Mississauga is a classic steakhouse called Aristotle's on Millcreek Dr. It has been my local steakhouse for almost 20 years. Great steak and seafood but no butter tarts on their menu :)
i agree the rib cap is the ultimate steak experience I am a little shocked about those prices. Is that happening everywhere? I was at Jacobs many years ago. I don't remember prices like that however, I agree I really want to taste the dry age in the Steak I don't mind paying more for that
😮 we're on a fixed income...i guess i will just buy my steak at our local grocery store when it's on sale..that will be a treat for us..otherwise it's nice that you got to try it once in your life-time...most people will never have it.😢
As a Torontonian who had eaten at Jacobs several times as well as steak houses across the US in NYC, Chicago, Phoenix, Las Vegas, and Miami, I agree with your assessment. I would not rank it in top 5 either. It is geared more towards corporate clientele, celebrities, and curious people.
I'm curious. We just moved from NYC. Wondering if you've had the porterhouse at wolfgang's from the tribeca location (I've tried other locations of the same restaurant and wasn't up to par)? If so, may i ask which steakhouse in the GTA and within Ontario (if there's a better one further out as well) you'd highly recommend? I've tried a few and have been disappointed several times cause somehow these dry aged steaks have a texture inside that feels borderline boiled or steamed which is off putting. Other than that, we love Toronto~ Cheers!!
Peter's Fine Dining (5701 Hwy 7, Markham, Ontario L3P 1B1) you should go there the next time your in the GTA (Greater Toronto Area). Great steakhouse and huge Prime Rib too. They have a website to view as well.
You can get just as good a steak for alot cheaper at The Keg at Place-Ville-Marie. There's also one on St. Paul in Old Montreal, but I prefer the atmosphere at PVM. It's livelier, with a large bar and lots of different seating and tvs to watch sports. A solid scotch selection, too. Reservations highly recommended Thurs-Sat, especially on hockey nights! I haven't been to Moishes new location at Square Victoria, but atmosphere was kinda stuffy when it was on The Main. Although I suppose people who pay more prefer that. They serve good steak there and at Gibby's, but nothing special for that kind of money.
Breaking bread is correct. Prices for steaks were not any pricier than our top steakhouses. I wished you would have gotten the frites. Thank you for another review. Sue
Was so underwhelmed by Blueblood at Casa Loma. Requested medium rare and received medium well. Staff not helpful to fix issue. Go there for the ambiance. But that's about it.
@raynicolini blueblood is definitely not better than Jacob's. I ordered a couple steaks to try. Amazingly beautiful venue but for pure steak and taste it isnt the best.
Prices at 2:46. The prices are high, especially the alcohol menu. I have a friend whose son has finished his business degree and was working on Bay Street. He went with friends to Jacobs & Co. for dinner. They were making good money in their jobs. So on a splurge they ordered one of everything on the menu. The bill came to just over $9000. That price would be even higher today since this dinner took place nearly 10 years ago.
i bet the chef in the back would get a kick out of it if you sent a compliment back to them regarding the perfectness of their cook. they are experts and love that feedback.
Lacking in seasoning is because they gave you the option to experience seasoning it the way you would like it to be seasoned and you never did until about the 4th or so bite. It is unfortunate that it took you a while to realize that they left it up to you to season as you prefer...seemed pretty obvious to some of us when they brought the seasonings. Some like the chef to season and then complain that the chef over seasoned or under seasoned 🤷♂
Those look like white anchovies, which aren't fermented. As far as popovers go, there were the ones served at different restaurants at the Cliff House in San Francisco. The restaurant is gone, and there were a lot of disagreements between the restaurant owner and the National Park Service (which owned the property). I remember getting the popovers at the table for breakfast. I think they still sell the popover mix at retail.
I grew up in SF and ate at the Cliff House many times. Those popovers were very good. Sad that it’s closed. I liked the omelettes on the top floor back in the 80’s.
@@patrickfreeman205 I guess it's complicated. The restaurant business is tough. They were on a series of one year contracts and were supposedly offered another year when they decided not to renew during heavy COVID-19 when they were closed. But then again I'm not sure what to think of them claiming to own the "Cliff House" name when they were just an operator with a contract. I can't find where they're still selling the popover or bloody May mix, so they might not be protecting the trademarks. If the NPS wanted to play hardball, I would think they could extract the trademarks similar to what happened with Delaware North and Yosemite.
I think the anchovies and the garlic butter overpowered your tastebuds prior to the steak. A nice Cabernet Sauvignon between courses would have cleansed your palate 🙂
Jacobs is the best steakhouse in Toronto. It is almost criminal to go and not get a wagyu, we usually at least get a 4 Oz to share it's so good. Scalloped potatoes are the best if you ever go back. The butter is money for sure; you can have the base of the dressing be made with avocado as well but it's not my favourite Caesar either way it really sticks with you and is very garlicky. Good review well done.
@@superlogistics1 Maybe your the reason 71% of people in the US live paycheck to paycheck, no one GIVES TWO SHITS what you can or cannot afford!!!! Your not important and guess what, when you die you aint taking your cash or $100 steaks with you dumbass
Couple things while I’m watching, Wagyu in Japanese literally means “Japanese cow” (和牛)。 Hyogo is the prefecture Kobe (city) is in, so it could be Kobe beef (but could be somewhere else). Pure Japanese Waggu cows can only be bred in Japan (think there’s some law one rule preventing them for being completely imported to another country).
He brought you three finishing salts before the steak arrived, so why did you expect it be fully seasoned? As for the salad...you have utensils, so how hard is it to cut up the anchovies? They serve them whole to prove the unique quality of the white anchovy. You need to expand your horizons beyond Manhattan.
One common thing he does often is he’ll eat the individual components of a dish and give opinions before he tries the dish as it’s meant to be experienced (all parts combined). It’s kind of annoying.
You’re reading into it far too negatively. He loved the anchovies on top, he just suggested there could be more anchovy flavour in the dressing. The salts are a gimmick. I agree that the steak should be seasoned when cooking. It’s also his opinion and he’s sharing it with you. Everything is subjective to the person
It’s not a gimmick. It’s finishing salt. Just because they use finishing salt doesn’t mean they don’t salt it at all. Watch America’s Test Kitchen for a good understanding of why they salt twice (once during cooking and once with finishing salt).
Whats up UA... I live in the GTA and have been looking at steakhouses in my area and hearing a lot of good things about Zorros in Mississauga, has a similar old school vibe like Barbarians and is close to the airport with affordable prices. Might be worth taking a look if your in the area, sucks hearing the Toronto spots don't have there dry aging on point... big disappointment at those prices. Guess I can skip the traffic =P
Hi UA, who states this is the best rated steakhouse in Canada? Even in the list you mention in this video #20 Elisa is rated higher and in Canada. Unfortunate you didn't get more funk from the dry aging in neither of your Canadian steakhouse experiences. I can also add Don Julio which is rated #1 is good but it sure isn't #1 in the world. I do enjoy your videos and keep up the great reviews!
Your money has to be aged to pay those prices .absurd! I'm going to the Texas Roadhouse tomorrow for the $ 30 16oz n.y strip with two sides, including there great rolls!
Clearly you are not the target demographic. This place is extremely busy. The ultra wealthy, celebrities and pro athletes dine here. You go and enjoy your Outback Steakhouse and leave the finer places for those who can appreciate the service and quality...
@alex99398 I have been to more of those places than you will ever go to! I was in the advertising business and spent many lunch in expensive restaurants. I don't need a dumb ass comment from someone like you
@@uaeats I'd love to see you visit Vancouver next time, and eat at some of the fantastic Asian restaurants. If you do go, hit up Ajea Noodle in Yaohan Center in Richmond. Get the Chongqing dry noodles with chickpeas. It's a Sichuan dan dan style noodle dish. Best noodles in Metro Vancouver hands down, and some of the best noodles outside of East Asia.
Yea to each their own...steak is something that is personal to the individual. Ive been to pretty much all the big name steakhouses in TO, and I mean all...the best overall value for that sit down and eat steak in the GTA is Zorro's in Mississauga, absolute the best steak and lobster plate...and its a real sized lobster tail, the size of your wrist... their steak and scallops is also amazing.
You should consider ordering your steaks "Chicago style". Any reasonable steak house will know what this means. Essentially it means you want the outside of your steak extra seared/charred but still get to specify how you want the inside. So for example, you Chicago style medium rare. The secondary benefit is that it will allow you to distinguish a good steak chef from a mediocre one.
@@uaeats Heh, I remember as a teen in Nanaimo I used to drink that Barberrian cooler, very cheap fruity wine until one day I had it at room temperature.
I will want to check that place out, love all the options they provided you with-the difficulty lies in diserning how to get the most out of your food experience when you had so many options available to you- If you got a hys steakloft near you maybe check that out first before going to a chain steak house as suggeste by one of the comments below.
The food came out fast because when the server asked if you wanted the salad with the steak or as an appetizer, you said whatever is faster. To which the server inferred you must be in a rush. Anticipating guest’s needs is a common trait amongst high end restaurants.
Right, he always orders a certain way and is then shocked when it comes the way he asked 😂
Nice little hospitality expertise there friend
@ thanks friend. Worked in hospitality for 10 years. Paid my way through university with it.
@@niki420yuh😂
Is this dude special ed? He obviously didn’t understand the question and gave a very stupid answer.
Hi UA, lifelong Torontonian here. Best Michelin-worthy steakhouse in Toronto is easily Butcher Chef (located in the downtown area). Try it. Be amazed. They have more than just steaks (and it's all delicious). If you aren't impressed, I'll pay! 🙂
how does it compare to Jacob's? I haven't had a chance to visit that one due to a busy schedule. In the past couple weeks, I went to Octagon, Jacob's, Black and Blue, Blue Blood and Barberians. Jacob's is still the best.
@ I'd definitely rate it above Jacob's. It's more than just a steakhouse, but their selection of steaks is fantastic.
Been ro both Butcher chef is not as good as jacobs... but to each their own
The face he makes when he is enjoying something is hilarious 😂 Seems like he is absolutely disgusted and then proceeds to compliment the bite 😂 Nice video. Great looking dinner
UA had to apologize to a waitress in Vegas (I think) because she said "everything all right"? His response was priceless: "I make weird faces when I eat" or something like that.
@@donahuea yeah lol
I was gonna say the same thing. You never know with him if it's enjoyment or disgust LOL
I was going to comment this exact thing! When he ate the anchovies I was thinking he hated them but turns out he loved them 😂
Straight out of cartoonland!!
I live in Toronto. There is a steakhouse chain called The Keg. Most people expect it to be a mid grade restaurant, however one of the locations is called the Keg Mansion. It is literally in a renovated mansion. The steak was amazing. The service is excellent. It is common for the manager to come to the table and ask if everything is okay. The prices are of much better value than other steakhouses. I recommend this specific location, at the Mansion, on Jarvis.
That's a nice Keg location. The interior reminded me of Casa Loma.
The Keg also has branches in the SW US.
The Keg is a solid 7/8 out of 10. Better than you would expect but definitely not in the top steak houses in Toronto in terms of value. On a side note you don't go to Jacobs for value either you go there for the best steak without considering price. Personally the Keg and Jacobs are both places that I tend to avoid because I like restaurants that focus on giving you better quality food for the money.
The keg used to be great. Ate there all the time. A new company bought them out a few years ago, it's trash now. Absolutely trash
Leslie and York Mills is also a good location
I love that you went to Jacobs and went for a local steak, AND of course you did your research and heard about the Caesar! For non-anchovy lovers, you can always ask for the sauce/salad WITHOUT anchovies. The duck fat french fries are DIVINE here! I know it sounds interesting but the honestly are super tasty!!! The local beef in Ontario is amazing and honestly criminally underrated, and I'm so glad you took the chance to show off Ontario beef. I found that the dry-aged Ontario steaks were similar in comparison to your review and generally found that the wagyu from here was my favourite.....
Yes I wanted to give their local beef a shot! If I wanted something imported I could have gotten that in NYC. I'll need to try the duck fat fries next time, they sounded good! But I didn't want to pass on the caesar salad
Always say yes to the duck fat fries.
$100 for less than a pound.. i'd say they are obviously pretty highly regarded..
Amazing review! Keep up the fantastic work. Much love from Canada
I'm vegetarian but I can't stop watching UE vids. The best food reviewer !
Fantastic video and review as usual! Thanks for sharing your travels with us.
Thanks for watching! Your support means everything and it's why I make these vids!
Thank you for highlighting my city (although I grew up in Vancouver). While I am not a red meat eater (just don't really like it) I really appreciate your enthusiasm and open minded approach. Your pleasant personality and focus on making sure we experience every step of the meal with you makes your videos among the best on RUclips. ps: the butter tart is pretty much out national dessert but I am sure many others have already told you that. Think of it as a pecan pie without the pecans. Thanks again for visiting Toronto and highlighting our city.
Snake River Farms sells packs of the wagyu pieces that remain after the steaks are cut to size for 20 bucks. Prob the best deal you can get on wagyu
Damn! I will take 20!
Whangyu cameo.
Do they sell it online? Didn't see it on their website.
Never expected to see you commenting on UA eats. What is this a crossover episode.
Maddox Lost
I enjoy the vids because its exactly how id upload, simple and clean. Not too much extra bs. Awesome
Everything looked amazing😊 thanks for sharing😊
Hey U.A. I am glad that you liked my favorite steahkhouse in Toronto :)
another great vid! so glad i stumbled upon your channel. and proud subscriber! keep it up UA!
This is my second time watching your videos. The first one was the Barbarian's steak house and I really like how you do restaurant review. Thank you for visiting Toronto, I hope you like it here.
The chocolate cream pie at Jacobs is outstanding. Great review!
The what pie now?
They used grana padano in your caesar salad, which is the best cheese you can get (imo), its a little lighter in flavor compared to parmiggiano, but its so damn good
@@anthonyf596 there’s also Pecorino Romano
@@JeffKraschinski1969 thats funky sheep cheese
I haven't finished the video yet, but those prices are wild! I hope they're worth it in the end and not charging for the hype!
That steak never spent one second cooking over wood or an open fire..just pan seared. I can do the same at home. Wake me up when they start open grilling over a nice piece of wood.
I agree - way too much in my opinion.
@@Piggy-Oink-Oink sure you can.
Worth it or not is up to your budget and your value but as a regular customer of Jacob's i Love it.
22:52 - When you pay such a high price for beef-steak,
it is good to ask for the meat to be served uncooked / half-raw ?
You cut up the anchovies as you eat. You dust the salts on top. Not dip. You rip the popover up in bites and butter each bite. Just FYI.
Yep,that’s the way you do it.
He is just an average guy like us as he mentioned, learning as he goes. Then spends a few hundred bucks on a dinner. Just an average guy just like us.
Thank you; saved me the trouble of writing the same. How’s this guy an opinion you can respect? ‘Salt is a game changer’…literally figuring it out as he stumbles through.
@@keithsim2914 He is a REVIEWER......Give him a break about him being a NORMAL Guy......
Agree, I though the anchovy piece was obvious. Can't believe he ate them whole, lmao.
I love watching your aneurisms. Glad you had multiple
Great video, I live in Toronto and have not been to either but grew up using Barberians steak seasoning rub at home. Check out Bisteccheria Sammarco next time you are here. It is opening soon and a steakhouse from the owners of Osteria Giulia and Giulietta - should be good.
Great review , great content. Have been to Jacob’s 3 times and they blow me away every time. Ps. Their salad has grana padano cheese, not parmigiana reggiano
Wow, small world. My cousin is in the background of your video!! Haha!!!
I have been here; it is an experience; the English pudding , or bun, just gets you excited for what’s ahead. Great video.
I live in Ontario in the middle of farm county in Haldimand County. The beef from the village butcher comes straight from the surrounding farms and the flavors are amazing. We have a smoker, anova cooker and barbecue, so we buy local and prepare it ourselves. Honestly I don't think any steakhouse in Toronto or New York can do better than my husband on the smoker. His brisket is undescribable. High end restaurant quality for a fraction of the price.
If he's smoking brisket, the salt lick in driftwood, tx. That would likely be the comparison. Texan bbq is out of this world. Having said that, wolfgang's steakhouse in tribeca is amazing for the porterhouse.
i appreciate you showing us the menu, perhaps the only food critic that does that, just the prices alone scares me
Another fantastic video buddy keep up the good work👍🇺🇸
Hey UA any chance you'd visit The Keg as well? I quite enjoy their prime rib and peppercorn new york
I passed by it but I didn't have time to visit it this time. Next time for sure!
Butter tarts are Ontario’s unique sweet treat, much larger and often enhanced with raisins or walnuts.
raisins are not an enhancement
Not walnuts but pecans.
Agreed with DazzleQuality; raisins ARE NOT an enhancement
So what did you think the salt was for?
Maybe he thought they were smelling salt..?
Hi UA. Thank you for your amazing feedback and great opinions and appetite. My father and I have had great success using your reviews and opinion to navigate New York steakhouses. We are both from Toronto and we are fans of your channel and find your reviews very helpful and you have every right to talk about your dislike of them not salting your steak. You also have the right to eat however you want to eat and enjoy the food however you wish. It’s your channel and you’ve done well my friend. You should review Blueblood steakhouse at Castle Loma my father and I think this place is better than both Jacob’s and Barbarians. Better prices and better options and you would be satisfied with the selections of regions and farms. Next time you review a Toronto steakhouse, you definitely need to go to Bluebloods
I was wondering which camera do you use ? Great Quality
Hey UA, you should try Chairman's Steakhouse in Calgary! Absolutely the best. Increadibly beautiful, fancy place. The service, atmosphere, and meat are top notch. Prices are standard steakhouse prices,. Try the 36 oz Smoked Bone-in Rib-eye!
I wonder if the herb butter with the popover is even better melted in the pan with the steak?
I dunno if it was a mistake to watch this while lifting weights at the gym but I'm enjoying the vid!
Put the steak on the plate. That skillet thing is for sharing. Great video.
Love your videos, been going to every place you hit up, legitimately. So one steakhouse I'd be interested in your review of is Old Homestead. Have you been? Friend of mine has been dying to go, but figured I'd let you spend all the money before I do to check it out! ;-) Keep up the videos, and major congrats on scoring a sponsor.
Enjoying the Toronto videos UA, thank you. I've had great experiences at both Jacob and Barbarians. Those are the ones I recommend to people traveling here. If you are still in town about 20 minutes West of YYZ in Mississauga is a classic steakhouse called Aristotle's on Millcreek Dr. It has been my local steakhouse for almost 20 years. Great steak and seafood but no butter tarts on their menu :)
UA....next time give Black & Blue steakhouse a try. Also if you are ever in Vancouver then Gotham steakhouse is a must try
i agree the rib cap is the ultimate steak experience
I am a little shocked about those prices. Is that happening everywhere? I was at Jacobs many years ago. I don't remember prices like that however, I agree I really want to taste the dry age in the Steak I don't mind paying more for that
I was there with a friend for dinner when they had Kobe beef, my 8 oz was $450, his 16 oz almost $900 and the whole meal was simply fantastic !!
What's a popover? It reminds me of Yorkshire pudding. Is it similar?
Wow. The cook on the steak was immaculate.
For $34 it should be Reggiano! Cutting corners in food quality at that price is insane!
😮 we're on a fixed income...i guess i will just buy my steak at our local grocery store when it's on sale..that will be a treat for us..otherwise it's nice that you got to try it once in your life-time...most people will never have it.😢
20:40 yea that's interesting, I myself like that the chef gives the customer the option of salting to taste, since everyone has different preferences
Fun review, thanks.
I'm not sure if you are still in Toronto, but. Check out one of the brazilian stake houses. The meat doesn't quit until you do!
As a Torontonian who had eaten at Jacobs several times as well as steak houses across the US in NYC, Chicago, Phoenix, Las Vegas, and Miami, I agree with your assessment. I would not rank it in top 5 either. It is geared more towards corporate clientele, celebrities, and curious people.
I'm curious. We just moved from NYC. Wondering if you've had the porterhouse at wolfgang's from the tribeca location (I've tried other locations of the same restaurant and wasn't up to par)? If so, may i ask which steakhouse in the GTA and within Ontario (if there's a better one further out as well) you'd highly recommend? I've tried a few and have been disappointed several times cause somehow these dry aged steaks have a texture inside that feels borderline boiled or steamed which is off putting.
Other than that, we love Toronto~
Cheers!!
So many great places to eat in Toronto and you choosing the most expensive restaurants
Peter's Fine Dining (5701 Hwy 7, Markham, Ontario L3P 1B1) you should go there the next time your in the GTA (Greater Toronto Area). Great steakhouse and huge Prime Rib too. They have a website to view as well.
Côte de Boeuf on Ossington St if you want something different…French bistro.
You need to try Gibby’s or Moishes in Montreal!
You can get just as good a steak for alot cheaper at The Keg at Place-Ville-Marie. There's also one on St. Paul in Old Montreal, but I prefer the atmosphere at PVM. It's livelier, with a large bar and lots of different seating and tvs to watch sports. A solid scotch selection, too. Reservations highly recommended Thurs-Sat, especially on hockey nights!
I haven't been to Moishes new location at Square Victoria, but atmosphere was kinda stuffy when it was on The Main. Although I suppose people who pay more prefer that. They serve good steak there and at Gibby's, but nothing special for that kind of money.
The Butcher Chef ... a hidden gem in TO!
Thanks for the feedback brother , this is our family's best steakhouse
Breaking bread is correct. Prices for steaks were not any pricier than our top steakhouses. I wished you would have gotten the frites. Thank you for another review. Sue
The really cool part about Jacob's is that the salt and steak selections differ over time.
Try Blueblood Steakhouse at Casa Loma in Toronto
Thanks for the rec! I didn't get to go to Casa Loma this time. Next time for sure!
Was so underwhelmed by Blueblood at Casa Loma. Requested medium rare and received medium well. Staff not helpful to fix issue. Go there for the ambiance. But that's about it.
@raynicolini blueblood is definitely not better than Jacob's. I ordered a couple steaks to try. Amazingly beautiful venue but for pure steak and taste it isnt the best.
Prices at 2:46. The prices are high, especially the alcohol menu. I have a friend whose son has finished his business degree and was working on Bay Street. He went with friends to Jacobs & Co. for dinner. They were making good money in their jobs. So on a splurge they ordered one of everything on the menu. The bill came to just over $9000. That price would be even higher today since this dinner took place nearly 10 years ago.
i bet the chef in the back would get a kick out of it if you sent a compliment back to them regarding the perfectness of their cook. they are experts and love that feedback.
Apart from anything else, the steak was cooked so beautifully
Lacking in seasoning is because they gave you the option to experience seasoning it the way you would like it to be seasoned and you never did until about the 4th or so bite. It is unfortunate that it took you a while to realize that they left it up to you to season as you prefer...seemed pretty obvious to some of us when they brought the seasonings. Some like the chef to season and then complain that the chef over seasoned or under seasoned 🤷♂
Shout-out to Guelph! I went to school there. Lots of great agricultural land in that part of Ontario.
Moo U!!!
Cool! The steak was delicious!
@@alanledzep1967You know it!
Man, missed the rib cap reaction. Been a while since you’ve had something that gave you the UA Face
Hands down my go-to steakhouse in Toronto.
Those look like white anchovies, which aren't fermented.
As far as popovers go, there were the ones served at different restaurants at the Cliff House in San Francisco. The restaurant is gone, and there were a lot of disagreements between the restaurant owner and the National Park Service (which owned the property). I remember getting the popovers at the table for breakfast. I think they still sell the popover mix at retail.
I grew up in SF and ate at the Cliff House many times. Those popovers were very good. Sad that it’s closed. I liked the omelettes on the top floor back in the 80’s.
@@patrickfreeman205
I guess it's complicated. The restaurant business is tough. They were on a series of one year contracts and were supposedly offered another year when they decided not to renew during heavy COVID-19 when they were closed.
But then again I'm not sure what to think of them claiming to own the "Cliff House" name when they were just an operator with a contract. I can't find where they're still selling the popover or bloody May mix, so they might not be protecting the trademarks. If the NPS wanted to play hardball, I would think they could extract the trademarks similar to what happened with Delaware North and Yosemite.
Pull the bread apart and butter
Best steak I´ve had was at "Club A Steakhouse" in Manhattan, 2nd best was Keen´s. You gotta try Club A!
I think the anchovies and the garlic butter overpowered your tastebuds prior to the steak. A nice Cabernet Sauvignon between courses would have cleansed your palate 🙂
The butter probably has both herbs and garlic. We call it compound butter.
garlic is an herb
Best caesar salad ever is at maple & ash. I had it in Scottsdale, don't remember how the steak tasted but that caesar salad will live with me forever.
Can’t beat The Keg…great steaks, great sides, great staff…and affordable
American's don't have the KEG???
that's my Go to place for Steak!...somewhat 'affordable'!!!
@ I also like Cluny in the Distillery District.
@ I used to like a place called Barclays in Scarborough….always lovely steaks there but it’s long gone now :(
@@gungfuriceboyActually there are a few Keg Steakhouses in the U.S.
Been to one in Scottsdale AZ while on a golf vacation.
Jacobs is the best steakhouse in Toronto. It is almost criminal to go and not get a wagyu, we usually at least get a 4 Oz to share it's so good. Scalloped potatoes are the best if you ever go back. The butter is money for sure; you can have the base of the dressing be made with avocado as well but it's not my favourite Caesar either way it really sticks with you and is very garlicky. Good review well done.
Let me know when you head west to Calgary… Chairman’s Steakhouse is a must!
100 bucks for a steak and not even throw in some French fries?
Don’t see an issue , if you can’t afford it maybe you are too broke
@@superlogistics1 Maybe because I don't blow 100 bucks on a piece of meat is why I can afford it but chose not to.
@@superlogistics1 Maybe your the reason 71% of people in the US live paycheck to paycheck, no one GIVES TWO SHITS what you can or cannot afford!!!! Your not important and guess what, when you die you aint taking your cash or $100 steaks with you dumbass
A lot of premium steakhouses will charge seperately for sides.
Couple things while I’m watching,
Wagyu in Japanese literally means “Japanese cow” (和牛)。
Hyogo is the prefecture Kobe (city) is in, so it could be Kobe beef (but could be somewhere else).
Pure Japanese Waggu cows can only be bred in Japan (think there’s some law one rule preventing them for being completely imported to another country).
The rib steak at Baton Rouge here in QC is super tasty and full of flavor
I wish I got to meet you while you were in Toronto 😭🙏🏽
He brought you three finishing salts before the steak arrived, so why did you expect it be fully seasoned? As for the salad...you have utensils, so how hard is it to cut up the anchovies? They serve them whole to prove the unique quality of the white anchovy. You need to expand your horizons beyond Manhattan.
One common thing he does often is he’ll eat the individual components of a dish and give opinions before he tries the dish as it’s meant to be experienced (all parts combined). It’s kind of annoying.
86 Comments... On This Channel... 86.
It's not that. We all know Manhattan has some of the best restaurants in the world. UA just needs some more experience when it comes to fine dining.
You’re reading into it far too negatively. He loved the anchovies on top, he just suggested there could be more anchovy flavour in the dressing. The salts are a gimmick. I agree that the steak should be seasoned when cooking. It’s also his opinion and he’s sharing it with you. Everything is subjective to the person
It’s not a gimmick. It’s finishing salt. Just because they use finishing salt doesn’t mean they don’t salt it at all. Watch America’s Test Kitchen for a good understanding of why they salt twice (once during cooking and once with finishing salt).
UA crack me up. I love you bro like really you’re so fun to watch
Whats up UA... I live in the GTA and have been looking at steakhouses in my area and hearing a lot of good things about Zorros in Mississauga, has a similar old school vibe like Barbarians and is close to the airport with affordable prices. Might be worth taking a look if your in the area, sucks hearing the Toronto spots don't have there dry aging on point... big disappointment at those prices. Guess I can skip the traffic =P
Hi UA, who states this is the best rated steakhouse in Canada? Even in the list you mention in this video #20 Elisa is rated higher and in Canada. Unfortunate you didn't get more funk from the dry aging in neither of your Canadian steakhouse experiences. I can also add Don Julio which is rated #1 is good but it sure isn't #1 in the world. I do enjoy your videos and keep up the great reviews!
Your money has to be aged to pay those prices .absurd!
I'm going to the Texas Roadhouse tomorrow for the $ 30 16oz n.y strip with two sides, including there great rolls!
Clearly you are not the target demographic. This place is extremely busy. The ultra wealthy, celebrities and pro athletes dine here. You go and enjoy your Outback Steakhouse and leave the finer places for those who can appreciate the service and quality...
@alex99398 I have been to more of those places than you will ever go to!
I was in the advertising business and spent many lunch in expensive restaurants.
I don't need a dumb ass comment from someone like you
I've been to Texas Roadhouse. The steak is great value and tasty but Jacobs is far superior and thus reflects the price.
More Canada vids please
If you guys like these Canada reviews I will gladly return to make more!
@@uaeats I'd love to see you visit Vancouver next time, and eat at some of the fantastic Asian restaurants.
If you do go, hit up Ajea Noodle in Yaohan Center in Richmond. Get the Chongqing dry noodles with chickpeas. It's a Sichuan dan dan style noodle dish. Best noodles in Metro Vancouver hands down, and some of the best noodles outside of East Asia.
@@uaeatsDo we need a passport to go to Canada?
@@mistergrendel32 yes
Just started watching and I hope you tried the duck fat fries if you know you know
What's your top 5 steakhouses in the U?S
Yea to each their own...steak is something that is personal to the individual. Ive been to pretty much all the big name steakhouses in TO, and I mean all...the best overall value for that sit down and eat steak in the GTA is Zorro's in Mississauga, absolute the best steak and lobster plate...and its a real sized lobster tail, the size of your wrist... their steak and scallops is also amazing.
I love how you've been doing this for years and you just figured out that salt is a flavor enhancer.
If a steak tastes anything like blue cheese that isn’t a sign of quality, in fact the opposite . Dry age doesn’t equal blue cheese
Its close enough to fool most people thats why lots of chefs use blue cheese instead of dry aging.
I've eaten a very aged steak (75 day?)
from Jacob's before that tasted like that, I did send it back... Not my fave. But i still go there regularly.
Best place in Toronto is Ruth's Chris! Either downtown or by the airport. Can't go wrong.
I tried the one in Markham, it was really good. One of the best in the city
Ruth's Chris is an American chain with a ton of locations
You should consider ordering your steaks "Chicago style". Any reasonable steak house will know what this means. Essentially it means you want the outside of your steak extra seared/charred but still get to specify how you want the inside. So for example, you Chicago style medium rare.
The secondary benefit is that it will allow you to distinguish a good steak chef from a mediocre one.
That Caesar salad look like it was on another level.
But what won Jacob's or Barberian?
Jacob's and Co by a slam dunk
@@uaeats Heh, I remember as a teen in Nanaimo I used to drink that Barberrian cooler, very cheap fruity wine until one day I had it at room temperature.
Could that butter be Truffle butter?
While Jacob's is the best steakhouse. A close second would be Harry's. If you ever come back to Toronto, definitely check it out!
I've never seen anchovies look that big and meaty. Yum!
Head to Chambers Steakhouse. Great Steak and the service is top notch!
Thanks for the rec!
I will want to check that place out, love all the options they provided you with-the difficulty lies in diserning how to get the most out of your food experience when you had so many options available to you- If you got a hys steakloft near you maybe check that out first before going to a chain steak house as suggeste by one of the comments below.
The Butcher Chef for world class hidden Toronto gem, Linny's to be transported into a different world