Jacobs & Co. Steakhouse

"It’s almost unfair to call this institution a mere restaurant–it’s more like a temple to the fine art of meat. Steaks are the name of the game here (there’s an entire menu dedicated to all the various cuts on offer), and Jacobs & Co. is known for offering up some of the finest meats in the world: from true A5 Japanese Wagyu, to decadent dry-aged porterhouses dry-aged for an astonishing 210 days, to some of the finest home-grown Canadian steaks, too. The sides, like duck fat French fries? No less decadent. The wines, with best-in-class bottles from around the world? Enough to make an oenophile blush. Combine all of that with an elegant ambiance, top-notch service, and the sound of piano music drifting over from a dignified bar area–and it’s easy to see what all the fuss is about." - Todd Plummer

"Open since 2008, Jacobs & Co. feels like a local institution. It is the embodiment of a classic steakhouse, from its handsome looks—complete with a piano bar—to the emphasis on dry aging. Special touches abound; aged white cheddar popovers with roasted garlic and oregano butter arrive shortly after arrival, and they'll send you home with coffee cake muffins.Fresh oysters make for a nice opener, but if you're feeling flush, order the seafood tower. Then, tuck in to a 60-day dry aged rib eye. Thick and juicy, the steak imparts a slight nuttiness, while the variety of salts and sauces, including Japanese ponzu, chimichurri and whipped blue cheese with bacon, are a nice accompaniment. Desserts lean on tradition for a fitting end to a decadent meal." - Michelin Inspector

"It’s par for the course these days for steak menus to list the pedigree of meats like a wine list, but the practice was jarring in the early aughts when this steakhouse first splashed onto the scene. For its efforts revising the norm, the restaurant has become a premier spot for decadent steaks and embellished accoutrements. The waitstaff will happily guide you through the heritage breeds, touching on elements like geography, marbling, feed, certification, and more. But if you prefer to skip the banter, just sink your teeth into mains devised by executive chef Danny McCallum, like the formidable A5 Kobe black tajima from Hyogo prefecture, with its unctuous heft, or the assertively Parmesan-y Canadian prime Angus PEI rib-eye aged 50 days. Other highlights include classic tableside Caesar salad (never skip the anchovies), duck-fat french fries (go big or go home), and maple heirloom carrots with dill creme fraiche (for a requisite vegetable)." - Tiffany Leigh

"It’s par for the course these days for steak menus to list the pedigree of meats like a wine list, but the practice was jarring in the early aughts when this steakhouse first splashed onto the scene. For its efforts revising the norm, the restaurant has become a premier spot for decadent steaks and embellished accoutrements. The waitstaff will happily guide you through the heritage breeds, touching on elements like geography, marbling, feed, certification, and more. But if you prefer to skip the banter, just sink your teeth into mains devised by executive chef Danny McCallum, like the formidable A5 Kobe black tajima from Hyogo prefecture, with its unctuous heft, or the assertively Parmesan-y Canadian prime Angus PEI rib-eye aged 50 days. Other highlights include classic tableside Caesar salad (never skip the anchovies), duck-fat french fries (go big or go home), and maple heirloom carrots with dill creme fraiche (for a requisite vegetable)." - Tiffany Leigh

Rank: #70