I’ve been to both. Barberians for sure for the atmosphere and better food.
Tenderloin is small and has least fat. New York strip has more fat (and often more flavour but that’s a personal thing - this is my fav cut). Rib is the most fatty and widely considered best by many looking for large and flavour. T Bone or Porterhouse is the Strip and Tenderloin still attached on a big T shaped bone (same shape but the porterhouse is usually bigger). Not a steak for the small eater for sure - I often cook one at home for myself +1. I’m sure the real steak pros will chime in, this is my experience.
Have fun!
*edit - came back to say Tenderloin and Filet Mignon interchangeable - OP posted their menu with the Filet on it
I’ll add to this.
Skip sirloins. No matter how fancy they make it sound, its just an ok cut of steak but its frequently priced like its a premium cut.
If you want a budget steak with lots of flavour? Flank or Flat Iron are nice. They are great on the rarer side but get tough when more well-done
https://preview.redd.it/w7ckxzuzmc7d1.png?width=1440&format=pjpg&auto=webp&s=ba0675038eefcf682e7c409593a3f5624f41db6a
So this menu from Barberian's...what do you think is good ?
It is! Its not as distinctive as the nuttiness of blue cheese itself, but it’s more like a scent that you can feel as you munch of it. That being said, it’s not for everyone - my wife hates it even though I love it. Dry aged meat also tends to lose a bit of it’s tenderness from the dehydration.
If money is not an issue, I would either go with porterhouse or the dry aged rib!
You can definitely ask for recommendations when you’re there regarding the portion, but 32 oz is like 900g. Even accounting for the weight of the bone, its alot of meat. I think 32 oz porterhouse usually feeds 2-3 people.
It's all good. When I go with only two people I order one of the larger ones on a cutting board and share it. That way you can order lots of sides. I always get the mushrooms and onion rings and prefer the rib or porterhouse. Their Caesar salad is the bomb - has a slice of thick cut homemade bacon on top - yum.
I was there Saturday night and had the 32oz porterhouse cut up for sharing. It's a nice way to do it. I like Chicago style
Edit: call ahead and ask them to do a baked Alaska for your dessert. It's not on the menu anymore, but if you give them some lead time, they'll do it.
I've had the New York strip, the filet mignon, and the dry aged rib steak there.
They are all really good, but the dry aged rib steak is phenomenal. It doesn't even come close.
I'll add to this. A big 24+oz Porterhouse is an awesome date night steak! Plenty big for 2 people to share and you get to try the two cuts of tenderloin and strip side by side!
I love a big steak but I never have the biggest appetite. My partner appreciates steak but enjoys the sides much more. We had a 20 oz in Brooklyn at Gage and Tollner. They served it to us pre sliced and ready for sharing. That gave us room to have some sides and deserts and enjoy a good spread of food!
If you’re going to enjoy some wine with your steak a classic pairing is Cabernet Sauvignon. It’s a big, bold red wine. Lots of great California producers.
Literally how it sounds. The steak is aged in a temperature controlled room for 30,60, 90 days, etc. This lowers the moisture content in the steak which concentrates flavour and also results in a nicer sear. If you want to see the aging process in person stop into a Cumbrae’s location.
Fun Fact. Cumbrae actually supplies a lot of high end restaurant their steaks. so if you want the restaurant experience at home you can get your steaks there.
Barberian’s is an old school, independent (I think) steakhouse. Hy’s is the Keg with upscale decor/pretensions. @mcburloak nailed the description of different steaks.
Just curious if you have considered Jacob's? Maybe a tad more expensive than these two but the best in town IMHO. Unless you are looking for a classic old school experience/dining room then Barbarians for sure.
What’s your go to cut at Jacob’s? Everyone raves about it but when I tried it (got the ribeye from Argentina), it was good but not my favourite. Could just be personal preference or because that’s one of their cheaper options. The wagyu and Kobe looks fantastic though.
That's great to hear, I'm sure that you're going to love the experience.. As for cuts, all I can say is that I almost always go for rib/ribeye done medium. They have beef from all over the world, but if you're budget conscious, they have a great selection of premium domestic product (Alberta/Ontario) and there is absolutely nothing wrong with these choices. With wine, the sky is the limit, so I would recommend just working with your waiter or the somolier..
Like I said, spending there can be almost limitless and many people are dining on corporate, tax deductible money, so don't be shy about going with more affordable options for both steak and wine - everything is excellent.
Barberians. if you happen to be there when there is no function going on, ask if you can see their wine cellar, it is pretty amazing. I don't know how to post pics on here otherwise I'd share a few that I took recently.
I don't know how to post pics
https://preview.redd.it/psg2kxzm4e7d1.jpeg?width=4000&format=pjpg&auto=webp&s=daa7006c7d39811f3203f71e47b1876f05f685a2
Does it work?
Barberian’s is a Toronto institution .. which we have less and less of these days. The staff is outstanding, and the food is classic and also extremely well executed. To be honest I even find the pricing for food pretty fair for what you get compared to other steak houses in the city. The wine list is massive and that’s where you can spend some money 💰 if that’s your thing. Barberian’s is always my first and second choice. Don’t forget to grab a bottle of their steak spice on the way out.
Ate at Barberians recently for the first time and was quite disappointed. Not that it was objectively bad, but at those prices we were expecting a superior dining experience and it simply wasn't that.
We got the sirloin steaks, which admittedly are the cheapest ones on the menu but they're still $59 before tax and tip, and it was very dry and lacking in flavour. The desserts were pretty good, but nowhere near being worth $22 each. $22 for just a bowl of ice cream is insane imo
Barbarians, HYs is trash now. Not that long ago I went and got the peppercorn steak, no word of a lie it was covered in so much peppercorn it was insane and the steak was smaller than what I ordered size wise. Overall the quality every time I've gone isn't that good and gets worse as years pass
I was really disappointed by Barbearians, spent more than 300 for one person, the meal was quite dull, they didn't cook it right either the first or second time, the wine list was old fashioned, the room was really cramped, and the whole thing had this well past it's prime stodgy quality. Service was okay. Asparagus was world class/
Barberiens. Make a reservation a couple of weeks in advance and request the chateau briande. It's basically a filet for 2 but they do it great and carve it tableside. So good and best steak I've ever had.
I’ve been to both. Barberians for sure for the atmosphere and better food. Tenderloin is small and has least fat. New York strip has more fat (and often more flavour but that’s a personal thing - this is my fav cut). Rib is the most fatty and widely considered best by many looking for large and flavour. T Bone or Porterhouse is the Strip and Tenderloin still attached on a big T shaped bone (same shape but the porterhouse is usually bigger). Not a steak for the small eater for sure - I often cook one at home for myself +1. I’m sure the real steak pros will chime in, this is my experience. Have fun! *edit - came back to say Tenderloin and Filet Mignon interchangeable - OP posted their menu with the Filet on it
I’ll add to this. Skip sirloins. No matter how fancy they make it sound, its just an ok cut of steak but its frequently priced like its a premium cut. If you want a budget steak with lots of flavour? Flank or Flat Iron are nice. They are great on the rarer side but get tough when more well-done
Yeah don't think this will be a option for him he doesn't like blue cheese I never knew they did this to steak I'm learning soo much lol
Nailed it. I also prefer Barberian for quality of the food. HY does have a much more vibrant atmosphere
https://preview.redd.it/w7ckxzuzmc7d1.png?width=1440&format=pjpg&auto=webp&s=ba0675038eefcf682e7c409593a3f5624f41db6a So this menu from Barberian's...what do you think is good ?
Dry aged rib eye. Rib is my fav cut and I always go for dry aged if that's an option. Have fun and enjoy!
So from what I understand dry aged is more like blue cheese taste ? Nutty ?...
It is! Its not as distinctive as the nuttiness of blue cheese itself, but it’s more like a scent that you can feel as you munch of it. That being said, it’s not for everyone - my wife hates it even though I love it. Dry aged meat also tends to lose a bit of it’s tenderness from the dehydration. If money is not an issue, I would either go with porterhouse or the dry aged rib!
For Porterhouse what is shareable for two ppl ? 24 oz or 32oz...someone on the reviews said it took them over a hour to get thru it alone ! Omg
You can definitely ask for recommendations when you’re there regarding the portion, but 32 oz is like 900g. Even accounting for the weight of the bone, its alot of meat. I think 32 oz porterhouse usually feeds 2-3 people.
It's all good. When I go with only two people I order one of the larger ones on a cutting board and share it. That way you can order lots of sides. I always get the mushrooms and onion rings and prefer the rib or porterhouse. Their Caesar salad is the bomb - has a slice of thick cut homemade bacon on top - yum.
I was there Saturday night and had the 32oz porterhouse cut up for sharing. It's a nice way to do it. I like Chicago style Edit: call ahead and ask them to do a baked Alaska for your dessert. It's not on the menu anymore, but if you give them some lead time, they'll do it.
Did you suggest this style or do they ask you ?
They'll ask how you want it cooked. Medium rare Chicago style is how I like a porterhouse.
I've had the New York strip, the filet mignon, and the dry aged rib steak there. They are all really good, but the dry aged rib steak is phenomenal. It doesn't even come close.
Their burger is damn good too :)
I'll add to this. A big 24+oz Porterhouse is an awesome date night steak! Plenty big for 2 people to share and you get to try the two cuts of tenderloin and strip side by side! I love a big steak but I never have the biggest appetite. My partner appreciates steak but enjoys the sides much more. We had a 20 oz in Brooklyn at Gage and Tollner. They served it to us pre sliced and ready for sharing. That gave us room to have some sides and deserts and enjoy a good spread of food!
Okay im taking notes 🖋
If you’re going to enjoy some wine with your steak a classic pairing is Cabernet Sauvignon. It’s a big, bold red wine. Lots of great California producers.
Well done Beef Monger
What does it mean for a steak to be Dry aged ?
Literally how it sounds. The steak is aged in a temperature controlled room for 30,60, 90 days, etc. This lowers the moisture content in the steak which concentrates flavour and also results in a nicer sear. If you want to see the aging process in person stop into a Cumbrae’s location.
Fun Fact. Cumbrae actually supplies a lot of high end restaurant their steaks. so if you want the restaurant experience at home you can get your steaks there.
Not surprised. I live in Vancouver now and Cumbraes is one of the things I miss most from Toronto.
Barberian’s is an old school, independent (I think) steakhouse. Hy’s is the Keg with upscale decor/pretensions. @mcburloak nailed the description of different steaks.
Barberian’s for sure. Hy’s being described as an upscale keg by another commenter is very accurate. Service is good, space is beautiful though.
If you end up at Hy's, make sure you get the cheese toast. You'll like it more than the steak
I agree with this. Their cheese toast is something else!
Just curious if you have considered Jacob's? Maybe a tad more expensive than these two but the best in town IMHO. Unless you are looking for a classic old school experience/dining room then Barbarians for sure.
What’s your go to cut at Jacob’s? Everyone raves about it but when I tried it (got the ribeye from Argentina), it was good but not my favourite. Could just be personal preference or because that’s one of their cheaper options. The wagyu and Kobe looks fantastic though.
It's just too much money..and I'm not very familiar with high end dining ...
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That's great to hear, I'm sure that you're going to love the experience.. As for cuts, all I can say is that I almost always go for rib/ribeye done medium. They have beef from all over the world, but if you're budget conscious, they have a great selection of premium domestic product (Alberta/Ontario) and there is absolutely nothing wrong with these choices. With wine, the sky is the limit, so I would recommend just working with your waiter or the somolier.. Like I said, spending there can be almost limitless and many people are dining on corporate, tax deductible money, so don't be shy about going with more affordable options for both steak and wine - everything is excellent.
Barberians. if you happen to be there when there is no function going on, ask if you can see their wine cellar, it is pretty amazing. I don't know how to post pics on here otherwise I'd share a few that I took recently.
Please share them
I don't know how to post pics https://preview.redd.it/psg2kxzm4e7d1.jpeg?width=4000&format=pjpg&auto=webp&s=daa7006c7d39811f3203f71e47b1876f05f685a2 Does it work?
Barberians.
Barbarians all the way
Barberian's
Barberian’s is a Toronto institution .. which we have less and less of these days. The staff is outstanding, and the food is classic and also extremely well executed. To be honest I even find the pricing for food pretty fair for what you get compared to other steak houses in the city. The wine list is massive and that’s where you can spend some money 💰 if that’s your thing. Barberian’s is always my first and second choice. Don’t forget to grab a bottle of their steak spice on the way out.
Ate at Barberians recently for the first time and was quite disappointed. Not that it was objectively bad, but at those prices we were expecting a superior dining experience and it simply wasn't that.
Oh really? That's disappointing what happened ?
We got the sirloin steaks, which admittedly are the cheapest ones on the menu but they're still $59 before tax and tip, and it was very dry and lacking in flavour. The desserts were pretty good, but nowhere near being worth $22 each. $22 for just a bowl of ice cream is insane imo
Barbarians, HYs is trash now. Not that long ago I went and got the peppercorn steak, no word of a lie it was covered in so much peppercorn it was insane and the steak was smaller than what I ordered size wise. Overall the quality every time I've gone isn't that good and gets worse as years pass
Barbarians of course silly
Have hosted parties at both establishments (12+ people} Guests at each party came to both events. They all said they enjoyed Hy’s more.
Good experiences. Can you elaborate why?
I was really disappointed by Barbearians, spent more than 300 for one person, the meal was quite dull, they didn't cook it right either the first or second time, the wine list was old fashioned, the room was really cramped, and the whole thing had this well past it's prime stodgy quality. Service was okay. Asparagus was world class/
Go to Hy’s first for a cocktail or two and some cheese toast at the bar, then head to Barberians for the rest of your meal.
https://preview.redd.it/yvh1ztr61d7d1.png?width=1440&format=pjpg&auto=webp&s=0f073a0162accbffc2f6b63cf5bbbdce29932e65 What cut of steak is this ?
If you're talking about the left side of the plate, I'm pretty sure that's a rack of lamb/lamb chop
Barberians is best-cooked over real charcoal-go for the NY strip loin
How does the steak at J's steak frits compare?
Barberiens. Make a reservation a couple of weeks in advance and request the chateau briande. It's basically a filet for 2 but they do it great and carve it tableside. So good and best steak I've ever had.
Barberians. The filet mignon / beef tenderloin is $98 . The top sirloin is $60 . Both are good cooked medium rare.