Welp, I think patio season in Toronto is officially over now. But just the other day, the temperature hit 19 degrees, and it was still nice enough to eat outside in the evening. So we’re ending patio season in style at a really fancy steakhouse — The Butcher Chef on Harbour Street, just a few Raptors missed 3-pointers away from Scotiabank Arena. This place is serving up Wagyu and Japanese Kobe beef that costs up to $1,020…so when I saw the French Onion Wagyu Short Rib for $75, I figured that probably wasn’t such a bad deal.
But first, we’re starting off with an old-school steakhouse Caesar salad, I know, I know, you don’t win friends with salad, bro — but when we’re talkin’ massive crispy croutons, chunks of Parmesan and entire strips of bacon, dude, you could put that on an Air Jordan, and it would still taste good!!!!
But now it’s time for the main event. What we’ve got here is some braised Snake River Farms short rib, topped with Cipollini onions, served underneath a piece of brioche, where they pour a buncha Gruyère fondue on top. This dish is cheesy, crunchy, big and beefy, bro! I probably couldda used a little more meat, though…
But you KNOW we still had room for dessert, bro! And not just one dessert, but four desserts! (This mighta meant they screwed up more than one person’s order, but hey…) We’ve got white chocolate cheesecake with pistachio crumbs, pavlova with mangoes and coconut sorbet, sticky toffee pudding topped with vanilla crème brûlée and burnt orange caramel, and a plate of assorted macaroons, truffles, chocolates and berries. Everything but the kitchen sink, son!!!!!
Burgers, Bacon & Beer 