Tag Archives: steakhouse

Chopping a 40 oz tomahawk @ Casa Fuego

Now, I’ve had all kinds of crazy steaks before, but one cut I’ve never tried is the tomahawk. This hunka-hunka burning meat is cooked caveman style with a big ol’ dino bone…and they’re killing it and grilling it at Casa Fuego, this funky South American steakhouse right beneath the Copacabana on Adelaide.

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Meat is done to perfection, a nice medium rare, cooked for an hour over an open flame. Goes well with some mushrooms and hot potatoes — the perfect family feast. And while I did not tackle this bad boy by myself, you know I went to town on that bone, bro!!!

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Let’s just say there was nothing left by the time I finished!!!

Thanksgiving turkey dinner… @ STK steakhouse???

Now, I don’t always celebrate Thanksgiving — I’m thankful for bacon every day, bro! But when I heard that STK, this fancy steakhouse in Yorkville, was serving up turkey and all the trimmings, I figured I would come and check it out:

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Now, they actually sous-vide the turkey, so it comes out nice and tender, with three equally sized slices. Then they smother it in gravy, with some green beans, mashed potaters, stuffing and a sweet potato puree. This was all pretty tasty, even though it only took up like a quarter of the plate — at my place, that plate is always full, bro!!!

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While I stuck to beer the last time I was here, this joint does have some pretty funky cocktails (and also a pretty boring beer list). This here’s the Strawberry Cobbler, a festive special in Flavourtown with Belvedere vodka, muddled strawberries and a Graham cracker crust. It tastes kinda like a strawberry daiquiri, but with more cookies!!!

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Of course, it’s safe to say that after such small servings, I’ve still got room for dessert. We’re talking apple pie, pumpkin pie, sticky toffee pudding and a whole bagga mini donuts… Good thing I wear stretchy pants every day of the week!!!

 

Wrecking a 24 oz rib steak @ Barberian’s

Now, I’ve eaten a lot of great steaks all over this city, but Barberian’s Steak House is pretty much the OG, established in 1959, in a building that dates back to the 18-hundreds. Man, if a place has been open that long, they’re probably doing something right–in this case, dishing out massive piece of red meat, bro! I couldda gone with the strip loin, the porterhouse or the bacon-wrapped filet mignon, but my motto’s always been go big or go home, so we’re chowing down on a 24-oz rib steak:

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The first bite doesn’t show it so much, but this massive piece of meat was cooked to a nice medium rare, with a bit of extra cripsy char on top. Plus, it comes with a fully-loaded baked potato, topped with sour cream, bacon and feta. Who knew that bacon and feta flock togetha???

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Now, most people might say that was a massive piece of meat, backed with a big ol’ tater, but you know me, it’s just another light snack in Flavourtown, bro!!!

Bonin’ a 22 oz bone-in ribeye @Morton’s The Steakhouse

You know me, this is body by steak, bro!!! We’re hanging out at Morton’s The Steakhouse, right in downtown Toronto at the Park Hyatt Hotel. Now, they might doing all kinds of construction next door, but they’re still serving up steaks inside…like this bad boy, the 22 oz bone-in ribeye:

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In case you’re wondering what 1,360 calories of primo beef looks like, you’re looking at it bro!!! This cow’s so country, it’s practically mooing on the plate! And then you’ve got sides of seasonal wild mushrooms and horseradish mash — dude, horseradish mash was my favourite dance in gym class!!!

Of course, you KNOW I ate everything on that plate, cept for the bone…

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…and I still had room for dessert!!!

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Feast your eyes on this big ol’ piece of hot chocolate cake, son! It’s rich on the outside, gooey on the inside, with a scoop of vanilla, some caramel drizzle and a couple of raspberries on top. After scarfing down this sexy thing, you KNOW I believe in miracles, bro!!!

Steakin’ and bacon @ STK (Winterlicious 2019)

Now, I only made it out to one funky joint for Winterlicious this year, cuz I was somewhere on a beach, Dierks Bro-ntly! But I figured if I was only gonna do one place for Winterlicious, it was gonna be this funky steakhouse right in the heart of Yorkville. We’re gettin’ some, gettin’ some at STK, son!

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Now, when I heard this joint was serving up double-smoked Applewood bacon as an appetizer, you KNOW I was all over that like fat on pork, bro! This steak-sized piece of back bacon totally reeks of unctuousness, with a balsamic BBQ sauce, holy shiitake shrooms and some red hot chili peppers, for that extra kick. Give it away, give it away, give it away now!!!!

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Of course, we’re still saving room for the main event. This 8 oz strip was definitely on the well-done side of medium rare, but it still had some nice juices, with mashed potatoes, black trumpet mushrooms, and onions two ways–agrodolce and crispy-fried. Dude, this is body by agrodolce, bro!!!

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Now, this chocolate brownie was pretty outta bounds. You’ve got rich, moist chocolate, dulce de leche ice cream, dehydrated raspberries and a maple bourbon sauce??? Shut the front, back and side doors, son!!!!

Riding a 22 oz Cowboy Ribeye at Ruth’s Chris

Now, I’m no stranger to scarfing down steak, but I’d never actually been to a Ruth’s Chris before. This place has got a 24-ounce T-Bone, a Porterhouse for two and even a 40-oz Tomahawk, but you know it’s Stampede season coming up, so I gotta go with the Cowboy Ribeye—22 ounces of bone-in beef served up medium rare:

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Dude, this steak just melts in your mouth, bro! It comes outta the oven sizzling on a super-hot plate, nice and juicy, and of course I got mine with the blue cheese crust—dude, this is body by blue cheese crust!!!

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What, did you think I was gonna order a side salad, or something? We’ve got a fully-loaded baked potater, with sour cream, shredded cheese and bacon bits—dude, this is body by bacon bits!—as well as a side of roasted cremini mushrooms. These babies are like getting struck by a Smooth Criminal in Flavourtown!

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Of course, you KNOW that even after putting all that meat in my mouth, I’ve still got room for dessert—and this one is a two-for-one combo, bro! On the plate, you’ve got chocolate cake, topped with fresh berries, and then there’s a little cuppa chocolate mousse with some whipped cream on top. OK, so it’s not the chocolate cake at Wildfire Steakhouse, but I would still crush that any day of the week!!!