Black+Blue Toronto is a Bay Street steakhouse with Glowbal polish, a Kobe-certified beef program, raw bar, sushi, tableside classics, and recurring lunch, happy-hour, Wellington, burger, and prime-rib entries. It is built for business lunches, splurge dinners, private rooms, and steakhouse theatre.
A polished CIBC Square steakhouse for dry-aged beef, tableside Caesar, raw bar, serious wine and occasion/business dining near Union Station.
Linny's is David Schwartz's Ossington deli-steakhouse: hand-cut pastrami, Ontario beef, Ashkenazi steakhouse cues, a mid-century room, and a reservation-led special-dinner posture.
Barberian's Steak House is a Toronto steakhouse institution built around charcoal-grilled dry-aged beef, Harry and Arron Barberian's family stewardship, a two-storey wine cellar, Canadiana art, and phone-booked special-occasion dining on Elm Street.
La Banane is a polished Ossington dinner room where contemporary French cooking moves from raw-bar seafood into steakhouse luxury, French wine, and a banana-branded dessert finish. It is best treated as a planned dinner: reserve, order seafood early, and leave room for Gateau a la Banane.
360 The Restaurant at the CN Tower pairs a rotating room above Toronto with Canadian-focused menus, seafood and steak centrepieces, set Canadian and Indigenous experiences, and a serious wine-cellar program. It is best read as a landmark occasion dinner, not a casual value play.
