A lot has changed since I first visited Black + Blue during their opening month in 2023. Toronto’s Financial District was booming on a Tuesday evening; the restaurant’s dining room, upstairs, and patio was filled. It’s summer and people were out and wanting to spend.

I was back for a special TL Insider wagyu tasting menu ($125 for 4 courses, side dishes, and three drinks). This post includes regular menu prices beside dishes, where available. Maybe because the dinner was a Toronto Life event and preceded by Executive chef Morgan Bellis, but the food was delicious.

To begin, the special menu simplified the carpaccio ($26) to a “Harry’s Bar” version. The thinly sliced wagyu was simply adorned with a mustard aioli, pepper, and shaved parmesan. Gone were the pickled shimeji mushrooms, crispy shallots, and fried capers that were too salty and overpowering. Instead, I could taste the meat’s sweetness and the seasoning was enough to flavour and the carpaccio and enjoy it without bread. Chef Bellis should consider adding this version to their menu.

The prized beef was also used in the Japanese A5 wagyu roll ($34), stuffed inside and also as slices on top. Combined with avocado, cucumber, and crispy shallots, the roll was tasty on its own, with a bit of the gochujang (?) glaze, or soy sauce. Although, it would be even better with an acid element… perhaps the pickled shimeji mushroom?

As the trio of 3oz striploins arrived at the table, diners started to buzz with excitement. And to my surprise, the medium rare doneness was what I generally expect (pink with a slightly rare centre). Has Black + Blue received enough complaints and send backs that they cooked their steaks longer to meet the Torontonian palette?

We’re advised to start with the Canadian beef before moving onto the Australian and ending with the Japanese. In fairness, the Canadian contender was not wagyu, rather a prime striploin ($84 for a 14 oz) hence it’s understandable why it’s leaner than the other two pieces. Additionally, it was cooked more, which also didn’t help with the beef’s tenderness. Still, if I had received this as a striploin (and not expecting wagyu), I wouldn’t complain.  

Black + Blue should consider adding the Australian wagyu striploin to the menu - it was my preference for the evening. It was well marbled, juicy and flavourful without being overwhelming. You could easily go through 3oz of this without feeling glutinous.

Meanwhile, the Japanese A5 wagyu striploin ($31 per oz) was just too fatty. The outer seared sections were rich like butter, but once you cut into the centre it’s like having chewy blubber. The striploin needed to be cut into strips or smaller cubes and seared off to give it a caramelized crust. As it stood, it’s like having bacon that’s not crispy enough.

To accompany the steaks, we were treated to a trio of sauces ($15) that I found weren’t required (béarnaise, truffle jus, gochujang mayo) and a host of side dishes. Of the sides, the wagyu fried rice ($32) is normally found on their menu. The Japanese A5 wagyu toned done as it’s cut into small pieces, its fat mixing into the rice and egg. If that weren’t flavourful enough, it’s further enhanced with garlic, scallions, and chili oil for heat. I could easily visit just to have a bowl of the rice with a side salad.

To conclude, a special dessert created by their pastry chef from Vancouver. The mandarin orange, made with crème anglaise and white chocolate, was filled with a refreshing clementine jam and really looked like a fruit, dimples and all. Sitting on sponge cake and a toffee cracker, all the elements paired nicely forming a great bright ending to the heavy meal.

When the speed of change is breakneck, it’s refreshing when a restaurant steadfastly beats to their historical drum. I referred to my 2015 post on Jacobs Steakhouse before revisiting and other than a rise in prices (the $19 Caesar salad is now $34), not much has changed.

We still received a detailed menu walk through, but Liam made it informative rather than lecture-like. He pointed out the grass-fed steaks but also explained what this meant for the fat content and taste, to make sure we weren’t disappointed with our choice. Don’t worry, I’m sticking with the tried and true 45-day aged Guelph Hereford.

The table-side prepared Caesar salad ($34 for two) was still a hit with enough dressing to adequately cover the lettuce without being saturated. A mouthful of garlicky umami, the splash of Tabasco  was perhaps a bit more heavy-handed this visit so there was a noticeable kick to the salad. The bacon was still served in chunks, a bit too hard for me. I wish they'd change this to strips so it’s crunchier… they could even place a strip on top (like the sliver of anchovy) as a garnish. Making the croutons from leftover cheese buns, rather than regular bread, could bring the salad to new heights.

Thankfully, no low-carb vegan diet has influenced Jacobs, their cheese buns still make an appearance. One of the highlights of the meal, it’s really a Yorkshire pudding with cheese, slather on butter and these are perfection.

Remembering how tasty the T-bone steak looked previously, we substituted our typical rib eye order with their Guelph prime Hereford bone-in T-bone ($175), a hefty 25oz (when including the bone) and was more than enough to share amongst two.

While not as marbled as my beloved ribeye, it’s a great cut for contrast as you receive a piece of tenderloin and striploin. Both are leaner cuts: the striploin full-flavoured and tenderloin swoon-worthy as it's soft and juicy. The steak's crust was flawless and the seasoning perfectly. For those who find it needs more salt, complimentary condiments – a bacon blue cheese spread, shoyu, chimichurri, and selection of salts – are available.

Amongst our table of ten, we shared five side dishes, and it was more than enough. We ordered two roasted rapini ($22) as the simplicity of the greens – lightly tossed in anchovy butter – is an excellent pairing with meat.

A huge platter of heirloom baby carrots ($22) arrives slathered in a refreshing maple dill crème fraiche, so the vegetable didn’t become too sugary. Just roasted through, they were the perfect consistency and not too mushy. Even though I normally detest roasted carrots, I liked these.

The sauteed mushrooms ($24) were surprisingly tasty thanks to the parsley butter and I preferred the smaller sized mushrooms as they didn’t taste spongy.

Still, there’s something about combining meat and potatoes… a luxurious option being the potato gratin ($24). Uber rich with the layers of cream, cheese, and spuds, you don’t need more than a spoon to satisfy.

The take-home muffin finishes us off but its recipe was tweaked as it was tastier than I remembered. Within the cakey vanilla batter lies a dark chocolate core where the chocolate chunks melt throughout the muffin. The pastry is an ideal sweetness with just a dusting of streusel for an elegant, albeit messy, finish. Hats off to the pastry chef.

Sadly, even Jacobs Steakhouse isn’t immune to change. We learned that they need to vacate the Brant location because of developments and move into the shiny CIBC Square. So slow run to Jacobs now if you want to experience a nostalgic dinner that reminds you of the good old days. 

Canadian celebrity chef Matty Matheson’s larger-than-life attitude is infectious. While watching his cooking program, It’s Suppertime!, I can sense his love and respect for food and developed a belief that I could create his comforting spreads at home. Of course, like many viewers, laziness settled in and that’s when I decided to eat at his restaurant instead.

His latest venture is Prime Seafood Palace, a restaurant that’s unlike his other establishments such as Parts and Labour or Makers Pizza. Firstly, no expense was spared to create a beautiful Zen-like dining room that’s completely encapsulated in blond wood. I almost expected someone to roll out yoga mats if it weren’t for the vintage rock playing in the background. Both elements are bold and unexpected for a steak and seafood restaurant, sort of fitting for a chef who doesn’t blend in with the rest.

Thick pieces of blue fin tuna, kampachi, and king salmon are showcased in the Sicilian crudo ($45 for a small), cut to a sashimi-like thickness. There is no shortage of olive oil used in the crudo, the fish swimming in a plate of it. Yet, despite all the herbs, dish lacked flavour; if only they reduced the oil and added a sprinkle of salt instead.

Cheese and seafood aren’t a popular combination. Despite that, the delicate thinly sliced grilled Humboldt squid ($34) went remarkably well with creamy Stracciatella cheese. Maitake mushrooms, being a lighter fungus, didn’t detract from the squid and dairy’s natural flavours, the combination so tasty heaped onto a piece of well-toasted sourdough. Of all the starters, this was my favourite.

The Palace bacon ($18 for 3 pieces, extra $6 to add the fourth) was also delightful, a char sui flavoured pork belly that’s sticky and sweet. The fat was well-rendered, so the pork belly simply melted in my mouth. Delicious on its own (not overly salty), it could be equally tasty sandwiched in in a soft bao bun.

In hindsight, I should have put a piece of bacon into the molasses bread. For $21, the bread service was rather disappointing. Sure, the molasses bread was fragrant and unique - it was like having gingerbread in a bun form - but the accompaniments were lacklustre… the butter needed salt, the mustard pickles run-of-the-mill, and the kippered mussels weren’t the freshest tasting. If it weren’t for our waitress’ long story about how this was Matheson’s grandmother’s recipe and filled with East Coast charm, we would have skipped the bread service all together.

Perhaps I should have relied on my own instincts as I found her recommendations to be a let down. While the cote de boeuf ($275) was a beautiful cut of beef and cooked well, it was just so bland. Strangely, some Google reviews claim dishes are too salty, I wonder if the kitchen is overcompensating and has simply started under seasoning everything.

At least our waitress warned us that the cote de boeuf was neutral and suggested an order of sauce. The grilled onion chimichurri ($8) seemed like a logical choice but was too fussy - the mustard or wasabi added gave it a bitter after taste and detracted from the beef. Give me a simple chimichurri any day; or better yet, just some salt and pepper on the steak.

At least their sides were good. The Palace potatoes ($21) a potato gratin cut into cubes and deep-fried creating the most awesome hash brown. The carrot tart ($21) was also great and could even work as a starter. Layered on a crispy buttery crust was Grey Owl cheese (think a much creamier and richer goat cheese) and perfectly roasted carrots that were soft but still incorporate a bit of texture. If Prime Seafood Place ever opens for lunch, pairing the carrot tart with a salad would make a great lunch main.

The Yorkshire pudding ($13) comes as a solo pudding that’s the size of a bread plate. Oh, so fluffy and light, I wish we had some gravy to pour onto it as the cote de boeuf’s juices couldn’t do the pastry justice.

Prime Seafood Palace’s dessert menu is a short affair – chocolate cake, key lime pie, or ice cream. Having only tried key lime pie ($14) on a handful of occasions and never being impressed, Prime’s version was fantastic with a crispy buttery crust, creamy custardy key lime filling, and covered with meringue that’s toasted just prior to serving so there’s a warmth to the fluffy sweet topping. If key lime pie was always this good, I’d order it more often.

Our dinner at Prime Seafood Palace was satisfactory, but hardly the masterpiece that some people tout. We were treated to delicious sides and a couple tasty starters, but the lacklustre main was disappointing. If anything, the food was merely decent and what enhanced the experience was the beautiful dining room, attentive service, and personable sommelier. Maybe it’s just Matheson’s reputation, you can’t help but want to love the restaurant, because you like the person.