A CUT ABOVE THE REST

Enjoying a delicious steak with a glass of wine is one of the simplest and greatest pleasures life can offer. To help you enjoy this palatable experience, DTK looks at some of the most renowned steakhouses in Canada offering only the finest cuts of meat.

By Riccardo Tucci

Moishe

3961 Boulevard St-Laurent, Montréal, QC

Founded in 1938, Moishes is a Montréal landmark and one of the most reputable steakhouses in the country and the world. Moishes is located in Montréal’s plateau area, and has a classy ambience with its dark brick walls, chandeliers, and celebrity photos elegantly displayed across the dining space. A family owned business to this day, Moishes takes pride in serving the finest 45-day dry-aged beef, from rib-eye to sirloin to porterhouse. They’re wine selection is also superb and full of variety, serving up both new world and old world flavours.

CHARCUT Roast House

101 899th Centre Street SW, Calgary, Alberta

CHARCUT is a charming rustic-chic steakhouse in downtown Calgary. Since opening its doors in 2010 the restaurant has enjoyed critical acclaim from the community and food critics alike. Chefs and co-owners John Jackson and Connie Desousa share an array of accolades, including Top Chef Canada finalist. CHARCUT’s menu consists of, “local chef-driven cuisine, with Italian and Country French accents”.

Hy’s Steakhouse Encore

637 Hornby, Vancouver, BC

As one of Vancouver’s oldest steakhouses, Hy’s Encore has been delivering exceptional cuisine and service for over 50 years. From the outside, Hy’s looks out of place with all the sprawling skyscrapers surrounding it, but on the inside, it’s elegant and timeless. The dining room is dim-lit, surrounded by dark wood panels with an ornate bar serving up the finest drinks. There are no windows, instead the walls are lined with portraits of historical figures. On the menu are classic cuts like New York Strip and Filet Mignon, among others, all made from Prime Grade beef aged no less than 28 days.