Rib' N Reef Steakhouse
By YP Contributor

A Sign of Success

Fine wine, exemplary service, and a perfectly cooked steak are all things you would expect from a high-end steakhouse. Rib’N Reef Steakhouse checks off all these boxes and many more, thanks to its owner’s hard work and attention to detail. Peter Katsoudas bought the restaurant in 1991 after spending decades running various other restaurants. The Rib’N Reef Steakhouse was already well-established as one of the best, but Peter knew the challenges of staying on top. “Knowledge is like anything else. You need passion and interest, and then you learn as you go,” says Peter. “I’m still learning every day. This is what makes any business interesting, when you are always looking to get better. I always strive to see how we can make it better.”

A successful steakhouse isn’t just about presenting elegance and sophistication, but by creating a luxurious experience through consistent service with a clientele that expects high quality every time. “My success is built on the relationships I build with the customer,” says Peter. “It’s a lifestyle. We provide attentive service, from the valet who parks your car to the staff who tends to you through the evening. That helps make it an unforgettable experience.”

My success is built on the relationships I build with the customer. - Peter Katsoudas, owner
Rib’N Reef Steakhouse creates a luxurious experience through consistent service with a clientele that expects high quality every time.

Commitment to Quality

Rib’N Reef Steakhouse goes to great lengths to source its steaks and seafood. Only the freshest fish from Europe and Prime beef from the U.S. are used. Peter hires top purchasers to ensure only the best makes it to the table. “You have to have the right buyer to choose the right fish,” says Peter. “Not every fish is the same. It’s just like people; some are too fat, some are too skinny or too lean. You have to know how to pick the right fish. So we have the best meat available in North America.”

The beef comes from one farm and is hormone-free and all-natural. Once the meat is received, Rib’N Reef Steakhouse ages it to get the most flavour out of it. “We age it in our own refrigerators,” says Peter. “We use wet-aging and dry-aging processes for 28 days. We cut all our steaks by hand on a daily basis.”

That commitment to quality is maintained throughout the extensive wine list. The Rib’N Reef Steakhouse has its own sommelier who will help you choose from its 9,000-bottle wine cellar featuring rare vintages from around the world.

The Rib’N Reef Steakhouse has its own sommelier who will help you choose from its 9,000-bottle wine cellar featuring rare vintages from around the world.
The beef comes from one farm and is hormone-free and all-natural.

Cigar Lounge

In 2006, Quebec brought in laws banning smoking in restaurants. That prompted Peter to open a cigar lounge on the second floor of the Rib’N Reef Steakhouse. “I’m a cigar smoker and so are my friends. I want this to be a cigar lounge for my clientele,” he says. “It complements the meal. Big steak, big wines and cigars are all part of that concept. You come here, have supper and then enjoy a cigar.”

Rib’N Reef Steakhouse provides attentive service, from the valet who parks your car to the staff who tends to you through the evening.
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