Ratings & Reviews - Jacobs & Co Steakhouse

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  • Atmosphere: 5/5
  • Food: 5/5
  • Service: 5/5
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Rotten steak, Absolutely horrible experience

Went there with a friend for a first time visit. I had called ahead to make reservations and they asked if I wanted the dining room or the piano lounge. When I asked what the lounge was all about I was assured that it was a suitable place to eat a nice steak and listen to some great music. Being music lovers we chose the lounge. When we arrived it was clear that the lounge was a just packed bar with tiny tables and was unsuitable for a proper meal. When I asked to be seated in the dining room they put us in a table in a busy walkway were people were constantly passing close to our table. When I asked for another table I was told all the other tables were reserved. Being hungry, we decided to order food despite the poor table and when our steaks arrived my friend pointed out that her steak smelled funny. I could smell it too from across the table. The steak was clearly rotten with a string rancid smell and we knew it had nothing to do with the aging process. This was clearly a bad piece of meat. I alerted the waiter who tried to tell us that it was fine. I asked for him to get his manager so that we could get a second opinion and when the manager came he took one whiff and said yes it was not right and apologized. He then said to not worry and enjoy ourselves and that he would 'take care of us' at the end of our meal. When the bill came the steak was not complimentary or even discounted. I called over the waiter and asked for the manager, when he came I asked him what he meant by take care of us and he apologized again and offered us a discount on our oysters. I simply told him that if he wanted my return business that he would have to do better than that. He refused saying he replaced the rotten steak with a good one. Not wanting to cause an argument and further ruin a nice night I accepted his paltry discount, paid our bill and left.

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Appears in 6 Smart Lists

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Jacob & Co Steakhouse has such an extensive wine list, the menu is 66 pages long! From Canadian VQA wine to vintage champagne, there’s no shortage of options at one of the city’s best steakhouses.

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Located in the split-level space that was once Roxy Blu nightclub, Peter Tsebelis (Brant House, Brassaii, Maro), has created a high-end steakhouse. Jacobs features Pennsylvania USDA Prime offered in cuts ranging from petit to Flintstone are aged under executive chef Ben Gundy's care for at least 28 days and up to 56.

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One of the city’s best – and swankiest – steakhouses is a sure stop for carnivore-lovers. Chef Danny McCallum goes into the dry aging rooms daily to select from 65 beef cuts, - from Canadian Prime Hereford from Guelph, Ontario to Wagyu from Japan and Canada. Between the steaks, service, atmosphere and Caesar salad prepared tableside, it’s a luxe experience that will no doubt attract Hollywood VIPs.

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