The city’s most impressive meat-and-potatoes pairings in order of awesomeness
A good hand with seasoning (rosemary, thyme and a few drops of olive oil and balsamic) brings out the complex flavours of Nota Bene’s grass-fed strip loin, which has flesh so tender it could be cut with a butter knife; frites are crunchy and lustily salted. 180 Queen St. W., 416-977-6400.
La Société’s excellent steak frites (which sells for a very fair $26 for such an over-the-top joint) is both freakishly tender and beautifully aged. Fries are thin and crispy, double-fried with the skin on, and served with garlic aïoli. 131 Bloor St. W., 416-551-9929.
At Delux, succulent strips of garnet-hued, grass-fed Wellington County flatiron steak are topped with salsa verde, served with a side of peppery arugula and thick, yet perfectly crisp potatoes. 92 Ossington Ave., 416-537-0134.
In Riverdale, Table 17’s top sirloin steak comes exquisitely tender and perfectly seared. It’s accompanied by matchstick canola oil–fried russet potatoes and a tart lemon mayo. 782 Queen St. E., 416-519-1851.
La Palette’s chocolate-port reduction makes an already delicious strip loin sing. A horseradish and blue cheese butter complements the meat. The fries come with a tarragon mayo. 492 Queen St. W., 416-603-4900.
(Image: The flatiron steak at Delux, James Tse)