We used to go when they were in Edmonton, they used to offer free apps during happy hour and a salad was prepared table side, but the prices seemed very high for what you actually get. The server said she dines with her dad and no doubt she gets the staff discount making the cocts more reasonable. Glad to see the review I was wondering what they were up to in toronto.
UA's steak rating system after taking a bite: has no reaction = 1 star; has mild reaction = 2 stars, says "hmm!" = 3 stars, squints eyes hard = 4 stars, squints eyes hard AND puts his finger against side of his head = 5 stars
One really great thing I learn from these vids are to stay away from places which are touted as " the best". If I pay those prices I expect perfection AND the best I ever had. Good video.
Hey UA, long time watcher here ❤ the lighting being dark is usually so people can see instantly the pink or the doneness of the steak as in direct lighting, the pink seems more grey or brown ish. Love the videos keep it up. Fellow Torontonian here
Love your knowledgeable review! I have to say I enjoyed the shanty. I am a sucker for grilled cheese, so I was drooling over the app.The steak was beautifully rested. And I was delighted that you ordered the bananas Foster...yummm...Flambee is to burn off the alcohol.
24:12 a $95 tip on a meal for 1 is wild. They barely had to do any work and they made almost $100 bucks in like an hour. The server seemed nice though so I'm happy for her.
@ served…..like it’s a fukn military branch 😂😂😂 I’ve worked at a high end catering hall ….and two busy restaurants. One which had a Michelin star at the time. Yes, it’s tiring, being on your feet all shift. But, it’s not deserving of $100k+ per year.
That rib steak looked amazing. I'm glad that was a hit considering that the Wellington was a bit underwhelming. I'm a banana fiend, so I totally agree getting the table side dessert. That was definitely worth the price. Superbowl bound, baby!
I don't need to eat the most expensive steak. I drive but don't need to drive a Bentley. I can buy a good steak for $25, cook it myself and it will be 80-90% as good as any restaurant. I then tip myself the $95!
Hey UA, the number 2 city in Canada is Montreal. It’s a good restaurant city and easy to get to from NYC. You used the expression “pretty Canadian penny” but I have to tell you that we ditched the penny 10 years ago.
UA, for a classic Beef Wellington, make a trip up to Newport, Rhode Island and check out The White Horse Tavern. It's the oldest continuously operating restaurant in the US (opened in 1673!), and despite its name is a white tablecloth restaurant. Best Beef Wellington that I have ever had, and the ambience in unequalled.
As a Canadian I grew up as a kid hearing " we cant afford it". Having said that I never went into any high end restaurants, it was rare we even ate out. Growing up in Toronto and you having visited a restaurant in my home town, I want to say thank you for making it feel like I was at the restaurant :)
Thanks for covering Toronto! We also have exception Asian food, Indian, Vietnamese, Thai, Malay, Chinese... you should get some recos and try some soon!
I Love Dry-aged beef but going out for steak doesnt make sense to me since cooking a steak is so easy. I dry-age my beef at home 30+ days so much cheaper and its the best way to treat yourself. The hardest part is always waiting so i start slicing portions for myself 24 days into it. I encourage everyone to dry age yourself costs the same as going out to eat one portion. Great video as always im going to make myself a ribeye right now to eat it along side you.
@uaeats You MUST go to Harbour 60. It is, by FAR, the best steakhouse in Toronto. It's old school 90s era, but the steak there is glorious. Get the rib eye cooked Chicago medium rare, and you'll thank me later. You can even go back to the kitchen area and speak to the chef to pick your cut based on your preferences. It's WAAY better than Hy's, Jacobs, Barbarian, Blueblood, etc. Their classic sides are delicious too.
I could immediately see that steak was impeccable, looked like a god of steak, from the crust to that almost medium-rare to rare cook, that's difficult to do. Top that with good seasoning and a dry age and you have the ultimate steak.
I think just verbal comment and comparing how it compares to other similar place is better concept than easy Tiktok style just to rate like that pizza guy. I prefer this concept way over that style. People just look and spam the scores when you go that route, not listen to the actual review. Goes too fast into most people just listing "This is 8.9" and everyone will skip to that part, and eventually comparisons of "this was 8.9 but this was 8.5!", and its not what kind of content UA wants to make I think.
Ah I actually am planning to post a video sometime explaining this. Many people have asked for this but I would rather not do scores or grades because I don't want to make it seem like my reviews are anything more than just my opinion. Taste I think is subjective in general, even if it's from someone like Michelin Guide. I want my videos to just be the everyman experience: eating food and sharing his opinion rather than ranking places.
@@uaeats i think setting a score isnt a good idea eather, sure in the moment its worth x grade, but who says its still worth this grade a year later, its moreso about the experience in the moment thats beeing rated.
I used to go to Toronto on business, and would end up at Hy's at least 3 out of the 5 nights I would be there! Classic steakhouse.. and I'm from NY.. forget the prices don't matter, it's worth it
Loved the video. Small aside - pet peeve of mine is seeing .95 or .99 on menu prices for high end restaurants. Just round up for me ahah! It presents less tacky
here in Canada we eat at these steakhouses just to show the person you’re treating to that you care about them so much you are willing to pay this much money for this little food. If you really want the best Canadian restaurant for a steak in Toronto you need to go to t-bone steakhouse
When UA closes those eyes like he's underwater 😂😂 you ALREADY know that ribeye steak was BEYOND! Agreed, the Beef Welly seemed distinctively lacking vs Hell's Kitchen. & You CAN'T go wrong with Banana's Foster 🔥
Apparently Canada did have prohibition at some time in every province. In Ontario it was 1916 to 1927. Previous to that they had laws that allowed local governments to prohibit retail alcohol sales. Even then was legal to produce alcoholic beverages for export to places where it was legal, but not to sell where sales were illegal. That's not unusual. Jack Daniel's is actually made in a "dry county" in Tennessee where retail alcohol sales are illegal. Still - when prohibition in Canada was mentioned, I was thinking of the scene in The Untouchables where Elliott Ness and his men are working with Mounties where they're looking to stop an illegal shipment of Canadian whiskey across the border. Prohibition in the US would have overlapped prohibition in several provinces where I think the scene was supposed to be (they didn't specify any location and it was filmed completely in Montana) but any part of Canada that was reasonable for the movie would have repealed it by about the time period of the movie.
I like these classy videos but I really enjoy the videos where you try chains. If you want, you could do a video rating Longhorn Steakhouse. I haven't been there but I've heard good things (for a chain)
i dont agree a steak of nearly 300 grams beeing expensive for 49 dollars. new york strips i buy from my butcher are usually 14 dollars for around 250 ish 300 grams. gotta remember that 20% of the cost of a dish in a restaurant comes from the ingredients. if you are running a succesful place that is you want 80% profitmargins on your ingredients on average. this would make my butchers steak cost around 70 dollars in a restaurant. also the reason its served with the vegetable behind the beef wellington is cause the french decided thats the proper way to serve, potatoes top left, vegetable top right and meat bottom/middle.
Did the Steak Diane there…was so old school thought I’d give it a go. My favourite are the happy hour apps. Depending on when you visited you might have come when Canada had a no tax holiday plus the exchange rate so not bad.
Beef Wellington at 13:04. Many chefs make it with a full beef tenderloin. That way it can be sliced properly. There should be a gravy boat on the side for those who want gravy with their slice.
For the bananas Foster I suppose you can compare that to the many videos there are from Brennan's in New Orleans where it was sort of invented - or at least by the original owners at a different restaurant. Seems pretty like a typical presentation these days with a Korean butane stove. Brennan has a recipe for it. "1 Ounce Butter ½ Cup Light Brown Sugar ¼ Tsp Cinnamon 1 ½ Ounces Banana Liqueur 1 ½ Ounces Aged Rum ½ Banana Per Person"
That app is basically kid-friendly version of Welsh rarebit with all the good stuff [dry mustard, stout, Worcester sauce] removed. A saddo appetizer if ever I saw one.
Probably too late, but... For the bone, you should have no problem bringing most meat (cooked or uncooked) from Canada to the United States. I've done that on several occasions and wasn't even searched, although I was crossing by car. Most Canadian meat and poultry is allowed. This is from the USDA's Animal and Plant Health Inspection Service, which sets the rules that CBP usually follows, although it's for land crossings where I guess they can assume the meat was purchased in Canada (although they don't require that the meat be of Canadian origin). If it ever comes down to it, there's usually a USDA inspector available at every fairly large crossing, and I'm guessing even at preclearance in Canada. "Travelers may bring the following types of fresh (chilled, frozen), cooked, cured, or dried meats from Canada: beef, bison, veal, sheep (lamb, mutton), goat, swine, and camelid. Travelers may also bring personal-use amounts of foods containing beef, veal, or bison. There is a limit of 50 pounds of meat per traveler." If you're traveling by air, the rules are a bit different as they're dealing with people coming in from all over the world where there might be mad cow disease, foot and mouth disease, etc, although preclearance in Canada might result in different rules since they will know where you came from. USDA/CBP should ask for some proof of origin, like maybe a supermarket label with the country of origin. Apparently up to 50 lbs of boneless, hermetically sealed cooked meat is OK, so I'm not sure about the bone. But as long as you declare it, the worst that could happen is they make you dump it for destruction.
As a Canadian, I find myself on pins and needles hoping for a good outcome. Bananas Foster has rum in it. That is what creates the flambe. You probably didn't notice because you don't drink much alcohol.
Toronto girl here Another great steak restaurant review. I have never had Gordon Ramsay‘s beef Wellington, but I’ve seen a lot of UA-camrs eating it. Do you think that Gordon Ramsay‘s beef Wellington is a standard to live by? Maybe other steak restaurants will try to have a beef Wellington, But maybe they can’t match Gordon Ramsay’s beef Wellington.
UA, you need to come down to Boca Raton Florida.. 3 great steak houses less all in walking distance.. NY Prime, Abe and Louie's and Gallaghers, which just opened. Also, Capital Grille and Mortons are in the same radius
UA if the prices are too high don’t order the high priced items. But you know use can write off the expenses in your taxes on UA-cam as a business expense.
@NS-ie2ld You can't speak that they're not too high for him. Yeah he bought it this time for channel content, but he's not going to spend that amount of money of dinning out on a regular basis. You shove your comments up your azz.
At 22:46. There is a banana recipe I have tried which is delicious. You take white sugar in a pan with unsalted butter. Let the sugar caramelize into a brown syrup. Then add fresh bananas. Sometime I have added a little fresh orange juice and walnuts to the sauce. If you are a drinker substitute the orange juice with a shot of Drambuie.
Expensive makes sense. The server was trying to work with you but it seems you kind of was like whatever. Dude, get your money's worth and accept the high quality service. Use it.
flambe adds the extra layer of fragrance and texture to the dish on top of the spectacle.... i always flambe my steak with brandy, makes a huge difference
It wasn't quite bananas Foster, but I remember ordering banana flambe at a Vietnamese restaurant once. Wasn't quite this kind of preparation, although it was lit up tableside, then covered with a cloche to put out the fire.
At 9:30. Dry aged steak is far more expensive in Canada than wet aged. The real steak experts probably like the dry aged. You should try a rib eye steak if haven't already. It is the perfect cut of steak and has a lot of flavor.
FFS please lower the volume of that background music you keep adding! I used to enjoy your videos but this is annoying to listen to because of that damn music.
Tax break at 24:26. That's a temporary thing now in Canada. Not all vendors are doing it so ask if you are eating or shopping in Canada. You save 13% tax with vendors who are doing the program.
One of the worst things I ever had was fried bananas-I just found it way too sickeningly sweet. I actually loved the fired chitlins I had from the same resto.
Looks awful. First time for the chef to make Wellington I guess.I think this channel is great. UA is doing a great job with his videos. UA is a very kind person. 👍🇸🇪 The steak looks great 👍but far too expensive 😢The dessert 😂👍👍
I'm sure you could take that steak bone back to the states, just wrap it up. I take homemade sandwiches, chips and stuff on airlines all the time. as long as it's not liquid you're good to go.
He did ask for her recommendation before she “pushed” it. She said she has that steak with her father and it’s the only dry age steak on the menu, which is what UA prefers.
The waitress is trained to recommend the most expensive steak on the menu. Why tip 30%? I didn't see where the service was exceptional and if it was 20% would be plenty. People stop with the over tipping. To be honest here the food did not look exceptional and we can't taste it. This would be a pass for me. Thanks for the video!
Bro the conclusion is from the way you reacted and what is obviously a very very good stake is that it is worth the hype... places that give such a good product are gonna overpriced for one time experience I'll go there .
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Blue Blood at Casa Loma Castle will blow all your locations out of the water.
When your finger goes up to your head, i know its the real deal
Come to Vancouver,Canada and I will take u to my favorite steak house UA.
Why didn't you call 911 when your face was in pain while eating?
Will you ever review Jeff Ruby's steakhouse ?
We used to go when they were in Edmonton, they used to offer free apps during happy hour and a salad was prepared table side, but the prices seemed very high for what you actually get. The server said she dines with her dad and no doubt she gets the staff discount making the cocts more reasonable. Glad to see the review I was wondering what they were up to in toronto.
UA's steak rating system after taking a bite: has no reaction = 1 star; has mild reaction = 2 stars, says "hmm!" = 3 stars, squints eyes hard = 4 stars, squints eyes hard AND puts his finger against side of his head = 5 stars
Facts
Generally, the more he likes it the more painful the experience looks.
This is so true!! 😂
The UA Steak Rating System™️🥩
The more he frowns the better it is
One really great thing I learn from these vids are to stay away from places which are touted as " the best". If I pay those prices I expect perfection AND the best I ever had. Good video.
Near bout died seeing that CA $$$ lol. So awesome you’re exploring Canada more and more! Can’t wait till you find a T&T Market deli to try!
Hey UA, long time watcher here ❤ the lighting being dark is usually so people can see instantly the pink or the doneness of the steak as in direct lighting, the pink seems more grey or brown ish. Love the videos keep it up. Fellow Torontonian here
UA if you’re still in Toronto, try out the Duncan House! It’s a mansion near Don Mills and York Mills Road!
Love your reviews , thanks for the wonderful experience
All of that looked amazing. Great review thanks as always!!
Awesome video, thanks for the exclusive invite to the inside
Love your knowledgeable review! I have to say I enjoyed the shanty. I am a sucker for grilled cheese, so I was drooling over the app.The steak was beautifully rested. And I was delighted that you ordered the bananas Foster...yummm...Flambee is to burn off the alcohol.
thanks for the review UA!!
24:12 a $95 tip on a meal for 1 is wild. They barely had to do any work and they made almost $100 bucks in like an hour. The server seemed nice though so I'm happy for her.
Tipping culture has gotten way out of hand.
Waiters shouldn’t be making 6 figures. Sorry, it’s just not that hard of a job.
@@Tward2929you have obviously never served a day in your life.
@ served…..like it’s a fukn military branch 😂😂😂
I’ve worked at a high end catering hall ….and two busy restaurants. One which had a Michelin star at the time. Yes, it’s tiring, being on your feet all shift. But, it’s not deserving of $100k+ per year.
“Barely any work”😂😂😂
at 30%, that's a VERY generous tip. Heck, that server isn't just handling 1 table, she's probably handling at least 4 more tables at the same time.
Hi from Detroit - We take the VIA Rail Train from Windsor Ontario to Toronto - We have been to HY's 🇨🇦 👍
I really enjoy your channel. We went to the Hy’s in Waikiki. One of the best steakhouses that I have ever been to.
That rib steak looked amazing. I'm glad that was a hit considering that the Wellington was a bit underwhelming. I'm a banana fiend, so I totally agree getting the table side dessert. That was definitely worth the price. Superbowl bound, baby!
I don't need to eat the most expensive steak. I drive but don't need to drive a Bentley. I can buy a good steak for $25, cook it myself and it will be 80-90% as good as any restaurant. I then tip myself the $95!
Hey UA, the number 2 city in Canada is Montreal. It’s a good restaurant city and easy to get to from NYC. You used the expression “pretty Canadian penny” but I have to tell you that we ditched the penny 10 years ago.
Hy's on Bay St. is where all the $500/hr lawyers and financial guys are located. They can afford to eat there.
UA, for a classic Beef Wellington, make a trip up to Newport, Rhode Island and check out The White Horse Tavern. It's the oldest continuously operating restaurant in the US (opened in 1673!), and despite its name is a white tablecloth restaurant. Best Beef Wellington that I have ever had, and the ambience in unequalled.
As a Canadian I grew up as a kid hearing " we cant afford it". Having said that I never went into any high end restaurants, it was rare we even ate out. Growing up in Toronto and you having visited a restaurant in my home town, I want to say thank you for making it feel like I was at the restaurant :)
So glad you’re enjoying UA
Thanks for covering Toronto! We also have exception Asian food, Indian, Vietnamese, Thai, Malay, Chinese... you should get some recos and try some soon!
I Love Dry-aged beef but going out for steak doesnt make sense to me since cooking a steak is so easy. I dry-age my beef at home 30+ days so much cheaper and its the best way to treat yourself. The hardest part is always waiting so i start slicing portions for myself 24 days into it. I encourage everyone to dry age yourself costs the same as going out to eat one portion. Great video as always im going to make myself a ribeye right now to eat it along side you.
Do you dryage in your refrigerator?
@@rpop5023 Yessir, place it on a tray with a rack to get good circulation.
Hey UA love the videos! Toronto has great Shawarma definitely recommend trying it
Thanks for the rec! Next time I also want to try some of their beef patties which I hear are awesome there
The tip is 30 percent..wow!
💵💸
@uaeats You MUST go to Harbour 60. It is, by FAR, the best steakhouse in Toronto. It's old school 90s era, but the steak there is glorious. Get the rib eye cooked Chicago medium rare, and you'll thank me later. You can even go back to the kitchen area and speak to the chef to pick your cut based on your preferences. It's WAAY better than Hy's, Jacobs, Barbarian, Blueblood, etc. Their classic sides are delicious too.
I could immediately see that steak was impeccable, looked like a god of steak, from the crust to that almost medium-rare to rare cook, that's difficult to do. Top that with good seasoning and a dry age and you have the ultimate steak.
You should check out Montreal, great food options
That Wellington was brutal lol
Man, your face while eating that steak is priceless!
Like someone farted.
@BladeRunner-2211
Well, a good dry age steak should have some of that funky stinky cheese flavour/ smell
Best food review channel out there. I kinda wish there was scoring, but maybe it's better without.
I’ve suggested that, but he isn’t into that unfortunately.
I think just verbal comment and comparing how it compares to other similar place is better concept than easy Tiktok style just to rate like that pizza guy. I prefer this concept way over that style. People just look and spam the scores when you go that route, not listen to the actual review.
Goes too fast into most people just listing "This is 8.9" and everyone will skip to that part, and eventually comparisons of "this was 8.9 but this was 8.5!", and its not what kind of content UA wants to make I think.
Ah I actually am planning to post a video sometime explaining this. Many people have asked for this but I would rather not do scores or grades because I don't want to make it seem like my reviews are anything more than just my opinion. Taste I think is subjective in general, even if it's from someone like Michelin Guide. I want my videos to just be the everyman experience: eating food and sharing his opinion rather than ranking places.
@@uaeats i think setting a score isnt a good idea eather, sure in the moment its worth x grade, but who says its still worth this grade a year later, its moreso about the experience in the moment thats beeing rated.
@@uaeatsi agree i think it captures what made Worth It so popular. Just an honest opinion from a person that isn’t too snobby with his insight.
U A you have convinced me to eat steak at a restaurant not cooking it at home anymore.
I used to go to Toronto on business, and would end up at Hy's at least 3 out of the 5 nights I would be there! Classic steakhouse.. and I'm from NY.. forget the prices don't matter, it's worth it
Might be easier to stomach on an expense account.
Loved the video. Small aside - pet peeve of mine is seeing .95 or .99 on menu prices for high end restaurants. Just round up for me ahah! It presents less tacky
here in Canada we eat at these steakhouses just to show the person you’re treating to that you care about them so much you are willing to pay this much money for this little food. If you really want the best Canadian restaurant for a steak in Toronto you need to go to t-bone steakhouse
T Bones. Unfortunately quality has gone down from the old days.
When UA closes those eyes like he's underwater 😂😂 you ALREADY know that ribeye steak was BEYOND! Agreed, the Beef Welly seemed distinctively lacking vs Hell's Kitchen. & You CAN'T go wrong with Banana's Foster 🔥
Beat the Chiefs! Everyone with “Chiefs Fatigue” is counting on you! 🦅
BLUE BOVINE
Blue Horseshoe loved it!
Imo best steak houses in toronto
1. Jacob's
2. Barbarian's
3. Harbour 60
4. J's steakhouse (queen)
5. The butcher Chef
6. Hy's
IMO, Harbour 60 is far above the rest.
Apparently Canada did have prohibition at some time in every province. In Ontario it was 1916 to 1927. Previous to that they had laws that allowed local governments to prohibit retail alcohol sales.
Even then was legal to produce alcoholic beverages for export to places where it was legal, but not to sell where sales were illegal. That's not unusual. Jack Daniel's is actually made in a "dry county" in Tennessee where retail alcohol sales are illegal.
Still - when prohibition in Canada was mentioned, I was thinking of the scene in The Untouchables where Elliott Ness and his men are working with Mounties where they're looking to stop an illegal shipment of Canadian whiskey across the border. Prohibition in the US would have overlapped prohibition in several provinces where I think the scene was supposed to be (they didn't specify any location and it was filmed completely in Montana) but any part of Canada that was reasonable for the movie would have repealed it by about the time period of the movie.
That cheese toast looked like something I used to make after school when I was twelve. 😂
I like these classy videos but I really enjoy the videos where you try chains. If you want, you could do a video rating Longhorn Steakhouse. I haven't been there but I've heard good things (for a chain)
You'd have to be HY's to pay those prices.
The CA price is bad, but USD not terrible
Hy’s steakhouse IS THE KEG with higher prices
SAME OWNERS
There is only one place you should be ordering bananas Foster and that's at Brenan's in New Orleans where it was invented.
i dont agree a steak of nearly 300 grams beeing expensive for 49 dollars. new york strips i buy from my butcher are usually 14 dollars for around 250 ish 300 grams. gotta remember that 20% of the cost of a dish in a restaurant comes from the ingredients. if you are running a succesful place that is you want 80% profitmargins on your ingredients on average. this would make my butchers steak cost around 70 dollars in a restaurant. also the reason its served with the vegetable behind the beef wellington is cause the french decided thats the proper way to serve, potatoes top left, vegetable top right and meat bottom/middle.
Love you UA I wish you can interact with your fans more
"Have you ever had dry-aged before?" 😆 she asked the wrong person
Pricey ! We love our steak. I'm sure its good. but out of reach for most folks. All the best 👍👍 UA Jim and Harriet
That's an impressive bourbon menu for Canada and Scotch as well. Cool that's one of the best rib steaks. That's high praise.
Did the Steak Diane there…was so old school thought I’d give it a go. My favourite are the happy hour apps. Depending on when you visited you might have come when Canada had a no tax holiday plus the exchange rate so not bad.
We need to see a UA eats the varsity in Atlanta video. Won't be nearly as expensive hahahaha
YOU said it was like grilled cheese…she was just agreeing with you…
Beef Wellington at 13:04. Many chefs make it with a full beef tenderloin. That way it can be sliced properly. There should be a gravy boat on the side for those who want gravy with their slice.
For the bananas Foster I suppose you can compare that to the many videos there are from Brennan's in New Orleans where it was sort of invented - or at least by the original owners at a different restaurant. Seems pretty like a typical presentation these days with a Korean butane stove. Brennan has a recipe for it.
"1 Ounce Butter
½ Cup Light Brown Sugar
¼ Tsp Cinnamon
1 ½ Ounces Banana Liqueur
1 ½ Ounces Aged Rum
½ Banana Per Person"
Welcome to Toronto UA. If you are still in town I highly recommend you try out sushi Kaji. Definitely best sushi for your buck here in GTA!
That app is basically kid-friendly version of Welsh rarebit with all the good stuff [dry mustard, stout, Worcester sauce] removed. A saddo appetizer if ever I saw one.
Toronto is THE city of Canada;
“Have you ever had dry aged before?” 😂😂😂 If I were UA I would’ve at least chucked.
Probably too late, but...
For the bone, you should have no problem bringing most meat (cooked or uncooked) from Canada to the United States. I've done that on several occasions and wasn't even searched, although I was crossing by car. Most Canadian meat and poultry is allowed. This is from the USDA's Animal and Plant Health Inspection Service, which sets the rules that CBP usually follows, although it's for land crossings where I guess they can assume the meat was purchased in Canada (although they don't require that the meat be of Canadian origin). If it ever comes down to it, there's usually a USDA inspector available at every fairly large crossing, and I'm guessing even at preclearance in Canada.
"Travelers may bring the following types of fresh (chilled, frozen), cooked, cured, or dried meats from Canada: beef, bison, veal, sheep (lamb, mutton), goat, swine, and camelid. Travelers may also bring personal-use amounts of foods containing beef, veal, or bison. There is a limit of 50 pounds of meat per traveler."
If you're traveling by air, the rules are a bit different as they're dealing with people coming in from all over the world where there might be mad cow disease, foot and mouth disease, etc, although preclearance in Canada might result in different rules since they will know where you came from. USDA/CBP should ask for some proof of origin, like maybe a supermarket label with the country of origin. Apparently up to 50 lbs of boneless, hermetically sealed cooked meat is OK, so I'm not sure about the bone. But as long as you declare it, the worst that could happen is they make you dump it for destruction.
As a Canadian, I find myself on pins and needles hoping for a good outcome. Bananas Foster has rum in it. That is what creates the flambe. You probably didn't notice because you don't drink much alcohol.
Toronto girl here
Another great steak restaurant review.
I have never had Gordon Ramsay‘s beef Wellington, but I’ve seen a lot of UA-camrs eating it. Do you think that Gordon Ramsay‘s beef Wellington is a standard to live by? Maybe other steak restaurants will try to have a beef Wellington, But maybe they can’t match Gordon Ramsay’s beef Wellington.
My mom used to make me cheese toast all the time growing up, its definitely not grilled cheese. I think I might make one later.
UA, you need to come down to Boca Raton Florida.. 3 great steak houses less all in walking distance.. NY Prime, Abe and Louie's and Gallaghers, which just opened. Also, Capital Grille and Mortons are in the same radius
Boca had zero charm or diversity. All it’s got are overpriced steakhouses & a million of the same quality Italian joints.
UA are you going to review Little Tibet in Parkdale?
Yeah, Canadian beef prices are crazy to go out to eat and have a nice steak is way too much money
UA Eats is a 30% tipper confirmed. What a guy!
UA if the prices are too high don’t order the high priced items. But you know use can write off the expenses in your taxes on UA-cam as a business expense.
They’re not too high for him because of the channel. He’s saying it’s too high for the general public who he’s doing the reviews for.
@NS-ie2ld You can't speak that they're not too high for him. Yeah he bought it this time for channel content, but he's not going to spend that amount of money of dinning out on a regular basis. You shove your comments up your azz.
Add “Please” and “Thank you” to your vocabulary when you’re talking to servers. Please. Thank you.
At 22:46. There is a banana recipe I have tried which is delicious. You take white sugar in a pan with unsalted butter. Let the sugar caramelize into a brown syrup. Then add fresh bananas. Sometime I have added a little fresh orange juice and walnuts to the sauce. If you are a drinker substitute the orange juice with a shot of Drambuie.
Serve with a side of vanilla ice cream if you wish.
That sounds basically like bananas foster but with white sugar instead of brown.
I liked the steak and potato presentation don't know about the price though! lol
If you are reviewing Fish and Chips in Toronto ....Olde York on Laird Dr in Leaside is THE BEST.
Definitely, if he’s looking for fish n chips
Yes UA, I've lived in Toronto all my life and Hy's is the best ribeye hands down - I actually think the famous Jacob and Co doesn't come close!
20:50 Man, that reaction to mash potatoes after coming off a steak high killed me 🤣 Was really hoping they'd be great as well
Expensive makes sense. The server was trying to work with you but it seems you kind of was like whatever. Dude, get your money's worth and accept the high quality service. Use it.
$210 for a "10oz 28 day dry aged bone in" rib steak and the prices of those sides point towards a tourist trap.
That Wellington was raw…
I can buy two whole rib eyes for that same price, and make 32 meals out of it. 😊
flambe adds the extra layer of fragrance and texture to the dish on top of the spectacle.... i always flambe my steak with brandy, makes a huge difference
It wasn't quite bananas Foster, but I remember ordering banana flambe at a Vietnamese restaurant once. Wasn't quite this kind of preparation, although it was lit up tableside, then covered with a cloche to put out the fire.
At 9:30. Dry aged steak is far more expensive in Canada than wet aged. The real steak experts probably like the dry aged. You should try a rib eye steak if haven't already. It is the perfect cut of steak and has a lot of flavor.
You're supposed to order ribeye medium. If you want medium-rare then order strip steak. Likewise fillet including wellington should be ordered rare.
Lmao the nerve on this guy. “You guys better watch this video and help me recoup some of the cost”.
😂
UA with his hand sanitizer on the table 😂 How the heck does he eat food in China 😂😂😂
FFS please lower the volume of that background music you keep adding! I used to enjoy your videos but this is annoying to listen to because of that damn music.
Pleaseeee try black and blue
UA, try pronouncing it as Duke-Sell instead of Duck-Sell. Otherwise great video, and the food looked yummy!
Completely understand UA. We so need light.
You’ve heard good things about Calgary?
Tax break at 24:26. That's a temporary thing now in Canada. Not all vendors are doing it so ask if you are eating or shopping in Canada. You save 13% tax with vendors who are doing the program.
It only applies to certain products. Businesses cannot knowingly charge for it.
1:14 A very Canadian interaction on the street.
One of the worst things I ever had was fried bananas-I just found it way too sickeningly sweet. I actually loved the fired chitlins I had from the same resto.
If you can make it to Markham for Chinese food, there is a Peter’s Fine Dining for steak and prime rib.
Looks awful. First time for the chef to make Wellington I guess.I think this channel is great. UA is doing a great job with his videos. UA is a very kind person. 👍🇸🇪 The steak looks great 👍but far too expensive 😢The dessert 😂👍👍
Was it expensive?
I'm sure you could take that steak bone back to the states, just wrap it up. I take homemade sandwiches, chips and stuff on airlines all the time. as long as it's not liquid you're good to go.
7:24 of course she pushes one of the most expensive steaks on the menu. That's a good waitress 😂
He did ask for her recommendation before she “pushed” it.
She said she has that steak with her father and it’s the only dry age steak on the menu, which is what UA prefers.
The waitress is trained to recommend the most expensive steak on the menu. Why tip 30%? I didn't see where the service was exceptional and if it was 20% would be plenty. People stop with the over tipping. To be honest here the food did not look exceptional and we can't taste it. This would be a pass for me. Thanks for the video!
I'll take a crab cake, dry aged ribeye, and a banana foster, then call it a night. What a sad wellington.
Can you ask a strak house to sear both sides of your steak?
Bro the conclusion is from the way you reacted and what is obviously a very very good stake is that it is worth the hype...
places that give such a good product are gonna overpriced
for one time experience I'll go there .