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Ranked by verified ratings, mentions, and signature picks
Steakhouse · Old Toronto · $$$$
The canonical steakhouse side, done without shortcuts — rich, slightly gratin-finished, and substantial enough to justify its real estate on the table
A genuine standout side — velvety, rich, and balanced with just enough garlic; orders the table a second round without asking
Rich and deeply seasoned — the unapologetically retro side that exists to absorb every drop of steak juice on the plate
Rich, velvety steakhouse-style spinach — a necessary counterpoint to a large cut and one of the more reliable sides on the menu
The steakhouse side done right — rich, velvety, and seasoned to complement a salty dry-aged cut without competing with it
The steakhouse classic done properly — velvety, not watery, a reliable counterpoint to heavier red meat courses
The classic steakhouse side — reliable, unapologetically rich, and designed to share across the table
Rich, velvety, unapologetically indulgent — a classic steakhouse side done with enough refinement to belong at this price point
