Black+Blue Toronto

Tomahawk Ribeye

A bone-in, 45-day dry-aged showpiece served tableside — deeply marbled, with a charred crust that gives way to a buttery, mineral-rich interior

Seafood Plateau

A multi-tiered tower of chilled lobster, jumbo shrimp, oysters, and crab claws — the definitive table centerpiece and a strong value-per-bite relative to the à la carte options

Dry-Aged Prime Beef Selection

Multiple cuts available in various dry-aging grades — the 45-day program produces a pronounced nuttiness that separates it from a generic steakhouse offering

Oysters on the Half Shell

Rotating East and West Coast selection, properly iced and served with mignonette — consistent quality given the kitchen's seafood focus

Lobster Bisque

A rich, cream-forward bisque with a pronounced shellfish depth — one of the stronger starters for those not going the tower route

Sides (Truffle Fries, Creamed Spinach)

Competent steakhouse accompaniments that check the boxes but at prices ($18–24 each) that feel steep given their supporting role