Celebrating 65 years of operation, Hy’s Steakhouse has been a familyrun Canadian business and an integral part of the country’s hospitality industry. Focused on grilled prime steaks from Alberta, hand-crafted cocktails and timeless hospitality, the brand closed its former Adelaide Street location in late 2018 and reopened its flagship restaurant in the financial district, at the corner of Bay and Richmond.
Designed by Vancouver-based Elaine Thorsell, the spectacular new 18,000 sq. ft. space is spread out over three floors. Besides ample hand-crafted Mozambique millwork, burled walnut and contemporary Canadian art, the dining spaces are cloaked in leather, lush green velvet, granite and gold accents, with large two-storey windows overlooking Richmond Street.
The main-floor lounge is anchored by a dramatic 38-foot wraparound black marble bar, cozy booths and cocktail tables. A rotating roster of live musicians play nightly, from Tuesday to Saturday. Up on the mezzanine overlooking the lounge, Hy’s intimate and traditional white tablecloth-covered dining room is sandwiched between two semi-private dining spaces, plus a whisky and champagne bar.
Fans of the brand will recognize classics on the menu, including the jumbo prawn cocktail, signature cheese toast and a made-to-order Caesar salad prepared à la table. However, Hy’s veteran chef, Saku Velummylum, has updated both the weekday lunch and every-day dinner menus with plant-based options, including an organic vegan bowl, cauliflower fritters and vegetarian meatloaf.
While most of the steaks are wet-aged a minimum of 28 days (with butchery done in house), the menu also offers a bone-in Canadian Black Angus rib steak and a 60-day, dry-aged Canadian prime rib steak. There’s also a new 48-ounce “tomahawk” cut, and an expanded bar and lounge program that features weekday Happy Hours from 3 p.m. to 6 p.m. and from 9 p.m. to close.
Hy’s extensive wine list includes a bevy of favourites from Burgundy and Bordeaux, delicious surprises from niagara, like the Big Head ‘Raw’ Chenin Blancand, and ample by-the-glass and premium wines by Coravin. There are classic, signature and zero-proof cocktails, and a focus on whiskies and champagne in the upstairs bar that has its own menu listing caviar as a snack.
Hy’s Steakhouse and Cocktail Bar
365 Bay St., 416-364-6600