Alex R.

The Butcher Chef is one of those restaurants you keep in mind for a special occasion -- or, in our case, for dinner before watching the Leafs lose an important game. It's a small, elegant space that feels both intimate and deliberate, with every detail carefully thought through. What we ordered: foie gras, octopus, Caesar salad, and a range of steaks. The meal begins with amuse-bouche -- little bites that quietly announce the kitchen knows what it's doing. The food: exceptional across the board. The foie gras is rich and perfectly seared, the octopus tender with a bit of char, and the steaks are cooked and seasoned with precision. Every course feels intentional and balanced. You get what you pay for here -- and it isn't cheap. Atmosphere: the room is compact but beautifully designed, with warm lighting, dark wood, and an inviting sense of calm. The crowd is an eclectic mix of people who can clearly afford to enjoy themselves -- couples celebrating, small groups, a few well-dressed professionals, and the occasional Leafs jersey on game nights. It's upscale without feeling exclusive or pretentious. Service: on par with the food -- confident, well-timed, and polished. The team moves with quiet efficiency and professionalism throughout the night. Overall: not the best value in town, but easily one of the best steak experiences in Toronto. Perfect for a special dinner, an anniversary, or softening the sting of a tough loss at Scotiabank Arena.

Mandy Z.

Wonderful experience from Butcher Chef again in our return! No doubt one of the best service and food in Toronto. If I am force to complain one single thing, it would be price because it is expensive, but every penny worth it. We ordered Tuna poke as appetizer, Argentina ribeye and truffle ravioli as main, accompanied with mushroom, zucchini and baked potatoes, finishing up with desserts. I wouldn't say one single bad thing about the dinner, only thing is we need to wait for 30 minutes to get seated even we made the reservation and arrive on time. However, we left super happy because of Daniel, and the food. I won't comment much on the food because it is always amazing and always have WOW factor! Butcher Chef will be on the top of my list for fine dining.

Alekhya M.

This place is very upscale and for quality meat lovers. Be sure to tell your dietary restrictions up front. For someone who eats mostly vegetarian, some seafood and chicken, it's not ideal but their cocktails are great. Their wine pairing with food is amazing. Some of the salads especially zucchini with feta and roasted red peppers with mushroom were delightful. The gnocchi with scallops was good, a little smelly for my liking but I'm also very picky about my seafood. The desserts are incredible, as you can tell from my pics. I indulged in all the desserts in front of me. Wow, I would just do desserts here if I could. The place is upscale, so go with your best dining etiquette, or they'll remind you. Be sure to check out the restrooms. They have the Japanese technology toilets which are really cool! Overall, a pleasant dining experience.

CloudStroll A.

I was really looking forward to dining at The Butcher Chef, but unfortunately my experience fell a bit short of expectations. While the presentation of the dishes was impressive, I found that the flavors didn't quite match the high standard I anticipated. The service was polite, but a little slow and inattentive at times, which affected the overall experience. The ambiance of the restaurant is pleasant and well-designed, but I hoped the combination of food, service, and atmosphere would create a more memorable evening. I hope they continue to refine their offerings, as the concept and location are very promising.

Lucia L.

We booked the patio since that was the only seating area left when I reserved. It's completely covered and the street view is blocked with lots of plants so it feels quite private. There's also heating lamps which are used in colder weather. The service was really great and attentive. They recommended sharing everything and they can split out the dishes in the kitchen for everyone. The food was good. I loved the French fries as a side. The blueberry cheesecake is a must order. I would go back just for that alone. Definitely a great date night spot.

Will H.

If you're a steak enthusiast, run (don't walk) to this amazing steakhouse tucked away downtown near the Harbourfront. You might miss it at first, there's no big flashy sign, so definitely use Google Maps to find it, but once you're inside, you're in for something special. Right off the bat, the space feels sophisticated and classy. Service was phenomenal. Our server took the time to walk us through their extensive selection of steaks from around the world. One of the coolest parts? They actually serve Japanese A5-grade Wagyu, which is super rare to find around here. I went with the 8oz Miyazaki A5 Wagyu striploin, and honestly... it was the best steak I've ever had. Perfectly crisp on the outside, unbelievably tender and buttery inside, which melts in your mouth. Absolute perfection. We started with a seafood platter for the table, which was fresh and beautifully presented. For sides, we shared a few, and my personal faves were the potato & leek and the zucchini with crisp feta; both packed with flavour and really well-balanced. Before the steaks were served, they brought out these stunning handcrafted steak knives. Small touch, but really elevated the whole experience. You can tell they care about every detail, from the plating to the cutlery to the ambiance. Dessert was a showstopper. We tried three: the chocolate mousse tart, the citrus honey bar, and the standout: an Orange Blossom Pistachio Cake. Layered with orange blossom whipped ganache, pistachio praline, Madeline biscuits, halva hair, and candied pistachio, it was a masterpiece in both flavour and texture; sweet, nutty, fragrant, and absolutely delicious. Cocktails were equally impressive. I had the Old Fashioned, but it came with a twist: brown butter maple syrup, which made it super smooth and just the right amount of sweet. All in all, this place is an absolute gem. From the incredible steaks to the top-tier service and attention to detail, this restaurant delivers on every level. Highly, highly recommend for any steak lover.

Lloyd M.

This has become my favorite restaurant in Toronto, and I have been to many. I have been to the Butcher Chef, multiple times, sometimes on business, sometimes with friends. I've always enjoyed it and recommended it but yesterday was at a new level. I had a really bad week so decided to go on my own; it was the perfect cure. I sat at the bar and both bartenders were nice and professional. I always appreciate that they serve multiple amuse bouche, a rarity at even the best staleakhouses. Both were great, especially a beautiful piece of roast duck. As a starter I wanted something I hadn't had before. It was great. The tomatoes were beautiful but what worked well was how the burrata, pickled mushrooms and crispy shallots were integrated in the dish. The steak you know would be good, I had the six ounce Awaji A5 and it did not disappoint. The surprise, however, was the Ontario corn side. It was arguably the highlight of the night, and I loved the A5, it blew me away. Overall a fantastic meal at a great restaurant.

Tania L.

Super bougie steak and super bougie prices! Food is decent but I don't know if I would come if I had to pay for it myself... overall, I found the food a touch too salty with super tiny portions, and everything was quite gimicky. We started off with some cocktails - I was shocked to find that they were almost $30 on average! I almost thought that I had been transported back to Singapore with these prices. My orchard sour was good, quite strong. My colleague got the clover club and it arrived with a bunch of dry ice / nitrogen gas... they then served some small tartare amuse bouche, which were quite delicious. We then moved on to appetizers. We had all expected the daily bread to be a house-baked bread basket, but it was a small brioche loaf (of four pieces), gratuitously topped with fried onion bits and then smothered in gravy and liquid cheese. The foie gras was fatty and indulgent, just as you'd expect. The caviar tuna tartare was good, but I found the cracker a bit soggy (as it was pressed between the tartare) and there was just a smidge of caviar... definitely not worth the $120 price tag. The crab and beef (crab meat with micro-greens wrapped in carpaccio beef) was quite delicious, but the caesar salad was honestly very disappointing. It was full of anchovy flavour but super salty. Not the mention the portions were for a child! Finally came the time for mains. Overwhelmed by the menu options, we told the waiter that he could help us pick a few options. He chose 5 steaks, aiming for about 7oz per person, but my colleagues (all meat lovers) enthusiastically suggested he go up to 8oz. And so, we ended up with 6 steaks. The waiter also selected some truffle raviolini for us to start. The raviolini was bite-sized, perfect for easy eating. It had a very meaty and cheesy flavour, and we all inhaled it in no time. Before serving the steak, our server came up to us with a big, grand-looking wooden box. He gave a spiel about how for our fine steaks, we need fine knives, and walked us through the knives - how they're made from Damascus steel, folded over in 2048 layers, something about very expensive wood from Hawaii that is harvested when the tree naturally dies... then told us to "choose our weapon". Haha, so epic. The steaks were cut into 7 portions (for us 7 people) and placed on our plates from leanest (left hand side) to most fatty. The steaks were a tenderloin, penokean striploin, a PEI ribeye, a la morocha farm ribeye, a wagyu blend striploin, and a Miyazaki wagyu striploin. I think my personal favourites were the PEI ribeye and the two wagyus. The pure wagyu, which was beautifully marbled, literally melted in my mouth. However, I was so stuffed by this point that I only ate a bit of each... and gave the rest to my still hungry colleagues for them to enjoy. We were also served a bunch of house sides, which included extremely buttery roast maitake mushrooms, shoestring fries, cheesy leeks, and more. By the end of the meal, everyone was stuffed... but then they brought out four desserts on the house. The Black Forest was okay, the cheesecake was good (but again, served over the top with dry ice thrown all over it), the Paris Brest tasted like a Nutella dessert, and the lemon cake was nice and light. What a perfect way to end an indulgent night! P.S. even the washrooms were super fancy with Toto washlets that came alive and opened when someone stepped in. Wish I took a photo!

Our celebration dinner at The Butcher Chef in Toronto was one we will never forget. Along with impeccable service, the food was absolutely outstanding, and the extra attention given to our table (including complimentary amuse bouche and several desserts) made us feel very well taken care of. We will definitely return the next time we visit our dear friends in Ontario!

Reh L.

The food here is pretty good but it's way overpriced. Also, the food was a bit too pretentious for my liking - not everything needs to be caviar, wagyu and truffles. Otherwise, the vibe was nice with great service. The restaurant feels a bit cramped - I constantly found myself nearly bumping into servers, and the space overall felt poorly designed. I enjoyed the experience but I doubt I'd come back.

Nikki K.

One of the best restaurant experiences I have had in the city! This beautiful hidden gem in downtown Toronto serves some of the best foods and cocktails in the city. The minimal seating allows for an intimate personalized experience. I came for the first time with a friend yesterday and made a reservation at the bar for Saturday night. The staff are incredible, with impressive high-quality service. A huge shoutout to Sky (the bartender) and Mo (lead server), these two made our experience the BEST. Sky is so kind and extremely knowledgeable, we asked him to surprise us based on our tastes, and he made the best cocktails. He is so so talented! Mo, was so friendly, and asked us many times if there was anything we needed or to help us with making menu choices. We had several cocktails, Sky's espresso martini was fantastic and we also ordered asparagus and mushroom dishes, as well as a beautiful chocolate gateau that came with chocolate crumble and vanilla ice cream (ugh to die for)! We can't wait to come back and have dinner, and enjoy the steak and extensive wine list!

Victor C.

What an experience! Read some really good reviews on the Butcher Chef and decided to make a reservation on a Saturday date-night. The service was impeccable. Very friendly with great suggestions and opinions. I was complimenting the ambiance to my partner that they must have spent millions on the renovations and decor as every detail inside was gorgeous and meticulously thought out. We ordered the sea bass and scallops along with the 24oz bone-in rib eye steak. Both were cooked to perfection and I really see a medium-rare steak... cooked to a perfect medium-rare. The outter crust of the steak was charred to the exact degree of perfect. It could not have been better (IMO). The side mushroom was also a spectacle where they pour the au jus at the table to make it extra special. As for the dessert, we could not decide on either the Bailey's cake or their Cheesecake. We ended up ordering the Cheesecake based on our servers suggestion and he was so nice he also brought the Bailey's cake as complimentary as we were hard pressed to decide. Magnificent. I would HIGHLY recommend the cheesecake also. Overall, I would give a 5/5 as it was a standout dinner from beginning to end.

Gayan P.

One fine night, we decided to give this place a try because I basically live above this place. No reservation, just walked in. I got the feeling it was a bit fancy, but when the hostess said "do you want to see a menu first, or are you comfortable", I was sure it was fancy and a little bit concerned about my wallet. Nonetheless, the t-bone steak was fantastic, and the cheese cake was memorable. The service was really top-notch. The sommelier was on hand to help with the wine selection, and our server knew everything about the beef they were serving. Turns out they have a pretty thick handbook (with pictures) of everything about the beef they serve. They are serious about their meat. The cheesecake was no everyday cheesecake, either. This cheesecake had extra flair. It comes to your table with smoking cold nitrogen. For a walk-in, it was a really amazing experience and totally worth it.