Black+Blue Toronto ★9.7

One of the most talked-about rooms in the Financial District — a two-storey steak-and-sushi spectacle where dinner is engineered to feel like an occasion.

The concept

Black+Blue is the Toronto flagship of Vancouver’s Glowbal Restaurant Group, and it arrives with intent: a modern Canadian steakhouse that puts premium dry-aged beef and a full sushi program under one roof. Pairing steaks and sushi has long been founder Emad Yacoub’s signature move, and here it fills a landmark address with genuine buzz.

What to order

Open at the raw bar with nigiri or the tiered seafood tower stacked with oysters, crab and lobster. Then commit to the beef: A5 Japanese Miyazaki wagyu, certified Kobe, or a dry-aged cut matured in the in-house Himalayan salt locker and finished at high heat. The tableside Caesar for two and the show-stopping Beef Wellington are worth the theatre, and crêpes Suzette are flamed at the table to close.

The Space

Set in the former Toronto Stock Exchange inside the Exchange Tower, the room trades on grandeur — soaring ceilings, a 24-karat gilded ceiling detail, and a wall-length mural made entirely of steak knives depicting two fighting bulls. The lower level wraps around a bar that doubles as a sushi station; the upper gallery holds red velvet booths and a glass-walled wine room. An enclosed, heated patio keeps things going year-round.

Who it’s for

For anyone chasing a polished big night out — dates that want to impress, groups with something to celebrate, and downtown crowds who like their steak with a side of spectacle.

Questions and answers

Do I need a reservation? Yes — as one of the district’s marquee steakhouses it fills quickly in the evenings and on weekends, so book ahead, especially for larger tables or the wine room.

Is there anything for non–meat-eaters? Plenty — the sushi and raw-bar program is extensive, with nigiri, sashimi and seafood towers, plus salads and sides, so pescatarians and lighter eaters are well covered.

What should a first-timer order? The steak-and-sushi pairing is the whole point: match a dry-aged or wagyu cut with a few pieces of nigiri, and add the tableside Caesar.

Does it work for a group or celebration? Absolutely — it’s built for occasions, with tableside theatre, private-feeling booths and a wine room for larger parties.

Is there a patio? Yes — an enclosed, heated patio with a retractable roof runs all year, so outdoor seating isn’t just a summer option.

Opening hours