Housed in a striking, light-wood Scandinavian space in Queen West, chef Matty Matheson’s wood-fired steak and seafood restaurant elevates classic butcher cuts and coastal delicacies into a sleek dining destination.
Why Matt loves it: “If you’re wondering where all the famous Americans go, you just found ‘em. Lobster Spaghetti at $50/forkful that will have you saying ‘damn that’s good value.’ If you order the whole menu, Matty Matheson comes out and recites lines from ‘The Bear.’”