Cuisine:

• Steak House
• Homestyle
• Others

Barberian's Steak House Description:
Tradition runs deep in this classic steakhouse opened by the Barberian family in 1959. Its first dining rooms, originally two homes pre-dating Canada's birth, are crammed with Canadiana including paintings by some of the Group of Seven. The waiters, career pros all, have many decades on the floor, while chef Steve Rigakos boasts more than thirty years at their old-style charcoal pit grill. Start with fresh-out-of-the-shell lobster cocktail or the gargantuan shrimps with a piquant sauce that'll sear your sinuses. Hearty appetites will love the onion soup dense with melted Swiss cheese and caramelized onions. Fresh daily fish, ribs and lamb have their devotees but well-aged U.S. Prime and Choice steaks are the draw for most regulars: dry-aged rib steak, New York cuts and the porterhouse. The thick hand-cut twice-cooked fries are the best choice among the accompaniments. Resist the hot apple beignets to save room for the cheese menu and a chance to enjoy more of the stellar cellar of 2,000 global labels. Have a vintage port (selection opened daily) or XO Calvados with your Ottawa Valley cheddar and Colston Bassett Stilton. Or hang around for the nostalgia of the after-ten menu and feast on fondues, Grand Marnier soufflé and baked Alaska.


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