Since opening in 2023, Black + Blue quickly staked its claim as one of the best new restaurants in Toronto — and one of the city's best steakhouses. Spread across two levels, the 9,000-square-foot steakhouse has earned a loyal following, and rightly so. The dramatic circular bar anchors the main floor, doubling as a prep station where bartenders pour crisp martinis and chefs slice sashimi with quiet precision. Soaring ceilings — a remnant of the building’s former life as a bank — give the room a sense of awe.
Upstairs, a mezzanine of velvet banquettes and warm, low lighting overlooks the lively main floor. Despite its size, Black + Blue always feels intimate, and rarely leaves a chair empty on a weeknight.
You could spend an entire day here ogling the design details. Bronze and marble gleam at every turn. The ceiling is adorned with 24-karat gold — a nod to its former life as a trading floor. A glowing Himalayan salt-lined meat locker displays prime cuts of meat like works of art.
Even the steak knives get star treatment — a bull mural made entirely from steak knives is yet another artistic ode to the restaurant’s devotion to pomp and theatre.
The steak program knows how to work a room. Servers wheel out a tray of raw cuts of meat and walk diners through marbling, ageing and provenence in detail. From ribeye to tenderloin to tomahawk, you'll pick a cut that meets your desires, whether it's a buttery, melt-in-your-mouth chateaubriand or a beautifully charred porterhouse that's been seared to perfection.
Yet, the surprise contender for most delicious bite of the night is Black + Blue's sushi. Prepared at the raw bar, each piece is a lesson in precision and elegance. Buttery Ora King salmon is served alongside silky bluefin tuna brushed with soy, and sweet Hokkaido scallop ceviche topped with citrus. It's the kind of sushi you expect at a dedicated omakase counter, not tucked inside a steakhouse.
In this house of steak, the delicate sushi at Black + Blue feels like the perfect counterpoint. Come for the steak, stay for the sushi, or skip the Kobe entirely and indulge in oysters, wild salmon and Atlantic lobster — stacked high in a seafood tower or rolled, tempura-ed and plated to perfection.
