JACOBS & CO

At the helm is Executive Chef Danny McCallum, who has been guiding the kitchen since 2009. Chef McCallum is celebrated for his dedication to sourcing premium cuts from esteemed ranches across North America, Australia and Japan. His commitment to quality ensures that each dish meets the high standards that Jacobs & Co. is known for.

Jacobs & Co. boasts an impressive selection of steaks, with a particular emphasis on on-site dry-aged cuts.
Guests can also explore a variety of Wagyu selections, including authentic A5 Japanese Wagyu, offering an unparalleled melt-in-the-mouth experience.
The knowledgeable staff enhances the experience, offering insights into the various cuts and aging processes and suggesting perfect pairings from the extensive wine list.

Jacobs & Co. Steakhouse stands as a testament to Toronto’s vibrant culinary landscape, offering a steakhouse experience that honours tradition while embracing excellence. Whether you’re a seasoned steak enthusiast or a newcomer to dry-aged beef, Jacobs & Co. promises a memorable dining journey.