The Best Steak Frites in Toronto

The best steak frites in Toronto are needed in a city with long, cold winters and even longer nights of drinking, stick to our ribs meat and potatoes that offer the warmth and luxury Torontonians worship. What else but this French classic could satisfy us?

Here are the best steak frites in Toronto.

1 - Le Select Bistro

This Wellington St. mainstay does many French classics right, but their steak frites star in the $19.95 prix fixe dinner that's also available late night.
3 - Biff's Bistro

A seven ounce flatiron ($29) or six ounce beef tenderloin ($36) is available with frites and seasonal vegetables at this classic French bistro on Front St.
2 - Cluny

This Distillery District bistro serves locally raised beef and frites with lemon garlic aioli. Steaks range from an eight ounce hangar ($22.90) to a ten ounce striploin ($35.90).
4 - Jules Bistro (Queen Street)

This bistro with locations on Spadina and Queen does classic French right, with renditions of both cote de boeuf and steak frites. Like many of their standards, the flank steak comes with shoestring frites, ratatouille, and mixed greens.
6 - Beerbistro

This popular Financial District restaurant and bar does a steak frites ($28) served with beer braised mushrooms and shallots and tarragon anchovy butter.
5 - La Societe

On the Mink Mile on Bloor, this upscale bistro serves an eight ounce flatiron steak ($32) or a six ounce fillet ($42) with the usual sumptuous demi glace and pomme frites.
7 - Union

This small restaurant on Ossington serves steak frites regularly, doing a medium rare Scotch Mountain ribeye and topping off the whole plate with a portion of greens ($38).
8 - Le Paradis

This Bedford Road French restaurant serves an Artisan Farms ten ounce striploin ($30) with the classic French accompaniment of compound butter, with frites as a side options as well as haricot verts or mushrooms ($5).
9 - La Palette

AAAA Canadian beef from Alberta shines at this Queen West restaurant, $28 for six ounces or $32 for eight ounces, served with smoked tomato butter, demi-glace, and Yukon Gold frites.

by Amy Carlberg via blogTO