Prime Seafood Palace
Restaurant · Trinity Bellwoods ·
Steakhouse with beef, seafood, and vegetable dishes
Steakhouse with beef, seafood, and vegetable dishes
"For me and my family, grabbing a great steak on a day off is what it’s all about. The Palace serves up an amazing bone-in ribeye and cote de bouef. And their service is the best, the overall vibe is relaxing and we love coming here." - team infatuation
"Think of Canadian celebrity chef (most recently of The Bear) Matty Matheson’s Queen West restaurant as a luxe, contemporary take on a classic surf and turf house. The menu oozes with luxurious touches such as a halibut filet drenched in an eye-popping beurre blanc with orange trout roe, and more caviar than you could shake a mother-of-pearl spoon at. But don’t be distracted by the Wagyu steaks and over-the-top flourishes, because the details are where chef Matheson really sings. A local stracciatella covered with painstakingly aligned slivers of white asparagus and topped with ember-grilled squid requires the type of precision and vision of a chef who is so much more than just a hype master. Come for the classics, stay for the unexpected twists. A trip to the Prime Seafood Palace will cost you, but everything about this place looks, tastes, and feels oh-so-indulgent." - Todd Plummer
"This Toronto steakhouse from Matty Matheson, serves meat, fish, and vegetables worthy of a night out." - Team Infatuation
"Raucous celebrity chef Matty Matheson (you may have caught his turn on a little show called The Bear) owns numerous restaurants in the city via his Our House Hospitality Company. Prime Seafood Palace appears calm, as if it could moonlight as a Scandinavian sauna or secluded lodge in Northern Canada, but once you’re inside this wooden shrine to beef, Matheson’s soul shines through. At the pass, you’ll find culinary director Coulson Armstrong serving up brazen dishes with calculated panache, like a bougie caviar bite served on a hash brown; strands of perfectly bouncy al dente spaghetti with a mound of delicate lobster nuggets; and opulent, 20-ounce, dry-aged prime rib complete with velvety bordelaise and A5 wagyu drippings. Must-try dish: Their dark chocolate, Matilda-inspired cake is the stuff of sweet dreams." - Tiffany Leigh
"Chef Matty Matheson's ambitious steakhouse featuring a dazzling interior and a menu balancing seafood and big meats cooked on the grill." - Michael He