What’s on the menu at Harbour 60, the new-and-improved revamp of the luxe steakhouse
Even the plates are trimmed in 24-karat gold
Name: Harbour 60
Contact: 60 Harbour St., harbour60.com, @harboursixty
Neighbourhood: Harbourfront
Owners: The Nikolaou family
Chef: Solomon Mason (Aloette, Auberge du Pommier)
Accessibility: Fully accessible
When the 25-year-lease renewal came up for Harbour 60, the Nikolaou family didn’t just re-sign—they saw a chance to usher in a new era of the long-running steakhouse. “We doubled down, rebuilt and made it spectacular,” says director of operations Jeremy Geyer. Additional floors of the historic Toronto Harbour Commission building, the restaurant’s home since 1999, were also up for grabs, so they expanded to a second floor and introduced two new concepts: Arianna, an elegant Italian restaurant, and Estelle, a high-end event space.
Related: What’s on the menu at Linny’s, chef David Schwartz’s new deli-inspired steakhouse
The result? A glossier, even grander version of one of Toronto’s most famous steakhouses—with a refreshed menu, a next-level wine program and even more big-night-out energy.
The Food
Harbour 60 is still all about opulence on a plate (a plate accented with 24-karat gold, no less), but now it’s even more dialled in. “The goal is to build on the legacy that the restaurant has created,” says chef Solomon Mason. “We wanted to elevate the staple items that were already on the menu with better ingredients and better cooking techniques.”
That philosophy carries over to the restaurant’s expanded steak and dry-aging program, which now features a more diverse selection of premium beef. That means everything from locally sourced Canadian cuts to Australian Wagyu and Kobe beef (Harbour 60 is one of just a handful of Ontario restaurants officially certified to serve the real deal). But sourcing is only half the equation. The team meticulously dry- and wet-ages their cuts in-house, ensuring that every steak that hits the plate is at its peak.
The Drinks
Beverage director Steve MacNeil designed the cocktails with the same vision that Mason applied in the kitchen: classic steakhouse drinks, refined with top-shelf spirits and ingredients.
Meanwhile, wine director Christian Hamel and executive wine director Alexander Powell have curated a lengthy list that balances steakhouse staples with high-quality bottles from emerging regions. The menu spotlights unexpected finds as well as up-and-coming producers in places like Japan, China and eastern Europe. “We want to make sure there’s an offering from every place that makes good wine,” says Powell. “You can come here and order your usual, but we also have the capacity to take you on an adventure.”
The Space
With its long-term lease renewal in place, the team wanted Harbour 60’s refresh to feel just as enduring. Stately stonework, intricate millwork and custom detailing give the space a sense of permanence and grandeur. Sculptural chandeliers, mirrored accents and polished brass details bridge the restaurant’s heritage with modern luxury.
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Jessica Huras is a freelance writer and editor with over a decade of experience creating food, travel and lifestyle content. She’s a content editor for the LCBO’s Food & Drink magazine, and her work has appeared in the Globe and Mail, the Toronto Star, Chatelaine, Toronto Life and Elle Canada, among other publications.
