Name: Maxime’s Contact: 77 Portland St., maximestoronto.com, @maximestoronto Neighbourhood:King West Previously: Shook Kitchen Owners: Scale Hospitality and Kontrast Entertainment Chefs: Corporate executive chef Ted Corrado and chef Marvin Dion Garcia Accessibility: Fully accessible
What used to be Shook Kitchen, a bright and airy plant-based restaurant, has transformed into its total opposite: a glam steakhouse inspired by Parisian nightlife. The venue is intimate, but the vibe is big. The space is dressed in velvet and leather, dry ice gets a lot of play, there’s pricey caviar service, and a DJ spins every night from 8 p.m. on. It’s lavish yet fun. “People come here to let go and let loose,” says Scale representative Stephanie Jarvis. “Smoking martinis and sizzling seafood towers add to the opulence.”
Classic steakhouse fare—prime cuts of meat, lobster, house-made pasta—but with a side of razzle-dazzle. It’s all about the theatrics here, whether it’s a dry-ice situation or a dessert you have to crack into. The mains are made to share, especially the Fred Flintstone–approved rib-eyes, T-bones and tomahawks. “Our guests seem to enjoy them, so we’re doubling the amount of steak we offer,” says Corrado.
The tomato bread is a warm, pillowy house-made focaccia with semi-dried tomatoes and smoked mozzarella inside and tomato sauce, parmesan and oregano flakes on the outside. $16
The truffle mashed potatoes are sealed beneath a parmesan crust and garnished with fresh truffles and more truffle oil. It’s truffle on truffle on truffle. $19
This decadent beef tartare is tossed with cornichons, shallots, parsley and chives and garnished with crème fraîche, dill and—wait for it—caviar. It’s served with toasted bread—sans crust, bien sûr. $27
Clams casino brings a round of littleneck clams topped with a garlic-herb butter, toasted breadcrumbs with lemon and chili flakes, bell pepper, celery, jalapeno, onion, parsley, and diced bacon. $23
For the salmon crudo, sliced-to-order Atlantic salmon is layered on Greek yogurt and finished with pickled shallots, cucumber, espelette, extra-virgin olive oil, mint and dill. $19
The wild sea bream is grilled to order and comes on a bed of house-made chermoula. It’s garnished with lemon segments, parsley and extra-virgin olive oil. $66
Here we have a whole roasted chicken, seasoned with house za’atar and topped with roasted grapes and preserved lemon. $65
Prime steaks are seasoned with a house-made steak spice and aged a minimum of 28 days. This is a 12-ounce Canadian Prime striploin ($90). Can’t decide between surf and turf? Add a half lobster for $45 or jumbo grilled shrimp for $40.
This showstopper of a seafood tower is loaded with a whole chilled lobster, a dozen oysters, jumbo shrimp cocktail, snow crab claws and zesty tuna ceviche. It’s all crowned with littleneck clams tossed in a garlic-herb butter. Some lemon juice poured tableside gets things sizzling. $295
Here’s a closer look at the oysters
The Cherry Bomb is a sphere of cherry compote covered in a thick layer of white chocolate mousse. The whole thing is coated with a shiny cherry glaze and arrives on a brownie base. $18
This Baked Alaska is pastry chef Melissa Valdez’s take on bananas Foster. $22
The ice-cream-filled treat is spiked with spiced rum and then set ablaze tableside
In addition to bottle service (which ranges from $100 to a staggering $9,000), a globe-trotting wine card, a four-bottle beer list and signature cocktails, Maxime’s mixology team is bringing back old classics in a big way. The house martini is poured tableside and includes some dry-ice magic.
The Swipe Right features Ketel One vodka, St-Germain Elderflower, ginger syrup, grapefruit and lime. $20
La Perla is a blend of Tanqueray gin, pistachio orgeat, Briotett apricot liqueur and lemon juice, topped with egg white. $19
The Yes Madame—a blend of Cazadores Anejo, agave and mole bitters—is served in a smoking cloche. $18
The space
The outside is clean and understated, but the LED-lit arches lead to a whole other Block Pan Studios–designed world, framed by a mirrored lounge and floor-to-ceiling red velvet. Pillars wrapped in video screens display digital art, and a buzzing open-concept kitchen adds to the energy. A house DJ spins every night of the week, so there’s no need to leave in search of entertainment.
Draw the curtains closed and this area turns into a small private dining room
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Name: Maxime’s
Contact: 77 Portland St., maximestoronto.com, @maximestoronto
Neighbourhood: King West
Previously: Shook Kitchen
Owners: Scale Hospitality and Kontrast Entertainment
Chefs: Corporate executive chef Ted Corrado and chef Marvin Dion Garcia
Accessibility: Fully accessible
What used to be Shook Kitchen, a bright and airy plant-based restaurant, has transformed into its total opposite: a glam steakhouse inspired by Parisian nightlife. The venue is intimate, but the vibe is big. The space is dressed in velvet and leather, dry ice gets a lot of play, there's pricey caviar service, and a DJ spins every night from 8 p.m. on. It’s lavish yet fun. “People come here to let go and let loose," says Scale representative Stephanie Jarvis. "Smoking martinis and sizzling seafood towers add to the opulence."
Related: What’s on the menu at Black and Blue, a two-storey, 9,000-square-foot steakhouse in the old Toronto Stock Exchange space
[caption id="attachment_620524" align="aligncenter" width="2560"] Corporate executive chef Ted Corrado[/caption]
The food
Classic steakhouse fare—prime cuts of meat, lobster, house-made pasta—but with a side of razzle-dazzle. It's all about the theatrics here, whether it’s a dry-ice situation or a dessert you have to crack into. The mains are made to share, especially the Fred Flintstone–approved rib-eyes, T-bones and tomahawks. “Our guests seem to enjoy them, so we’re doubling the amount of steak we offer,” says Corrado.
[caption id="attachment_620527" align="aligncenter" width="2560"] The tomato bread is a warm, pillowy house-made focaccia with semi-dried tomatoes and smoked mozzarella inside and tomato sauce, parmesan and oregano flakes on the outside. $16[/caption]
[caption id="attachment_620531" align="aligncenter" width="2560"] The truffle mashed potatoes are sealed beneath a parmesan crust and garnished with fresh truffles and more truffle oil. It's truffle on truffle on truffle. $19[/caption]
[caption id="attachment_620536" align="aligncenter" width="2560"] This decadent beef tartare is tossed with cornichons, shallots, parsley and chives and garnished with crème fraîche, dill and—wait for it—caviar. It's served with toasted bread—sans crust, bien sûr. $27[/caption]
[caption id="attachment_620526" align="aligncenter" width="2560"] Clams casino brings a round of littleneck clams topped with a garlic-herb butter, toasted breadcrumbs with lemon and chili flakes, bell pepper, celery, jalapeno, onion, parsley, and diced bacon. $23[/caption]
[caption id="attachment_620525" align="aligncenter" width="2560"] For the salmon crudo, sliced-to-order Atlantic salmon is layered on Greek yogurt and finished with pickled shallots, cucumber, espelette, extra-virgin olive oil, mint and dill. $19[/caption]
[caption id="attachment_620532" align="aligncenter" width="2560"] The wild sea bream is grilled to order and comes on a bed of house-made chermoula. It's garnished with lemon segments, parsley and extra-virgin olive oil. $66[/caption]
[caption id="attachment_620530" align="aligncenter" width="2560"] Here we have a whole roasted chicken, seasoned with house za’atar and topped with roasted grapes and preserved lemon. $65[/caption]
[caption id="attachment_620533" align="aligncenter" width="2560"] Prime steaks are seasoned with a house-made steak spice and aged a minimum of 28 days. This is a 12-ounce Canadian Prime striploin ($90). Can't decide between surf and turf? Add a half lobster for $45 or jumbo grilled shrimp for $40.[/caption]
[caption id="attachment_620529" align="aligncenter" width="1333"] This showstopper of a seafood tower is loaded with a whole chilled lobster, a dozen oysters, jumbo shrimp cocktail, snow crab claws and zesty tuna ceviche. It's all crowned with littleneck clams tossed in a garlic-herb butter. Some lemon juice poured tableside gets things sizzling. $295[/caption]
[caption id="attachment_620528" align="aligncenter" width="2560"] Here's a closer look at the oysters[/caption]
[caption id="attachment_620538" align="aligncenter" width="2560"] The Cherry Bomb is a sphere of cherry compote covered in a thick layer of white chocolate mousse. The whole thing is coated with a shiny cherry glaze and arrives on a brownie base. $18[/caption]
[caption id="attachment_620539" align="aligncenter" width="2560"] This Baked Alaska is pastry chef Melissa Valdez’s take on bananas Foster. $22[/caption]
[caption id="attachment_620541" align="aligncenter" width="1333"] The ice-cream-filled treat is spiked with spiced rum and then set ablaze tableside[/caption]
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The drinks
In addition to bottle service (which ranges from $100 to a staggering $9,000), a globe-trotting wine card, a four-bottle beer list and signature cocktails, Maxime’s mixology team is bringing back old classics in a big way. The house martini is poured tableside and includes some dry-ice magic.
Related: What’s on the menu at J’s Steak Frites, an unfussy, Parisian-style steakhouse on Queen West
[caption id="attachment_620537" align="aligncenter" width="1333"] The Swipe Right features Ketel One vodka, St-Germain Elderflower, ginger syrup, grapefruit and lime. $20[/caption]
[caption id="attachment_620542" align="aligncenter" width="1333"] La Perla is a blend of Tanqueray gin, pistachio orgeat, Briotett apricot liqueur and lemon juice, topped with egg white. $19[/caption]
[caption id="attachment_620543" align="aligncenter" width="1334"] The Yes Madame—a blend of Cazadores Anejo, agave and mole bitters—is served in a smoking cloche. $18[/caption]
The space
The outside is clean and understated, but the LED-lit arches lead to a whole other Block Pan Studios–designed world, framed by a mirrored lounge and floor-to-ceiling red velvet. Pillars wrapped in video screens display digital art, and a buzzing open-concept kitchen adds to the energy. A house DJ spins every night of the week, so there's no need to leave in search of entertainment.
[caption id="attachment_620551" align="aligncenter" width="2560"] Draw the curtains closed and this area turns into a small private dining room[/caption]
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