Aussie Chef Stuart Cameron is clearly one of the busiest in Toronto. He manages the culinary brigade for Charles Khabouth’s kitchens; popular Patria, vintage-vibe Weslodge, award winning Byblos (which recently launched a sister property in Miami) and the newest mashup, Nao Steakhouse, where exclusive cuts of steak meet exotic asian flavours.
Nao Steakhouse is a carnivorous cathedral in the heart of glitzy Yorkville. In the summer one arrives to find a fairytale front patio filled with fresh cut flowers and perfectly coiffed shrubs. Inside you’ll find Italian leather wrapped banquettes, brushed, hand-rubbed bronze details on tables, walls made up of two shade walnut paneling, African Oak floors which have been placed in an intricate herringbone pattern, Bianco Venatino Marble topped back bars, soaring 22 foot ceiling and impressive, custom chandelier made of clear sporadic acrylic tubing.
Nao Steakhouse offers Toronto’s newest meat lovers pilgrimage for those looking for a butcher block menu featuring exotic steaks from near and afar (Norwich Ontario, Iowa and Nebraska USA, Alexandra Australia and Miyazaki Japan). What I love most about Nao is that its menu is bringing back a few old school fine dinning experiences to hungry Toronto audiences. Table service is back, at Nao experienced servers carve select cuts table-side as well as prepare hand-ground pestle sauces and fresh British Columbia wasabi which is grated right under your nose. The menu also features two desserts which have slipped off menus as of late: made to order chocolate souffle and classic meringue wrapped Baked Alaska. Heads Up: Nao Steakhouse is a perfect spot to celebrate a birthday, new job or if you feel the need hop on one knee and exclaim your undying love for me.
Here are my Top 5 Must Try’s at Nao Steakhouse in Toronto
Basho Sour | pineapple infused sake, fresh lemon, hibiscus syrup, egg white
Tuna Tartar | avocado, puffed rice, wasabi
Chopped Steak Burger | prime dry aged beef, white truffle aioli, caramelized onions, aged cheddar
Crispy Vidalia Onion | white soy sour cream
32 oz Bone-In US Prime Nebraska Rib Eye
Rosti | creme fraiche, chives
Mac & Cheese | gruyere, hand rolled pasta, smoked bacon
Baked Alaska | white chocolate parfait, strawberry sorbet, pickled strawberry
Special thanks to Nao Steakhouse for hosting me as their guest.