Doing it Their Way – Chairman’s Steakhouse

//Doing it Their Way – Chairman’s Steakhouse

Doing it Their Way – Chairman’s Steakhouse

In a unique partnership between Jay Westman as owner and Vintage Group as operator, Chairman’s Steakhouse steps outside the ordinary in so many ways. Located on the shores of Mahogany Lake in Westman Village, the restaurant bucks the trend of the downtown chophouse, bringing fine dining to the suburbs. And it’s well worth the drive.

Under the leadership of GM Dustin Makarenko and Executive Chef Cedric Truchon this beautiful space creates an atmosphere of grandeur and elegance that would impress Sinatra himself.

The design is an homage to ranch culture with bulls, horns and other paraphernalia peppered throughout but with elegant materials, colours and finishes to keep the design firmly planted in today’s urban aesthetic.

“There are just so many touches and details,” says Makarenko. “I’ve been in the space three months and I’m still seeing new things.” With an old-school, opulent bar playing old Hollywood movies on one side of the space and an airy, naturally-lit dining room with lake views on the other, diners can choose their experience. Designed by Peter Hribar, the dining room is bathed in natural light with enormous floor-to-ceiling windows with lake views. The design is an homage to ranch culture with bulls, horns and other paraphernalia peppered throughout but with elegant materials, colours and finishes to keep the design firmly planted in today’s urban aesthetic. Both the dining room and the bar have patios, the former with lake views and the latter with gorgeous water features. 

Chef Cedric says the menu he’s developed for Chairman’s is his chef d’oeuvre and a culmination of skill and experience throughout his career at some of the city’s top restaurants, including Vintage Chophouse and Sky360.

Other touches include custom, super vitrified china emblazoned with the Chairman’s logo, clear ice diamonds with both Vintage and Chairman’s logos branded in and glassware one might swear was pilfered from  Caesar’s palace in 1970s Las Vegas (server extraordinaire, Edison, assures us they were not.)

Chef Cedric says the menu he’s developed for Chairman’s is his chef d’oeuvre and a culmination of skill and experience throughout his career at some of the city’s top restaurants, including Vintage Chophouse and Sky360.

“I’m really proud of this menu,” he says. “I can’t wait to share it with people.”

He shared with us some of his favourites:

Braised veal cheek out of Quebec with parsnip puree and  parsnip chips that is a succulent, melt-in-your-mouth experience with a sweet braising jus balancing the delicate, earthy parsnip.

Chicken-fried oysters Rockefeller with double-smoked bacon, pernod flambeed spinach and bernaise that was so rich with flavour and beautiful, varied textures.

Edison threw down the gauntlet and said Chairman’s cheese toast was the finest in the city. While we can’t substantiate the claim, it was two slices of savoury heaven with Quebec cheese curds, aged white cheddar and sylvan star gouda.

Fun Food Fact: Oysters Rockefellare were named after the richest man in America, John D. Rockefeller when they were invented in 1889 to reflect the richness of the dish.

We also enjoyed a gorgeous tomato and burrata salad that delighted the palate with sweet and tart tomatoes, creamy burrata, vincotto, an amazing basic pistou and cold-pressed canola.

Steaks, of course, are the stars of this menu and Edison delights us with a presentation of the various cuts. We’re shocked by the enormous tomahawk that was intended to be 36oz for two people, but thanks to a delivery error, came in at a much larger 60 oz and diners were the beneficiaries. We were to enjoy the 8 oz Canada prime tenederloin ($56) and the 18 oz Canada Prime Ribeye ($62). Chairman’s only uses Canada prime beef  from local producers and it pays off with a rich and flavourful steak that even at 14 oz, we were sad was finished.

Our steaks were accompanied by a unique take on a baked potato with Chairman’s potato rosti topped with gouda, bacon, sour cream and chives and green beans with double smoked bacon, and a roasted-garlic-and-shallot vinaigrette. Delicious!

Our belts were loosened, but Chef Cedric wasn’t finished with us yet. We capped the evening with a rich and sweet sticky toffee pudding with black treacle toffee sauce and frangelico cream and a delicious carrot cake with grilled pineapple, maple cream cheese icing and candied walnuts along with a creamy cappuccino and a sunset over Mahogany Lake.

Cocktails

This gin-based beauty is like Sinatra’s tuxedo collar – it starts off stiff and cool, but as the evening wears on, it mellows, softens and begins to release notes of flowers,  perfume and smoke.

A story about Chairman’s would be incomplete without mentioning the cocktails and accomplished mixologist Justin “JD” Darnes who may be the person who knows the most about cocktails in the world – we can’t substantiate that claim either, but he sure knows a lot. Bring your reading glasses for the cocktail menu, as it’s as much a history lesson as it is an invitation to explore. Darnes’ passion for perfection in his cocktails is evident by his immaculate personal (and secret) blend of whiskeys for the delightful old fashioned and Bobby Burns cocktails. The piece de la resistance, though, was the melodramatic Chairman cocktail which arrived on a glass-encased platter swirling in smoke. This gin-based beauty is like Sinatra’s tuxedo collar – it starts off stiff and cool, but as the evening wears on, it mellows, softens and begins to release notes of flowers,  perfume and smoke. At $21, it’s worth taking your time with this one.

By |2019-07-02T12:51:57-06:00June 29th, 2019|Restaurants|0 Comments

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