The Keg has its competition over a barrel, for the second of the two years this category has been around. “The New York sirloin is very good there,” says a frequent steak eater of my acquaintance. “I don’t know how they get all that flavour into it.” Owner Wally Tonhauser says the beef is so good because The Keg gets in a good product, and then really fires up the grill. “It’s at 550 or 600 degrees,” he says, “and that seals in the flavour.”
2nd: Jon Alan’s Steak & Seafood House, 5523 Spring Garden, 425-7665
3rd: Ryan Duffy’s Steak & Seafood, 5640 Spring Garden, 421-1116
