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Historic Toronto Landmark Harbour Sixty Reopens Unveiling Multimillion-dollar Renovations and New Spaces
Photos: Wallace Wong
Harbour Sixty, the iconic steakhouse that has hosted thousands of discerning diners, celebrities, professional athletes, and political leaders over the last 25 years, re-opened its doors on March 1, 2025 after an extensive renovation. The highly anticipated multimillion transformation will continue to offer its acclaimed steakhouse experience across two floors while introducing two new exciting venues. Reservations for Harbour Sixty can now be made HERE.
A Legacy Reborn
For over 25 years, Harbour Sixty has served as a beacon of culinary excellence in Toronto. This reimagining honours its storied past while introducing elements catering to today’s discerning patrons.
The renowned Toronto-based creative teams Sovereign State and Biography, united as HEAVY, are leading the reimagined relaunch of Harbour Sixty.
This bold redesign honours Harbour Sixty’s legacy while rebranding it for a new era. With decades of expertise, HEAVY will elevate the iconic steakhouse into a contemporary destination, blending classic sophistication with modern flair. The result is a refreshed brand that celebrates Harbour Sixty as the timeless culinary icon it is—redefined for today’s discerning guest.
Distinctive Spaces and Culinary Offerings:
Harbour Sixty:
Ground and second-floor restaurants
Seating capacity: 150+ per floor
The flagship restaurant on the first and second floors of the building offers classic opulence ideal for business and leisure dining. Harbour Sixty stands as the epitome of premier steakhouses, renowned for its unparalleled quality and sophistication in dining. With a storied legacy and an unwavering commitment to excellence, it caters to discerning guests who seek refined cuisine and impeccable service.
Chef Solomon Mason and his team have meticulously curated the finest meat program in Toronto focusing on local and international premium beef selections. With USDA prime from Creekstone and Omaha, Canadian Prime from Van Osch and High River farms, along with Australian wagyu from Oakleigh Ranch. One of the few restaurants in Toronto with Kobe-certification with help from Famu to achieve designation from the Kobe beef marketing and distribution certification organization.
One mouthwatering example of the steakhouse’s high-quality beef program is the menu’s signature Harbour 60 Chop, an 18-ounce Creekstone USDA Prime bone-in tenderloin that’s difficult to source and available in limited quantities from the rancher. An equally unique seafood program includes a dry-aging room for fish—an emerging culinary technique that’s gained traction in some of the best restaurants in the world. Additional comforting yet luxurious offerings include fresh oysters, crunchy buttermilk-fried cauliflower and decadent mac and cheese made with canestri pasta and subtly nutty Gruyère cheese with the option to add freshly shaved truffle. Elegant desserts, like chef Zagros’ lush and airy coconut cream pie join the Harbour Sixty classic chocolate baked Alaska.
Harbour Sixty’s menu proudly features other carefully sourced ingredients from esteemed Canadian suppliers, including Tamarack Farms and Broad Fork Farm “Our goal is to showcase the best of Canadian agriculture while staying true to the timeless steakhouse experience,” says Executive Chef Solomon Mason.
Estelle
Third-floor event space
Seating capacity: 100
Estelle, located on the third floor, is a sumptuously appointed elegant space designed to host signature and private events. This refined venue combines the best food and drink offerings from both Harbour Sixty and Arianna, ensuring guests experience a premium selection in a beautifully designed setting. Estelle’s event menus are thoughtfully curated to deliver an elevated, bespoke experience featuring refined dishes and impeccable service. “Every event here is a custom-tailored masterpiece,” remarks Executive Chef Solomon Mason. Estelle caters to every type of event, from lavish weddings to conventional corporate events. A versatile room, Estelle is outfitted with discrete, ultra-modern AV capabilities and a dedicated team of event professionals with high standards for both attention to detail and client communications.
Estelle private dining: The Cellar
The Cellar, located on the third floor, is a private tasting room that combines exclusivity with a focus on exceptional wines. Surrounded by a carefully curated collection of fine vintages, the room offers an intimate space for gatherings. With its low-lit atmosphere and sophisticated design, The Cellar provides a unique setting for expertly paired culinary offerings alongside some of the world’s best wines. It is an ideal venue for both wine connoisseurs and those new to the world of fine wine.
Estelle private dining: Louis XIII Room
Seating capacity: 18
The Louis XIII Room offers a distinguished private dining experience, drawing inspiration from the architectural brilliance of the Louis XIII era. This space seamlessly blends historical elegance with refined luxury, creating an atmosphere that is both intimate and regal. With a maximum capacity of 18 guests, The Louis XIII Room is designed for small gatherings, providing an exceptional setting for unforgettable dining experiences. It features an LCD TV equipped with cloud-based support, direct wired connectivity, and K-ray technology, as well as Bluetooth connectivity for the music system, allowing guests to curate their own playlist. A private bar further enhances the exclusive ambiance, making it the perfect choice for those seeking a unique and elevated dining experience.
Arianna
Fourth-floor restaurant
Positioned as the crown jewel of Harbour Sixty, Arianna presents a vibrant space with sweeping views of the Toronto skyline. Its immersive dining experience blends heritage with originality. Arianna’s elevated concept delivers a smart, modern take on Italian cuisine with bold flavours and artful presentation. Signature dishes include Sicilian Crudo, made of delicate bluefin tuna, Hawaiian Kanpachi, and salmon, as well as a fried Italian dough stuffed with ricotta drizzled with burnt honey and the Arianna Pepperoni Bolognese Pinwheel Lasagna, which pairs an unctuous twist on a classic flavour profile with a sense of whimsy. “We’ve created a room and a menu that toes the line between tradition and avant-garde flair,” says Arianna’s Chef de Cuisine, Scott MacKenzie. “Diners will find exciting, funky food and drink living in balance with Arianna’s energetic ambiance.”
Culinary Leadership and Vision
Harbour Sixty’s food and beverage programs are a vision helmed by an esteemed team of professionals dedicated to delivering an unparalleled dining experience.
Executive Chef Solomon Mason oversees the food and drink for the entire operation, bringing experience from renowned establishments such as Alinea and The French Laundry and spending seven years with the Alo Food Group. “This transformation allows our team to push culinary boundaries while preserving the essence of the steakhouse tradition,” says Mason.
Executive Pastry Chef Zagros Ting Cheung Leung brings artistry and technical expertise to the team with a career spanning Toronto’s top dining establishments. “Our desserts adhere to classic technique but use a contemporary approach to flavour and texture,” Zagros Leung notes.
Arianna’s Chef de Cuisine, Scott MacKenzie, infuses the third-floor restaurant’s menu with a fresh and playful approach to Italian cuisine, drawing from his background in several Canadian culinary institutions. “Every dish at Arianna tells a story,” says MacKenzie. “This allows us to honour tradition while embracing creativity and seasonality.”
Harbour Sixty’s Executive General Manager, Eva Toros, charged to lead a dynamic inspiring group of managers striving every day to reach heights that no restaurant has ever seen. Having been general manager of both Blue Blood and Black and Blue steakhouses, Eva brings extensive steakhouse experience to the Harbour Sixty.
Beverage Programs
Cocktail Program
The cocktail menu offers modern takes on timeless classics, blending premium spirits with thoughtfully crafted ingredients. The Heir Apparent features Michter’s Sour Mash Whiskey, Bénédictine, house-made drunken pear syrup. The Golden Goose lets Tanqueray No. Ten shines alongside Carpano Bianco, chamomile, and tart gooseberries. The savory Dirty Dill stands out with dill-and-scallion-infused Grey Goose vodka, green dill oil, and onion-infused vermouth. These are available to guests of both Harbour Sixty and Arianna, these signature drinks showcase inventive flavors and refined indulgence.
Beverage Director: Steve MacNeil
Mixologists: Tiffany Desbiens & Orion Berge
Wine Program
Like the cocktail menu, the wine program and cellars span the building’s eateries. With a wine director and a master sommelier on staff, it’s no wonder the Harbour Sixty and Arianna wine selections reach beyond a traditional list to include an extensive selection of timeless wines alongside a diverse range from emerging regions and cult producers. Like many other aspects of the Harbour Sixty experience, the wine program offers bottles ideal for any occasion, from casual nights out to once-in-a-lifetime celebrations.
Wine Director Christian P. Hamel, a seasoned expert and advanced sommelier with the WCAT, along with being named Best Sommelier in Ontario by the Certified Association of Professional Sommeliers, curates a very special wine list that complements Harbour Sixty’s diverse menus. With a WSET 4 diploma and his eye on achieving a Wine Spectator Grand Award-winning list, Christian has assembled a thoughtful, international collection of wines. “We have carefully sourced wines that will appeal to each guest’s palate,” says Hamel. “They enhance every dish and ensure a memorable dining experience.”
Master Sommelier Alexander Powell, Canada’s sixth Master Sommelier-Court of Master Sommeliers- possesses a deep knowledge of wine and is a renowned blind taster. “Our wine selection offers a journey through the world’s most celebrated vineyards,” Powell remarks. “We’re bringing something truly special to our guests.”
A New Era for a Historic Landmark
The most recent transformation of the Toronto Harbour Commission Building represents a harmonious blend of historical preservation and modern luxury. Harbour Sixty and its team of world-class culinary professionals have turned their perennial passion for convivial commemoration into a testament to the enduring spirit of Toronto and its love of excellent food and drink experiences. They invite you to join them at Harbour Sixty to partake in exceptional culinary offerings in its immersive spaces rich with heritage, celebration and enthusiasm for the future.
Reservations are now available via OpenTable beginning March 9, 2025, for Harbour Sixty and Arianna.
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