Marquee Steakhouse & Piano Lounge

Marquee splits its evening between a Main Street steakhouse grill and an upstairs piano lounge, with rooftop patio seating folded in when the weather earns it. The Spring 2026 menu reads as the kitchen's main thesis: an A5 Japanese Wagyu striploin and a sixteen-ounce bone-in ribeye lead the grill list, a Canadian Prime tenderloin finished with Saskatoon berry and Chambord reduction sits lower down, and a Signatures section runs Wild Boar Cavatelli, Duck Confit with rhubarb and pomegranate, Branzino with orange-zest gremolata, and the Marquee Burger off the same kitchen. The dining room runs Wednesday through Saturday only, with Friday and Saturday stretching latest, and the live program lives upstairs.

The grill is the workhorse, but the kitchen earns the price band on the work around it. A Grilled Octopus starter is sauced with tomato-lime-coriander salsa, chimichurri, garlic creme fraiche, and hot sauce — four conditions on one plate, none of them passive. Hamachi Tiradito carries leche de tigre, aji amarillo pearl, and passion fruit. A Brie and Walnut Wellington comes with macerated berry compote and herbed crostini. The Saskatoon berry on the tenderloin and the chimichurri on the octopus are the kind of decisions a kitchen makes when it has stopped treating sauce as garnish. Pastas hold their own corner — Shrimp Fettuccine in white wine rose sauce, Rabbit Ravioli braised in Barolo and finished with honey lavender and hazelnut. The desserts close hard, with a Pavlova carrying mango passionfruit curd and coconut chantilly, a Ruby Cheesecake plated with white-chocolate chantilly and fresh raspberries, and a dark Callebaut ganache with caramelized banana. For the table, Parmesan Frites cook in beef tallow, and Brussels sprouts come with house applewood-smoked bacon.