Waggs Steak & Seafood Restaurant

Waggs is a steakhouse you can eat through without ordering a steak. The seafood side runs deep enough to carry a whole dinner on its own, which is the first thing that separates it from the standard chophouse — but the steak list is where the kitchen plants its flag. Prime rib is the house specialty, a slow roast carved to order in an English cut, a regular cut, or a super cut for the table that came hungry, and the charbroiled cuts beside it are seasoned with the house spice that carries the family name, then finished with crispy fried onions.

Beyond the prime rib, the steak section reads like a list someone actually cooks: a centre-cut New York striploin, pepper-crusted tenderloin medallions under a mushroom and wine peppercorn sauce, a twelve-ounce ribeye, a filet mignon cut from aged tenderloin. The seafood is where the menu opens up. A jumbo lobster tail comes buttered, slowly baked, and served with drawn butter; a pound of snow crab clusters arrives the same way; the seafood linguini folds scallops, clams, jumbo shrimp, and mussels into a blush sauce. The pickerel is a ten-ounce filet, lightly seasoned and pan-fried — the inland fish that marks a kitchen cooking for its own corner of Ontario — and an eight-ounce Atlantic salmon takes a grainy Dijon maple glaze. Starters and soups hold their own too: jalapeno mussels in a white-wine cream broth, in-house crab cakes with lemon remoulade, lightly breaded calamari with a chipotle dip, garlic shrimp sautéed in house-made garlic butter, and a French onion soup finished with house-made croutons under a blend of melted cheeses.