How exciting is that moment when you first step into a restaurant for an evening out? The sights, smells and sounds start wrapping around your senses and though you never know where the night will take you, once you step over that threshold, the night’s story has begun. The Vieux-Port Steakhouse got us off to a great start when we were warmly greeted by the hostess and the maître d’. We looked around and saw that, as usual, the downstairs dining room was packed solid with people laughing and enjoying themselves. As upbeat jazz flowed over the sounds of clinking glasses and chatter from the bar, we decided to head up the wooden staircase, where the mood would be a little mellower.
As much as I love being part of the action, some nights it’s nice to have the choice to enjoy your meal in a more intimate environment. Not many places in the city can expertly pull off both at the same time (a definite plus). The classic décor is happily what you’d expect from a steakhouse. White linens and soft lighting are standard, but to have all this in a beautiful stone building overlooking St. Paul Street, while surrounded by perfectly integrated modern art, makes the difference. There is also that wonderful and spacious terrace during the summer that we all can’t wait to see open again!
After 30 years in the restaurant business, these guys know what they are doing when it comes to making a great steak. I’ve been to Vieux-Port Steakhouse on several occasions and I’ve had the chance to sample several selections from the menu. The bacon wrapped filet mignon tenderloin medallions are delicious (and my personal favorite) while the New York cut striploin and the kobe burger are top on the list. They also have a selection of chicken and seafood, including an oyster bar, for those looking for something other than red meat. Every experience in each restaurant is different, and in some cases, one aspect in particular really stands out. Vieux-Port Steakhouse’s great asset is their staff and from beginning to end, the service we had was exceptional. Jimmy, our waiter, has worked at the Vieux-Port Steakhouse for 20 years and to see that in the restaurant business today is quite rare. He beamed with pride as he discussed his history with the restaurant and how happy it made him to chat it up with his clients when time allowed. His service with us that night was impeccable and professional.
In the restaurant business, the secret to being around a long time is actually pretty simple. If you deliver a quality meal, in a pleasant environment, by people who enjoy what they do, the clients will keep coming back. At Vieux-Port Steakhouse, they deliver on all counts, especially with their service.