21 Club

The story

Crafted with passion, served with love

Big, Bold, and Full of Flavour

Perched within Fallsview Casino Resort on the Niagara Falls skyline, 21 Club Steak & Seafood lives up to its own description: big, bold, and full of flavour. The views of the Falls through the windows are spectacular, but the kitchen gives them genuine competition. Wine Spectator recognized the restaurant with its Best of Award of Excellence, a distinction that speaks directly to the depth and curation behind a wine list exceeding 700 local and international bottles — with sommeliers on the floor every evening to guide pairings.

A Steakhouse That Takes Both Words Seriously

As a steakhouse, 21 Club commits fully to the prime cuts side of the menu. USDA Prime beef arrives in several forms: a 12oz striploin, a bone-in 16oz striploin, an 8oz centre-cut tenderloin, and a commanding 22oz T-Bone. For those who want something rarer still, Japanese Wagyu A5 is cut to order by the ounce. Canadian AAA beef — a 12oz striploin and a 20oz ribeye — anchors the domestic offering. Every steak comes with roasted cipollini onion and a choice of five sauces, from classic béarnaise to the house's own 21 Club Steak Sauce.

The seafood half of the name is equally earnest. Starters run from fresh East and West Coast oysters served with classic condiments to a chilled seafood tower stacked with oysters, jumbo shrimp, pickled octopus, half a lobster, Alaskan king crab, and marinated mussels. Main-course options include butter-poached Canadian lobster, Dover sole finished with almonds and brown butter, and Chilean seabass with kabayaki sauce. Caviar — Venetian and Beluga — is available for those inclined.

Market Fresh, Uncompromising Standards

The restaurant's own description of its approach is worth taking at face value: market-fresh ingredients, refined Canadian cuisine, and uncompromising standards for excellence. The Executive Chef's menu reflects that in the details — foie gras on brioche with cherry gastrique, seared U10 scallops over cauliflower and caper-raisin purée, dry-aged beef tartare made from 30-day aged beef served with taro chips. Enhancements let diners build their steakhouse experience precisely: add a seared scallop, an Oscar-style crab and béarnaise topping, or foie gras to any prime cut.

Desserts close the meal with the same directness — a coconut caramel cheesecake on shortbread crust, a chocolate ganache cake with hibiscus and strawberry coulis, and a vanilla brûlée with biscotti and fresh berries.

For a steakhouse dinner with one of the most dramatic backdrops in Ontario, 21 Club earns its place at the table.