BlueBlood Steakhouse

The story

Crafted with passion, served with love

A Castle with a Table

BlueBlood Steakhouse occupies a genuinely singular address: the interior of Casa Loma, the 98-room castle completed in 1914 by financier Sir Henry Mill Pellatt on a five-acre hill above Toronto. Liberty Entertainment Group — led by Nick Di Donato — transformed the landmark in 2014 into a hospitality complex, and launched BlueBlood Steakhouse in 2017. The setting is not a gimmick. Heritage stone architecture, secret passageways, and breathtaking views of the Toronto skyline form the actual backdrop for dinner.

The Space and Its Art

The entrance sets the tone immediately. Two rose marble lions — carved in the 1920s from the same Portuguese quarry that yielded the marble for the Casa Loma Conservatory floor — flank the doors. Inside, book-matched slabs of Calcutta marble imported from Italy line the entryway, laser-engraved with the BlueBlood crest. The dining rooms hold a carefully curated fine art collection assembled by Robin Rile Fine Art in collaboration with Creative Director and VP Nadia Di Donato: Mr. Brainwash's commissioned portrait of Queen Elizabeth II presides over the Great Oak Room; a monumental Salvador Dalí bronze "Surrealist Angel" anchors another corner; Andy Warhol's "Cow" hangs in the Sitting Room alongside Warhol's depictions of Karen Kain and Wayne Gretzky — the only two Canadian icons Warhol ever painted. The result is a room that feels modern and edgy while remaining rooted in the castle's history.

The Wine Cellar

Beneath it all sits what is believed to be the oldest wine cellar in Toronto. Sir Henry Pellatt built it but it was decommissioned in the 1930s and sealed behind walls. In March 2016, Liberty Entertainment Group discovered it intact during restoration work, refurbished it to its original condition, and stocked it with over 1,500 bottles from around the world. That collection earned BlueBlood the Wine Spectator Best of Award of Excellence — recognition that speaks directly to the depth and curation of the list.

The Menu

The kitchen takes a modern approach to the classic steakhouse format, with a Japanese-influenced sushi bar running alongside the main turf-and-surf menu. On the beef side, cuts are sourced with clear provenance: Canadian Prime aged 28 days from Prince Edward Island and Erin, Ontario; American Prime from Wheeler County, Nebraska and Wichita, Kansas; castle dry-aged 35-day striploin from Rockwood, Ontario; and a Wagyu tasting that moves through Mishima Reserve (USA), Tajima MB9+ (Australia), and Kagoshima A5 (Japan). The Japanese dimension of the menu shows up in a dedicated sushi bar — nigiri, maki, and sashimi including O-toro fatty tuna and A5 Wagyu sushi — as well as appetizers like Hamachi Usuzukuri with moromi miso and yuzu, and O-toro tuna tartare with caviar and ponzu. Fresh seafood towers, miso-glazed Chilean seabass, and table-side preparations — banana crêpes flambéed with rum, Baked Alaska for two — round out a menu designed for occasion dining.

Recognition

Beyond the Wine Spectator honour, BlueBlood has been named the number-one steakhouse in Toronto by USA Today's 10 Best, recognised by DiRoNA (Distinguished Restaurants of North America), and repeatedly cited by OpenTable as one of Canada's most scenic and most romantic restaurants. For a steakhouse set inside a castle, those last two designations are easy to believe.