December 2018 Issue #24 December 2018 Issue #24 CHRISTMAS | Page 20

This silky creation is made with chicken liver,
duck fat, cognac, pepper and salt, a fine ba-
sic thing executed well and served with fried
onions and toasts.
Harry’s Loaded Wedge Salad ($12) is text-
book steak house tradition, a dense and
pearly section of lettuce smothered in chunky
and funky blue cheese dressing and scat-
tered with bacon, chives and halved cherry
tomatoes. It’s a simple ensemble that’s al-
ways pleasing when executed at a high level
like this: smoky bacon, strong cheese and
bright tomato.
All steaks are aged at Barberian’s but butch-
ered here, thicker options available for all
cuts. Everything is grilled over sugar maple
charcoal, which burns slow and imparts a lot
of flavour.
20