Matu is a dream for meat lovers, with a menu centred entirely around Australian wagyu. Nothing showcases that commitment better than the Matu dinner ($87 per person; minimum 2 persons), a multi-course meal that highlights different cuts of the cow in every single dish.

Things begin with a 24-hour bone broth shooter, looking like a glass of gravy but tasting like concentrated umami. Rich, warm, and deeply comforting, it’s remarkable how delicious it is despite containing only broth.

The steak tartare follows with freshly chopped beef, egg yolk, and what the menu describes as a “Japanese accent,” possibly togarashi. Whatever the seasoning blend is, it works beautifully. The tartare is incredibly flavourful despite its minimalist presentation. Thin, lightly toasted crostini accompany it without overpowering the beef, though I did ask for extra slices just to finish every bite.

The eight-hour braised beef cheek was one of my favourite courses. So tender and moist that you could practically eat it with a spoon, the richness is balanced by a silky celeriac purée that ties everything together beautifully. It’s the kind of dish that immediately makes you want another serving.

Even their ‘47’ salad leans heavily into the restaurant’s beef-first philosophy, featuring more steak than greens. The 3-ounce centre-cut filet was impressively tender for such a lean cut, and although it arrived rarer than I’d typically order, it worked perfectly. At Matu, diners aren’t asked how they’d like their steak cooked. The kitchen prepares it to the chef’s specifications, trusting the quality of the beef and their technique.

As for the romaine leaves underneath, they’re coated in a signature dressing that tastes remarkably similar to Caesar, despite being made without dairy or eggs, then finished with a generous showering of Parmigiano.

After all that beef, you’d think sharing a 12-ounce ribeye would feel excessive. Somehow, it didn’t. The steak is prepared simply, allowing the quality of the wagyu to speak for itself, with crispy grilled broccolini providing a garlicky contrast alongside it. A small dish of salt is presented at the beginning of the meal, though Matu intentionally keeps the seasoning restrained. Personally, I appreciated the lighter touch and never felt the need to add more.

Dessert arrives in the form of Scott’s flourless chocolate cake ($12), dense and rich without being overly sweet beyond a dusting of powdered sugar. After an entire menu devoted to beef, I almost found myself jokingly wondering whether wagyu somehow made its way into dessert too.

With its dark wood interiors, Matu certainly looks like a steakhouse, but the lively playlist and relaxed atmosphere keep it from feeling stuffy. You could comfortably walk in wearing a suit or a T-shirt and feel equally welcome. The staff are friendly and attentive, and the meal unfolds at a well-paced rhythm from start to finish. All hail the wagyu.

Overall mark - 8 out of 10

Quetzal has really changed from our first visit. It’s busy and absolutely buzzing on a Thursday evening, likely thanks to their one Michelin star rating. And they started offering a tasting menu ($125 per person) to really increase the dishes each duo can try. They even have an “off menu” version, where you’re presented with some dishes that aren’t available a la carte or adjusted based on seasonal ingredients. You don’t have to ask me twice; off menu we go.

Note: This post contains the prices for dishes that are available a la carte. Portion sizes will likely be larger than what’s pictured.

Almost every table seemed to order the dry aged amberjack aguachile ($32). It’s certainly stunning with the ruby pink rhubarb juice studded with scallion oil, a mild but refreshing accompaniment to the fish. Having been dried aged, the amberjack was denser but still tender and the dollop of pasilla and chickpea miso gave it a bright pop of flavour. While I could have done without the jicama slice (it’s a bit dry and sucks some of the flavour out of the dish), the garnish does add to the dish’s presentation – just enjoy this separately.

Then things get interesting: we’re asked if we’d like to have a drink with the remaining rhubarb juice. Um, yes! Spooned into shot glasses and mixed with mezcal, the flavour profile completely changes from tart to savoury and spicy. It’s like magic.

Our next dish goes off the menu with a flatiron steak tartare. This needs to get on the menu as it was one of the best tartare I’ve had. Diced beef was mixed with olive, chilis, and something slightly crunchy (fried capers or puffed rice?) creating a wonderful varying bite. But it’s the airy hollandaise crowning the tartare that stole the show, adding a creamy element that’s not unlike aioli but much fresher and lighter.

The following memela is available on their menu, but the tasting gives it a different take. The toasted blue masa tortilla was covered with melted cheese, poblano (?) sauce, mushrooms, and pickled cactus, and a host of other ingredients. Together it created what I’ll describe as an amazing deep dish Mexican pizza, without the excess sauce and breading. One of these with a salad would be a great meal for one.

Who would have thought popcorn (albeit in powdered form) would pair well with Newfoundland scallops ($39)? A meaty sweet scallop, salty butter powder, herby garlic butter, and sprinkling of tangy Tajin created a delicious bite. Like Lays tag line goes… they’re so good, you can’t just have one.

While the hulking bone marrow and wild Argentinian shrimp ($52) looked impressive, it doesn’t work with tortillas – the flat bread doesn’t have the capacity to soak up the oily juices and the marrow was too blubbery to spread on the smooth surface. In the end, you have a slightly oily tortilla with a clump of blubber in the centre.

Still, I followed their instructions to scoop a bit of marrow onto a tortilla, add a piece of beautifully grilled shrimp, and top with a squeeze of lime. It’s edible, but I feel like the shrimp paired with slices of lardo it would work even better. Just make sure to scrape some of the honey glaze from the bone marrow as its burst of smoky sweetness brings the taco to a whole new level.

Every course is accompanied with tortilla, so by this time I’m getting full. Hence, if you’re doing the tasting menu, hold off on finishing all the tortillas at the beginning. Another plate arrives with the grilled hanger steak, and they complement this dish perfectly, so you’ll want the room in your stomach. Slathered with the black garlic mole negro and wrapped around steak, shishito pepper, mushroom, and sprinkled with queso fresco, you have yourself a delicious taco.

Still, if you’re too full, each element tastes great solo. The steak was tender and beautifully cooked. Add some of the earthy and slightly sweet mole negro for a deeper flavour.

Grilled maitake mushrooms are such a treat and Quetzal provides a generous portion alongside oyster mushrooms in the mushroom and shishito ($26). Having developed a crust, the mushrooms take on a meatiness with a creamy spiciness from the poblano crema and ancho sauce.

I’m glad it’s all paired with the Clearwater Farm tomato and cucumber salad ($25) as I really needed something light and refreshing to end the meal. A variety of tomatoes and crispy de-skinned cucumber are tossed with pickled garlic scape, queso fresco, fermented anaheim crema, garlic crisps, and shiso so the salad was anything but boring.

Surprisingly, the coconut nicuatole ($17) was the richer dessert of the two presented. The coconut cream was thickened with masa creating a luscious pudding that resembled tapioca or rice counterparts. I just wish there were more pieces of the compressed pineapple soaked in mezcal to go with each bite as it really jazzed up the nicuatole.

The spiced Mexican chocolate ($16) was airy and almost glided across the tongue. Crispy sponge toffee adds crunch while passionfruit provides freshness. I normally hate chocolate and fruit desserts but didn’t mind this one.

Usually, I don’t like eating at the bar, but scoring a last-minute reservation didn’t leave many options. Luckily, the bar seats were the next best thing to the Chef’s table - the bartenders were so friendly and even educated on the dishes.

Of course, they are even more knowledgeable about mezcal, so if you want to sample this spirit, Quetzal is the place to visit. They have an amazing selection and if you provide a price point, they’ll bring forward some options and describe each one in detail. It’s how we settled on the Colores ($57), after finding out the high-end bottle at $150 per oz was too rich for our blood.

It just seemed appropriate to end with a sip of mezcal. After all, it brings our tasting full circle, having started us off when mixed with the rhubarb juice from the amberjack. 

I haven’t ventured far from the Blue Mountain Village while visiting Collingwood, usually because no one wants to be a designated driver and the city’s taxi service isn’t plentiful. Yet, I know I’m doing myself a disservice and missing out on the true experience of the town – a laidback friendly vibe, reliance on fresh produce, and eclectic local flavours that aren’t trying to please a tourist palette. A place like Hearts, located away from the Village in Kimberly.

One look at their chalkboard menu and I knew fresh ingredients would grace our table that night. Things change so quickly that we’re asked to snap a picture of the board before making our way to the table. Do away with printed menus and save the trees!

A platter of freshly shucked oysters ($40 for 12) arrives with the typical vinegar-based garnishes, they’re a nice fresh bite against the other heavier starters we ordered.

Such as the chicken liver parfait ($22) that’s topped with a creamy congealed jelly for an extra shot of flavour. The smooth parfait is slightly sweet and when smeared onto the hot crusty bread creates a sweet and savoury concoction. There’s plenty of pickled zucchini included to cut through the parfait’s richness, but the dish could include more bread to help get through the generous portion.

Luckily, it seemed like everything we ordered included slices of the lovely toasted fresh bread. The steak tartare ($25) was a hefty mound of well-seasoned beef mixed with a savoury relish that had a slightly spicy finish. While I would have liked the beef a little less pulverized, the tartare had such lovely flavours, so much so that the large salty anchovy garnishes were unnecessary and detracted from the meat.

Forgive me while I swoon like a dreamy schoolgirl over the heirloom tomato ($24) salad. I hated raw tomatoes growing up, but after tasting a fresh Ontario heirloom tomato, I was hooked. At their prime they are vibrant and sweet in a cozy warming way. They’re especially delicious paired with a creamy burrata, at Hearts simply seasoned with olive oil and salt. If I still used a notebook, maybe I should draw images of heirlooms on the cover.

The tomato and burrata is a much better option than the salad niçoise ($27). While the niçoise’s dressing was tasty, the canned tuna covered everything casting a fishy tinge over the other ingredients. Personally, I would have like to have a bite of protein separate from the crispy sweet green beans, creamy and soft potatoes, and lovely soft-boiled egg. If someone likes all the flavours combine, they can mix it on their own.

Hearts’ shared plates menu sometimes makes it difficult to determine where the starters end and the mains begin, creating a continuous meal that Hearts orders in a nice procession. The moules and frites ($34) were plentiful, in terms of the mollusk and shallots, sitting in a light white wine broth that’s perfect for dipping bread into. A much better option than the sizzling crinkle cut fries, which are so nice and crispy that they’re best enjoyed solo.

Our server suggested trying the polenta gratin ($25), a thick cube of buttery soft polenta topped with tons of melted cheese and served with roasted bell peppers. It’s an interesting take on polenta that is best enjoyed shared with a lot of people as it’s a rich dish.

The BBQ sticky ribs ($44) were a hit at our table. Tender, sticky, and flavourful with a hint of smokiness, it pulled me in and made me want more and more. The accompanying coleslaw is so finely chopped that you can almost smear it onto the ribs, creating beautiful edible confetti, which has a hefty hit of horseradish – the bite a nice contrast against the sweet and savoury meat. If there was one dish that I wish I didn’t have to share, it’d be these ribs.

Visiting Hearts in the summer was a lovely experience, but I can imagine the heightened appeal after a day of skiing or being outdoors in the winter elements. Hearts’ cozy cabin atmosphere, warm staff, and hearty dishes would sooth any chill. Who needs hot chocolate when there’s sticky ribs.