Etc. specializes in the preparation of flame-grilled cuts of steak and Mediterranean-inspired dishes within a streamlined, modern environment. The menu emphasizes high-quality proteins served with seasoned vegetables and fresh, crisp salads. Patrons observe an open-style kitchen where staff prioritize precision in meat temperature and ingredient freshness. The culinary approach combines rustic grilling techniques with vibrant, herb-forward flavor profiles characteristic of Mediterranean traditions. A diverse selection of greens provides a balanced accompaniment to the heartier, savory entrees on offer. The atmosphere remains focused on the functional aspects of the meal, ensuring that the preparation of every dish reflects the core identity of a professional grill house. Consistency remains the primary objective, with an emphasis on reliable quality control across every served plate of food.
ETC. is widely celebrated as a premier steakhouse, consistently receiving high praise for its exceptional quality, gourmet dishes, and inviting atmosphere. Guests frequently highlight the perfectly cooked steaks, particularly the filet mignon and ribeye, alongside a variety of well-regarded appetizers and desserts. The level of service is a recurring theme in positive feedback, with many patrons describing the staff as professional, attentive, and genuinely welcoming. While the majority of visitors have an outstanding experience, some note that the restaurant's location within a casino can lead to a noisy environment, and a few diners have expressed varying opinions on pricing and specific dish execution. Overall, the restaurant is frequently recommended as a must-visit destination, with many guests expressing their intent to return for the superb hospitality and consistently high culinary standards.
Le service ainsi que l'accueil Exceptionnel Vraiment une ambiance conviviale & la nourriture est excellente! Merci à toute l'équipe 🤩 bonne continuité MERci
Food. Overrated! Better places for steak than here.
So a pretty harsh food review right? I say food is a 3 based on the premise that it's supposed to be a steak house first & foremost. If I had to evaluate all the dishes we had I would round it up to a 3.75 to a 4.0 max.
*Note: mains do not come with a side. The steak included two sauces.
So let's get straight to it - the food.
Their bread was fantastic, though it would have been better if it were warm. The olive spread was tasty but poorly blended & there was too much butter surrounding the pieces of finely chopped olives.
Caesar salad. Actually good portion for the money & presented well & all was fresh. Shaved Parm, bacon bits, & prosciutto was nice, but the prosciutto had little flavour.
Grilled cheese bruschetta. Delicious & good portion & actually good value. Cherry tomatoes with the hot honey drizzle was delicious as was the melted cheese - it all worked.
Mac & Cheese. Massive let down. Obviously this'may' be a personal take. I prefer this dish to have an aroma of cheese & also taste the cheese - both of which are absent. The noodles were too thick & a bit gummy. The cheese sauce (you can't see it) thinly covered the noodles but the sauce was so thin it lacked a creamy texture & had no mouth feel. It was covered with what appeared like orange coloured breadcrumbs without any discernible flavour. This was horrible. Choked on it twice like dry toast. I don't know why it would be there. Yes gourmet Mac & cheese can include breadcrumbs on top, but not so thickly placed all over & it's typically finished like a grating - this was just a load of dry crumbs. Then the truffles. Texture & taste - pointless additive. No added benefit except it sounds expensive & gourmet.
Blue fennel slaw. Tasty, fresh, good portion - very doable.
Sauces.
Bordelaise - nauseatingly sweet. This sauce should never have been like adding a spoon of sugar on your steak.
Peppercorn - good flavour, but texture was off as if butter was added causing it to become lumpy, perhaps it was a mix gone bad?
Porterhouse steak.
The meat did not smell good at all. Normally a good quality & properly cooked steak should arrive at the table & your nose would inhale an aroma making you mentally drool. The aroma here made me concerned to eat the meat.
I have never eaten such a fatty porterhouse steak, & I have had ones of less & more ounces precook. I kept having to cutout or spit out fat & gristle. The steak had zero flavour & we were not asked if we would like salt, pepper, steak spice, or finished with butter. So we went with how it's supposed to come. Horrible. Worst steak I have ever had the displeasure to have to chew, taste, & swallow. The sauces did not add value to make it more palpable.
Additionally? The steak was ordered Chicago style - with a char. This steak was so charred that the exterior & edges were so charred it was overdone & too hard.
Caramel Brûlé cake. Horrible. Firstly the cake seemed like a previously make thick hard cookie that was defrosted or previously refrigerated. Inside it's ok, but the exciting part - the'Brûlé' was a mini chilled thin piece atop the'cake' & was ok, but totally missed out the Crème or Caramel Brûlé aspect to the Brûlé dish.
Meal cost: $300 with one glass of wine.
Result. Would I ever go back.
NO. Not worth it. On the surface the menus is exciting & creative. But the execution on the protein side - well, I would go to Moishes, The Keg, or many other steak houses in the city (& surrounding) & for this money there are plenty of other places far superior.
Perhaps this was an off day, perhaps the cow had a bad day, perhaps the head chef was not doing QC at the window pass to make sure. But the steak was just bad & for $142.00 it should be excellent.
My friend & I ordered the Surf & Turf platter, mille feuille baked potatoes, drinks (Pomara & wine) & desserts (Chocolate Fondant with Raspberry Flowing Core (Gluten Free) & Madagascar Vanilla Crème Brûlée). As well a seafood linguine to take home (the taste was good but the I think quantity of seafood can be more). Everything was exceptional (although the shrimps are small), especially the aged bone-in ribeye steak & lobster tail. I would recommend the dish but not the shrimps & I find it can be of better quality. Overall for steak/lamb/lobster, I definitely recommend this place for anyone to go. The service & staff are friendly & know the dishes well. Throughout the meal, we had different staff making sure everything was going well & if we needed any help, someone is always available.
Apr 14, 2026
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Where do I start!! First time at Etc.
What an experience! Roberto our waiter was superb. Detailed the menu, suggested plates , gave us tips how the chef makes sertain dishes, etc. Everyone that works there are very attentive!! Was a real nice experience!!!
Will definitely come back.!! Keep up the awsome work!!
Cesar salad was delicious. We ordered the surf & turf, whiskey sauce , fries , potatoes & grilled veggies & everything was absolutely amazing. The only downside was the dessert. The cheese cake & the caramel creme brule cake was disappointing. Not alot of flavors & barely any coulie on them.
After trying many steakhouses across Montreal, this one clearly stands above the rest. It is, without question, the best of the best. This has quickly become a favorite spot, & it will certainly be part of the regular rotation. Absolutely loved the experience.
Roberto est un super serveur cela fait 2 de suite que je l'ai! . La viande est de bonne qualité. J'ai enlevé une étoile, car je n'ai pas élément la salade, mais le serveur c'est occupé de nous.
Very good atmosphere & amazing food the staff is what makes it great.. Ilona our bartender , we also met Alessia the hostess & the managers Freeman & David
