Located near the airport, it’s a place that takes its beef as seriously as its ambiance: 40 Westt’s in-house butcher shop is on full display, showcasing cuts of corn-fed Ontario beef dry-aged for 28 to 32 days—a process that guarantees every bite earns its keep. If you’re more surf than turf, the raw bar serves up oysters that could rival the ocean itself.

The dining room hums with live jazz, while martinis flow as easily as the conversation. Whether you’re here for a porterhouse after touchdown, a tomahawk before takeoff, or just a perfectly seared filet, 40 Westt is as much about the theatre of dining as the food itself. Oh, and save room for dessert.