I've been very patient to select the dish for my first post. This is it. 25oz Prince Edward Island T-Bone. Filet side was perfectly tender and the strip side had the fat content that makes it amazing. They dry age all their beef at Jacobs (this one was 45 days). The best steak I've ever had. They carved it perfectly. I had mushrooms and Brussel sprouts as sides with a table side Caesar salad to start. YouTube Jacobs steakhouse Caesar salad recipe if you want to experience that goodness at home. Pair this all up with a great Barolo and you have achieved success for the evening. Highly recommend this steakhouse if you ever venture north into Canada. I've been told by many travelled people it's the best they have ever experienced.