Established in 1963, and revitalized in summer 2012, the Hot Stove Club is a place where fans can enjoy traditional steakhouse cuisine in a sophisticated atmosphere with modern amenities.
Complete with its own private entrance (located north of Gate 2 at 50 Bay Street), three bars and lounge area, the Hot Stove Club exudes class and glam with earth-tone leathers, dark wood finishings, marble displays and star-lit ceilings. A fireplace warms the new communal dining area that comfortably seats parties of eight. A custom-built meat locker, with backlit Himalayan salt wall, showcases a wealth of dry-aged premium cut meats, sure to arouse your appetite. If you fancy food from the sea, directly in front of the stunning mother of pearl walls, the elegant Raw Bar offers fresh seafood from local markets. Along with the many steak and seafood options, the menu, created by Senior Director of Food & Beverage Robert Bartley and Executive Chef Chris Zielinski, also offers an array of classic cuisine from rotisserie chicken to the Sicilian meatball.
To compliment dishes, our Head Sommelier Anne Martin, alongside her certified team, pair your food with wine from our program of over 300 labels from various regions around the world. These wines are showcased in our new, glass enclosed wine cellar. Finally, complete your dining experience with a premium cocktail/after dinner drink and pair it with a classic dessert like the melt-in-your-mouth butter tart, or the signature baked Alaska.
The Hot Stove Club is a classy place to entertain friends and host business partners and clients before or during an event.
The club is overseen by Manager Kelly Riggs, Chef de Cuisine Kellen Crumb, Executive Chef Chris Zielinski and Senior Manager of Restaurants Keryn Gibson.