Harbour Sixty Steakhouse

Premium steaks at the pass

Solomon Mason keeps the work close to the cut as Executive Chef at Harbour Sixty Steakhouse in Toronto, where the kitchen turns on fire, timing, and service. Solomon Mason describes the brief without ornament: “Hello, my name is Solomon Mason and I'm the Executive Chef here at Harbour Sixty. All of our steaks are really premium.” That plain sentence sets the discipline of the house. Product first, then the finish. Mason’s public craft identity is fixed to this kitchen, not as a stage for broad invention, but as a working frame for consistency under pressure. His listed role is Executive Chef here, and the restaurant places him in a category where small deviations show quickly: the temperature of the grill, the rest on the meat, the way a server receives a plate from the pass. Premium steak service leaves little room for blur. A kitchen can have polish, but the argument still lands in the cut, the crust, and the point at which the beef reaches the table.

Dry age, prime beef, deep cellar

The house’s steak program is built around named supply and in-house handling. Harbour Sixty lists USDA Prime from Creekstone and Omaha, Canadian Prime from Van Osch and High River farms, Australian Wagyu from Oakleigh Ranch, and Kobe-certified beef through Famu. The Harbour 60 Chop carries its own narrower brief: an 18-ounce Creekstone USDA Prime bone-in tenderloin, dry-aged in-house and offered with limited availability. That is the kind of house signature that depends on restraint as much as abundance. The kitchen also works with fresh seafood and performs in-house dry-aging of fish, a quieter signal of the same method: control the condition before the pan or grill ever becomes relevant. Around that program sits a wine list of over 1,100 selections across 23,000 bottles and 3,200 individual labels. For a steakhouse, those figures matter at the table. The cellar has to meet fat, char, sauce, shellfish, and ceremony without flattening the meal into weight.

The room after the renovation

The room works in a larger register than the plate, but it still serves the pass. Harbour Sixty occupies the 1917 Toronto Harbour Commission Building at 60 Harbour St, and the renovation completed in 2025 reset the house with silver-leaf ceilings, a glowing bar, dark wood, white tablecloths, plush leather seating, and plates accented with 24-karat gold. The effect is formal without asking the kitchen to become decorative. Steaks leave the pass into a room built for business dinners, celebrations, and the slower pace of a full table. The building now also carries Estelle on the third floor and Arianna on the fourth floor, but Mason’s station remains tied to the steakhouse below, where the cut is still the measure.

Recognition held by the house

Harbour Sixty’s wine program holds Wine Spectator recognition at tier 2. Its champagne program also received Sparkling Wine List of the Year recognition at the 2025 International Open by Star Wine List. Those awards sit beside, not above, the daily craft. Mason names premium steaks moving from the kitchen to the room, led by the Harbour 60 Chop.