Restaurants near Blackstrap Provincial Park

I have been going to the Keg (10+ cities) for 40 years. It has long been incredibly solid if not great. I think it buries Ruth’s Chris, and on most days is on par with Morton’s or some of the best Indy steakhouses. This year I’ve been to the Keg in 3 cities, 5 meals. Service is always an 8-9 out of 10, staff knowledge is great, personal touches are there. There are only 2 comments I’d make: -noise level/ambience. If you need a dark/quiet/private environment, find a different place. The Keg is always busy, and filled with every type of diner - corporate, special events, groups/teams, families, dates. It will Always Be Loud. Do not be surprised. -Heated plates. I’ve paid for prime rib and steak 1000 times in dozens of markets. I have spoken to Keg staff in many cities-and I have no idea why a restaurant with such a high reputation for serving excellent proteins, push them out on plates that are at such a high temp—they continue to cook the proteins for ~10-15 more minutes. A $60 prime rib or steak, anything medium or less, come out perfectly, same with fish. Within 5 minutes, check the underside of the protein — and it is unfortunately now over cooked, and drying out. I started ~5 years ago, asking my server to bring an extra, room temp plate to transfer the protein onto. This is the only way the protein tastes like it is supposed to. Every time I ask, servers are not offended, rather they all say they wish they didn’t have to serve on high heat plates, for the same reason (as well as mild burns even with carry-towel). I am definitely not the first customer to bring this up. So Keg: as my review shows, I’m a lifelong fan. I just fail to understand a great steakhouse continuing this practice—I have never heard one reason (“keeps food warm….creates a warm ambience for patron”..are the only two I’ve ever heard) that outweighs the potential damage it’s doing to the most expensive part of the meal. Glad to discuss with anyone in mgmt. I’m your champion already!

The food is good and nice small place. I was asked if it was a special occasion when I made reservation and said it was my wife’s birthday. They asked again when they called to confirm we were coming. Then the server asked again when we were ordering. Simply put they asked over and over if it was an occasion, but didn’t offer or do anything to acknowledge occasion. Why bother???

Service was a bit less attentive than expected. We self poured our wine and the bread order never arrived

From the waitress to the front staff how we miss Lisa was the most amazing celebration for my husband thank you

We have fined here quite a few times and the food is excellent. They have a special where you get a night at the hotel along with a 3 course dinner. This time the main feature was boneless beef short rib with mashed potatoes and maple brussel sprouts. The meat was unbelievably tender, gravy was excellent, and Brussel sprouts delicious. We have never been disappointed in the food here. It is a great place to go, the wait staff is friendly and efficient.