Now Open: Blue Bovine Steak and Sushi House

Blue Bovine Steak and Sushi House, Photo credit: Door 24
Photo credit: Door 24

TORONTO — Liberty Entertainment Group (LEG), in partnership with investors, Canadian financial guru and media personality Kevin O’Leary and Toronto Maple Leafs’ right winger Mitch Marner, has opened Blue Bovine Steak and Sushi House in Toronto’s Union Station. Located at the northeast corner of the building, a dramatic bronze bull weighing 1,500 pounds stands its ground as the entrance of its new home.

Blue Bovine Steak and Sushi House riffs on the classic fine steakhouse offerings as seen in its internationally lauded property, BlueBlood Steakhouse in Casa Loma, introducing a daily seafood and ultra-premium sushi program helmed by an award-winning sushi master. It’s also one of the few steakhouses to carry the certified seal of Japanese Kobe.

The venue seats 200 guests for lunch through dinner and offers a premium bar experience and private-dining spaces for special events. Its open-kitchen design allows executive chef Sean Blomeley and his team to showcase their skills, creativity and knowledge. The ultra-premium beef inventory is on display in a salt-rock aging room, and a variety of traditional and innovative sushi rolls, sashimi and nigari created under sushi chef Yi-Joo Na’s watchful eye is offered.

Distinguished with the prestigious design-et-al’s International Hotel and Property Awards, LEG’s VP and creative director, Nadia Di Donato has designed the venue, blending sleek modernism with classic industrial design elements, which is a testament to the narrative within Union Station’s Beaux-Arts landmark architectural fabric. The symmetrical design of the bold sculptural detailing on the ceiling panels, the marble-clad grand entrance, classical crown moulding, rich woods, and natural stone all create an atmosphere that resonate with character and distinction. 

Rich browns and blues are incorporated, complemented by a striking red accent. A tactile symphony of textiles unfolds with cotton tweed reminiscent of Bay Street attire, distressed leather, soft wool bouclé and natural cowhide. The marriage of natural walnut wood with traditional oak grain infuses a sense of modernity and warmth. Stone columns adorned with intricately carved bovine motifs inspired by Indigenous art serve as both structural supports and artistic expressions. Furniture boasts sleek, modern lines to create a captivating juxtaposition against ornately treated ceilings, walls and bar areas.

The venue’s curated art pieces bring a funky street-style to the space. Commissioned works by Mr Brainwash, Mr Pinkbrush, Peter Tunney and local artist, Peter Triantos, all add colour and character to the monochromatic space.

“Our majestic sculpture is poised to become an enduring symbol, not only for our Bay Street establishment, but also for Toronto’s iconic Union Station and the community,” says Nick Di Donato, president and CEO, LEG. “Serving as Toronto’s own rendition of Manhattan’s famed Wall Street bull, our hand-carved masterpiece represents Liberty Group’s ongoing mission to bring world-class restaurants and unequaled hospitality to our city and onto the global stage. We’re grateful to our friends, partners and investors, Kevin O’Leary and Mitch Marner, for sharing our vision, and we all look forward to an exciting venture.”

“Blue Bovine’s design subtly weaves a story of the history of the building, the journey of the cuisine and a narrative of the city, adding depth and intrigue to the unparalleled dining experience,” says Nadia Di Donato. “Our goal is always to create a space that’s memorable, immersive and reflective of each restaurant’s unique identity and vision.”

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