Animl Steakhouse wants you to unleash your inner animal and indulge in reimagined takes on classic steakhouse staples.

Picture caveman-sized bone-in ribeyes, buttery filets, smoked wagyu pastrami, chilled jumbo prawns, and silky pomme puree served in a space dripping with 1970s decadence.  

Brought to life by Charles Khabouth & Danny Soberano of INK Entertainment, in partnership with Sacha Elwakeel and Maher Murshed, Animl joins a new generation of steakhouses that seem to be popping up in the city. The restaurant officially opened its doors in late November.

"Animl represents a new era in the steakhouse experience," said Charles Khabouth, Founder and CEO of INK Entertainment. "We created a discreet and cozy space, moving away from traditional, massive steakhouses. Animl is about redefining the concept, offering an elevated journey from interior design to the overall experience." 

Swanky and sophisticated, Animl is the place to splurge on a special night out. And what better way to celebrate than with a round of extravagant cocktails?

The Animl Espresso Martini ($24) features truffle, black pepper, cinnamon, and vanilla alongside familiar espresso and coffee liqueur flavours. The gold coffee bean garnish is the cherry on top. 

The Mission District ($23) is a small-batch toasted sesame bourbon with Italian liquor and aromatic bitters. Bold and bittersweet, it offers a sophisticated sip perfect for the start or end of a meal. 

For a taste of island life, the Jungle Boogie ($21) brings the vibrant flavours of lime, pineapple, aloe, and strawberry together, along with rum and Campari. 

When it's time to settle in for dinner, Animl's menu is all about exploration and indulgence.

"It's a traditional steakhouse meets 70's retro vibes," shared Executive Chef Marc Cheng, who brings his award-winning expertise from acclaimed kitchens like George, Clio, Patria, and Kōst.

Joining him is Chef de Cuisine Michael Degrazia, who's worked at none other than Toronto's coveted Alobar. With two powerhouse chefs in the kitchen, you can expect an evening of Michelin-esque fare. 

The Signature Pastrami ($28) is a number one dish at the restaurant, and for good reason. The wagyu beef short ribs are brined for three days and slow-cooked for 48 hours.

Infused with applewood smoke, the butter knife-tender pastrami will have your mouth watering before it even hits the table. It's served with petite cornichon, grainy Dijon mustard, and a light citrusy aioli to brighten the otherwise rich dish. 

The Prime Steak Tartare ($26) features truffle mayo and a bagna càuda dressing. Typically composed of anchovy and garlic, the dressing, in combination with the truffle, gives the tartare a deeply savoury flavour bursting with umami.

It's lightened with crème fraîche and studded with crunchy sourdough crisps, ensuring every bite delivers on texture. The dish is finished with a dusting of parmesan and shaved preserved egg yolk. 

For something brighter, the Hamachi Crudo ($28) was a standout for me. Not only is it beautiful to look at, with a mosaic of colourful chilli, garlic, and chive oils decorating the dish, but it’s punchy, vibrant, and full of acidity.

Made with tiger's milk, a Peruvian marinade typical for ceviches, Chef Cheng's version incorporates the delicate flavour of fermented tomatoes. The crudo is finished with a few dollops of creamy calamansi citrus aioli and thinly sliced tomato. 

Now, it wouldn't be a steakhouse without a classic Caesar Salad ($26). A staple so essential to steak night, it's almost a given that I'll order it 9 times out of 10. 

At Animl, the Caesar is all about bold proportions. The garlic croutons are more like Jenga blocks, crispy on the outside yet soft and airy within. The double-smoked bacon lardons are also impossible to miss. While the salad requires a little more knife work to capture a bite of everything, it was a fun interpretation.

When it comes to the dry-aged prime cuts, prices range from $65 up to $250. 

In true steakhouse fashion, the meat is seared for 90 seconds on radiating high heat—approximately 130,000 BTU—before being finished in the broiler. 

It's a level of precision that home kitchens and backyard grills simply can't match (sorry, BBQ dads).

Each steak is basted with beef tallow instead of the more traditional butter to give a perfect, dark brown caramelized crust and char.

The 18 oz Bone-In Ribeye ($130), aged 35 days, was tender, flavourful, and expertly cooked. Served medium rare, the centre was beautifully pink and juicy. Already well-seasoned, it comes with a flaky maple smoked salt on the side. 

For accompaniments, there are comforts like onion rings and pommes frites or, if you're craving something green, a selection of seasonal vegetables.

The Mac and Cheese ($22) features fresh pasta and a four-cheese blend of raclette, aged cheddar, parmesan, and good old-fashioned curds to give that camera-worthy cheese pull. It's topped with crispy toasted breadcrumbs. 

The Roasted Asparagus ($20) is done super simple with a creamy basil emulsion and Vancouver Island sea salt. 

Beyond the food, the Art Deco interiors alone are something to marvel at.

From lush velvet seating and animal prints to fringe lampshades and gorgeous marble slabs, the award-winning design studio Nivek Remas spared no detail in the design.

The restaurant somehow strikes the balance of lavish and grand with cozy and intimate. From the moment you step inside, it feels like you've gained exclusive access to a party from another era. At the center of it all is a dazzling, upside-down, mirror-tiled bull

It's exuberant and untamed, capturing the essence and allure of a night out at Animl.

Animal is located at 420 Wellington West.