Description
Sleek space offers a range of steaks and other entrees, with innovative side dishes including organic yam gratin, gorgonzola mac and cheese, and garlic pea shoots. $$. D (daily).
by whereca
on September 09, 2014 from whereca
Editorial Reviews
An understated, masculine room with an alluring bar, beautifully designed bathrooms, and banquette-style seating for 70 or so. The detailed wine list (which encompasses everything from a Wines That Rock Dark Side of the Moon Cab Sav at $56 to a 1998 Shafer Hillside Select Cab Sav at $510) complements unexpected appetizers and sturdy cuts of house-aged, Black Angus AAA signature reserve Alberta...
by Vancouver Magazine
on September 09, 2013 from vanmag
Information from the business
Specialties<br/><br/>Onyx is a fresh and innovative twist on a classic Steakhouse that is now open for lunch, brunch + dinner, a place where familiar favourites are re-spun by one of Greater Vancouver's most consistent Executive Chefs Kevin Larsson. We are devoted to cuisine and wine and we show it off by providing an extensive Wine List and serving top cuts of meat that we dry-age ourselves, in-house....
by yelp
on July 02, 2015 from yelp
Onyx is a fresh and innovative twist on a classic Steakhouse, a place where familiar classics are re-spun into new favourites. We are devoted to cuisine and wine and we show it off by providing an extensive Wine List and serving top cuts of meat that we dry-age ourselves, in-house. That said, we're not above having a little fun! Come in for a drink, an amazing meal or snacks, and fall in love...
by opentable
on August 12, 2014 from opentable
From OpenTable:<br/><br/>Onyx is a fresh and innovative twist on a classic Steakhouse that is now OPEN FOR LUNCH(Coming in September. 2013), + DINNER, a place where familiar favorites are re-spun by one of Greater Vancouver's newest Executive Chefs Luke Exelby. We are devoted to cuisine and wine and we show it off by providing an extensive Wine List and serving top cuts of meat that we dry-age...
by menuism
on July 12, 2013 from menuism