The dim candlelit dining room at The Tallow Room in London Ontario

London, Ontario. Established by candlelight.

Steak,
the way it
should be.

A small chophouse off Talbot Street. We dry-age our beef in house, salt it by hand, and serve it to a room lit only by flame.

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The room

Forty seats, one fire, no rush.

There are no televisions and no specials board. There is brass, oxblood leather, and a hearth we light at four o'clock. Dinner here is meant to take its time.

A few of our cuts

The 16oz Bone-In Ribeye

Dry-aged 40 days. Charred edge, soft centre.

$74

Filet, Centre Cut

8oz tenderloin, brushed in beef tallow.

$58

The Tomahawk, for Two

36oz over open flame, carved tableside.

$148

The Full Menu

Dry-aged beef hanging in a curing chamber at The Tallow Room

Aged in house

Forty days in the dark.

Every primal hangs in our curing room for at least forty days. Time concentrates the flavour and tenderises the grain. Nothing is rushed and nothing is wasted.

The Dry-Age Story

From the room

The best ribeye I have had this side of the Atlantic.

M. Rosseau, regular

Join us after dark.

Tables are limited and the room fills early. We recommend booking ahead.

Reserve a Table