A high-protein diet can help build muscle, which comes in handy for fighting off a shark that is also on a high-protein diet. Take a bite out of the circle of life with today's Groupon at Ryan Duffy's Steak & Seafood, located on the corner of Bedford Row and Sackville. Choose between two options:
- For $25, you get $50 worth of dinner fare.
- For $10, you get $20 worth of breakfast, brunch, or lunch fare.
Ryan Duffy's Steak & Seafood's Executive Chef Chris Velden harvests honey and herbs from two beehives and four plant boxes on the roof of the Radisson Hotel, underscoring the well-appointed steakhouse's commitment to sustainable eats. Named Best Fine Dining Restaurant in the Halifax Consumer Choice Awards, the hunger-combusting eatery ensconces epicureans in red leather booths overhung by glittering chandeliers. A dinner menu is stacked with meat cooked seven different ways, from barely touched "blue rare" to very, very well done. Willing waiters cart out sides of locally sourced Black Angus beef tenderloin and Alberta AAA short loins, dry-aged for a minimum of 28 days in a climate-controlled chamber, to be cut and weighed tableside in a show-stopping sirloin spectacle complete with aspiring mimes and knives.
While the cost of dry-aged cuts is set at market cost, the restaurant also offers more predictably priced proteins, like a 12-ounce Alberta AAA filet mignon ($55) or New York striploin ($45). After-dinner drinkers can sidle up to the sleek, bright red bar for a full bounty of brain-befuddling mixed drinks and liquor-tinged coffee beverages to perk up meddling mind matter and shaky jive hands for the rest of the night.
Ryan Duffy's also serves Mother Nature and random-stranger approved seafood by Ocean Wise, a Vancouver Aquarium conservation program. Crustacean cravers can mouth the meaty middle of an in-demand N.S. lobster melt ($19), double-booked on both the lunch and brunch menus, or complement two poached eggs with a N.S. lobster eggs Benedict for breakfast ($15).
Ryan Duffy’s Steak & Seafood
The heat that emanates from an open-flame grill warms Ryan Duffy’s Steak & Seafood’s kitchen, where chefs grill steaks in seven different styles—from the flame-caressed “blue rare” to the gently charred “well done.” Winning a Consumer Choice Halifax award for Fine Dining for the past four years in a row, the restaurant's mission to plate the perfect steak begins long before each tender slice of meat hits the flame. The succulent flavour in each bite of the Alberta AAA steaks comes from dry-aging them in a climate-controlled chamber for 28 days. Once the steaks have matured enough, staff members cut, weigh, and cook them before serving them, with the charred exteriors and warm, red centres standing out among the dining room’s white linen tablecloths.