Not getting enough protein? Get thee to Harry Barberian's upscale steakhouse, which has been going strong since 1959 (his son, Arron, has since taken over). The room is cozy in a clubby way, with dark woods, framed newspapers, and pre-Confederation doodads. The menu rarely changes, but you won't hear any grousing -- the crowd is too busy slurping martinis. The highlights are the eight steaks, from 9-ounce sirloin to 23-ounce porterhouse, all served with rice and spuds. The less traditional can partake of dishes like cheese or beef fondue for two, which is on the late-night menu (10pm-midnight). For all intents and purposes, there is only one dessert: Grand Marnier soufflé for two. The wine list is about 1,000 strong, so bring your reading specs. Celebrity sightings aren't uncommon, but autograph seeking is frowned upon.