HAMILTON, ON (May 7, 2025) – International culinary star Matty ​Matheson is bringing his passion for food, music, and live entertainment to !  (OVG), the global leader in live venue development, premium hospitality, and 360-degree entertainment solutions, today announced a game-changing partnership with Matty Matheson, the celebrated Canadian chef and cultural icon, for the new Hamilton Arena. Driven by a passion to revolutionize the sports and live entertainment industry, Oak View Group is infusing every element of Hamilton Arena with world-class talent and innovation — and Matheson is the perfect partner to bring this vision to life.

“At Oak View Group, we’re not just transforming venues—we’re transforming the way people experience them. Hospitality is where that starts, and Hamilton deserves the best,” said Tim Leiweke, Chairman and CEO, Oak View Group. “Matty is not only one of Canada’s most celebrated chefs — he’s a hometown hero with a powerful voice and a unique vision. His creativity, energy, and connection to this community make him the ideal partner to help us deliver a truly local, unforgettable experience at Hamilton Arena.”

As part of the partnership, Matheson will open The Iron Cow Public House, a 9,500-square-foot full-service restaurant and bar with a capacity for up to 185 guests inside the arena. The restaurant will operate on event and non-event days and include a speakeasy style pub within the space. Additionally, Matheson and his restaurant group, Our House H.C., will design and curate the menu for three concession stands that will feature items from his establishments, Matty’s Patty’s and Rizzo’s House of Parm.

Along with OVG Hospitality, other Matheson concepts will be introduced within the arena for premium suites and food and beverage.

“What Oak View Group is doing here is incredible, and I’m honored to be a part of it,” said Matheson. “Bringing people together with amazing food, great service and live music – it’s everything I love. We’re building something special for Hamilton, and I’m pumped for you to see this come together.”

Hamilton Arena is scheduled to open in late 2025, and will become the new centerpiece for concerts, sporting events, family entertainment, trade shows, and community events in Southwestern Ontario, offering an unparalleled premium hospitality experience.

Matheson, who was raised in Ontario, has grown exponentially as he continues to bring his unique personality beyond the restaurant world in a variety of ways and creative entrepreneurial ventures. As an internationally recognized chef, restauranteur, best-selling author, award-winning executive producer, actor, and internet personality, he also performs in a hard-core rock band, Pig Pen, a name that pays homage to the late Pig Pen who played keyboards and piano for one of Mattheson’s favourite bands, The Grateful Dead.

Matheson, who portrays the handyman Neil Fak on the FX series, The Bear, owns and operates Prime Seafood Palace (Toronto); Bar Clams (Toronto); Matty’s Patty’s (Toronto, and Costa Mesa, CA); Rizzo’s House of Parm (Fort Erie, ON); CÀ Phê Rang (Toronto) and Maker Pizza (Toronto).

TORONTO, May 7, 2025 /CNW/ - In a bold and breathtaking celebration of culinary and vinous excellence, Charlie's Burgers (CB) delivered a six-night, sold-out dinner series that will be remembered as one of the most historic gastronomic events in Canadian fine dining. The exclusive CB dinner experience brought together two chefs with two Michelin stars each—culinary titans Masaki Saito and Jérôme Schilling—for an unprecedented 4-star collaboration that captivated guests and ignited buzz across the global food and wine scene.

Elevating the evening further, the dinners featured rare and historic wine pairings curated in partnership with the team at Domaines Barons de Rothschild (DBR). Each course was masterfully matched to wines from Château Lafite Rothschild—an iconic name in the world of fine wine. Guests were welcomed with a personalized video message from Saskia Rothschild herself, underscoring the exclusivity and importance of the event.

Among the evening's historic moments:

• The Canadian unveiling of Domaines Barons de Rothschild Long Dai 2021, a groundbreaking wine from the Qui Shan Valley in China's Shandong Province. Guests were the first in the country to taste this visionary expression of the Rothschild family's winemaking legacy in Asia.
• A rare visit from Adrien David Beaulieu, 15th-generation winemaker of Château Coutet in Saint-Émilion, France—one of the oldest continuously family-run Châteaux in Bordeaux. Practicing organic and biodynamic viticulture for over 400 years, Château Coutet's wines brought centuries of heritage to the CB table.

Chef Masaki Saito—never one to rest on laurels—added two surprise, off-menu courses, including a show-stopping foie gras hand roll marinated overnight in miso. These exclusive additions further cemented the dinners as once-in-a-lifetime experiences for the fortunate guests who secured a seat.

"Our love for Michelin-starred cuisine isn't just about prestige—it's about the pursuit of excellence, creativity, and emotion on the plate," said Donato Carozza, co-founder of Charlie's Burgers. "We've spent years championing the chefs, producers, and artisans who elevate food to an art form, and we were proud to be part of the early conversations that helped bring the Michelin Guide to Canada. This dinner was a reflection of everything we stand for—bold ideas, world-class talent, and unforgettable experiences that push the boundaries of what's possible in this country's culinary scene."

"At a time when much of our industry is navigating uncertainty, we chose to bet on excellence," added Franco Stalteri, CB co-founder. "This was a massive risk—but one rooted in our commitment to celebrating les arts de la table and pushing the envelope for what's possible in Canadian hospitality."

After 16 years, Charlie's Burgers continues to lead at the forefront of Canada's culinary evolution—curating experiences that are not only exquisite, but culturally significant. In turbulent times, CB remains defiantly ambitious, bringing together the world's most talented chefs, storied winemakers, and fearless guests to celebrate what matters: artistry, community, and unforgettable taste.

TORONTO (May 7, 2025) - , a Toronto icon for nearly two decades, has unveiled its highly anticipated new home. Recently named to the World’s 101 Best Steakhouses list for the second consecutive year, Jacobs & Co. has relocated from its famed Brant Street location to a new, purpose-built space at CIBC SQUARE in the heart of the city’s Financial District. The new location builds on the restaurant’s rich heritage, blending its signature warmth and attention to detail with a more refined design and thoughtfully curated dining experience.

The new 14,000-square-foot space - featuring two outdoor terraces - ushers in an exciting new chapter for Jacobs & Co. Guests will recognize beloved hallmarks like the glass-encased dry-aging room, tableside Caesar, iconic piano bar, warm popovers, and take-home coffee cakes. New additions include a striking raw bar featuring seasonal coastal selections, freshly shucked oysters, chef-curated shellfish, and a dedicated fish-aging room - a unique enhancement that expands the restaurant’s seafood offerings. This new location also marks the introduction of weekday lunch service, offering a broader and more accessible experience for guests. 

 Designed to offer both grandeur and intimacy, the restaurant features two versatile private dining rooms accommodating up to 40 guests, cozy booth-lined nooks, and the warm, attentive hospitality that has long defined the Jacobs experience. 

At the core of Jacobs’ menu is its renowned steak program, a meticulously curated selection of exceptional cuts sourced from some of the most respected farms in Canada, Australia, Spain, Argentina, the U.S., Japan, and beyond. Longstanding relationships with trusted purveyors - including exclusive partnerships with Headwater Farms, McKillop Farms, and elite Japanese producers - ensure unmatched quality across the board, from Canadian Wagyu-Angus crossbreeds to certified Kobe. 

Designing the Jacobs’ experience 

To bring the new space to life, Jacobs collaborated with DesignAgency, which envisioned a richly atmospheric environment that bridges tradition and modernity. Guests journey through a series of refined spaces, from the piano bar to the marble raw bar, exclusive private rooms and expansive all-season terraces. Throughout, thoughtful touches cater to comfort and a sense of occasion, bringing to mind the charm and sophistication of a grand private home’s elegant details. A palette of warm walnut, burnished gold, and polished stone is punctuated by glass showcases for aged meats, fish, and rare wines, evoking curiosity and awe. Floor-to-ceiling windows reveal sweeping views and a dynamic ambiance that evolves with the city.

“Jacobs & Co. has always been about more than great food, it’s about connection,” says Gus Giazitzidis, Managing Partner. “This new space reflects our ongoing commitment to hospitality at the highest level. While the menu is exceptional, what makes Jacobs special is the care behind every experience.”

“What we’ve created at CIBC SQUARE goes far beyond a kitchen, it’s a space where our passion for ingredients and seasonality really allows me to explore. Jacobs has always been known for the world’s best steaks, and that legacy will always continue, but now we’re able to expand into exciting new territory,” says Executive Chef Danny McCallum. “From our seafood program to the dry-aging fish room, there are so many fresh experiences to share with our guests. It’s an inspiring evolution, and I’m incredibly proud to be part of it.”  

Weekday lunch – New offering 

For the first time, Jacobs & Co. introduces weekday lunch service, available à la carte or as a prix fixe menu designed for a refined yet efficient midday experience. The prix fixe includes a starter, main, and side, with selections like red shrimp ceviche, the signature Caesar salad, half chicken, whole grilled fish, 6oz striploin with bordelaise, leek-stuffed tortelli and sides such as potato purée, Jacobs’ famous duck fat fries, or snow pea leaves with brown butter and almonds.  

The à la carte menu features a lunch-sized seafood platter, the raw bar’s fresh daily offering, and a new Jacobs & Co. hamburger - crafted from a proprietary dry-aged beef blend and topped with truffle hollandaise and grilled onions on brioche. Other standouts include wagyu ragù pasta, confit duck leg saffron risotto, and an indulgent Atlantic lobster Cobb salad. 

Dinner & Evening Experiences 

Dinner guests can expect the return of Jacobs’ legendary tableside moments and dramatic steak presentations — now complemented by an expanded seafood program. In addition to dry-aged beef, the menu now includes dry-aged tuna, swordfish, and organic salmon - curated in a temperature-controlled environment by in-house fish butchers.

To further elevate the experience, Jacobs & Co. now offers a series of curated tasting menus that highlight the depth and range of its culinary program: 

The Classic (for two): A signature Jacobs experience featuring seafood, Caesar, tartare, a tasting of global steaks, sides, dessert, and coffee. 

Canadian Tasting : 15oz tasting flight of Canadian beef from across the country. 

Chef’s Global Tasting : 16oz curated cuts from Japan, Argentina, and more, selected daily by Chef McCallum. 

Lounge and Late-Night Offering 

The new lounge menu, served from 2:30–4:30 p.m. and 11 p.m. to close, offers a more casual Jacobs' experience. Highlights include A5 Wagyu roast beef sandos with black onion jam on milk bread, cocktail skewers designed to pair with signature drinks, jumbo shrimp, Don Bocarte anchovies, house-made beef jerky, and more. 

The iconic bread service now includes Jacobs’ beloved popovers, baked fresh to order, alongside a new butter program featuring house-churned butter made with Sheldon Creek Dairy’s 45% cream using a traditional Dutch butter turner. 

The New Jacobs Retail Program

Guests can now take home a piece of Jacobs & Co. through a thoughtfully curated retail collection. Offerings include duck fat & tarragon potato chips, a playful twist on the restaurant’s famed duck fat fries as well as pre-batched cocktails, sommelier-selected wine offering, and expertly aged cuts, ideal for entertaining at home or the cottage.  

Jacobs & Co. at CIBC SQUARE is now accepting reservations.  

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VANCOUVER, BC, May 6, 2025 - , located inside Vancouver’s only Relais & Châteaux property, the Wedgewood Hotel & Spa, invites guests to experience its new spring/summer dinner menu by executive chef Stefan Hartmann and pastry chef Samson Iza-Fellows. Highlighting the season’s freshest local produce, premium cuts, and West Coast seafood, the menu introduces Bacchus’s first-ever From the Grill selection and captures the elegance and simplicity that define Bacchus’s European culinary-style. Guests can make reservations now online at .

“This menu feels especially exciting for us,” says Elpie Marinakis, co-owner and managing director of Wedgewood Hotel & Spa. “It still carries the heart of Bacchus – elegant, thoughtful, and seasonal – but there is even more collaboration amongst the kitchen team, together with Chefs Stefan and Samson. The result is a fresh contemporary take on some of our classics, including flavours such as lobster with leche de tigre and subtle details such as hand-cut herbs.”

Seasonal standouts include the Spring Pea Risotto, featuringfresh peas, lemon verbena, and shaved ricotta salata. Fresh BC seafood includes: the Haida Gwaii Halibut, a coastal favourite, paired with artichoke purée, asparagus, green olives, and a lemon thyme beurre blanc; and the BC Wild Salmon with house-made smoked tomato vinaigrette and seasonal vegetables.

New this season is the From the Grill menu, offering a selection of expertly grilled proteins, including a 16oz bone-In ribeye, filet mignon, and Fraser Valley chicken supreme. Guests can choose from a range of house sauces such as béarnaise, green peppercorn, chimichurri, or red wine jus, and further their meal with complementary sides such as grilled asparagus or truffle parmesan fries.

“We wanted to introduce a grill menu that honours classic techniques, while offering guests choice,” adds Hartmann. “Each cut is prepared with care, while allowing the ingredients and their quality to speak for themselves with our house-made accompaniments.”

For a sweet finish, Iza-Fellows has created a seasonal raspberry & rhubarb mousse, featuring strawberry sumac compote, freeze-dried rhubarb, house-made strawberry elderflower sorbet, and a crisp almond lace.

For more information, please visit .