About
Our dry-aged steaks and culinary guilty pleasures, attentive dual waiter service and the warmly energetic ambience of our landmark restaurant create the ultimate culinary experience. Additionally, our Cigar Bar offers fine cigars from Cuba in a comfortable setting while our Veranda offers cigar smoking and dining in a relaxed outdoor setting.Walking past the window full of freshly butchered meat, you enter through revolving glass doors into a large, multi-floored restaurant where the air is thick and heavy, filled with the unmistakable smell of char grilled meat. Its classy dark wood and brick interior, open kitchen, and the hum of business banter compliment the menu and extensive fine wine selection. 1221 is loved by the business crowd not only because of its terrific steaks, raw bar, cigar lounge or large terrace but because of its location. Sitting in the heart of Montreals business district on Rene Levesque Boulevard directly across from the Bell Centre, it is the perfect spot for a power lunch, after work drinks or a pre-game dinner.1221 is definitely a carnivores paradise. The knowledgeable and very attentive servers bring a cart laden with different cuts of raw USDA prime dry-aged steak, which range from the 10-ounce Petit Mignon to the Cadillac Porterhouse at 28 ounces. The LaFrieda Kansas Cut and bone-in Rib Eye are most popular. Sauces, butters and sides are extra ranging from $2 to $16. 1221 has the right elements that make it popular amongst locals, tourists and business travelers alike sure to impress any dining companion.In our relentless pursuit to bring you the worlds finest steaks, Douze Vingt-et-Un has partnered with world-renown butcher, Pat LaFrieda MeatPurveyors (stars of Food Networks hit reality show MEAT MEN), to bring you the finest USDA Prime steaks. Our Black Angus cattle, hand-selected by the cowhands for us on a Kansas farm, are 100% free of antibiotics and hormones. The farm is designed by Dr. Temple Grandin to assure the humane treatment, integrity & quality of our new breed. Next, Pat LaFrieda II, his son, Pat III, and cousin Mark Pastore inspect the loins and ribs. Once the meat meets their standard of excellence, we drive down to New York to personally import over 6,000 pounds of beef each month.
Details
