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Barberian's Steak House Restaurant Review: Tradition runs deep at this classic steakhouse, opened by the Barberian family in 1959. Its first dining rooms are crammed with Canadiana, including paintings by members of the famed Group of Seven. The waiters, career pros all, have many decades on the floor. Meanwhile, chef Steve Rigakos boasts more than thirty years at the old-style, charcoal pit grill. While heavy on the meat, the menu also includes a notable seafood selection and the salads are satisfying, too. Start with the smoked Atlantic salmon, the coquilles St-Jacques, or the lobster or shrimp cocktail. Fresh daily fish, ribs and lamb are available, but steaks are the attraction --- from an eight-ounce filet mignon to the Châteaubriand for two. Desserts range from fresh cheeses to an indulgent, old-fashioned banana split. Wines are plentiful, with over 2,000 labels on hand in the cellar. The after-ten theater menu is quite popular, with fondues, Grand Marnier soufflé and baked Alaska on offer.