Jacobs & Co Steakhouse blends the timeless steakhouse experience with the sleek modernity of a new generation. The elegant piano bar is a nod to the past, while streamlined yet comfortable décor ensures the experience of every guest is warm and modern. Executive Chef Danny McCallum sources select cuts from the best ranches throughout North America, Australia and Japan, adapting the menu each evening to ensure each guest’s culinary experience reflects the standards that Jacobs is renowned for. A key feature of the dining room is the Dry Aging Room, where each cut is finished to its most perfect state. Guests delve into the fascinating world of steak, selecting their cut by region, age and ranch. Meals are complete with classic choices such as Caesar salads prepared tableside, a raw bar of oysters and chilled seafood, and unpretentious and knowledgeable hospitality. It is no wonder the restaurant is one of Zagat’s top rated in Toronto. Dining at Jacobs & Co never goes out of style.
“Our plans miscarry because they have no aim. When a man does not know what harbor he is making for, no wind is the right wind.” – Seneca
If I’m being honest, my aim is pretty scattershot. I feel like I’m just spinning my wheels and not making much progress. And more importantly, not focusing on the important things while allowing myself to become distracted way too easily. Procrastination is an enemy, actually it seems to be something I’m embracing as a form of self-flagellation. This is ingrained behaviour and is proving to be a difficult habit to break. Borderline OCD to the point of it becoming ritualised and therefore a perceived necessity in order to achieve a balanced, “normal” sense of being. I need to replace these rituals with something more productive, but what?
In the meantime, the search for the next job opportunity continues. I really don’t want to go back to that corporate life, but at the same time it may be the best option in order to protect my downside while I sort the rest of it out.