By Hugh Kruzel
Lot88 Steakhouse & Bar is Sudbury’s newest restaurant. The name is based on its geographic location in the city’s early municipal plans. The number 88 is also a lucky number in Chinese culture.
Not downtown and not in New Sudbury, The Kingsway is home to this new classic concept: steakhouse, but superior.
Owner John Law has paid attention to flow and feel, smoothing complex elements, expanding the crowd-pleasing dining experiences and putting a strong management team in place including general manager Pete Danakas.
“We have an exceptionally well trained staff who make your satisfaction their priority,” says Law, who knows quite a bit about pleasing people.
Law, originally from Thunder Bay, owns 18 franchise properties including Montana’s, Swiss Chalet, Kelsey’s and Fionn MacCool’s in Sudbury.
But Lot88 is not a franchise. It is Law’s dream restaurant. Think comfort food meets fine dining. Archetypal cuisine includes integrating beef broth, sherry, onions, herbed crostinis, and Swiss and parmesan cheese to build a hearty French onion soup. The savoury lobster bisque is upscale elegance.
The straightforward two-page menu features more than “only Certified Angus Beef,” though this is focus. Here’s the twist: diners can stone grill their steak at their table.
Steaks can be served on extremely hot rocks that allow you to carve off edges or middle and take it to your own level of perfection. The last bite is as hot and tasty as the first.
As we pass through the dining room everyone swivels to see what is being brought out from the kitchen. The aroma is like a magnet.
“I want diners to have the best steak experience ever and this delivers,” affirms Law.
About 80 percent of what comes out of our kitchen are our steaks,” confesses Danakas. “It is currently a 50/50 mix of fire or stone grilled.
Danakas points out the restaurant is geared to everyone and children are welcome.
“I spend time working with each server so they best express what we do and how we do it. Standards are one thing but we aim higher and know customers will appreciate our striving for being their “go-to” that brings family, couples, individuals, friends, and co-workers back week after week to a new level of satisfaction for Sudbury.”
A refined wine list and 20 taps (including Sudbury’s local Stack) is available.
The menu also features fresh salads of seared yellowfin tuna with baby kale, a country harvest salad with berries, quinoa grilled chicken and pumpkin seeds, as well as a vegetable tempura. With both maple-glazed and ginger-crusted salmon, two signature burgers and pasta you can please everyone on your party.
Of course, steak and a lobster tail is just that fusion of surf and turf we all fondly remember and revel in.
“We want to ultimately introduce an oyster night,” hints Danakas.
With fully accessible dining and adequate parking, the site includes a generous bar area for pre-dinner or as its own destination.