One of Toronto’s most iconic dining establishments is making a major commitment to the city’s core. Harbour Sixty, which has hosted prominent diners and celebrations over the past quarter-century at 60 Harbour Street, will reopen March 1, 2025, following an extensive transformation of the historic Harbour Commission Building.
“Harbour Sixty is an institution,” says Jeremy Geyer, Director of Restaurants, in an exclusive interview with 6ixRetail. “A long standing go-to restaurant in the downtown core. It has a loyal client base and international reputation as a world-class steakhouse. We reupped our lease for another 25 years, modernized the decor, hired an exciting young team of culinary leaders to move this restaurant into its next two and a half decades.”
The expansion significantly increases the venue’s presence, growing its full-time workforce from 110 to more than 275 employees. The transformation spans four floors, each serving distinct market segments within Toronto’s dining landscape.
Executive Chef Solomon Mason, formerly of Alinea and The French Laundry, leads the culinary program across the first two floors, where the flagship steakhouse seats over 150 guests per level. Under his direction, the venue has secured coveted Kobe beef certification, featuring premium selections including USDA prime from Creekstone and Omaha, Canadian Prime from Van Osch and High River farms, and Australian wagyu from Oakleigh Ranch.
“We’ve curated the finest meat program in Toronto,” Mason says, highlighting the menu’s signature Harbour 60 Chop, an 18-ounce Creekstone USDA Prime bone-in tenderloin available in limited quantities. The venue has also introduced a dry-aging room for fish, adopting an emerging culinary technique gaining traction in world-class establishments.
Arianna, a new 136-seat modern Italian concept on the fourth floor, offers sweeping city views under Chef de Cuisine Scott MacKenzie. “We’ve created a room and a menu that toes the line between tradition and avant-garde flair,” MacKenzie notes. Signature dishes include Sicilian Crudo and an innovative Arianna Pepperoni Bolognese Pinwheel Lasagna.
The third floor houses Estelle, a 100-seat event space that combines premium offerings from both restaurants. “We have outfitted the room with state of the art audio/visual capabilities,” Geyer explains, highlighting the space’s modular furniture and flexible menu options designed for corporate functions and private celebrations.
Toronto-based creative teams Sovereign State and Biography, united as HEAVY, led the redesign, while Eva Toros, formerly of Blue Blood and Black and Blue steakhouses, serves as Executive General Manager. Wine Director Christian P. Hamel, named Best Sommelier in Ontario, works alongside Alexander Powell, one of only six Master Sommeliers in Canada, to oversee an extensive wine program.
“The most interesting part of the evolution of the project was the stark difference between the first 25 years and these next 25,” Geyer reveals. “The mechanical, audio, visual, and equipment – all of which are best in class – makes operation infinitely easier.”
The renovation introduces several intimate private dining spaces, each with distinct character:
- The Commissioner’s Room with its historic carved wood ceiling (24 seats)
- The Vintages Room showcasing a rose gold-clad wine collection (22-40 seats)
- The Louis XIII Room inspired by French architectural brilliance (18 seats)
- The Cellar, a dedicated wine tasting space
- Arianna’s East and West private rooms (12 seats each)
When reservations open March 1st via OpenTable, Harbour Sixty will operate Monday through Friday from 11:30 am to late, with weekend dinner service from 5:00 pm to late. Arianna will serve dinner daily from 5:00pm.
The transformation represents a significant development in Toronto’s hospitality sector, balancing heritage preservation with modern luxury. As Geyer concludes, “Being here for 25 years and set to embark on another 25 year journey, we feel that these restaurants will grow with the local community as the immediate area continues to emerge as ‘The Hub.’”
Additional Photos from the Media Hardhat Tour
Dustin Fuhs is the Editor-in-Chief of 6ix Retail. He is the former Editor-in-Chief of Retail Insider, Canada’s most-read retail trade publication. He has over 20 years of experience in the retail, marketing, entertainment and hospitality industries, including with The Walt Disney Company, The Hockey Hall of Fame, Starbucks and Blockbuster.
Dustin was named as a RETHINK Retail Top Retail Expert in 2024 and 2025.