About Us
Markham Economist Editorial
The Braised Bull’s reputation for excellence began twenty four years ago. The restaurant and staff strives to guarantee consumer satisfaction by offering the best of Certified Angus Beef, dry aged USDA Prime and most recently our new line of Canadian Angus Pride Steaks. The Braised Bull is proud to announce the retail sale (at wholesale prices) of our best steaks for your backyard or cottage B.B.Q. needs. We now have the ability to retail our fresh, not frozen beef, aged to a minimum of 40 days to you, our valued customer. We are also offering a full line of fresh cut products, which feature the mouthwatering flavor and tenderness you enjoy at The Bull.
At The Braised Bull, quality starts with beef, and the perfect steak, creating the perfect dining experience, which is complimented by our delicious seafood and shellfish and complimentary wines.
The Braised Bull thanks the following for allowing us to support your banner year of Fundraising and Charity Work during 2005; Wendy Penny &Christine Taylor with The Breast Cancer Association, Hillary Richards with the Stouffville Rotary and George Phillips with the Markham Museum Heritage Foundation.
The Braised Bull, Chris Rombis and crew serviced over 4,000 guests during 2005 with what is now known as “A Taste Of The Bull”, including Community Support 911, Markham Waxers, Markham Mariners, Markham Evergreen Hospice, Markham Stouffville Hospital, Chik Ki Kids, Princess Margaret Hospital, Three Wishes, Yellow Brick House, Markham Mobility, Markhaven Recipe Edition and The Grandma’s Run events.
This Valentines Day, give your “Sweetie” a little Bull, Certified Angus at its best!!! Tuesday February 14, reservations recommended.
This year you voted The Bull as “The Best Steak Restaurant” and me, Chris Rombis as “Your Best Chef For 2004”. Thank you so much for these two prestigious honours! (2006)
Molson Indy
Turn number one, the best presentation in the event with 24 Karat catering and spectrum catering as Host (2001)
Crankyfilms.com
Food Review by Kevin, we here at Cranky are serious about our meat and have concluded that The Braised Bull does serious meat (2002)
Your Host Magazine
Special Technology Issue. Behind the Kitchen Door. Changing use of technology in the Restaurant Business (2003)
The Rotary Club of Stouffville
Annual Charity Fundraiser. Generous Contribution and Participation at “A Taste of Spring”, “…the mouth watering selections of beef, lamb and pork offered by The Braised Bull, were one of the highlights of the night…”, Barb and Gerry Brand (2003)
Annual Charity Fundraiser. Generous Contribution and Participation at “A Taste of Spring” (2004)
Annual Charity Fundraiser. Generous Contribution and Participation at “A Taste of Spring” (2005)
Markham Economist and Sun.
Best Chef of the Year Award (2005)
Canadian Cancer Society
“Thank you for your support and generosity in making our 2nd Grand Dessert Night, at the Meadowbrook Golf and Country Club, a great success. You made it easy for us with your electronic approach… with friends like you we will surely make cancer history!” Janet Campbell (President Unit Council), (2005)