Showing posts with label mushroom and chocolate tart. Show all posts
Showing posts with label mushroom and chocolate tart. Show all posts

Reverie at the Park (Toronto)

Amongst the city façade of College Street, Reverie’s signage stands out as a lush green garden. It fittingly presents Reverie at the Park, a place where they want patrons to feel like they’re in a “daydream”. Plus, feel like you're in a park: from the tree root sculptures hanging from the ceiling to the wrought iron gate you walk through to get to the tables. It’s like a walking through a trippy park, at night.

Behind the helm is Executive Chef Jef Edwards, who truly embodies the millennial mindset by learning how to cook, incorporating molecular gastronomy no less, through YouTube! If that weren’t a feat, the kitchen also operates without a walk-in fridge or freezer, to ensure ingredients are fresh. In the winter months, they also draw upon ingredients they’ve preserved through smoking and pickling.

Even their bread ($6) is made in in-house; a non-greasy focaccia paired with bone marrow butter and dandelion pesto. You’d think both condiments would be strongly flavoured, but they were rather muted, a light beefy taste in the butter and hint of bitterness in the pesto. Both are in serious need of seasoning.

Reverie’s menu aims to celebrate Canada’s diversity, incorporating local ingredients. It’s the new-age Canadian cuisine movement with the fusion of other cultures thrown in. The venison croquettes use deer, a Canadian game meat, and incorporates earthy spices. Get through the crispy crust and you’re greeted with a dense flavourful interior, it’s like eating a delicious deep-fried meat ball.

With the smoked beef tartare and enoki ($17), the actual apple wood smoke is faint, especially when you add the powerfully tasty fermented mushroom mustard on it. It allows the diner to really taste the beef tartare and the herbs mixed throughout. In fact, they also grow some of the herbs and produce used at the restaurant – on the roof during the warmer months and by the kitchen with special lights over the winter. 

The dish is pretty, the tartare shaped like a log in a hollowed bone with sprouts of enoki mushrooms peeking through. The “moss” is leftover dehydrated greens… I’m a huge fan of kitchens that try to reduce food waste, it’s an example that other restaurants should emulate.

I don't know what I liked better, the surf or the turf portion of the next dish. The mushrooms looks a lot like the scallop it’s paired with, except firmer and almost has a meaty taste. The sea scallops ($17) are cooked perfectly, most of the flavours coming from the thinly sliced piece of prosciutto on top. 

Both the mackerel and artichoke in the next dish is left raw. The mackerel lightly cured with salt, but otherwise you’re left with a clean meaty tasting fish; so refreshing I would have thought it’s sea bream.

The gnocchi & ricotta ($17) is a house favourite and I can see why. The gnocchi are soft but still has bite and is well toasted to give it a caramelized exterior. Mixed with spinach cream, edamame, charred heart of palm, and ricotta, it’s a hearty but not overly heavy dish. Reverie’s menu focuses on sharable dishes, to make the meal more social, but this is one I could easily have all to myself.

While the veal was slightly overcooked in our last savoury dish, it was still juicy and tender. Surprisingly, I couldn’t taste the porcini in the aligot, an ingredient that’s normally rather flavourful. Our table agreed the predominant flavour was the roasted shishito pepper, which isn’t necessarily bad, rather the dish would be more aptly named as veal with shishito.

If you like inventive desserts, try Reverie’s mushroom and honey chocolate tart with black truffle. It takes some getting used to, the taste of spongy earthy raw mushrooms with the sweet silky chocolate ganache. While I don’t like sweet desserts, even I couldn’t finish the tart. Maybe if the mushrooms were thinner, so the taste isn’t so powerful, it’d be better suited as a dessert.

Who would have thought that pop-up dinners would turn into a restaurant celebrating a one-year anniversary? Ask Chef Edwards, I’m sure he’ll think there’s a dream like quality to it.

Overall mark - 7 out of 10
Disclaimer: The above meal was complimentary. Rest assured, as noted in my mission statement, I will always provide an honest opinion.

How To Find Them
 Location: Toronto, Canada
 Address: 569 College Street

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Gastro World's Grading System

  • Anything under 5 - I really disliked and will never go back
  • 6 - decent restaurant but I likely won't return
  • 7 - decent restaurant and I will likely return
  • 8 - great restaurant that I'd be happy to recommend
  • 9 - fantastic restaurant that I would love to visit regularly and highly recommend
  • 10 - absolute perfection!

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