Showing posts with label special occasion. Show all posts
Showing posts with label special occasion. Show all posts

Dreyfus (Toronto)

Posted on Saturday, February 22, 2020 by

On my last two visits to Montreal, I’ve tried to secure a reservation at Joe Beef with no luck. Not even when I offered to go on a waiting list - the famed restaurant could never fit me in. Consequently, when I heard their chef de cuisine, Zach Kolomeir, was leaving Montreal to head to Toronto to open Dreyfus, there was hope that I’d finally try their no-nonsense French creations.

A group of girlfriends and I tried to get a reservation at Dreyfus; once again, securing a table for four was impossible. So, I finally changed tactics and decided to visit with my husband instead. Finally, I was able to secure a Saturday sitting without a hitch. Sure, it took half a year, but I was finally on my way.

Once you see the dining room, it’s understandable why acquiring a spot for more than two people is so difficult.  There’s only two larger tables in the whole place and then a row of singles that I guess could be pushed together to form larger tables, but for whatever reason are kept separate. It’s very intimate seating – you will over hear your neighbours’ conversation and most likely need to push your table to touch theirs to get in and out if you’re seated on the bench.

In a nutshell, the restaurant is cozy. This goes for the esthetics, temperature, and service. Your experience will be elevated if you’re served by Keegan deWitt. It’s rare that I try to figure out who our server is, but this guy is AMAZING – Dreyfus, do whatever you need to keep him. Keegan exudes passion without being preachy, is attentive without being annoying, and his knowledge of wine puts most sommeliers to shame.

In fact, a love for a wine is an important quality for working at Dreyfus. They don’t have a wine menu. In fact, there’s no drink menu period. So, our first interactions with Keegan revolved around what we wanted to drink: flat water and a bottle of wine.

We answered a few questions and he comes back with four bottles. In a succinct two-minute presentation, he goes through each bottle explaining their flavour profiles and the wine’s region, ending off with the cost of each one. Prices vary from $85 to $250 and we decide on the Domaine Viret Mareotis ($125). The first sip confirmed that Keegan got us.

So, when he came back to ask what we wanted to order and provided us the option of letting him ‘bring us an experience’, how could we resist? Again, he asked a couple of questions about dietary restrictions and how hungry we were on a scale from 1-10 (a 7 seemed safe) and that’s all we had to do.

It helps as they tailor the size of the starting nibbles to the table. Normally, the first three dishes are $16 each (unclear how many come with each), but for our table of two it was trimmed down to a smaller portion of one or two each (the perfect amount) and the prices also lowered to $12.

The canapes de topinambours ($12 for 2) went so well with the wine. Roasted Jerusalem artichokes forms the base of the canapes, instead of bread, giving the dish a creamy finish and a warmth that’s so lovely for the winter months. Forget trying to hold this in your hand as the artichoke is smothered with light tangy cheese and a warmed sardine that adds a nice muskiness against the slice of ham on top.


There were spinach dip oysters ($12 for 2) topped with feathery parmesan cheese, a dish that sounds heavy but actually quite nicely balanced. Oysters aren’t normally something I enjoy, but the mollusk was covered with so many things that it didn’t have a prominent in taste.


You can’t go wrong with the pommes dauphine ($12 for 4). These lovely potato puffs are as light as air – like a savoury honey cruller for those who have been around a Tim Horton’s. They’re fluffy and aromatic, by itself a delicate and creamy choux pastry, but arrives with thick crème fraiche topped with micro cubes of shallots and a generous portion of caviar. It takes the dauphine to a whole other level of decadence that made us swoon.


A skewer arrives and we’re advised the white chunks in the brochette de lotte ($24) are monkfish. The dense meaty fish was tasty, but perhaps could be cooked a touch less. Yet, any mild protein that sits in such a tasty sauce could do no wrong. It’s described to us as curry, but so light that it reminds me of a thicker and richer bouillabaisse. We must have been looking at the remaining sauce longingly, as a staff member asked if we’d like some bread, which was met with a resounding yes.


While I don’t know a lot of French, one word I do remember is cheval - on account of religiously visiting the now defunct Toronto night club. So, when the tower of filet de cheval lyonnaise ($33) arrived, I pushed thoughts of My Little Pony out of my mind and decided to just enjoy the dish. To be honest, if you didn’t know what cheval means, you’d think its veal or a light beef that’s tender and lean. The silky red wine jus keeps any gaminess at bay.


Dreyfus knows their way around a spud as the lyonnaise potatoes sandwiched between the cheval and the egg are heavenly. Essentially, they are thinly sliced potatoes that’s pan fried in parsley butter (forming lovely toasted edges) and mixed with well-caramelized onions. Just imagine scalloped potatoes, but even better, in my opinion. Mixed with some egg yolk and au jus, I probably could have a plate of the potatoes with eggs and been a happy camper.


To end, this main is smartly paired with an endive salad ($17). Dreyfus’ version of a Waldorf salad, the dish is one I normally detest - fruit (apple) mixed with nuts (walnuts) and topped with a blue cheese dressing? Yuk! Maybe it was the warm wine flowing through my veins, but it all worked together, including the thinned blue cheese dressing that adds tang without funk. Plus, the rosettes of curled cheese were so nice and creamy that I had a second and third helping.


After everything came, we assessed and indeed Keegan was true to his word – at the beginning he noted he’d make sure we’re satisfied but not disgustingly full. Rejoice, there was still room for dessert.

Once again, there’s no menu, instead another server explains she’s the walking dessert menu and lists off three options. The pear strudel ($11) sounded rather plain, but seemed like a dish I’d enjoy. Oh boy, did I enjoy it!


It took a while to arrive because it was being reheated and/or cooked. My first taste: crispy layers of phyllo pastry, warm chunks of cinnamon tossed pears, and creamy whipped cream. It was heavenly, the dessert I didn’t know I wanted to myself. My husband must have sensed something… after a few bites, he smartly left the remaining strudel with me.  

Find a lover or a buddy, hell, even a stranger off the street. Just book a reservation for two at Dreyfus! Whatever you do, do not visit with more than three people as you’ll be squished into a booth at the front of the restaurant that makes a sardine can look spacious; looking at the three couples packed in the table gave me shudders as I flashed back to an unfortunate incident at Grey Gardens.

Also, visit with an empty stomach and an open mind. And, there should be a level of trust as dining omakase style is the way to go. Just don’t be a hero and think you’ll share the strudel, that decision was the only mishap of the evening.

Overall mark - 9 out of 10
How To Find Them
 Location: Toronto, Canada
 Address: 96 Harbord Street


 Follow me on twitter to chat, be notified about new posts and more - https://twitter.com/GastroWorldBlog
____________________________
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!

Is That It? I Want More!

Other Gastro World posts similar to this:



The Old Mill House for afternoon tea (Toronto)

Posted on Saturday, June 29, 2019 by

There aren’t many ventures that have been around for over a century. The Old Mill is part of this cohort and since it’s opening in 1914 has been a staple institution in Etobicoke. Located right on the subway line, it’s convenient to get to but far enough from Toronto’s downtown core to feel like you’ve stepped away for a moment.

Since its beginnings, they’ve also offered afternoon tea. Truthfully, having visited about eight years ago when scouting it as a potential bridal shower location, their tea service was underwhelming. In 2019, they finally revamped the menu and now offer a daily tea service for $39 a person, an increase from the past but still more affordable than some of other options in the city.


Their menu starts with a selection of Sloane teas where samples are presented at the table so guests can smell and see the leaves. The Darjeeling 2nd flush sounded mighty, the menu touting it as the “champagne of tea”. Yet, despite the darker hue, it tasted too mellow for me. I crave something that has more of a floral finish.


Their sandwiches aren’t necessarily dainty but leaves you really full. Without a doubt, the smoked chicken and apple salad was the tastiest of the bunch - a huge flavourful mound of the chunky salad sitting on a fresh mini brioche bun.


On the other hand, the bagel used on the cucumber sandwich and pumpernickel for the salmon gravlax were both cold and dry. While I appreciate restaurants trying something new and different, sometimes things should also follow tradition. Something like a cucumber sandwich, which is meant to be light and delicate, a hard crumbly bagel is the last thing we needed.

I’m still waiting for the day when restaurants will provide a sweet or savoury afternoon tea option. In a heartbeat, I’d trade in the sweet plates for more sandwiches or scones. The best part of the plate was probably the large sweet and juicy strawberry dipped in dark chocolate.


As for everything else: the chocolate cupcake with Belgian chocolate mousse looked moist but my teeth ached looking at it so I abstained; the lemon meringue tartlet was a favourite amongst the table; and the gold leaf garnished French macarons arrive with different flavours so you can swap amongst the table.

The most important part of afternoon tea – for me and most people – are the scones. These were scrumptious! Guests receive savoury (cheddar and chive) and sweet (cranberry) scones. Both were warm and breaks apart easily to reveal a fluffy soft centre while the crust was slightly crispy and baked until golden.


If only they weren’t so stingy with the Devonshire cream … really that tablespoon portion can barely cover one scone. Sure, they also offer a selection of Greaves preserves (strawberry, raspberry, and marmalade), but what makes the scones is the cream. More Devonshire for all!

Even The Old Mill’s service has improved. Our tea started with a complimentary glass of the Mill-mosa (oh the puns!). While this free version is made from 95% orange juice and 5% sparkling wine, it was still a nice gesture.



You’ve heard it before: businesses must change or fail. It’s nice to see The Old Mill update their menu to offer something better. It’s hopefully these improvements that will help the business succeed for another century.  


Overall mark - 7 out of 10
How To Find Them
 Location: Toronto, Canada
 Address: 9 Old Mill Road

 Follow me on twitter to chat, be notified about new posts and more - https://twitter.com/GastroWorldBlog
____________________________
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!

Is That It? I Want More!

Other Gastro World posts similar to this:

Old Mill Dining Room - Old Mill Menu, Reviews, Photos, Location and Info - Zomato

Yukashi Japanese Cuisine (Toronto)

Posted on Saturday, May 25, 2019 by

In my youth, all-you-can-eat and chicken teriyaki was what came to mind when thinking of Japanese cuisine. Boy, have things changed. Now, the word that I associate with Japanese food is omakase – the concept of leaving it to the Chef to decide what to eat.

Generally, omakase menus aren’t the most wallet friendly. At Yukashi, while still pricey, they attempt to cater to different price points with 4-course ($75), 9-course ($150), and the one-week advanced notice Yukashi menu ($300+). There’s even a la carte options for those who don’t want to leave their taste buds to chance.


Eight stools flank the bar and kitchen area. These seats around the chef’s table are definitely the ones to try to reserve. Dinner starts with Chef Daisuke Izutsu grating wasabi, a noiseless affair until he breaks the silence and tells us we’re being too quiet. He gets us chatting and warmed up by passing around a miniature version of the grater so we can try to guess what it’s made from (inside out shark skin, if you want to sound knowledgeable).

Meanwhile, Chef Jin Lee tinkers in the kitchen. He doesn’t speak to the group, but is coordinating the staff within to make sure the hot dishes arrive at a well-timed pace.  Like the warm deep-fried sesame tofu appetizer that has a chewy soft consistency like mochi, but nutty and savoury. Flavoured with a thick fish sauce, it’s then topped with yuzu zest and wasabi to give it a fresh element.


Their “soup” course is actually a hearty chawanmushi, the egg custard surrounding slices of charred mochi and sweet clams so you’re greeted with different flavours with every bite. The pea sauce covering everything was a nice spring element but could be saltier, especially when the crab paste dumpling was also fairly neutral. Nonetheless, it was a tasty dish.


If you’ve been to other omakase restaurants in Toronto, generally sashimi and sushi will follow to finish off the menu. At Yukashi, they serve kaiseki cuisine so while you receive raw fish, there’s not an ounce of grain accompanying it. Kaiseki strives to use seasonal ingredients to create dishes with different textures and also highlights its natural flavours. Above all, it’s recognized for beautiful plating where an ingredient’s colours are used to create dishes that could be considered an art form.


The otsukuri embodied the concept perfectly where an array of fishes were dotted across the plate and combined with painstakingly slivered and twirled garnishes. While it comes with a dish of sweet soy, there’s also ground salt, yuzu zest, juicy seeds (to calm down the soy’s saltiness), and a host of other items to flavour the seafood.

Three fish are included: the famed otoro or cubes of fatty tuna that’s best described as sushi butter; a chewy red snapper; and the most interesting addition… smoked yellow tail. Cooked over a warayaki stove that uses smouldering straw, the yellow tail smells like a cigarette butt and even tastes a little like tobacco. While the flavours can be a bit overpowering (try it last), it’s really different from other fishes offered. In lieu of ginger, there are potato stems that have a juicy spongy texture and acts as a palette cleanser.


After having the otoro, their signature dish pushed my richness quotient to its limit. The uni niku starts with slices of Mizayaki wagyu: one that’s fattier so it simply melts and a relatively leaner slice that’s more flavourful. If it weren’t enough, the wagyu is then topped with uni (the creamy insides of a sea urchin) and foie gras. It all gets a good torching so that the fats heat up and meld together. Then try your best to wrap the glistening tower inside half a shiso leaf, and eat.


Chef Izutsu notes he got the idea for the signature dish when thinking of something that would have decadent elements that work together or alone. Indeed, it smelled amazing and if you like really really rich items you’re in for a treat. I’m glad there were only two slices … anymore and I’m not sure my stomach could handle all that fat. 

After having the sashimi platter, I thought we already had the “fish dish”, but then another intricately assembled seafood platter arrives, even prettier than the otsukuri. They call this the harvest plate and there’s so much to taste and discover: a cold seafood medley that’s almost like a ceviche except flavoured with a cherry blossom and sake (?) foam; marinated shrimp; roasted fish; deep fried bamboo shoot; lotus root; and skinned tomato. It’s certainly gorgeous to look at, but merely tastes okay as each element had to be prepared ahead of time so isn’t at its peak.


Between the seafood and meat dish, the chef serves the amuse bouche - monk fish liver with pickled radish. While it looks like it would be another heavy item, the pickled radish helped to balance the warm liver that tasted like a lighter foie gras. A good bridging bite.


In seeing the meat dish, I had high hopes that it would be amazing. Something that contains sakura sticky rice, duck, and egg yolk butter… what?! In reality, it sounds better than it tastes. We’re instructed to “break” the egg yolk butter into everything and mix it up. I abstained and broke off pieces and mixed it in every bite. This was a good call as the yolk really didn’t taste like much and the oiliness would have been too much. Meanwhile, although the duck had nice flavours and was tender, I was a bit disappointed that it was so cooked through that the texture resembled beef.


While you usually think of tempura as items dunked in a thick batter, at Yukashi it’s an intricate roll made from tile fish, shrimp, tofu skin and shiso. While it’s deep fried, it’s not battered so you end up with a relatively light dish, especially with the fruit sauce that accompanies it. Although I was expecting something savoury and crunchy, in hindsight, after all the heavier dishes proceeding the tempura, it was nice to have something delicate. 


Likely the simplest dish of the evening, the rice and dashi soup was also my favourite. I really needed that umami-filled hot broth that when mixed with the rice created a congee-like bowl. Restrained elements of kelp, seaweed and salmon roe kept it hearty and humble. I could have used another bowl.


In preparation for dessert, Chef Izutsu brings out what looks like a large cantaloupe. After breaking through the rough exterior, the fruit is pale green, a shade lighter than honeydew. I had my doubts … fruit for dessert? How boring. But then, I’ve never heard of a muskmelon.


Yukashi flies them in from the Shizuoka Prefecture of Japan, where these fruits are so coveted that people wait for hours and pay upwards of ¥16,000 (or about $200 Canadian dollars) a fruit! They command this price as all the small buds are removed at the beginning of the season so that each vine only grows one melon. All the nutrients and resources are directed into one fruit to create the juiciest and sweetest melon I’ve ever had … so maybe melon is better than red bean mochi ice cream.

Back to why I think scoring one of the eight seats around the chef’s table is important – it’s all about the experience. There are some delicious dishes at Yukashi, but there are also others that are pretty to look at but tastes satisfactory. So, what really made the night a success was being able to chat with Chef Izutsu. 

While prepping he’s serious and zoned in. Afterwards, a playful side comes out and he loves to chat (if you’re a chef, let him know as he’ll want to visit your restaurant). It's also a shared event with the other guests sitting around the bar – whether it’s seeing their reaction to dishes or eavesdropping on their conversation with the Chef. The experience is why omakase is now a phrase that elicit excitement for me. 

Overall mark - 8 out of 10
How To Find Them
 Location: Toronto, Canada
 Address: 643A Mount Pleasant Road

 Follow me on twitter to chat, be notified about new posts and more - https://twitter.com/GastroWorldBlog
____________________________
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!

Is That It? I Want More!

Other Gastro World posts similar to this:

Louix Louis (Toronto)

Posted on Saturday, May 11, 2019 by

In the aftermath of the Trump presidency, Toronto’s tower lost the blue and red stripes and rebranded to become the St. Regis Hotel. The flagship restaurant located on the 31st floor also morphed from America to something much more colonial - Louix Louis.

In line with their name, the menu is a mix of English and French offerings. On the French end, the croque Madame ($18) arrives as a thick piece of toast topped with ham, poached egg, and gruyere smothered in a cream sauce that looks more decadent than it tastes. The bread could be thinner and could use a few extra minutes in the pan. As it stands, it covers all the elements and the cheese inside isn’t even melted.


The English version of the main, the eggs benedict ($24), was executed better despite not being on the ‘Signatures’ section of the menu. Diners are given a choice of smoked salmon, pea meal bacon, or creamy spinach to include in the traditional recipe of English muffin, poached egg and hollandaise. With the thicker slab of pea meal, the main is tastier but really no different from most benny offerings.


With nary a potato accompanying anything, there was room for bressert (breakfast dessert… get it)? Personally I found the brioche French toast ($18) a bit dry, but I’ve been spoilt by really good French toast that gets soaked in the egg bath so the bread tastes like a thick custard. Louix Louis does include a variety of condiments - whipped mascarpone, blueberries and toasted almond – to make sure it’s at least flavourful.


The buttermilk pancakes ($18) were fluffier and served thinly so that a toasted flavour permeates the pancake. Topped with bourbon and caramelized apple chutney, the condiments were a nice touch and went nicely smothered with maple syrup.


For the most part, the restaurant feels the same with the impressive finishes and soaring ceiling in the dining room. But, like the old vs. new world differences there are signs of wear. Their bathrooms are no longer gleaming and opulent feeling; the walls in the stalls are marked with holes and a sad handwritten ‘out of order’ sign is placed on one of the toilets. Even the service is slow and tiresome – it takes a reminder and over 15 minutes before tea arrives (for something that’s boiling water and a tea bag). If you’re thirsty you better ask for the water upfront as it’ll never arrive otherwise.


So while the classic breakfast options at Louix Louis are good, the whole experience lacks the luxurious poise you’d expect from a luxury hotel. Trump has left the building, but St. Regis needs to step up their game.

Overall mark - 6 out of 10


How To Find Them
 Location: Toronto, Canada
 Address: 325 Bay Street (in the St. Regis Hotel)

 Follow me on twitter to chat, be notified about new posts and more - https://twitter.com/GastroWorldBlog
____________________________
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!

Is That It? I Want More!

Other Gastro World posts similar to this:
Louix Louis Menu, Reviews, Photos, Location and Info - Zomato


The Chase (Toronto)

Posted on Saturday, April 06, 2019 by

Being a Toronto Life Insider has its perks. As a foodie, members can attend R&D dinners where restaurants offer a special menu, often showcasing new dishes to come. It was almost comical when dozens of us descended downtown, on a snowy Sunday evening, to visit The Chase to try their spring menu. With the blanket of snow pelting the city, it certainly didn’t feel like spring.

The 7-course menu ($155) included wine pairings from producers across Ontario, including a focus on Big Head, a little known winery from Niagara-on-the-Lake. I was excited for the evening… we were surely in for a treat given the restaurant is known for its luxurious menus drawing corporate crowds flushed with spending accounts.

Indeed, our first bites fit the bill: a truffle beignet and raw oyster. The beignet is nothing like the puffy pastry from New Orleans, instead akin to a savoury crispy falafel. The truffle scent floods the mouth with a bit of creamy freshness from the crème fraiche and chervil.


This was followed with a single smoked oyster - Taylor notes spring is a great time to enjoy the seafood as the waters are still cold. The smoked oyster was in fact refreshing, especially after the heavier truffle falafel. It was simply flavoured with a wild onion mignonette that had just a hint of spiciness to tingle the tongue. Generally, mignonette can be heavy on the vinegar. At Chase, the condiment is balanced with Chardonnay so the tanginess is mellowed and melds better with the seafood’s natural briny juices.


The shrimp and grit’s aroma proceeds the actual dish… if only I could capture the smell to share with you. Taylor explains it’s a dish he’s been tinkering with for years to really highlight his commitment in using ingredients that can be sourced within 100km of the city. K2 Milling’s red crow grits sits in a sea buckthorn hot sauce, rosemary oil and pork stock; each grain filled with so many flavours, then taken to another level with chunks of melt-in-your-mouth smoked pork hock strewn throughout.


Crowning the dish was a single shrimp grown in Stratford, Ontario, the local farm raising Pacific white shrimp sustainably. The sustainability theme is in each element of the dish – even the garnish of deep fried wild onion roots, which adds a delicious sweetness instead of getting wasted.

A dish that looks like spring is the bison. Indeed, you don’t normally think of this wooly game meat during a flowery season, but all the beautiful garnishes makes the plate seem like a flower box. The bison is quickly cured and served carpaccio style with dollops of smoked buttermilk, pickled ramp, wild watercress, and toasted hemp hearts. Each bite is interesting thanks to the varying flavours and textures.


The raviolo arrives like a bright sun, plump from being stuffed with an egg yolk and thin layer of truffle. In lieu of a cream sauce, it’s topped with truffle gastrique sweetened with maple syrup and chervil water.


Of the meal, it’s perhaps the most educating dish as Taylor explains how the herbs are cultivated using hydroponics (a new technology that raises herbs using water and fish in a closed loop system) and even provides diners with tips on how to ensure the pasta is cooked while the yolk remains molten: insulate the egg, regulate the pasta’s thickness, and never let the water temperature drop.

While the raviolo looks impressive, as soon as you cut through the pasta, the yolk is so runny it simply gushes out and mixes into the other liquids. Which could be okay, but there’s perhaps too many elements and flavours that it just didn’t tie together. Sadly, the mild truffle really didn’t stand out. If anything, aside from the egg, a sweet herby flavour was most pronounced.

I enjoyed the boozy palette cleanser, a tonic and cucumber granita with unfiltered Dillion’s gin poured table side. It’s definitely not your typical sweet granita and definitely more fun.


You can’t create a Canadian seafood dinner without cod – in fact, Taylor tells us in Newfoundland fishing means catching cod – everything else is known by name (such as going trouting). In line with his sustainable beliefs, the meal featured the limited line-caught Fogo Island cod.


The fish is sous vide with morel butter, sautéed morels, sprouted legume, and a maple vinaigrette. A lovely aromatic dashi (a concoction of bull kelp, morels, and wild onion tips) is then poured on top. While it looks like there’s a lot happening on the dish, the elements are rather mellow so the cod remains the predominant flavour with a hint of earthiness. Overall, the fish was cooked beautifully, and was a tasty dish, but a touch more seasoning will help.

Dinner ends with a lovely Ontario lamb wellington wrapped in the traditional crepe, chicken liver duxelle (heavy on the liver and light on mushrooms), and a thin layer of Swiss chard. The lamb saddle is a flavourful but tougher cut, so the Chef ensures it’s tender by sous viding it first. It was absolutely delicious and even more commendable by featuring pasture raised lamb.


Child-like gasps and giddy laughter erupts as a behemoth plate of buttermilk panna cotta is set down - we’re all astounded by the sheer size of the dessert, yet plates are cleaned amongst our table. The panna cotta is creamy and rich, but lightened with compressed candied rhubarb and dollops of rhubarb gelatin. It certainly provided the relaxing and soothing exit Chef Taylor intended.


When I first heard about the Chase’s R&D dinner, I was excited to visit the restaurant to experience the luxurious seafood creations. Yet, what surprised me the most (and has me returning) is learning the Chase cares about using ethical and sustainable ingredients. In fact, dishes aren’t about fancy exotic inputs, but rather supporting local whenever possible. It’s a restaurant that’s proud to feature garnishes from ingredients that may otherwise be thrown away… take that corporate accounts.

Overall mark - 8 out of 10
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How To Find Them
 Location: Toronto, Canada
 Address: 10 Temperance Street (penthouse)

 Follow me on twitter to chat, be notified about new posts and more - https://twitter.com/GastroWorldBlog
____________________________
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!

Is That It? I Want More!

Other Gastro World posts similar to this:
The Chase Fish & Oyster Menu, Reviews, Photos, Location and Info - Zomato

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