Showing posts with label tasting menu. Show all posts
Showing posts with label tasting menu. Show all posts

CLOSED: Doma (Toronto)

Posted on Saturday, August 26, 2017 by

Doma offers an array of dishes they describe as "Korean with French inspiration or French with Korean influences". To keep things fresh, their menu changes monthly and only a few favourites from the previous month are carried forward. It’s a pretty democratic way to create a menu; as staff ask diners about their favourite dishes, the menu should be curated around the taste of customers.

Most people partake in their tasting menu where for $65 a person you try everything. In reality, for the sake of fairness, it’s really your democratic duty to sample it all so you can give a well-informed opinion on your favourite dish. If you’re not up for the task, the prices per dish have also been included in this post.

Within a short while of ordering, an amuse bouche is brought out. Being an acorn jelly, the actual jelly is neutral, so you’re greeted with a hit of spice from the finely diced kimchi and pickled onions with a slight saltiness added by the soy dashi. A refreshing summery start.


Meanwhile, the yook hwae ($18), a beef tartare that’s spiked with the spicy gochujang, is filled with flavours: of course there’s a bit of heat, but this is fairly delicate and balanced with sweet pear gel and pickled honey; black garlic aioli adds a lovely savoury creaminess. 

 The long strips of beef, instead of the customary diced pieces, takes getting used to as it’s difficult to scoop the tartare and causes the entire pile of meat to come off in one bite. Hence, you’ll need the aid of a fork and it’s best to break the rice and seaweed chips into smaller pieces to create one-bite portions. Nonetheless, the tartare tastes good and I enjoy the little pieces of cauliflower and broccoli mixed in for crunch. The chips are also kept neutral so they add texture without competing on flavours.

More than one staff member told us their grilled octopus ($20) is the sole dish that’s been on every menu since the start. In my opinion, this needs to be tweaked or retired. Sure, the slaw of cabbage, bell peppers, cucumber, pear jelly, and seaweed is good – it’s that mix of sweet, sour, and spicy flavours that’s synonymous with Korean flavours. Even the pickled grainy mustard on top really adds a pop to the salad. But then, the actual octopus, although meaty and tender is just SO sweet. If octopus can be rendered into a chewy candy, it’d resemble what Doma serves.


Instead, they should keep the sam gye tang ($24), a great rendition of the French chicken roulade where medallions of dark meat is stuffed, rolled, and then baked until the skin crisps up. The Asian flavours are brought in with the stuffing: a mix of ginseng, dates, and more meat. It’s tender and flavourful, and with a dollop of fragrant ginger and scallion paste even better. White and black fungus is added for crunch and also helps to soak up the oriental herb infused chicken veloute sauce in all its crevices. Of all the dishes, this was the greatest at amalgamating the French and Asian flavours in one plate.


If Doma doesn’t keep the uhsun mandoo ($26) forever on their menu, I’ll be seriously mad. What a seafood lover’s delight with a piece of wonderfully cooked white fish (could be pickerel), a large sweet prawn, and the best part, a mandoo, which is a Korean dumpling filled with crab encapsulated in a ravioli pasta. Each of the individual proteins already have sufficient flavours, but then you smear on onion or pea puree and the ingredients change again.


While the sweet potato rice cakes ($16) were good – a base of chewy Korean rice cakes filled with a creamy sweet potato puree - it could have been the dish that French flavours are featured more prominently. The European influence was in there with a light sprinkling of parmigian, but it didn’t really add much and everything else was more Korean focused. The tofu and pork belly ragout spooned onto the rice cakes is similar to the sweet bean paste sauce found in ja jang mein. In lieu of the ragout, it would be interesting to pair the rice cakes with a creamy sauce or replace it with a thicker beef bourguignon instead.


For being glazed in gochujang, I would have expected the pork belly ($26) to be spicier. Instead, it merely tastes sweet and savoury, especially with the grilled nectarines accompanying the dish. Overall, the flavour that was missing from Doma’s dishes is something spicy. Indeed, there was a bit of it from the kimchi in the amuse bouche, but afterwards everything else was void of the taste that is so popular in Korean cuisine. The pork belly could have been the opportunity to showcase spice, even if it was merely incorporated into a side dish with the meat. 

Nonetheless, I’m glad Doma invested in using a premium part of the pork belly where the meat and fat alternates in layers (rather than having one thick piece of each), it makes the pork belly less heavy and the flavours better-rounded.

When it came to dessert, the Korean influence flew out the window. The first dessert, an ode to corn ($10) wasn’t even French and instead best described as North American. Sweet corn ice cream is combined with salted caramel popcorn, sponge cake, and corn kernels. The sweet and salty dessert was good and the honey truffle sponge cake an interesting pulled fluffy texture. Nonetheless, it was a bit disappointing that it had nothing to do with Doma’s vision.

While the apple tarte tatin ($10) is definitely a nod in the French direction, it once again has no Korean influences (unless the country loves marshmallows). The dessert was just so sugary ... when there’s caramel sauce one doesn’t need marshmallows on top. Despite looking decent, it was just too sweet and even the fruit was overpowered.


While Korean cuisine isn’t known for desserts, there are still some notable dishes. Chewy glutinous rice creations, similar to mocha, could have been filled with fruit and topped with Chantilly cream to make a Doma appropriate sweet. With so many renditions of red bean paste encapsulated desserts (whether it be pan fried, baked, or deep fried), surely something French could have been incorporated into the pastries to give it a fusion twist.

Don’t get me wrong, with the exception of the octopus and apple tarte tatin, I was pleased with the taste of Doma’s August menu. If our waiter didn’t feel the need to explain that restaurant is known for French and Korean inspired creations, I could have just accepted the dishes as presented. But, if they really want to be known for marrying the two cultures, more dedication is required at ensuring every dish (not sure some) really showcase the spirit of each culture’s cuisine. Otherwise, it’d just be another mixed continental restaurant , which are a dime a dozen.

Overall mark - 8 out of 10


How To Find Them
 Location: Toronto, Canada
 Address: 50 Clinton 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:


Langdon Hall (Cambridge)

Posted on Saturday, July 15, 2017 by

Many friends have suggested a visit to Langdon Hall for a great meal. It’s the place they go to celebrate an anniversary, propose, or even attend a wedding. Langdon Hall is that special location combining beautiful lush grounds, a historic stately mansion, and excellent dependable cuisine that isn’t easy to come by. The most comparable experience I’ve had is dinner at the French Laundry, which occupies a converted laundry house in Napa Valley.

As I spoke to Executive Chef Jason Bangerter, passion simply exuded from him; his love for the property and desire to push Canadian cuisine to another level was apparent. As common with top restaurants, the menu features local ingredients when possible and relies on the inn’s own gardens for produce and garnishes. Even a drink like the Langdon Collins ($15) is finished off with real lavender flowers, adding a light floral essence and isn’t overpowering like syrup.

There are many ways to dine at Langdon Hall, but if you have the time and resources, their tasting menu ($165) is a top choice. The experience combines so many ingredients and meticulously plated creations, really creating an encounter that exemplifies what makes the restaurant impressive.

Take the first bite, a cube of west coast albacore tuna sitting on top of the fish’s bone (the actual specimen is actually an east coast tuna). The bite is sublime as the tuna melts onto the tongue leaving a light citrusy herb finish, it’s over before you even know it.


Even if you’re not staying the night, arrive earlier to stroll through their gardens; they’re opened to the public (it leads to their spacious outdoor pool) and a visit before dinner service may allow you to pick the chefs' brains as they gather ingredients.

We were lucky to have Chef Bangerter himself show us around the property and sample a delicious crispy radish plucked from the ground and dipped in butter for a fabulous taste of the produce. It was followed by nibbles of various fauna bringing zips of flavours you wouldn’t think could come from a simple leaf – my favourite: the typical small clovers you see in the yard that exudes a citrusy kick.
You’ll find a lot of these herbs scattered on the actual dishes. While dining at Langdon Hall be sure to eat everything, herbs aren’t simply placed onto dishes to make things look good, it adds an extra element to the dish as well.


The second dish of their tasting menu was inspired by their greenhouses. As Chef Bangerter walked through them he was captured by the beauty of the potted plants and decided to add it to his menu. A young vegetable (we were served asparagus and fennel) is potted in “earth”, which isn’t soil but rather quinoa mixed with green goddess sauce that has a sour cream and onion essence. It’s a simple but tasty dish that I could see made into a fulfilling lunch if it came in a larger pot.


More fish is served on the summer menu, a cheeky cod on cod – in this case, a deep fried nugget on salted cod for presentation. The cod was nicely battered but my piece was a bit chewy (while my husband’s spot on), likely due to mine being thicker so hadn’t been cooked as thoroughly. On the side, a beautiful oxeye daisy caper remoulade with a hint of fennel that combines perfectly - it shows that any dish with the right herbs can really be elevated.


The duck foot, on the menu, refers to the vessel rather than the actual appendage. The whimsical dish was filled with hen liver mixed with chocolate to really augment the liver’s sweetness. Pieces of crispy skin added a nice contrast and were great for digging into the silky mixture. To make it really rich, shavings of white truffle lay on top, its earthiness pairing nicely with the creamy liver texture. While this was a luxurious dish, it was still balanced and the four-bite portion just enough to satisfy without becoming overwhelming.


Who would think a dish simply named buttermilk would be so delicious? More aptly described as caviar and cream, I’d suggest eating the dish in the order it’s presented rather than picking and choosing ingredients. As you have each spoonful, a different flavour emits itself: sometimes lemongrass, other times the sweetness of snow crab, a briny touch from caviar, or a subtle fennel punch. Follow the journey for rich and refreshing contrasts; as the ingredients combine with herbs the flavours change again.


A refreshing strawberry gazpacho follows, the fruit’s sweetness combining with the tomato and basil base nicely. A bit of mascarpone is added to the broth for a hint of silkiness. A refreshing interlude.

I was surprised to see lamb tartare arrive for the “marinated lamb”, thinking the whole time it’d be a seared version. My first time having the ingredient raw, it actually works rather nicely as it’s less chewy than beef. Dollops of aioli add a creaminess to the tartare, but it’s the pool of lamb fat vinaigrette that provides a completely different rich tart kick to everything. If only there were a couple more slices of black radish, its crispiness went so nicely with the smooth tartare.

As the next course is presented, we’re advised the goat cheese is made by a local purveyor Langdon Hall has featured for many years. Turns out, this supplier is Monforte, a small artisanal cheese company often only found in farmer’s markets (I’ve purchased things at Mel Lastman’s Square and Evergreen Brickworks) or restaurants. Their subtle goat cheese adds a creamy touch to the rhubarb. The green sliced ingredients are actually immature almonds, which have that deep almond flavour but with a chewiness in lieu of crunch.

For those who have read Gastro World for a while, you know I rarely order roasted chicken at a restaurant. But, wow does Langdon Hall’s poussin impress. The breast is first cooked on the bone and is then removed when serving with a lovely honey and lavender glaze on the skin. The de-boned dark meat is wrapped in a thin prosciutto, making that one medallion so tender and flavourful. A generous slice of seared foie gras accompanies and is thinly sliced allowing the crispy coating to be tasted throughout. Finishing off the plate are just cooked through sweet turnips and peas with their shoots and flowers… great for cutting the fatness of the foie gras.  

The first slightly sweet dish featured a “taste of the garden” with a blackberry strawberry sorbet adorned with various foraged leaves and edible flowers. A salty crumble sits at the bottom mixing with the sweet sorbet, the garnishes are both citrusy and bitter. All together, the dish has a Thai flare with its combination of flavours.

The plating is stunning with a pair of hands screened onto the front and back of the dish, reminding diners of the caring hands require to create the lovely dishes. Indeed, Langdon Hall employs a fleet of gardeners who work with Chef Bangerter to cultivate the ingredients – including tropical specimens you wouldn’t think could survive in the Ontario climate. The Chef’s next challenge for them: possibly having his own cocoa trees on site.

As the Ontario bee population rebounds, their sweet nectar is making its way back to desserts. Langdon Hall’s honey box (that’s what she said), features a salty cube of honey comb with a light and fluffy honey foam on top. A sprinkling of honey pollen completes the dessert adding a slight floral essence.  

To end, a gorgeous milk chocolate hazelnut bomb. As it’s first presented, the half sphere looks like it could be a fruity dessert; get through all the flowers and into the dome and you’ll find a chocolate mousse surprise, which goes great with the crunchy hazelnuts.

All the chocolate used in the tasting menu is harvested from a Dominican Republic plantation that Langdon Hall works with. In fact, Chef Bangerter informed us he just returned from a trip there to participate in harvesting and roasting the cocoa. While he was there, he even whipped up a dinner for everyone with local ingredients he could find on site: the main a delicious sounding fish wrapped in banana leaves that one can only hope will make its way onto the Ontario menu.

Aside from the citrusy kalamansi jelly, the last bite of the tasting menu featured the cocoa in all its glory: a chocolate truffle with powder and nibs on top. As the rich flavours flood the mouth, you’re not greeted by the typical sweet melting pool of ganache, rather the truffle is chewy and soft so it can be held longingly on the tongue and you taste chocolate without sweetness…  a rich but not heavy ending.


During such a long meal (it lasts about three hours), a trip to their toilet is inevitable. Although it’s a bit of a journey, make sure to go downstairs to see all the old photos of the property and the Wilks family (the original owners of Langdon Hall). Of course, their home wasn’t quite as stately as the current format (a new separated event area and spa has just been constructed); nonetheless, you see pictures of the beautiful gardens that are still a prominent feature of the current location.

For being in such a quaint countryside and the inn having a relaxed cottage feel, it would be nice if they got rid of the antiquated no denim and sports jacket dress code. Of course, I understand they don’t want diners visiting in cut-off shorts, but there’s a friendlier way to create a nice dining environment that’s also welcoming. For example, at Eleven Madison Park, they stress that there’s no dress code but warn diners that people tend to dress up for the occasion. Gentlemen dine in denim, but it’s still smartly paired with a collared shirt and/or jacket. I was hardly offended to see jeans.

Aside from the dress code, I can see why Langdon Hall garners all the praise including its long standing position in Canada’s Best Restaurants list (they’re #15 in 2017).  The combination of meticulously prepared dishes and haunting beautiful surroundings is hard to replicate. The inn is only an hour away from Toronto; in a short drive you’ll be able to indulge and just get away from it all.

Overall mark - 9 out of 10
How To Find Them
 Location: Cambridge, Canada
 Address: 1 Langdon Drive

 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:

Langdon Hall Menu, Reviews, Photos, Location and Info - Zomato


Eleven Madison Park (New York)

Posted on Saturday, June 10, 2017 by

Securing a reservation at Eleven Madison Park isn’t impossible – you just need to be punctual and quick with technology.  A month prior (April 1 for the month of May), online reservations are loaded promptly at 9:00am. A quick refresh and a whole new month became available in the calendar!

‘Reserve’, I chose (the split second it opened) and the 7:00pm reservation is gone. Another click and 6:45 greys out as well. I frantically click away … finally, I land a 6:15 table on my chosen Saturday. The minute affair got my heart pounding, but at least was over quickly – unlike the boredom inducing, time wasting effort of securing a table at the French Laundry - who even uses telephones anymore?

As it turns out, May was a good time to visit as the restaurant offered an 11-course menu ($295 inclusive of gratuities but before taxes) of their most influential dishes from the past 11 years. This is before the restaurant temporarily closes on June 9th for renovations before reopening in the fall.

After settling into our table and freshening up with a hot towel, a bowl of warm gruyere gougeres, first served in 2006, was brought over as a welcoming. Bite-sized puffs emitting a light cheese aroma, the first bites were delicious.


To avoid sounding like a broken record, in general, I found all the dishes too salty. Almost every dish was topped with a sprinkle of sea salt, which would had been fine if the food and sauces weren’t already well seasoned. In reality, that extra flourish of salt wasn’t required – I started scraping off the seasoning from each dish before digging in – and even detracted from many of the seafood dishes.

For example, the sea urchin cappuccino’s warm creamy broth was so salty that I couldn’t taste the sweetness of the crab at the bottom … the crustacean merely became an element that adds to the texture of the soup, but not the flavour. This was a similar experience for the following clams.


Eleven Madison’s first communal dish, served in 2011, was presented with great fanfare: water is added to the dry ice and seaweed so smoke billows out releasing a seashore scent to augment the experience. In their version of a clam bake, we’re treated to a velvety velouté and a series of little neck clams: a saltier one topped with bacon, simply adorned with daikon, and the most neutral one incorporating a roasted garlic panade (my favourite of the clams).

Eleven Madison Park clams

The Parker House roll, a buttery milk bread, was a tad dry on its own, but perfect for dipping into the creamy velouté.


Despite looking rather simple, the prawn roulade’s flavour is rich and complex. The avocado, of course, gives it that creamy texture. Then, within the roulade is a mixture of chopped sweet prawns in a luscious yoghurt reminiscent of devil’s egg yolk. A delicious dish.

Eleven Madison Park roulade

Indeed, the foie gras torchon is gorgeous and I’m sure when it was first introduced in 2004, guests considered it an innovated dish as maple syrup oozes out when it’s cut – it still is, I haven’t had stuffed foie gras before. Everything also works so well together – a bit of the warm apple cinnamon bun, a generous piece of melt-in-your-mouth foie gras, then a dip into the sweet maple syrup. It’s like having buttered bread with olive oil to the next level.

Eleven Madison Park foie grasAlthough the dish was heavenly, it’s also very heavy. At first, it’s nice that the foie gras essence lightly lingers in the mouth. But, after having the entire torchon that lingering reminds you of how full you’re feeling. It seemed like a shame to waste any of the delicious torchon, but at the same time, its richness detracts from the dishes that follow. So, finish at your own peril.

Thankfully, the following carrot tartare was a well-timed dish. A grater is fastened to the table and a small bunch of Hudson Bay area carrots are grated tableside and served fresh. A wooden tray filled with ingredients (a pickled quail egg yolk, pea mustard, sunflower seeds, dried fish, horseradish, snap peas, chives, mustard seed, salt, mustard oil, and mustard vinaigrette) accompanies so you can customize to your own tastes.

Eleven Madison Park carrot salad

I added a bit of everything, except for sunflower seeds and salt. Surprisingly, when the various stronger mustard and horseradish flavours combine with the sweet juicy carrots, everything mellows out and works. An almost refreshing palette cleanser after the heavier foie gras.

If you’ve ever watch the movie Burnt, pay attention to the fish they serve to a London food reviewer, you’ll notice the dish looks identical to Eleven Madison’s poached turbot. Topping the perfectly cooked fish are thin slices of baby zucchini made to replicate the scales. Although the turbot is neutral, it can still hold up against the saffron sauce. On the side, an amazing zucchini blossom filled with a ratatouille with soft and crunchy bits that makes the dish sing.

Eleven Madison Park turbot

The white blobs may not look like much, but the dish is supposed to imitate a winter in Provence. This was first developed in 2009 as an extra dish the restaurant could send to friends or VIPs. Comprised of a silky potato purée, tangy goat cheese foam, and a sweet beany truffle paste, as you dig into the dish there’s a variety of flavours. Yet, it’s the puddle of olive oil and the diced black truffle and celery bits inside the makes the dish. If only there was more of that, as all the smoothness needs something of substance for interest.


Hands down, the suckling pig confit served at Eleven Madison is the best I’ve ever tasted. As expected, the skin is so thin and crispy it shatters to the touch and the meat is tender and has a strong pork flavour having been slowly poached in lard. Overall, there’s a soft chewiness to the dish that makes you want to hold it in your mouth and savour it repeatedly.

Eleven Madison Park suckling pig

The rhubarb compote, accompanying the suckling pig, had the perfect balance of sweetness and lightness against the rich meat and the braised leek and sweet cipollini onion were nice as well.

Transitioning from savoury to sweet, dessert starts with a milk and honey dish that has both elements. While the dehydrated milk foam sorbet is cool and sweet, the bit of gooey honey filled bee pollen in the centre has a salty element with a grassiness that makes it bitter (a taste I could have done without). All the while, there are sprinkles of other ingredients that provide a coconut and nutty finish to the dessert.


My husband’s description of the chocolate palette is rather fitting – like an amazing Wunderbar. There’s the shiny chocolate ganache coating and crispy bits of peanut butter candy inside. In addition, a delicious ice cream that tastes like buttery caramel popcorn. The dessert is rich and delicious, take small bites.


To end, our waiter presents a selection of petite fours and welcomes us to take as many as we want. Already stuffed, I decide to stick with three last bites: a fluffy alcohol-laced cream puff, a soft and chewy pistachio tart, and an olive oil gummy complete with sour sugar (the most interesting and tastiest of the three).


Before leaving, we’re presented with two shots (and a bottle) of St. George apple brandy, which is made especially for Eleven Madison Park.


All the sudden, a table we observed at the beginning of our meal started making sense. When first seated, we looked directly onto a table of four that were finished eating but still having drinks. One couple left and the two remaining guests were inebriated – we’re talking slurred conversations, staring into space, and wobbly walking. At one point, we were wondering if they’d keep their meal down … what a waste!

I had commented to my husband that it’s strange a table would order a bottle of apple brandy. It’s normal to get a bottle of wine to share, but apple brandy? That’s a first. As it turns out, every table gets a bottle, it’s just that they normally they don’t finish it.

Upon asking our waiter about the situation, he agreed that a finished bottle was the first for them. But, they want guests to enjoy the experience (within reason) and if a table wants a second, third, fourth, or fifth glass, they’re welcomed to help themselves.

Indeed, this comment sums up the hospitable environment at Eleven Madison Park. Despite earning 
three Michelin stars and topping the World’s Best Restaurants list in 2017, it’s not pretentious and stuffy. They don’t have a dress code (most men wore jeans and a blazer, while women donned pants or a simple dress), questions are answered frankly, and the bright and airy dining room makes the meal feel casual.

Days before the meal, an email arrives re-confirming whether there’s food allergies, special events or anything they could do to make the dinner a pleasant one. I requested a table that had more lighting (to help with pictures) and sure enough, we were seated in one of the sunniest corners of the dining room. If anything, after all that, I was a surprised there wasn’t a follow-up email after the meal.    

In traditional fashion, guests don’t leave empty handed. We each received a canister of house-made granola, which made satisfying breakfasts following the dinner.

Looking back at the meal, I wouldn’t say it was the tastiest one I’ve ever experienced; nonetheless, the food is good. What makes the dinner memorable is the combination of food, service, and overall environment. After all, where else are you presented with a bottle of apple brandy and they don’t bat an eye when it’s finished?

Overall mark - 8.5 out of 10
How To Find Them
 Location: New York, USA
 Address: 11 Madison Avenue

 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:

Eleven Madison Park Menu, Reviews, Photos, Location and Info - Zomato


CLOSED: Ruby Watchco (Toronto)

Posted on Sunday, April 23, 2017 by

The younger me tuned into the Food Network and consumed shows such as Pitchin’ In, which enlightened me about the many food purveyors throughout Canada – not the constant barrage of “competitions” that now plagues the station. With every episode, I started liking Chef Lynn Crawford’s laid back funny attitude even more; I want to travel with her and eat her creations … oh why can’t we be friends? 

As luck with have it, Torontonians can experience her cooking at Ruby Watchco. Together with Chef Lora Kirk, they create a menu that changes daily and is truly a tasting menu ($54) as there’s only one option – take it or leave it. With the appetizer and main course, the restaurant does offer add on items (a chicken liver parfait and bacon sliders, during our visit), so if you truly detest one of the dishes, you can leave more for your guests and buy something else.  However, if you’re not a picky eater or tend to be indecisive and agonize over all the choices, this is the restaurant for you.

Although a wine pairing is available ($39), if you’re visiting on Tuesday to Friday before 7pm, there are drink specials available including $5 cocktails, $5 beers, and $8 wine (including a bubbly option)! Cheers to that!


With the exception of dessert, the dinner’s served family style and on this evening consisted of a large bowl of Ruby’s Greek style salad. For me, a salad seems like such a boring start. But, the thick creamy pickled jalapeno aioli on the bottom, turned the typical greens, tomatoes, olives and feta into a dish that I had seconds of. After demolishing the hot salty cheddar buttermilk biscuit, of course. Where are your priorities?


Make sure to leave room for the main, the thick piece of Fogo Island cod was cooked perfectly, remaining moist and flaky with the requisite crispy skin. The slightly spicy and refreshing green onion relish helped add tons of flavour to the neutral fish. So good, I bet it’s a main that even people who normally don’t like fish would enjoy.


I commend the kitchen for their perfect timing on the vegetables: the sweet heirloom carrots just starting to soften and meld into the aromatic leek marmalade; the lightly charred broccoli incorporating a bit of smoke, yet still fresh and crunchy; and the fingerling potatoes cooked through but firm enough that the starchy creaminess remains.


This evening, Ruby Watchco showcased the Big Brother cheese from Lancaster Ontario’s Glengarry Fine Cheese. A firmer varietal, it was accurately described as a cross between parmesan and cheddar. The Big Brother is relatively mild and reminds me of a younger Beemster – a semi-firm texture, slight formation of crystals, and smooth finish.


After dining at Ruby Watchco, I can see how Chef Lynn’s creations on air translates into the restaurant. The menu sticks with the tried and true favourites – a chocolate cake to finish – and elevates the recipe with tasty, non-fussy finishes.

Dark chocolate and espresso is incorporated into the cake’s batter to balance out the caramel sauce and sweet meringue topping. As you enjoy the moist cake, there are so many flavours and textures that start to peek through … and just like that, the dessert’s done.


Ruby Watchco gets polarizing reviews - you either love it or hate it. Not knowing what you’ll be eating until the week of is either exciting or an annoyance; and being served family style either means getting more of what you like or more work. It’s not a restaurant for everybody. 

For me, I have an opened mind and opened stomach, hence, it’s a meal I thoroughly enjoyed. Now Chef Lynn: can we be friends?

Overall mark - 8 out of 10
How To Find Them
 Location: Toronto, Canada
 Address: 730 Queen Street East
 

 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:



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