There is a lot to like about SOCO. Normally I tend to stay away from restaurants that are adjacent to hotels since they usually overcharge for mediocre food, but I am glad to say SOCO does not fit into that mould.
We came here on a Wednesday night and the place was packed and lively, which speaks volumes in itself. The interior here is modern and very much fits with the business casual crowds that streams here for post-work food and drinks.
Executive chef Keith Pears (winner of Chopped Canada!), and sous chef Micheal Hawryluk are doing a fantastic job with the menu here, as is pastry chef Engin Tiryaki. The food here has minor creative elements to it that adds to the dish while keeping them familiar and approachable.
We had a sampling of various dishes for the night, some highlights include:
- Grilled Striploin with twice baked potato, watercress salad and mushroom ketchup (great dish for $34)
- Duck confit (Absolutely delicious)
- Prawn tagliatelle (hearty pasta that would please anyone)
- Delta whiskey caramel chocolate cake (so good that I didn't want to share!)
- Apple bites (another fantastic dessert)
Service throughout the night was at a reasonable pace for a very busy restaurant.
Overall, I find the pricing here very reasonable considering the quality and taste of the food, and I find it extremely comparable with other downtown Toronto restaurants. I would not hesitate to come back here. Definitely recommended!