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| - Good concept restaurant where the culinary and hospitality students of George Brown College cooks and serves you. Great opportunity for the students to hone their skills and gain valuable real life experiences.
The dining experience can either be a hit or miss depending on the students on shift. The pricing for the prix-fixe dinner courses were amazing. Three courses for $41 or four courses for $47 (additional appetizer or dessert). Decent wine selection at various reasonable prices.
My recent visit was a somewhat not memorable as what I experienced in the past. The hostess was soft spoken upon me entering the restaurant as I told her I had reservation. Luckily the restaurant is small, so I noticed my friends immediately and seated myself.
Although friendly service, the server at our table was also soft spoken and we had to ask him to repeat himself numerous times. Perhaps he was nervous or having a bad day, but he didn't seem to want to be there.
We ordered a bottle of white wine which was not chilled enough, so it had to sit on ice for a while before we poured our own wine. Not once did the server refilled our wine glasses and even took our glasses away when we still had wine left in the bottle - an absolute no-no in the restaurant dining experience. One should always check to see if there's any wine left in the bottle before taking away the glasses or offering if we needed more wine.
The amuse bouche that was served wasn't described to us, but we managed to flag someone down so they can explain what it was. The appetizers and mains were delicious and flavourful. Salmon appetizers was very fresh tasting and calamari was cooked lightly, but could use a bit more colour.
The lamb was cooked to a good medium which made the meat quite tender and very tasty. The sea bream was cooked beautifully and was fresh and flaky. Plus everything was presented nicely, almost too nice to eat.
The only concern was the desserts which didn't seem fresh. I had the black plum tart which seemed like it just came straight out of the refrigerator, would have been nice if it was warmed up a little. My friend had the carrot cake which was a bit on dry side. Another friend had the cheesecake which was nice and fluffy, but a little on the smaller size compared to the other desserts.
Also, the server didn't offer us any coffee or tea until after we completely finished the desserts; luckily for us no one at our table wanted any coffee/tea to go with desserts or else they would have asked for it when the desserts were served.
Overall, it wasn't a terrible experience, but the service could use some improvement. The Chef House is definitely a good restaurant to support the future chefs and hospitality service in the city.
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