| rev:text
| - Woodlot opened this weekend, and I had heard good things.
Most restaurants aren't ready / up to snuff in the first few weeks, let alone the first few days. Three of my most finely refined food lovers and I all left overly stuffed and totally satisfied.
Space: From the outside, looks like it used to be a shitty old garage (was the Octopus lounge or something). Inside, it's two floors, an open concept kitchen and bar (hint: go upstairs for a the best view of the oven), with a lot of wood (which makes sense).
Menu: There are two. One for the meat loving crowd, one for the vegetable loving crowd. Important to note: Most veg options at restaurants are like...a shitty mushroom risotto. Not here. There was housemade pastas, roasted chestnut stuffed cabbage rolls, french onion soup with caramelized onions, brussel sprouts doused in butter- it was an entire menu of local/organic produce.
The meat menu: So hard to pick something. The portions were huge...so don't feel necessarily cheap for not ordering a starting/middle plate. Maybe get a few to share for the table....but if you can get through all three courses....you're a champ.
There's a bunch of pictures we took so you can see what's what- but I had the venison pie (filled with gravy and root veg). The pastry on top of it was...wicked (FROM OMG NO LESS http://www.yelp.ca/biz/omg-baked-goodness-ltd-toronto). The giant bone in the middle was very esthetically pleasing/sort of sexual. To accompany I had an order of bone marrow/potato puree which was basically a really creamy mashed potato. Nothing too wild there.
The cabbage rolls stuffed with roasted chestnuts and barley were incredibly flavorful- ordering veg is not a step down here.
For dessert we tried the chocolaty cake and cream (which left something to be desired...whether that be making the cream hot, or making the cake a little less dense) and maybe one of the best deserts I've ever had... a lemon tart with wild blueberries and a house-made marshmallow on top. It was like heaven in a tart.
As soon as the meal started, I vowed to go back tomorrow... but after such a giant meal- I'm going to have to recover / work off about 800 calories.
Staff / Chef were all very attentive, giving advice on pairing, suggesting their favorites, and advising on wait times (the pastry on the venison takes an extra 20 min). They were all very attractive also, which always boosts up the experience.
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