rev:text
| - Fresh off the latest Enroute Magazine accolades as one of the best new restaurants in Canada....I finally made my way over here. Finally.
This charcuterie movement really appeals to the carnivore in me and this place certainly adds a different dimension to the Toronto food scene.
Place was packed in late Sat night but we split a table up front within 15 mins. Better to be lucky than organized I guess.
Large board charcuterie....variety is the spice of life and this lineup was delicious. Organized from mild to strong flavors, various house-made cuts aside from the chorizo, served with a side dish of pickled veggies...melt-in-your mouth goodness, duck prosciutto, duck liver mousse, sopressata flecked with blueberries and foie. Great starter.
The raw horse sammy - just like a great smooth steak tartare, the shallots, capers and yolk complimented the tangy spice of the hot sauce mayo.
Ox-tongue cappilletti - small, al dente blanched, tortellini bites, clarifying and delightful.
Sweetbread on polenta - interesting, a more textured breaded nugget, slightly heavy on the coating, but still tasty.
The accolades are warranted, this place caters well to the carnivorous gourmand. Despite all this, I'm not sure I would come here to dine repeatedly but more to gnash on a few meats.
|