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About: http://data.yelp.com/Review/id/OZLf0ZRgK7zgwKardNaTrg Goto Sponge NotDistinct Permalink

An Entity of Type : rev:Review, within Data Space : foodie-cloud.org, foodie-cloud.org associated with source document(s)

Attributes	Values
type	rev:Review
dateCreated	2013-03-11 00:00:00 (xsd:dateTime)
itemReviewed	BarChef
http://www.openvoc.eu/poi#funnyReviews	1 (xsd:int)
rev:rating	4 (xsd:int)
http://www.openvoc.eu/poi#usefulReviews	4 (xsd:int)
rev:text	On a slushy snowy night during a business trip to Toronto a colleague and I treked to Bar Chef since we heard it was one of the best bars in town, had a great cocktail menu and lots of folks in the restaurant business went there after work. It's a dark bar with lots of candlelight that set the stage for couples to enjoy intimate drinks and groups to sit around nice low cocktail tables and enjoy drinks and conversation. Because it was a Tuesday night and the snow storm there weren't a lot of people in the bar and there were plenty of open tables, If you are looking for a cheap happy hour place this isn't it. This is upscale and drinks aren't cheap especially if you order from the molecular menu. They do have a punch menu which would be the way to go if you are with a group. Drinks run $14-45 each where the punches are $50 for 4-6 drinks. I had Sailors Mojito from the molecular menu. It was a typical molecular experience with dry ice providing a fog for the sailor and a small 'pearl' of mojito inside an alginate shell - sort of a jell-o ball shot with a liquid center. The drink itself wasn't very well balanced - it had the sour but was missing something to balance the lime and tequila - maybe a bitter, sweet or savory herb would have done the trick. The visual nature of the molecular drink is a bit wasted in such a dark bar as it was hard to see even with the candle next to it. My coworker ordered a Winter juniper which had a nice herbal, earthy almost evergreen taste. Typically I'm not a big gin fan but this was a great well done cocktail. The service was disappointing - the waitress didn't seem enthused or interested in explaining the cocktails or making recommendations. It felt a bit like we were a bother coming in and that she wasn't very excited to be there and certainly didn't make us excited about what we ordered. When I didn't finish my drink she looked at it but didn't ask if I liked it when I asked to order another drink. The next drink I tried was really good - the Basil Daiquiri. It was very well balanced, complex and nothing like any daiquiri I've every had. Non of the flavors dominated although the coconut made it reminiscent of a less sweet more mature version of a mai tai. The pepper and basil really added some great background notes that made this drink clearly not something every bartender or mixologist would just mix up on a whim. When I go back I'll be getting another one. The place started to smell like a campfire of cedar trees that was light with vanilla extract when a guy at the bar was served his $45 Manhattan. Event though I didn't have a drink of the manhattan and was at least 5 meters away, it's smoky cedar vanilla flavor filled the space so much that when I got ready for bed I noticed my hair smelled a bit smoky. The guy drinking it looked pleased but it wasn't clear if it was because of that or that he had a woman with him who was clearly really into him and the smoky drink was just the beginning of the flames that were going to burst later that evening. Another cozy couple was drinking absinthe at the table across from us. It came in an interesting jar where they poured it over ice and it came out spigots on each side. At first I thought they ordered off the punch menu which would be a great thing to order with a crowd. Bar Chef is clearly keeping up on the trends since punches are all the rage in the mixology world now. Overall I'd recommend this place if you like to savor and appreciate great cocktails. Bar Chef fell short of 5 starts due to the service and that the molecular drink was more show than taste. I'm intrigued by the work that goes into designing a molecular experience but am irritated when it doesn't focus enough on the flavor and taste aspect. In this case even the visual experience was lost in the darkness so I couldn't even enjoy the dry ice fog or see the beauty of the sea foam & pearl (assuming it was cool looking since it was too dark to tell even with my iphone light) . If you are in Toronto head to Bar Chef after dinner or for a late night drink with friends or a date.
http://www.openvoc.eu/poi#coolReviews	1 (xsd:int)
rev:reviewer	Nancy

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