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| - The Highwood and I are old pals and I'm surprised I haven't reviewed it yet. They are open from Sept - April for lunch and dinner (I'm not sure if it's just weekdays or not)
I have done both a la Carte lunch and Thursday buffets and they are both completely different experiences and you aught to try both. Now, I have never done a dinner service because they haven't ever offered a vegetarian offering I'm aware of which makes me pout.
First of all it's pretty much the BEST gourmet food VALUE you are going to find in this city period. SAIT's culinary faculty are some of the best chefs in the city (former executive chefs from river cafe and il sogno for example) shaping all the eager beavers and up and comers. The students run the whole show at highwood (under the watchful eye of very experienced and engaged hospitality instructors). You will be seated by students on the front of house rotation, you will be served by a student on the serving rotation, your drinks will be made by mixology students, if it's a buffet they are student every 2 feet explaining what creation they are presenting you that day. The food is always tasty but sometimes the service is a little off (the cooking students are a bit out of their element on front of house and are often quite nervous) but it's easily excusable because they are learning to be leaders that would teach servers themselves by getting this experience first hand. The instructors are quick to pop in and smooth out any real strange issues that pop up so you're still well cared for even if it gets a bit awkward. Students do a 3 week rotation to some of the jobs like serving so sometimes you'll get a server on their very first day EVER in the service industry. I advise you know this might occur and be patient. Some cooking students do start in restaurants before they come to school and they are great out of the gate but most of them desire to be a kitchen and away from the public eye and they are really challenged by their serving rotation.
A la carte lunches are priced really nicely. $6 for salads/soups/appies/desserts and $12 for entrees and given the options it's pretty much the cost of the ingredients much of the time. Don't overlook the mocktails (or cocktails if you dare) because most have been stellar. For the most part I like a la carte because of the presentation even though there is more value in the buffet. It's also a bit easier to control myself... I have a current bone to pick because they don't have a vegetarian entree this menu and they basically don't offer modifications due to the student environment so I actually haven't been in a while which is particularly disheartening because you're training the next generation of chefs to ignore me :'( Please change your menu offerings for this fall Highwood. K, thx! :)
For the Thursday lunch buffet... well... it's a bit of a feat to even get in and there is good reason for this. Reservations are only taken several times a year and are gone in minutes. But, if you are dedicated you too can make a booking (not when I'm going though - back off! hehe) Now, i'm not a fan of buffets, and often struggle to get value as a vegetarian from most not to mention the food is generally a bit old an ick but this one is different. Here isn't like you have chef stations serving you up inventive and delicious elevated food. It's a steal of a deal at I want to say $27 a person (don't quote me - definitely under $30) and there is all kinds of fancy things going on and constantly changing as the students are experimenting. I've seen suckling pigs, rabbits, elk, beautiful tender loin (I'm vegetarian and don't EAT it but I still appreciate a good looking protein). There is platters of tourines, lots of salads, soups, huge selection of canapes, yummy cheeses and fruit, a wide variety of warm dishes and (be still heart) an amazing dessert table of gorgeous pastries (value for buffet right there). Oh... and they have a mobile cherry jubilee cart to flambe some tasty cherries table size on demand. Yumz. Needless to say, I find it a challenge to not roll out of here and then go back to work and be productive. I'm trying to practice moderation but it's entirely the wrong place to attempt this.
In summation - do it. The only question should be - will they be open/available when you want to go?
(pictures are from the fall menu - back when they let vegetarians eat there a la carte too... those were the days)
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