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  • Top Chef finalist's Rob Rossi and co-owner Ryan Sarfred have opened Bestellen (which means 'to order' in German) the College and Dovercourt strip. The space, a former IGA grocery store, has been transformed completely with reclaimed wood and exposed brick to give it an intimate rustic feel and a glass encased meat locker for patrons to gawk at all the cuts. Towards the darker dining area, there is a wall dedicated to meat with different cuts and whole suckling pig painted on it. At the back is an open kitchen so you can watch all the food porn you would like being prepped and cooked for you. Ryan, who manages the front of house, brings us over their house made charcuterie board to enjoy over our cocktails. All the cured meats are their labour of love and they all have different flavour profiles which is great. On the board were salumi, sausages, terrine, thin slices of lard, and pickled vegetables. We especially enjoyed the terrine with pistachio as it gave a good crunch and texture and I loved the lardo for the 'melt in your mouth' richness factor. We move to our table in the busy and noisy dining room. We find it harder to have an intimate conversation here as it's hard to hear each other For our main, we decide to go for it and order the piece de resistance - their $105 serving of a 32 oz cote de boeuf with bone marrow with an order the duck fat fingerling potatoes. We are already a bit stuffed from the board but our main arrives and is well presented. We asked for the chef's recommendation on how we would like the meat cooked - this was my friend's suggestion as I would prefer all meat cooked as rare as possible. The boeuf came mostly medium rare with some pieces on the medium side. I found it tough to tell as the dining room is very dark so it's difficult to see what you are eating on your plate and was disappointed with it as there was a lot of fat in the boeuf as well. I know the fat is there for marbling and more flavour but it was extremely fatty. The bone marrow was more gristly and greasy than I had expected and add the duck fat fingerling potatoes and you have a very decadent meal. We thought this dish was sub par for the value of it but we realize that this is their first month of opening so they are just working out the kinks. Anyway I hope to come back and try a few more items in the next months as they do have a great wine list and it has all the right ingredients to be the next 'hot spot'.
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