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| - It's one of those things that you just have to do it once while you are in Toronto. A two-course prix fixe lunch costs CAN$58 which includes a ride in the glass elevator, admission to the observation deck, and the glass floor. If you think CAN$58 is a bit steep for lunch, consider the fact that general admission alone is CAN$36. In that respect, your gourmet lunch only costs you an additional CAN$22 (plus tips).
Believe me that it's worth it. After lunch, we went downstairs to the observation deck and it was nothing like the peaceful, relaxing, and enjoyable lunch by the window side of this rotating restaurant which completes a 360-degree revolution in 72 minutes.
The observation deck was crowded and it was hard to find a good spot to enjoy the view or to take a nice picture. While navigating through the crowd, you also have to be careful and not getting hit by the dozens of selfie sticks. After soaking in an hour-long panoramic view in the restaurant, we saw no point of lingering in the observation deck.
As for the food, I went there with a reasonably low expectation but was very pleasantly surprised.
ROASTED ONTARIO CHICKEN SUPREME: It was a quarter of a chicken with the breast and part of the wing and it was roasted perfectly well. The skin was golden brown; the meat was moist, tender, and flavorful. The gravy was a slightly sweet and tangy black currant and pink pepper jus which complemented the chicken very well.
PAN ROASTED DUCK SAUSAGE: One bite and you could taste that it was freshly made and minimally processed. The sausage had a coarse and meaty texture and you can actually bite into and taste the duck meat. The gravy was a reduction jus with a rich maple flavor, sprinkled with some brandied cherries, and a hint of chili that gave the dish a little heat. It was so delicious that I would rank this in my top-five list of the best sausages that I've ever had.
If I must be picky and take a star off, I would complain that the signs to the restaurant were not clear. There was supposed to be a separate line (and elevator) going to the restaurant but it was not clear at all. I had to ask many people along the way to get there. And there was a separate check-in for those who have already made a reservation on Open Table, but again the signage was not clear. The reception area at the restaurant was a bit chaotic and clearly understaffed. Considering the fact that each elevator emptied a couple of dozen people, the line formed rather quickly if the reception staff were not quick and efficient.
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