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  • As this is a teaching restaurant for George Brown, you have to keep in mind that some of these students have had no experience in the hospitality industry. The food was amazing (always is, every time I go), but if would have been really great if our server could have actually said more than 2 words to us. Each time we would state something for our order, we would inevitably have to say it two or three times while pointing at the item on the menu. I don't think she spoke English at all. It was other servers that described our food or checked in on us. She mixed up my drink order and dropped off the bill without any pleasantries or intructions on where to pay. The food, of course = perfection and this is where the stars come from. The heirloom and feta app was well executed with little balsamic pearls. I LOVE me some molecular gastronomy. My sister had the mushroom soup and loved it. My chicken/ravioli main was flavourful but the star was the sous-vide pork my sister got. It was smoky, sweet, salty, and silky. She could have eaten 5 more. Our desserts were the basic deconstructed thang everyone is going for lately. Sis had blueberry compote with a shortcake and some blueberry ice. I had lemon curd with strawberries. This was topped with a lovely pistachio meringue. All in all, always a pleasure to eat the food here. The service is bizarre, but if you go with low expectations, you'll have a nice meal! Note: Any tips given go towards their student award fund.
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