Had to try Canada's top 2 new restaurant of 2017.
Interesting little restaurant (seating around 25) with a lot of energy - feel a real buzz in the air. Open style kitchen- literally. Sitting at the bar I got an unobstructed view of everything - stove, fresh station, prep station that also acts as a dessert station too.
Service: Friendly and not rushed. Contrasts how the kitchen and wait staff moving frenetically.
Optional starter - A quad of freshly shucked PEI oysters. Order it! So good in October - fat and plump with a dash of horseradish.
0.5 course - Beef tartare topped with uni. Creamy uni worked so well with the beef.
1st course - Venison tartare. Gherkins provided the vinegar enhancement - really enjoyed the crunch it brings.
2nd course - Albacore tuna. Not my favorite dish. I mistook the fish for some form of processed cheese. The capers reminded me of gherkins again. Liked it in the 1st course but not in this one. Perhaps I should tried the duck confit instead.
3rd course - Beef short rib with stuffed Hungarian pepper. Tender beefy taste. Hint of salt provides a dash of sharpness. Sauce is not typical - Mild bone marrow taste. The stuffed Cayenne Pepper is wow! Stuffed with ground meat that has complex spices. I like!
Dessert- Frozen buttermilk like a Korean shaved milk ice with dried peaches, honeycomb buried underneath. Not too sweet, slightly yogurt flavor - a real adult taste.
Along with a glass of wine, it was close to $100. Overall I really enjoyed the creativity and surprising flavors some of the dishes (0.5 and 4th).
This may be one of my first 5 Star rating in Toronto. A must try!