| rev:text
| - There is no room in toronto for bad service anymore. with the multitude of new restaurants opening each month, chefs/owners have to be at the top of their game from day one. some would say that my comments are unfair, but thems the breaks kids, do it right, treat your customers as guests (as if we were in your house), and demand the same of your staff.
visited local kitchen & wine bar last sunday night for dinner to celebrate drey's departure for the 'peg (again). it was our second visit, first time was two years (almost three) back when they had just opened. meal then was good but not terribly rememberable. Arrived with a group of seven at 6:15pm, although reservations are not taken i called ahead to let them know we were coming. a table was put together for us in the window. drinks were ordered, i stuck to my typical summer drink & ordered a negroni. wine list was perused & a bottle of gewürztraminer was ordered. upon reviewing the menu, i noticed that it seemed to have gotten much shorter than our last visit. which is not surprising seeing that they opened a second restaurant a few doors down, bar salumi (seems like they split their menu between the two restaurants).
Started with the steak tartare w crispy pigs cheeks & quail egg. the tartare was perfectly seasoned, hints of basil (i think) & the crispy pig cheeks added a much needed crunchy texture to the dish. it was a hit at the table, everyone sampled it & agreed that it was excellent. mark had the house-cured salumi starter (see picture below) which consisted of a spicy prosciutto & three salumi's. All were good, not as good as the tartare.
With tons of share plates making the rounds at the table (including a simple yet delicious ontario asparagus salad), i decided to order a small pasta as a main. fiddlehead season is upon us & with such as short season it was a no-brainer that i selected the rabbit & marscapone stuffed cuscini with lemon, morels & fiddleheads. the cuscini were delicate and fluffy, ragu thick & meaty yet surprisingly light. the lemon added just enough acid. another winning dish.
Rounded out our meal with two desserts to share (between all 7 of us), a bourbon maple panna cotta & a small dome-shaped cake with marzipan. the panna cotta was the clear winner, served in a small mason jar it was the perfect consistency, smooth & creamy with a kick of bourbon & sweetness of maple syrup. so delicious.
Its lovely when restaurants get things this right. from service to food to atmosphere, local kitchen deserves the praise & accolades they receive. can't wait for my next visit.
|
![[RDF Data]](/fct/images/sw-rdf-blue.png)
![[cxml]](/fct/images/cxml_doc.png)
![[csv]](/fct/images/csv_doc.png)
![[text]](/fct/images/ntriples_doc.png)
![[turtle]](/fct/images/n3turtle_doc.png)
![[ld+json]](/fct/images/jsonld_doc.png)
![[rdf+json]](/fct/images/json_doc.png)
![[rdf+xml]](/fct/images/xml_doc.png)
![[atom+xml]](/fct/images/atom_doc.png)
![[html]](/fct/images/html_doc.png)