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| - Owned by Michael Homewood and Mike Strong, The Beverley's main floor of the hotel is occupied by the restaurant and bar, the 2nd, 3rd and 4th floors house the 18 hotel rooms, and a small 360 degree patio spans the roof. Looking to have a meal and then perhaps take a peak upstairs, we were sat near the back of the restaurant next to a gaggle of girls at a Sweet 16 party all on their iphones. Thankfully, we find this sort of stuff quite amusing.
The dining room décor is sophisticated, simple and masculine. The sleek wood bar is supported by brushed stainless steel legs, with industrial looking barstools to match. There are dimpled brown leather bankettes, simple wood tables, and black lightly cushioned chairs. The conversation pieces however are all in the walls- one of which is lined with a cream textured brick, and the other, an old black and white photograph that covers the entire wall. Speaking of conversation, the volume level in the room is actually quite pleasant- certainly buzzing on a friday night but subdued enough for me to hear my dining companion without having to raise my voice.
Upstairs, the small patio is airy, white and chic. The walls and floors are done in a light stained wood, there are plushy white couches and pillows for lounging, and an ample amount of greenery to give that Miami oasis feel.
Back downstairs, the service was friendly, albeit a bit absent minded. A tea I ordered never surfaced (which thankfully, was fine by me), and we didn't get water until we asked for it. Having said that, the rest of the meal moved quite smoothly and with care. Our cutlery and side plates were replenished, the kitchen moved at an efficient and comfortable pace (1 1/2 hours total), and (once we got water glasses), they were consistently refilled.
Speaking of refreshments, the drink menu at the Beverly is simple, yet refined- there are a few playful drinks like the Beverley's Hillbilly, as well the old school favourites like their Negroni and French Kiss 75. Their International wine list is also concisely written with wines selected for sipping (aka. ranging in price from $35-65 for a bottle, and available in 6 or 9 oz pours), and those to designed to savour (available only by bottle and ranging from $55 -330 each). My only criticism here would be that most of the wines available by the glass (aka. the sippers), were largely Ontario based- and if you're not a fan of Ontario wine like my partner, then it's not going to be an easy choice. Having said that, they also have a solid list of local and international beer by the bottle ($6-8) and on tap ($7), so there are likely at least a few drinks in the house to please everyone. Personally, I pretty much wined myself out in France (at least temporarily), so while my partner did settle on an Italian red with his mains, the focus for us was on cocktails.
Hey Beautiful! ($13)
Beverley's Hillbilly ($13)
Sparkling Sangria ($12)
Of the three cocktails, the Hey Beautiful was by far the most interesting. It was nicely balanced with the strawberry's sweetness, the acidity of the orange, the smokiness of the mole bitters and the tingling heat of the black pepper. I didn't love the sangria, as I found it tasted a bit like watered down sparkling (there wasn't any of the aforementioned fruit puree and just a few lone blueberries), but I could see this going over well in the summer on the patio. The Hillbilly, in contrast, was a lot stronger on the booze, while still managing to go down remarkably smooth.
Eric Wood's menu has a clear seasonal Canadian tone, but like Canada, derives influence from around the globe. In the main dining room where we ate, the menu is divided into Share Plates, Starters, Something More (Mains), Sides and Dessert, with a fairly generous selection in each category. We knew it was going to be tough to choose, so we took Chef Wood's recommendations and he brought us this:
4PLAY - A Teaser of the Fall Menu ($29)
Oyster Rockefeller Chalupas
Finally, an oyster dish you get to eat in it's entirety! It's funny though, because even though I knew the chip was edible, my instincts with eating oysters made me hesitate before putting it in my mouth. The flavours here were spot on and I loved that the chalupa stayed crispy with the cooking.
Fried Chicken Sandwich
Super juicy well-seasoned chicken and a deliciously fluffy bun- my only criticism was that said bun and said juices (well, plus the juices from the fruit relish in there) had made the bottom bun a little wet. Still, a very delicious two-bites.
Ahi Tuna Poke with Roasted Pineapple and Ancho Chillis and Taro Chips
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