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  • Great time here this past Saturday night. Despite not having a reservation, the front staff were able to squeeze us in, giving us a couple of seating options. We ended up taking a spot right near the open kitchen, which made me a little edgy at first, with the tight fit and waiters passing by with plates overhead but we quickly came to marvel at the coordination of all the hustle and bustle. The kitchen staff seemed to be very much on the top of their game, knocking out finished, beautiful looking plates throughout the busy night. As for the meal...delicious through and through. We decided to split the first courses, which consisted of crabcakes with some type of chutney on the side and a sauteed calamari plate that included roasted garlic, peking duck, in a citrus vinaigrette. Incredible combination of flavours, which complemented rather than overshadowed or clashed one another (fancy way of saying, "we kept saying, 'wow, great flavours. yum'). For drinks, we decided to go with cocktails then some wine by the glass for wines by the glass, rather than a bottle, and found the Valpolicella a great pairing for the duck and sweet potato dish we each had as an entree; I think the vanilla in the sauce reduction picked up a slight vanilla oak in the wine. This was my second visit to Tomi Kro and while my first visit back in 2005 left me somewhat indifferent, Saturday's experience definitely won me over. Can't wait for my next visit.
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