170 replies to this topic

[Wilfrid1]

I will probably re-visit Susur on my upcoming Toronto trip. Where else shall I go? I have experienced Opus on Arthur and Sen5es. Any other upscale options.

In particular, how do you all feel about Tundra?

Thanks as ever.

[pixelchef]

Tundra was my first "fine" dining experience. I've been back twice since, without being especially impressed. It's a fine meal, but there are certainly far better choices. If I were to relate the Toronto restaurant scene to the NYC restaurant scene, Tundra would be the equivalent to Veritas (in terms of food). Tasty stuff, usually competently prepared, but no real "wow" moments. The fact that it is inside the Hilton makes it a convenient place to dine if you're staying in the hotel.

My suggestions would be: Perigee, Celestin (especially if you like the "nasty bits"), Jamie Kennedy Wine Bar, Ultra Supper Club.

Perigee is incredible. GordonCooks was served one of the best meals of his life there a few months ago. It hasn't slowed down.

[Wilfrid1]

Hmm... a blind tasting menu.

Perigee

[g.johnson]

For greater scientific rigour I would prefer to see a double blind tasting menu where the diners don't know what they're eating and the chefs don't know what they're cooking.

[Wilfrid1]

Several restaurants in New York offer that option.

[Steve]

You might also want to check out Susur Lee's new restaurant that just opened this week. It's right next door to his current restaurant, & it's much more casual. His sous-chef Jason is the head chef here.

[Maurice Naughton]

I don't do upscale, but you shouldn't miss the Kensington Market. A couple of Portuguese bakeries there make excellent bread. Pick up a loaf of pea-meal bacon and some whey butter. You'll thank me later.

[Wilfrid1]

Pea-meal bacon. Hmmm.

[Steve]

Pea-meal bacon(if I'm not mistaken), is a distinct Toronto product(just like Montreal with poutine).

[Maurice Naughton]

Pea-meal bacon(if I'm not mistaken), is a distinct Toronto product(just like Montreal with poutine).

Serious chunks of Canadian bacon (duh) coated with pea-meal (duh).

[Wilfrid1]

Bah, Susur is closed for Thanksgiving next Monday, so there goes that plan. Are all the top restaurants likely to be closed that Monday?

[Wilfrid1]

Yes, a lot of them are closed. So it's Opus on Prince Arthur once again. What a pity I can't do Susur, but that would mean giving up Perigee.

[Wilfrid1]

Another year, another spell across the border. And although it rained constantly, it seems it rained slightly less heavily than in New York.

I will post about the grand dinners at Susur and Perigee on the appropriate threads. Meanwhile, I bestirred myself to sample some local delicacies.

Poutine from one of the poutine/hot dog vans parked along Queen Street near city hall. And I am glad I got the small portion, since it weighed about two pounds. I am curious: the versions of poutine I've tried in New York involved a fairly light chicken broth on the fries. The Toronto contender, in addition to the grated cheese, was smothered in a thick, dark brown, glossy chicken gravy. Which is more authentic?

It must have been good stuff, because I immediately was challenged for it by a local seagull. When I explained to the bird he should eff off, he set up a squawk which clearly meant "This guy's got poutine!", and in a moment he was mob-handed. I beat a hasty retreat. I admit, though, I couldn't finish the dish. At first it's very, very rich - then once you get past the topping, it's more fried potatoes than you need. But I can see the point of it on a cold, damp day.

I also made my way, for the first time, to the St Lawrence Market - the kind of big, covered food market we're not allowed in New York. I gather there's a farmer's market too every Saturday - in the adjacent hall? Two floors of food - bread, meat, fish, vegetables and fruit on one level; deli's, prepared food, and some trinkets downstairs. And upstairs a little gallery, currently showing paintings by Aba Bayefsky, a local artist who painted the market (among other subjecist) over many years.

I was impressed by the prices on imported foie gras, and by the number of stalls offering huge varieties of pate. At of the snack stands, I decided it was time to try the peameal bacon sandwich. This is smoked pork (loin?) coated in cornmeal, fried, and served on a warm, soft bun. With the application of mustard, it makes a fine breakfast. Overall, I preferred it to the Montreal smoked meat sandwich I had sampled the previous day: think a kind of light-colored, unpeppered, slightly sweeter pastrami.

Here are some of Mr Bayefksy's eggs:

[GordonCooks]

Versions of Poutine I have enjoyed (and been told are authentic) are fresh from the oil french fries with a handful of cheese curds , topped by a brown gravy (beef or pork). The heat of the potatoes warms the room temp curds and with the addition of the gravy, forms a gelatinous blanket of love for the humble spud. It's important that the first searing hot bites are accompanied my drips of gravy and threads of cheese on you chin.

[Wilfrid1]

Ah, I may be completely wrong. This was much more like beef gravy than chicken gravy - I had understood it was always chicken gravy on poutine.

I certainly got a sticky chin.