From January 30th to February 12th 2015, over 200 of Toronto’s top restaurants will join together to offer delicious three course prix-fixe lunches at dinner at one of three price categories. Here are my top ten picks of restaurants that you should try during this delicious opportunity!
1. The Saint (227 Ossington Avenue): Located in the heart of the Ossington strip, this contemporary American tavern creatively displays the flavours of North American Cuisine.
Pierogi (local): Pork Belly, Cheddar, Cabbage, Herbed Cream
Sautéed Rainbow Trout (local): Brown Butter Cream, Fingerling Potato, Malt Syrup
Lemon Curd (vegetarian): Shortbread, Torched Meringue
2. Czehoski (678 Queen St W): Serving sophisticated Polish/Czech comfort cuisine with a cotemporary twist. This restaurant has been a long standing establishment along Queen Street for over 75 years.
Roasted Beet Salad (vegetarian): roasted and marinated beets, spring mix, orange fragments, goat cheese, balsamic vinaigrette
Bacon Wrapped Filet Mignon: two grilled to order 5oz medallions, smashed red skin potatoes, garlic rapini
Blueberry Pierogies (vegetarian): powdered sugar, sweet crème fraiche
3. Smith (553 Church St): A casual yet intimate dinning experience fusing the comforts of southern cooking with eh French countryside.
Applewood Smoked Tomato and Roasted Garlic Soup, Basil Cream
Crispy Half Cornish Hen: Cheddar & Buttermilk Biscuit, Red Cabbage Slaw, Maple Glaze, Hot Sauce
Maple Ginger Creme Caramel Walnut, Orange
4. Parts & Labour (1566 Queen St W): An haute cuisine in Parkdale where Chef Matty Matheson has created a menu of delicious food paired with an experience that brings the neighborhood together.
Octopus Escabeche: giardiniera, sourdough bread
Porchetta: rapini, lentils, garlic chips
Chocolate Terrine (vegetarian): Chantilly cream, raspberries
5. Milagro Cantina (783 Queen St W): A traditional Mexican restaurant that serves classic Mexican dishes in a upscale, relaxed environment.
Vuelve a la Vida: Crab, shrimp & octopus ceviche with chile serrano, cilantro & tomato
Filete Poblano: Grilled rib eye steak in a creamy poblano & white wine sauce with Diablo potatoes
Natilla de Cajeta: Bruléed cream custard with goat milk caramel
6. Bent (777 Dundas St W): The third of Susur Lee’s restaurants, this contemporary fusion menu melds Asain and international flavours seamlessly together.
Baked Dim Sum Chicken: squash, white & black tree ear mushroom, soya ginger garlic & thai basil, lap cheung
Asian Duck Confit: cranberries & ginger relish, rutabaga & apple potato rosti, crispy taro threads, roasted brussel sprouts with chorizo
French and Chinese Tong Yuen (vegetarian): chocolate nougat, coconut, milk chocolate sauce, chocolate crumble, raspberry, apricot puree
7. Canteen (330 King St W): Located on the main floor of the TIFF Bell Lightbox, this casual marketplace offers a fresh and seasonal menu for every palette from Oliver & Bonacini.
Broccoli Kingdom Salad (vegan/local): spiced apple butter, shredded brassicas, Kozlik’s mustard vinaigrette
Kimchi Mac & Cheese: double-smoked bacon, aged cheddar, elbow macaroni
Cheesecake Square (vegetarian): candied walnuts
8. Bannock (401 Bay St): A uniquely Canadian dinning experience that embraces the rich and diverse flavors of Canada in an innovative and playful way from Oliver & Bonacini.
Habitant Pork Terrine (local): smoked ham hock, shoulder, pickles, mustard
Pork and Beans (local): maple pork belly, magic sauce, country sausage, bannock
PBJ + Cheese (vegetarian/local): peanut butter, jelly, canadian cheese, crisps
9. Archeo (31 Trinity St ): Located in Toronto’s historic Distillery District, Archeo boasts a seasonally changing Italian menu with a contemporary twist.
Insalata Panzanella: heirloom cherry tomatoes, black olives, red onion, fresh herbs and sourdough croutons
Veal Scallopini: panko crusted veal with grilled lemon and arugula, cherry tomato and shaved fennel salad
Tiramisu Crème Brulee:chocolate drizzle lady finger
10. Lamesa Filipino Kitchen (669 Queen St W): Inspired by the islands of the Phillipes, Lamesa has developed a menu of cuisine with a regional approach to fillipino cooking influenced by Toronto.
Halo Halo Sisig and Rice: Pig’s head and chicken gizzard topped with pico de gallo and a fried egg, served with rice
Ginataan Gulay: Crispy cauliflower, patty pan squash, brussels sprouts, fresh zucchini ribbons with mung beans in coconut milk and a sweet purple yam puree
Ensaymada Bread Pudding: Buttery brioche with ginger poached pears, dolce de leche and candied walnuts