A few of my relatives are foodies and they chose this restaurant for dinner. I had high expectations, as the “Top Chef” is Carl Heinrich, the winner of Top Chef Canada season 2. We had a late reservation (8:45) as this is a pretty popular place.
The restaurant is two levels, with a Chef’s table right next to the kitchen on the second level. The lower level is also open to the kitchen. Decor is modern, but not terribly so. White walls and dark wood are a nice combination.
We perused the regular menu as well as the specials on the board. My sister inquired if there were any specials from the chef, the waiter went to ask. The chef had a pork chop as well as a roast for the table. Most of us ordered off the regular menu and the board.
The appetizers were tasty. Polenta fries are an interesting idea. I’m not a huge fan of polenta but it works. I enjoyed the lobster cocktail, the crunchy lobster went well with the refreshing taste of the lettuce and cocktail sauce.
I had the Duo of Beef which was on the chalkboard. The steak was done to a medium rare, on a bed of mashed potatoes, and the other side had a shredded beef stew. The flavors mingled well together. Of course the beef is locally sourced, hormone and antibiotic free. I’m of the opinion that maybe Alberta beef is not always the best.
It turns out that my cousin did order the special from the kitchen. This dish was hefty on the meat. The pork chop was very tasty. I suspect chefs appreciate it, when they get to exercise their creativity in the kitchen. Carl came to our table and asked my cousin how she liked her meal. Only my sister and I were aware that it was Carl. He visited several other parties in the room as well. I like it when the Chef takes the time to check in with the diners.
The Stn Burger was interesting as the inside was cooked to a medium rare. It is usually a risk to eat a burger which is not well done. I suspect they grind their meat in house to ensure quality.
I enjoyed the butternut squash cheesecake. The cheesecake was substantial. It went well with the mascarpone and if I remember correctly, the maple syrup. The roasted, dry squash sliver on top was a nice touch. It’s something that I would like to learn how to make.
This was a nice, rustic interpretation of regional cuisine. It’s definitely a restaurant that seems to cater to foodies. Will be on my list if I make it back to Toronto.