From the Oxford dictionary, canoe /kəˈnuː/: noun. A light, narrow boat with pointed ends and no keel, propelled with a paddle or paddles. Now in my personal food dictionary, canoe: restaurant. Incredible, top-notch restaurant from the Oliver & Bonacini group located on the 54th floor of the TD Bank Tower with Chef John Horne and Chef Anthony Walsh in the kitchen serving Canadiana cuisine. A must go.
66 Wellington St. W
TD Bank Tower, 54/f
Reservations: on their site / 416 364 0054 / for ‘licious events: 416 307 3322
Transit: 4-min walk from Union Station (free parking underground on weeknights!)
Hours: Mon-Fri 11:45am-2:30pm (lunch), 5pm-10:30pm (dinner) (NOTE: Closed on weekends!)
Somehow, I found myself at Canoe on one of their last days of the Taste Berry tasting menu. It’s not cheap (normally $100 for their tastings), but you definitely won’t regret going. I’ll refrain from a lot of words as the food at Canoe really does speak for itself.
|Red Fife Sourdough + Eggplant dip|
The presentations are nothing but beautiful and TIP! If you get the chance, sit at the “Chef’s Rail”! These are the seats by the pass—aka front-row seats for all the action in the kitchen.
|Watching all the cooking and plating happening. Fun stuff.|
Amuse Bouche – tomato x 3 (liquid, foam, fresh)
Tamworth Pork & Foie Gras Terrine – blackberries, pickled field strawberries, hazelnut mascarpone
Prairies Venison – tongue tortellini, white garlic purée, tamarack, Saskatoon berry mostarda
*Also, I was so caught off guard by this: as part of the tasting, you choose either the venison OR skate as your main. I chose the former but Chef was so generous and we got both mains to get the FULL experience. Needless to say, I was bursting at the seams by the end of our meal!
Pan Roasted Skate – beluga lentils, gai lan, verjus, currant, miso marinated octopusI totally thought skate was just another type of fish like halibut, snapper or trout. Then I found out that it’s actually not unlike a stingray! WHAT?! Hands up if you didn’t know that either! (I can’t have been the only one in the dark…right?? Haha). The octopus was incredibly tender!
Fromage Blanc – wild strawberries, pistachio, basil
Petit Fours – chocolate, red currants
What a spectacular view right?!
Verdict: Love love loved the dessert! The fromage blanc is so perfect with the sweet strawberries. Pastry Chef Robert really knows his stuff to say the least (Pastry Cook Suzy was the one who plated our dessert that night!). My second favourite course was the pork & foie gras terrine. The interplay of textures and flavours was a home run. The foie made the terrine super smooth and the sweetness of the berries helped cut the fat. The hazelnut mascarpone added another awesome dimension of flavour that was quite unexpected. The raspberry intermezzo didn't do much for me for its mousse texture and the fact that it reminded me of the mousse-fluoride you get at the dentist. Besides that, a stellar meal! My friend, Andrew got the local wine pairings and as per usual, they were very well paired with each dish (you can never go wrong—trust in Sommelier Will Predhomme! ;D). Can’t wait to come back!
Check ‘em out! http://www.oliverbonacini.com/Canoe.aspx
NOTE: Right now for their tasting menu, it's Taste Corn. Should be good!
5 out of 5 NOMs